Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal FishtecH Riau Journal of Empowerment Jurnal Pengabdian Masyarakat Bumi Raflesia
Rodiana Nopianti
PROGRAM STUDI TEKNOLOGI HASIL PERIKANAN Fakultas Pertanian Universitas Sriwijaya
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

Published : 27 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Jurnal Pengolahan Hasil Perikanan Indonesia

 1 
Physicochemical and sensory properties of pempek made from narrow-barred spanish mackerel (Scomberomorus commerson) combined with barramundi (Lates calcarifer): Physicochemical and sensory properties of pempek made from narrow-barred spanish mackerel (Scomberomorus commerson) combined with barramundi (Lates calcarifer) Nopianti, Rodiana; Widiastuti, Indah; Supriadi, Agus; Nugroho, Gama Dian; Lestari, Susi; Andini, Jesicha
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 9 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(9)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/5qedt427

Abstract

Pempek is a traditional food typical of the Palembang region in South Sumatra. Pempek is made from a mixture of ground fish and tapioca flour. This study aimed to determine the best formula for combining narrow-barred Spanish mackerel (Scomberomorus commerson) and barramundi (Lates calcarifer) based on the physical, chemical, and sensory characteristics of pempek. The experimental design was a randomized block design consisting of five treatment levels, each repeated three times: P1= 4:0, P2= 3:1, P3=2:2, P4= 1:3, and P5= 0:4. The research parameters used were proximate, physical, and sensory analyses. Proximate test results showed that the water content of pempek ranges from 53.65-56.27%, ash content 1.10-1.43%, fat content 0.35%-0.8%, protein content 7.05-8.42%, and carbohydrate levels 34.52-35.7%. The color test results for whiteness ranged from 54.90-59.32, lightness value 56.54-60.30, hue value 107.75-113.39°, and chroma value 8.89-13.17. The results of the pempek hardness test ranged from 22.7–24.87 N. The sensory test results for aroma were 5.08-5.36, and taste were 4.68-6.36. Based on all research parameters, the best combination of pempek was in treatment P4 (1:3).
Co-Authors Ace Baehaki Agus Supriadi Andini, Jesicha Angga Riansyah Angga Riansyah Anton Fuadi Asriyatul Hidayah Dahlia Puspita Sari Dian Nugroho, Gama Dina Defyanti Sinaga Eko Nopriansyah Endang Lismawarni Gemala Cahya Gerry Anggara Herpandi . Indah Widiastuti Indah Widiastuti Indah Widiastuti Indah Widiastuti Indah Widiastuti Johan Budiman Joni Iskandar M. Ryo Andika Putra Muhamad Iqbal Mutiara Pertiwi Nugroho, Gama Dian Oka Weniarti Gultom Partha Aryani Ricky Setyo Aditomo Ridhowati, Sherly Rinto Rinto Riyan Saputra Rizky Rahmadhini Putri Shanti Dwita Lestari Shanti Dwita Lestari Shanti Dwita Lestari Surya Lencana Susi Lestari SUSI LESTARI Vhedila Carina Geraldine Wahyu Perdana Putra Yoedy As Yolanda Cicilia Br. Karo