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All Journal Jurnal Dinamika Penelitian Industri JMM (Jurnal Masyarakat Mandiri) Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Wahana Kreatifitas Pendidik (WKP) Martabe : Jurnal Pengabdian Kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian Seminar Nasional Lahan Suboptimal MBIA Altifani Journal: International Journal of Community Engagement Journal of Global Sustainable Agriculture Edible : Jedb Aptekmas : Jurnal Pengabdian Kepada Masyarakat Prosiding University Research Colloquium SciencePlus SURYA EDUKASI Journal of Global Sustainable Agriculture Altifani Journal: International Journal of Community Engagement
Dasir Dasir
Universitas Muhammadiyah Palembang
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Chemical and Organoleptic Characteristics of Pempek Using Different Ratios of Lampam Fish Surimi and Tapioca Flour Dasir Dasir; Suyatno Suyatno; Putri Anisa Amnes
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 5 (2025): October 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i5.1882-1892

Abstract

The use of lampam fish as a raw material for pempek is a new effort to overcome the high cost of snakehead fish. The study aims to determine the chemical and organoleptic characteristics of pempek using a comparison of lampam fish surimi with tapioca flour. The study was conducted in the laboratory of the Muhammadiyah University of Palembang and the Agricultural Product Technology laboratory, Faculty of Agriculture, Sriwijaya University from December 2023 to February 2024. The study used a non-factorial randomized block design with five treatment levels, namely P1 (surimi 250 g:tapioca flour 350 g), P2 (surimi 300 g:tapioca flour 350 g), P3 (surimi 350:tapioca flour 350 g), P4 (surimi 400 g:tapioca flour 350 g), P5 (surimi 450 g:tapioca flour 350 g) with three replications. The research parameters include analysis of protein content and water content, organoleptic tests of color, aroma, taste, and elasticity. The results showed the highest protein content in P5 at 23.37% ± 0.10, and the highest water content in P5 at 59.11% ± 0.35. The highest level of preference for color was 4.28 ± 1.06 (like), aroma was 3.76±1.54 (rather like), taste was 3.84 ± 0.72 (rather like) and elasticity was 3.92± 1.00 (rather like) in P5.
KARAKTERISTIK KIMIA PEMPEK DENGAN JENIS IKAN ENDEMIK DAN TAKARAN TEPUNG TAPIOKA Dasir Dasir; Alhanannasir Alhanannasir; Toni Wiropan
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 13, No 1 (2024): Edible : Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v13i1.11210

Abstract

Inovasi pempek dengan memanfaatkan sumber daya lokal di setiap daerah perlu dilakukan salah satunya dengan menggunakan ikan endemik. Penelitian ini bertujuan untuk mengetahui pengaruh jenis ikan endemik dan  takaran tepung tapioka terhadap karakteristik kimia dan fisik  pempek.  Penelitian menggunakan Rancangan Acak Kelompok Faktorial (RAK Faktorial), dengan jenis ikan endemik terdiri dari J1 (ikan betok),  J2 (ikan sepat siam) dan  J3  (ikan lampam). Faktor  takaran tepung tapioka (T) terhadap daging ikan adalah  T1 (Tepung tapioka 0,5), T2 (Tepung tapioka 1) dan T3 (tepung tapioka 2). Perlakuan  diulang sebanyak  tiga kali. Berdasarkan hasil penelitian  perlakuan jenis ikan (J) dan takaran tepung tapioka (T) berpengaruh sangat nyata. Perlakuan interaksi antara jenis ikan dan takaran tepung tapioka (JT) berpengaruh tidak  nyata terhadap kadar protein dan kadar kalsium. Perlakuan terbaik didapatkan pada perlakuan J3T2 (jenis ikan lampam dengan takaran tepung tapioka 1) dengan kadar protein 10,24% dan kadar kalsium 41,28 mg.
MUTU ORGANOLEPTIK PEMPEK BERBAGAI JENIS IKAN ENDEMIK DAN TAKARAN TEPUNG TAPIOKA Dasir Dasir; Alhanannasir Alhanannasir; Toni Wiropan
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 12, No 1 (2023): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v12i1.11269

Abstract

Generally, endemic fish are only processed into salted fish. Pempek innovation by utilizing endemic fish is also necessary for local food diversification. This study aims to determine consumer acceptance based on the organoleptic quality of pempek with various types of endemic fish and tapioca flour dosage. The study used a Factorial Randomized Block Design (RAK Factorial) consisting of 2 treatments, namely the type of endemic fish (betok fish; Siamese gourami and lampam fish) and the dosage of tapioca flour from fish meat (0.5; 1; 2), each with three replications. Furthermore, the samples were tested using the hedonic test method including aroma, taste, color and ranking test for the elasticity parameter. The results showed that the best treatment was obtained in treatment J3T2 (lampam fish type with tapioca flour dosage 1) with scores for each parameter, namely aroma score 4.20 (preferred criteria), taste score 3.75 (slightly preferred criteria), color score 4.25 (preferred criteria) and chewiness score 4.35 (chewy criteria).
SIFAT KIMIA PEMPEK IKAN TENGGIRI (Scomberomorus Commerson) DENGAN PENAMBAHAN ISOLATE SOY PROTEIN Dasir Dasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 14, No 2 (2025): Edible : Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v14i2.10893

Abstract

Makanan khas merupakan identitas suatu daerah yang dapat membedakan dengan daerah lain, termasuk pempek. Salah satu upaya meningkatkan mutu pempek yaitu dengan menambahakan sumber protein nabati seperti isolate soy protein (ISP). Tujuan penelitian ini untuk mengetahui pengaruh penambahan ISP terhadap karakteristik kimia pempek ikan tenggiri dan menentukan formulasi terbaik berdasarkan sifat kimianya. Metode yang digunakan adalah metode Rancangan Acak Kelompok (RAK) yang disusun secara non faktorial dengan lima perlakuan penambahan ISP sebanyak 0 % (I0), 2 % (I1 ), 4 % (I2 ), 6 % (I3 ) dan 8 % (I4), masing-masing sebanyak 3 kali ulangan. Hasil penelitian menunjukkan bahwa penambahan isolate soy protein berpengaruh sangat nyata terhadap kadar air dan kadar protein. Nilai kadar air tertinggi terdapat pada perlakuan I0 dengan rata-rata 55,94 % dan terendah terdapat pada perlakuan I4 dengan rata-rata 54,42 %. Nilai kadar protein tertinggi terdapat pada perlakuan I4 dengan rata-rata 18,44 % dan terendah terdapat pada perlakuan I0 dengan rata-rata 12,45 %.
Formulation of Red Snapper (Lutjanus campechanus) Pempek with Chayote (Sechium edule) Puree and Its Effect on Chemical and Sensory Characteristics Alhanannasir Alhanannasir; Dasir Dasir; Delly Efriani
Journal of Global Sustainable Agriculture Vol 6, No 1 (April 2026)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v6i1.1453

Abstract

Pempek is a regional specialty from Palembang City, South Sumatra Province, made from fish, tapioca flour, water, and salt. This study was to evaluate the effect of the addition of chayote puree on the chemical and organoleptic properties of red snapper pempek. The method used is quantitatively using a Randomized Group Design (RAK) arranged in a Non Factorial manner with five treatments, namely L1 (addition of 5% chayote puree), L2 (addition of chayote puree 10% of the total ingredients), L3 (addition of chayote puree 15% of the total ingredients), L4 (addition of chayote puree 20% of the total ingredients), and L5 (addition of chayote puree 25% of the total ingredients), repeated three times. The parameters observed included protein and fiber content, while the hedonic test assessed color, aroma, taste, and texture. The findings showed that adding chayote puree had a highly significant effect on protein and fiber content. The highest protein content was found in treatment L5 (±18.50%), and the lowest was in treatment L1 (±14.75%). The highest fiber content was in treatment L5 (±22.01%), and the lowest was in treatment L1 (±9.67%). Moderately preferred treatment L1 (5%) with color characteristics ±3.96 and taste ±3.88. Moderately preferred treatment L3 (15%) with aroma characteristics ±3.76. Moderately preferred treatment L5 (25%) with chewiness characteristics ± 3.48.
Co-Authors AD, Adi Saputera Ade Vera Yani Agus Kuswanto Ahmad Robi A.P. Ahmad Sofian Alhanannasir Alhanannasir Anak Agung Gede Sugianthara Anindita Rahmalia Putri Asep Dodo Murtado Asiati, Diah Isnanini Belasanjaya, Derta Delly Efriani Derta Belasanjaya Diah Isnaini Asiati Erliza Yuniarti Erliza Yuniarti Erliza Yuniarti Farado, Chairiel Gumar Herudiansyah H.K, Rio Danar Handayani, Suarmi Hawalid, Heniyati Helmizuryani Helmizuryani Heripan, Heripan Idealistuti, Idealistuti Iin Siti Aminah Iin Siti Aminah, Iin Siti Inneke Abdillah Fahmi Innike Abdillah Fahmi Isnaim, M Januar Triwobowo Jayanti, Ulpa Jun Harbi Khairunnisa Br Tamba Khusnul Khotimah Lensari, Delfy Lulu Yuningsih M. Fajri, M. Meriyanto, Habibi Mukhtaruddin Mukhtaruddin Mukhtarudin Muchsiri Murtado, A.D. Nasir, Alhanan Neni Marlina Nico Syahputra Sebayang Nina Sabrina Nur Fadillah, Muhammad Nur Iman Nur Izzatul Maghfiroh Okti Okti Prayoga, Ananda Riski Pujianto, Rohmat Putri Anisa Amnes Rahmalia Putri, Anaindita Rahmatullah, Dian Agung Rika Puspita Sari MZ Rosmiah -, Rosmiah Rosmiah Rosmiah Rosmiah Rosmiah, Rosmiah Sari, Reni Nofita Setiawan, Eka A Siti Patimah Sofiah Sofiah Sofiah, Sofiah Sri Agustini Sunardi Sunardi Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Tamba, Khairunissa Br Toni Wiropan Toni Wiropan Utami, Dinarossi Wahyuni, Indah Fitri Wibowo, Niki Agung Yeni Herawati, Yeni Yuliana, Putri Yuniarti, Erliza Yusuf, M.Handhi