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All Journal Jurnal Penelitian Pertanian Terapan Sagu
Vera Yani, Ade
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering

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The Effect of Cayyey Chill Formulation (Capsicum frutescens Linn) Against Cuko Pempek Alhanannasir, Alhanannasir; Muchsiri, Mukhtarudin; Vera Yani, Ade; Rizki Amelia, Kiki; Sebayang, Nico Syahputra
Jurnal Penelitian Pertanian Terapan Vol 25 No 1 (2025)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v25i1.3968

Abstract

Cuko is a black pempek sauce originating from South Sumatra Province made from cayenne pepper, garlic, tamarind, palm sugar and salt. This study aims to determine the level of spiciness of pempek cuko against the formulation of manik cayenne pepper, genie cayenne pepper and sekar cayenne pepper. The research was conducted in the Laboratory of the Faculty of Agriculture, Muhammadiyah University of Palembang, Testing Laboratory of the Bogor Agricultural Post-Harvest Instrument Standards Center from December 2023 to August 2024. The research method used a Randomized Block Design (RAK) arranged in a Non-Factorial manner with 7 treatments C1 (15 grams of manik cayenne pepper: 15 grams of genie cayenne pepper: 15 grams of sekar cayenne pepper), C2 (20 grams of manik cayenne pepper: 20 grams of genie cayenne pepper: 20 grams of sekar cayenne pepper), C3 (15 grams of manik cayenne pepper: 15 grams of genie cayenne pepper: 20 grams of sekar cayenne pepper), C4 (15 grams of manik cayenne pepper: 20 grams of genie cayenne pepper: 20 grams of sekar cayenne pepper) C5 (20 grams of manik cayenne pepper: 15 grams of genie cayenne pepper: 20 grams of sekar cayenne pepper) C6 (20 grams of manik cayenne pepper: 20 grams of genie cayenne pepper: 15 grams of cayenne pepper sekar) C7 (20 grams of cayenne pepper manik: 15 grams of cayenne pepper genie: 15 grams of cayenne pepper sekar). The parameters observed included chemical analysis of vitamin C levels and Capsaicin levels. The results showed that the effect of cayenne pepper formulation on cuko pempek had no significant effect on vitamin C and Capsaicin levels. The highest vitamin C levels were found in treatment C2 with an average of 30.988% and the lowest vitamin C levels were found in treatment C1 with an average of 30.102%. The highest Capsaicin levels were found in treatment C5 with an average of 41.4% and the lowest Capsaicin levels were found in treatment C1 with an average of 24.61%. The results of the hedonic test on color, aroma, and taste had a significant effect on cuko pempek
SIFAT SENSORIS PEMPEK IKAN SARDEN (Sardina pilchardus) DENGAN PENAMBAHAN ISOLATE SOY PROTEIN Vera Yani, Ade; Idealistuti, Idealistuti; Agus Burliansyah, Muhammad; Syahputra, Nico
SAGU Vol. 24 No. 2 (2025): SAGU Journal – Agri. Sci. Tech., September, 2025, Vol. 24 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

This study aims to determine the effect of the addition of soy protein isolate on the sensory properties of sardine fish pempek. This study was conducted at the Laboratory of the Faculty of Agriculture, Muhammadiyah University of Palembang. The method used is an experimental method with a Randomized Block Design (RAK) arranged in a Non-Factorial manner with five treatments, namely P0 (sardine fish pempek without the addition of soy protein isolate), P1 (sardine fish pempek + 2% soy protein isolate), P2 (sardine fish pempek + 4% soy protein isolate), P3 (sardine fish pempek + 6% soy protein isolate), P4 (sardine fish pempek + 8% soy protein isolate). The parameters observed include sensory analysis (color, aroma, taste, and elasticity). The results showed that the addition of soy protein isolate significantly affected the color, aroma, taste, and elasticity. The most preferred treatment was P4 (sardine fish pempek with the addition of 8% soy protein isolate) with average characteristic values of color (4.04), aroma (3.44), taste (3.76), and chewiness (3.56).
Co-Authors Agus Burliansyah, Muhammad Alhanannasir, Alhanannasir Idealistuti, Idealistuti Muchsiri, Mukhtarudin Rizki Amelia, Kiki Sebayang, Nico