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Edible : Jedb
Published by Universitas Muhammadiyah Palembang
ISSN : 23014199     EISSN : 24432113     DOI : https://doi.org/10.32502/jedb.v9i1
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Edible discusess the relust of agricultural research in the field of food science and technology. Jurnal ini membahas tentang hasil-hasil penelitian pertanian di bidang ilmu dan teknologi pangan, Seperti : Pasca Panen,Pengolahan Pangan, Rekayasa Pangan, Gizi Pangan , Mikrobiologi Pangan Serta Pangan lainnya yang belum disebutkan. Merupakan hasil dari penelitian dosen Fakultas Pertanian UM Palembang dan penulis dari luar Universitas Muhammadiyah Palembang.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 106 Documents
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PENAMBAHAN TEPUNG BUNGA KECOMBRANG (Nicolaia spesiosa Horan) SEBAGAI BAHAN PENGAWET ALAMI DALAM MEMPERPAJANG DAYA SIMPAN CUKO PEMPEK Eka Putra, Aan Novianus; Suyatno, Suyatno; Alhanannasir, Alhanannasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 3, No 1 (2014): EDIBLE
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v3i1.153

Abstract

The purpose of this research is to study the addition of flour kecombrang interest (Nicolaia spesiosa Horan) as a natural preservative in extending the shelf life cuko pempek. This research has been carried out in the Laboratory Alhamdulillah Faculty of Agriculture, University of Muhammadiyah Palembang April to August, 2014. This research method is experiment using a Rancangan Acak Kelompok (RAK). Factors adding flour research interest kecombrang (C) arranged in nonfaktorial which consists of four (4) treatment and repeated 4 (four) times. Each treatment with starch concentration kecombrang interest as much as 0%, 1%, 2% and 3%. The parameters observed in this study, for chemical analysis include total acid and pH levels before and after 12 days of storage, while the organoleptic tests include color, flavor and flavor in cuko pempek before and after storage for 12 days as well as physical observations done visually by looking signs of froth and viscosity changes during storage cuko pempek. Observations were made with a 3-day intervals until day 12. The results showed that the addition of flour kecombrang interest as a natural preservative very significant effect on the total acid before and after 12 days of storage, significantly affect the pH cuko pempek before storage of 12 days and a very significant effect on pH cuko pempek after 12 days of storage. Organoleptic test results showed that the addition of flour kecombrang not significant interest to the color before and after 12 days of storage, no real effect on the taste cuko pempek before storage of 12 days and significantly affect the taste cuko pempek after 12 days of storage and significantly affect the flavor cuko pempek before and after 12 days of storage. Test results storability by visual observation of the presence or absence of foam and viscosity changes during storage at cuko pempek 12 days on C3 treatment after 12 days of storage froth and yet there have been no changes in the viscosity of cuko pempek.
MEMPELAJARI FORTIFIKASI KALSIUM TEPUNG TULANG IKAN TENGGIRI TERHADAP SUSU KEDELAI Setiawan, Agung; Muchsiri, Mukhtarudin; Alhannasir, Alhannasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 4, No 1 (2015): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v4i1.474

Abstract

Mempelajari Fortifikasi kalsium tepung tulang ikan tenggiri terhadap susu kedelai. Penelitian ini bertujuan untuk menentukan formulasi penggunaan tepung tulang ikan tenggiri terhadap susu kedelai yang terbaik menurut tingkat kesukaan dan kandungan gizi. Penelitian ini telah dilaksakan di Laboratorium Fakultas Pertanian Universitas Muhammadiyah Palembang dan Balai Riset dan Standarisai Industri Palembang (BARISTAND Industri Palembang) pada bulan Mei sampai bulan September 2015. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang disusun secara non faktorial dengan faktor perlakuan persentase tepung tulang ikan tenggiri yang terdiri dari lima faktor perlakuan dan diulang sebanyak tiga kali ulangan.Adapun parameter yang di amati untuk analisis kalsium, sedangkan untuk uji organoleptik menggunakan Uji Hedonik meliputi aroma, warna, dan rasa. Nilai tertinggi kadar kalsium terdapat pada perlakuan A4 dengan nilai 11,2 % sedangkan untuk nilai terendah terdapat pada perlakuan A0 dengan nilai 0,05 %. Hasil organoleptik menggunakan uji hedonik terhadap aroma, rasa dan warna. Untuk aroma, rasa, dan warna berpengaruh nyata maka dilakukan uji conover. Perlakuan A1 (5% Tulang Ikan tenggiri dan 95 % susu kedelai) dari hasil analisis kimia dan uji organoleptik A1 merupakan perlakuan yang terbaik.
PENGARUH WAKTU PELAYUAN DAN SUHU PENGERINGAN PADA PEMBUATAN TEH DAUN ROSELA AD, Adi Saputera; Suyatno, Suyatno; Dasir, Dasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 1, No 1 (2012): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v1i1.479

Abstract

Teh merupakan minuman yang sangat populer di dunia. Biasanya teh dibuat dengan mengeringkan pucuk daun teh. Nama latin rosela adalah Hibicus sabdariffa L. Hibicus termasuk tanaman tropis yang tumbuh tahunan. Daun, bunga dan biji rosela memiliki kandungan gizi yang begitu baik sehingga rosela tidak hanya berpotensi untuk bahan baku industri makanan, tetapi juga berpotensi digunakan sebagai bahan baku industri farmasi, minuman tradisional, pewarna alami dan kosmetik. Tetapi selama ini yang dimanfaatkan hanya kelopak bunganya, sedangkan daunnya dibiarkan saja. Untuk itu perlu dilakukan pemanfaatan daun rosela menjadi teh daun rosela. Penelitian ini bertujuan untuk mengetahui waktu pelayuan dan suhu pengeringan teh daun rosela. Penelitian ini telah dilaksanakan pada bulan April 2011 sampai Februari 2012 di laboratorium Fakultas Pertanian Universitas Muhammadiyah Palembang.Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) Faktorial terdiri dari sembilan perlakuan dan diulang sebanyak tiga kali. Masing-masing perlakuan adalah waktu pelayuan (L) terdiri dari 16 jam, 20 jam, 24 jam dan suhu pengeringan (S) 50oC, 60oC, 70oC.Parameter yang diamati dalam penelitian terdiri dari analisis kimia meliputi kadar air, kadar vitamin C, sedangkan uji fisik meliputi waktu seduh, dan uji organoleptik terdiri dari warna, aroma dan rasa pada  dau teh yang sudah diseduh.Hasil penelitian menunjukkan bahwa waktu pelayuan dan suhu pengeringan berpengaruh sangat nyata terhadap kadar air dan kadar vitamin C tetapi interaksinya berpengaruh tidak  nyata terhadap kadar air dan kadar vitamin C.Penilaian uji fisik menunjukkan bahwa waktu pelayuan dan suhu pengeringan berpengaruh sangat nyata terhadap warna dan berpengaruh sangat nyata terhadap interaksinya .Dari hasil penelitian disimpulkan bahwa interaksi perlakuan L1S1 (16 jam pelayaun dan suhu pengeringan 50oC) menghasilkan teh daun rosela terbaik dengan kadar air (9,321%), kadar vitamin C (27,926mg/100g), waktu seduh (6,39 menit), warna (3,76), aroma (3,42) dan rasa (3,96) dengan kriteria agak disukai.
PENGARUH PERBANDINGAN DAUN DAN KELOPAK BUNGA ROSELA PADA PEMBUATAN “Rosela Blended Tea” Meriyanto, Habibi; Murtado, A.D.; Dasir, Dasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 1, No 1 (2012): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v1i1.484

Abstract

Nama latin rosela adalah Hibicus sabdariffa L. Hibicus termasuk tanaman tropis yang tumbuh tahunan. Daun, bunga dan biji rosela memiliki kandungan gizi yang begitu baik sehingga rosela tidak hanya berpotensi untuk bahan baku industri makanan, tetapi juga berpotensi digunakan sebagai bahan baku industri farmasi, minuman tradisional, pewarna alami dan kosmetik. Salah satu pemanfaatan daun dan kelopak bunga rosela adalah pembuatan “rosela blended tea”. Rosela blended tea adalah teh rosela yang dibuat dari kelopak bunga dan daun rosela, melalui proses blanching, pelayuan, pengeringan, dan pengecilan ukuran. Tujuan penelitian ini adalah untuk mengetahui pengaruh perbandingan daun dan kelopak bunga rosela pada pembuatan “rosela blended tea”. Menggunakan metode Rancangan Acak Kelompok (RAK) yang disusun secara non faktorial dengan faktor perlakuan perbandingan daun rosela dan kelopak bunga rosela yang terdiri dari enam tingkat faktor perlakuan dan diuji sebanyak empat kali. Dengan masing-masing perlakuan adalah R0 (100% Daun rosela dan 0% kelopak bunga rosela), R1( 90% Daun rosela dan 10% kelopak bunga rosela), R2 (80% Daun rosela dan 20% kelopak bunga rosela), R3 (70% Daun rosela dan 30% kelopak bunga rosela) R4 (60% Daun rosela dan 40% kelopak bunga rosela), R5 (50% Daun rosela dan 50% kelopak bunga rosela). Parameter yang diamati dalam penelitian ini untuk analisis kimia adalah kadar air, kadar abu dan vitamin C. Sedangkan untuk uji Organoleptik meliputi rasa, Warna dan aroma. Hasil penelitian menunjukkan bahwa perbandingan daun dan kelopak bunga rosela berpengaruh sangat nyata terhadap kadar air, kadar abu, kadar vitamin C. Penilaian uji organoleptik menunjukkan bahwa perbandingan daun dan kelopak bunga rosela berpengaruh nyata terhadap rasa, aroma dan warna teh “rosela blended tea”. Dari hasil penelitian disimpulkan bahwa perlakuan R3 menghasilkan teh “rosela blended tea” terbaik dengan kadar air (8,610%),kadar abu (5,544), kadar vitamin C (26,062/100g), rasa (3,62), dan aroma (3,45), warna (1,63) dengan kriteria agak disukai sampai disukai oleh panelis
STUDI PERBANDINGAN TEPUNG BERAS DAN TEPUNG TAPIOKA PADA PEMBUATAN KERIPIK KULIT SINGKONG Wahyuni, Indah Fitri; Dasir, Dasir; Muchsiri, Mukhtarudin
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 2, No 1 (2013): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v2i1.489

Abstract

This research aims to study the ratio of rice flour and tapioca flour in the manufacture of leather cassava chips produced. This research has been conducted in the laboratory of the Faculty of the University of Muhammadiyah Palembang Pertanin in January to March 2012. This research used Randomized Block Design (RBD) are arranged in a non-factorial combinations of five treatment and repeated five times, with each factor treatment T1 (90% rice flour and tapioca flour 10%), T2 (rice flour 80 % and 20% starch), T3 (70% rice flour and tapioca flour 30%), T4 (60% rice flour and tapioca flour 40%) and treatment T5 (50% rice flour and tapioca flour 50%). Parameters observed in this study, to include the chemical analysis of water content and carbohydrate content. organoleptic tests include flavor and color to the test level of preference and level of crispness to the test ranking. While the physical analysis of volume shrinkage. The results showed that the highest water content contained in the treatment T5 (50% rice flour and tapioca flour 50%) with an average value of 3.438% and the lowest water content at T1 treatment (90% rice flour and tapioca flour 10%) with a mean value average 2.160%. Comparison of the type of flour used can affect carbohydrate content of cassava chips on the skin. Treatment T1 (90% rice flour and tapioca flour 10%) had the highest carbohydrate content than other treatments. Treatment T2 has the highest level of preference for flavor chips cassava peel treatment than T3, T1, T4 and T5. T2 treatment is treatment with an optimal ratio of flour. Treatment T2 (80% rice flour and tapioca flour 20%) had the highest level of preference for color chips cassava peel treatment than T3, T1, T4 and T5. Because rice flour has a higher protein content than starch. Treatment T2 (80% rice flour and tapioca flour 20%) had the highest level of crispness in the skin of cassava chips than treatment T3, T1, T4 and T5. Rice flour is used can affect the crispness of the skin cassava chips. Comparison of the type of flour used can affect the volume shrinkage in the skin of cassava chips. Treatment T1 (90% rice flour and tapioca flour 10%) had the lowest shrinkage volume compared to other treatments.
KARAKTERISTIK KIMIA, FISIKA DAN SENSORIS PEMPEK LENJER KERING DENGAN KONSENTRASI CaCl2 Saparudin, Arman; Murtado, A.D.
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 6, No 1 (2017): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v6i1.625

Abstract

This study aims to determine the effect of various concentrations of CaCl2 determine the characteristics of the chemical, physical and sensory pempek lenjer dry, knowing the role of CaCl2 treatment in the absorption of water and find out on how the use of CaCl2 concentration that produces pempek lenjer dry. This research was conducted in the laboratory of the Factulty of Agriculture, University of Muhammadiyah Palembang in April 2016 Until August 2016. This is study uses a randomized block design (RAK) are arranged in a fakorial with various concentrations of CaCl2 treatment factors in the manufacture of dry lenjer pempek consisting of six factors and the treatment was repeated four times. The parameters observed in this study is an analysis of the chemical include moisture and protein content, the analysis of physics include the degree of elasticity, water absorption pempek lenjer raw speed of water absorption pempek lenjer dry, long cooking time and volume development pempek lenjer dry and analysis of sensorilal attributes include aroma, color and flavor lenjer pempek dry. Treatment of various concentrations of CaCl2 very significant effect on the chemical charateristics (moisture and protein content), physics (the level of resilience, water absorption pempek lenjer raw speed of water absorption pempek lenjer dry, long cooking time and volume development pempek lenjer dry) and effect significant effect on sensory properties (aroma, colour and falvor) lenjer pempek dry. A level of the highest value to the aroma, colour and falvor pempek lenjer contained in C3 treatment with average values of 3.75, 3.90 and 3.95 are included criteria rather. Preffered Organoleptic test for aroma, colour and falvor Treatment C3 (CaCl2 concentration of 1.5% by weight of water immersion) have the highest preference level value than the treatment of C1, C2, C3, C4, C5 and C6 to get a good dry lenjer pempek authors suggest treatment should use C3 (CaCl2 concentration of 1.5% by weight of water immer.
STUDI BERBAGAI JENIS BAHAN PENGEMBANG TERHADAP REABSORPSI TEKWAN KERING IKAN GABUS H.K, Rio Danar; Dasir, Dasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 6, No 1 (2017): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v6i1.630

Abstract

This study aims to determine the use of various types of developer materials to snakehead fish dry tekwan reabsorption. This study was conducted in the laboratory of the Agriculture Faculty, University of Muhammadiyah and Industrial Research and Standards, Palembang in June 2016 to August 2016. Research on the topic "The Study of Various Types of Developer Materials to Snakehead Fish Dry Tekwan Reabsorption", using a randomized block design (RAK) which were arranged in a nonfactorial with 5 (five) levels of treatment factor which repeated 4 (four) times. The parameters were observed in this study, chemical analysis includes water content and protein content on a dry tekwan, physical tests include development volume and the level of elasticity using texture analyzer. While the organoleptic tests include aroma, taste and color with preference level test which conducted on dry tekwan which already reabsorbed and already cooked. The highest water content is in T2 treatment (CaCl2 addition of 1.0% by weight of snakehead fish and tapioca flour) has an average value of 5.73%. The highest protein content was found in treatment T2 (CaCl2 addition of 1.0% by weight of snakehead fish and tapioca flour) has an average value of 17.76%. The highest development volume percentage is in T1 treatment (NaHCO3 addition of 1.0% by weight of snakehead fish and tapioca flour) has an average value of 63.77. The highest level of elasticity was found in the T0 (without the addition of developer materials/control) have an average value of 576.73 newton. The value of the highest pleasure levels of snakehead fish tekwan aroma was found in the T4 treatment (addition of instant yeast 1.0% by weight of snakehead fish and tapioca flour) with an average value of 4.25 (preferred criteria). The value of the highest pleasure levels of snakehead fish tekwan taste was found in the T4 treatment (addition of instant yeast 1.0% by weight of snakehead fish and tapioca flour) with an average value of 4.15 (preferred criteria). The value of the highest pleasure levels of snakehead fish tekwan taste was found in the T2 treatment (CaCl2 addition of 1.0% of weight of snakehead fish and tapioca flour) with an average value of 4.20 (preferred criteria).
PENGARUH PERBANDINGAN JAMUR TIRAM PUTIH (Pleurotus ostreatus Jacq) DAN TEPUNG TAPIOKA TERHADAP KARATERISTIK FISIKA, KIMIA PADA ORGANOLEPTIK PEMPEK JAMUR TIRAM Surono, Surono; Suyatno, Suyatno; Mukhtarudin, Mukhtarudin
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 5, No 1 (2016): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v5i1.635

Abstract

Studying the Effect Comparison White Oyster Mushroom (Pleurotus ostreatus Jacq) and Tapioca Flour Characteristics Of Physics, Chemistry At Pempek Organoleptik Oyster Mushrooms. This study aims to determine the effect of white oyster mushroom comparison (pleorotus ostreatus Jaq) and flour tapoika against kerateristik physics, chemistry on Organoleptik pempek oyster mushrooms. This study was conducted at the Laboratory Alhamdulillah Faculty of Agriculture, University of Muhammadiyah Palembang and Industrial Research and Standards Palembang in December 2014 until the month of August 2015. This study uses Kelompaok Random Design (RAK) are arranged in a non factorial with treatment factor comparisons white oyster mushrooms with flour tapoika which consists of five treatment factors and repeated emapat times. The parameters were observed in this study, for chemical analysis mliputi levels of protein and moisture content that has not pempek fried oyster mushrooms. As for organoleptic tests include color, taste and flavor with hedonic test and rank test pempek texture with oyster mushrooms. The results showed that the influence of white oyster mushroom comparison (Pleorotus ostreatus Jaq) and tapioca flour very significant effect on the moisture content and protein pempek white oyster mushroom. Protein content and high water content contained in the treatment J5 (white oyster mushrooms 1.5 parts: 0.5 parts tapioca flour) with an average value of 10.61%, and 64.97%, while the protein content and low water content contained in the J1 treatment (white oyster mushrooms 0.5 parts: 1.5 parts tapioca starch) with an average value of 5.34% and 51.33%. Organoleptic results using hedonic test on pempek white oyster mushroom (Pleorotus ostreatus Jaq) for color, flavor and aroma. For color does not affect nayata with the highest score at the J1 treatment with an average value of 3.64 (rather preferred criteria), while the taste and aroma of real effect. Highest sense J3 treatment with an average value of 3.60 (criteria rather preferred) and the highest taste J1 treatment with an average value of 3.64 (criteria rather preferred). Significant level of resilience. J3 treatment by comparison oyster mushroom and tapioca flour (white oyster mushroom 1, section: tapioca flour 1, section) produce the best level of elasticity with an average value of 2.84 (criteria somewhat chewy).
MEMPELAJARI PENAMBAHAN KAPUR SIRIH Ca(OH)2 SEBAGAI BAHAN PENGHAMBAT KERUSAKAN PADA NIRA KELAPA Suntoro, Adi; Suyatno, Suyatno; Sylviana, Sylviana
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 5, No 1 (2016): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v5i1.640

Abstract

Mempelajari penambahan kapur sirih Ca(OH)2 sebagai bahan penghambat kerusakan pada nira kelapa. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan kapur sirih Ca(OH)2 sebagai penghambat kerusakan nira kelapa. Penelitian ini dilaksanakan dilaboratorium Fakultas Pertanian Universitas Muhammadiyah Palembang pada bulan Oktober 2013 sampai dengan bulan April 2014. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang disusun secara non faktorial dengan faktor perlakuan dengan faktor perlakuan persentase kapur sirih yang terdiri dari lima faktor perlakuan dan diulang sebanyak tiga kali. Parameter yang diamati dalam penelitian ini untuk analisis kimia adalah kadar gula reduksi,total asam dan pH . Sedangkan untuk Uji organoleptik meliputi rasa, aroma dan warna, dengan menggunakan uji hedonik. Perlakuan penambahan kapur sirih berpengaruh sangat nyata terhadap kadar gula reduksi nira kelapa. Kadar gula reduksi tertinggi terdapat pada perlakuan N0 (penambahan kapur sirih Ca(OH)2(0,0%) dengan nilai rata-rata 3,937, dan kadar gula reduksi terendah terdapat pada perlakuan N4 (penambahan kapur sirih Ca(OH)2 2%) dengan nilai rata-rata 2,324% . Total asam tertinggi terdapat pada perlakuan N0 (penambahan kapur sirih Ca(OH)2 (0,0%) dengan nilai rata-rata 0,884% dan kadar total asam terendah terdapat pada perlakuan N4 (penambahan kapur sirih Ca(OH)2 2,0%) dengan nilai rata-rata 0,166. pH tertinggi terdapat pada perlakuan N4 (penambahan kapur sirih Ca(OH)2 2,0%) dengan nilai rata-rata 6,33 dan pH terendah terdapat pada perlakuan N0(penambahan kapur sirih Ca(OH)2 0,0% dngan nilai rata-rata 4,77. Uji organoleptik terhadap warna, aroma dan rasa , tertinggi nira kelapa terdapat pada perlakuan N4 penambahan kapur sirih Ca(OH)2 2,0%) dibanding perlakuan N0,N1,N2,N3 .Untuk mendapatkan nira kelapa yang baik penulis menyarankan sebaiknya menggunakan perlakuan N4 kapur sirihCa(OH)2 2,0%.
MEMPELAJARI FREKUENSI PENCUCIAN SURIMI TERHADAP NILAI SENSORIS PEMPEK IKAN TENGGIRI PASIR (Scomberomorus guttatus) YANG DIHASILKAN Sanjaya, Derta Bela; Alhanannasir, Alhanannasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 7, No 1 (2018): 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.v7i1.1653

Abstract

ABSTRACT This study aims to determine the frequency of washing on the sensory value of pempek mackerel sand (Scomberomorus guttatus) produced. This research was carried out in the laboratory of the Faculty of Agriculture, Palembang Muhammadiyah University and the Palembang Industrial Research and Standardization Center from May 2018 to August 2018.This study used an experimental method that uses a non factorial randomized block design. The washing frequency had very significant effect on protein content, fat content and a water content of pempek lenjer mackerel sand. The lowest protein content and fat content and the highest water content were found in F4 treatment (washing four times) with an average value of 8.46%, 0.38% and 58.08% respectively. The washing frequency had significant effect on elasticity by folding test and had very significant effect on the elasticity of pempek lenjer sand mackerel by bite test. The elasticity with the highest folding test is found in F4 treatment (washing four times) with an average value of 9.00 (the criteria do not crack when folded 4) and the highest elasticity with the bite test found in the F4 treatment (washing four times) with an average value 9.00 (very strong criteria of elasticity). The frequency of washing significantly affect the color of pempek lenjer mackerel sand. The highest level of preference for the color of pempek lenjer sand mackerel fish is found in F4 treatment (washing four times) which results in a clean white color on the pempek produced with an average value of 4.40 (criteria preferred by panelists). The frequency of washing significant effect on color, taste and aroma of pempek lenjer mackerel sand. The highest level of preference for color, taste and aroma of pempek lenjer mackerel sand was found in F4 treatment (washing four times) with an average value of 4.40, 4 05 and 4.60 with the criteria like or dislike by panelists.ABSTRAK Penelitian ini bertujuan untuk mengetahui mengetahui frekuensi pencucian terhadap nilai sensoris pempek ikan tenggiri pasir (Scomberomorus guttatus) yang dihasilkan. Penelitian ini dilaksanakan di laboratorium Fakultas Pertanian Universitas Muhammadiyah Palembang dan Balai Riset dan Standarisasi Industri Palembang  pada bulan bulan Mei 2018 hingga bulan Agustus 2018. Penelitian ini menggunakan metode eksperimen yang menggunakan Rancangan Acak Kelompok Non Faktorial. Frekuensi pencucian berpengaruh sangat nyata terhadap kadar protein, kadar lemak dan kadar air  pempek lenjer ikan tenggiri pasir. Kadar protein dan kadar lemak  terendah  terdapat pada perlakuan F4 (pencucian empat kali) dengan nilai rata-rata 8,46%, 0,38%, kadar air tertinggi pada F4 dengan nilai rata-rata 58.8% . Frekuensi pencucian berpengaruh nyata terhadap kekenyalan dengan uji lipat dan berpengaruh sangat  nyata terhadap kekenyalan pempek lenjer ikan tenggiri pasir dengan uji gigit. Kekenyalan dengan uji lipat tertinggi terdapat pada perlakuan F4 (pencucian empat kali) dengan nilai rata-rata 9,00 (kriteria tidak retak bila dilipat 4) dan kekenyalan  tertinggi dengan uji gigit terdapat pada perlakuan F4 (pencucian empat kali) dengan nilai rata-rata 9,00 (kriteria sangat kuat kekenyalannya). Frekuensi pencucian berpengaruh nyata terhadap warna pempek lenjer ikan tenggiri pasir. Nilai tingkat kesukaan tertinggi terhadap warna pempek lenjer ikan tenggiri pasir  terdapat pada perlakuan F4 (pencucian empat kali) yang menghasilkan warna putih bersih pada pempek yang dihasilkan dengan nilai rata-rata 4,40 (kriteria disukai panelis). Frekuensi pencucian berpengaruh nyata terhadap warna, rasa dan aroma pempek lenjer ikan tenggiri pasir.Nilai tingkat kesukaan tertinggi terhadap warna, rasa dan aroma pempek lenjer ikan tenggiri pasir  terdapat pada perlakuan F4 (pencucian empat kali) dengan nilai rata-rata 4,40, 4,05dan 4,60 dengan kriteria disukai panelis. 

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