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PENGARUH IKAN PARANG-PARANG (Chirocentrus dorab) DAN TEPUNG TAPIOKA TERHADAP KARAKTERISTIK FISIK DAN KIMIA PEMPEK PANGGANG (22t549)

AZ-ZAHRAH, FATIMAH (2022) PENGARUH IKAN PARANG-PARANG (Chirocentrus dorab) DAN TEPUNG TAPIOKA TERHADAP KARAKTERISTIK FISIK DAN KIMIA PEMPEK PANGGANG (22t549). Undergraduate thesis, Universitas Diponegoro.

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Abstract

ABSTRAK

Fatimah Az-Zahrah. 26060118140050. Pengaruh Ikan Parang-Parang
(Chirocentrus dorab) dan Tepung Tapioka Terhadap Karakteristik Fisik dan Kimia
Pempek Panggang. Putut Har Riyadi dan Lukita Purnamayati.
Pempek Panggang merupakan salah satu jenis produk olahan ikan khas
Palembang Sumatera Selatan yang memiliki tekstur, aroma dan rasa gurih khas yang
diminati masyarakat luas. Bahan baku alternatif selain daging ikan tenggiri yang
dapat dijadikan bahan baku olahan pempek yaitu ikan parang-parang. Komposisi
ikan yang digunakan perlu diperhatikan untuk memperoleh pempek panggang
dengan karakteristik terbaik yang paling diminati masyarakat. Tujuan penelitian ini
adalah untuk mengetahui pengaruh perbandingan ikan parang-parang yang
digunakan terhadap karakteristik pempek panggang dan mengetahui perbandingan
terbaik untuk tingkat kesukaan konsumen pada karakteristik pempek panggang.
Metode penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan
perlakuan penambahan daging ikan yang berbeda dengan perbandingan tepung
tapioka yaitu 0,6:1, 0,8:1 dan 1:1. Data parametrik dianalisis dengan uji sidik ragam
(ANOVA) dan uji lanjut Tukey HSD untuk mengetahui perlakuan mana yang paling
berpengaruh, sedangkan data non parametrik dianalisis dengan Kruskal Wallis dan
Mann-Whitney. Hasil analisa data menunjukan bahwa penambahan daging dengan
perbandingan 1:1 memiliki nilai lebih baik dengan kadar air 42,04%, kadar protein
8,45%, kadar lemak 5,83%, kadar karbohidrat 46,47%, hardness 267,05 gf,
cohesiveness 0,24 gf, chewiness 49,39 gf. Sedangkan nilai hedonik pempek dengan
perbandingan 0,8:1 memiliki daya terima terbaik dengan nilai selang kepercayaan
tertinggi 7, 74 < µ < 8, 16 yang artinya lebih disukai panelis.
Kata kunci: Ikan Parang-Parang, Pempek Panggang, Karakteristik, Tepung Tapioka

ABSTRACT

Fatimah Az-Zahrah, 26060118140050. The Effect of Machete Fish (Chirocentrus
dorab) and Tapioca Flour on Physical and Chemical Characteristics of Grilled
Pempek. Putut Har Riyadi and Lukita Purnamayati.
Grilled Pempek is one type of processed fish product from Palembang, South
Sumatra, which has a distinctive texture, aroma and savory taste that is in demand
by the wider community. Alternative raw materials other than mackerel fish meat
that can be used as raw materials for processed pempek are machete fish. It is
necessary to pay attention to the composition of the fish used in order to obtain the
grilled pempek with the best characteristics that are most in demand by the public.
The purpose of this study was to determine the effect of the comparison of parangparang fish used on the characteristics of grilled pempek and to find out the best
comparison for the level of consumer preference on the characteristics of grilled
pempek. The research method used a randomized block design (RBD) with the
addition of different fish meat with a ratio of tapioca flour, namely 0.6:1, 0.8:1 and
1:1. Parametric data were analyzed using a test of variance (ANOVA) and Tukey
HSD follow-up test to find out which treatment had the most effect, while the nonparametric data were analyzed by Kruskal Wallis and Mann-Whitney. The results of
data analysis show that the addition of meat with a ratio of 1:1 has a better value
with a moisture content of 42.04%, protein content of 8.45%, fat content of 5.83%,
carbohydrate content of 46.47%, hardness of 267.05 gf , cohesiveness 0.24 gf,
chewiness 49.39 gf. While the pempek hedonic value with a ratio of 0.8:1 has the best
acceptability with the highest confidence interval value of 7.74 < µ < 8.16, which
means preferred by panelists.
Keywords: Machete fish, Grilled pempek, Characteristics, Tapioca Flour

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Ikan Parang-Parang, Pempek Panggang, Karakteristik, Tepung Tapioka, Machete fish, Grilled pempek, Characteristics, Tapioca Flour
Subjects: Fisheries And Marine Sciences
Divisions: Faculty of Fisheries and Marine Sciences > Department of Fishery Products Technology
Depositing User: pancasila wati
Date Deposited: 24 Jan 2023 03:03
Last Modified: 23 May 2023 03:09
URI: https://eprints2.undip.ac.id/id/eprint/11397

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