Open AccessMaintaining the Chemical Value and Organoleptic Properties of Pempek with the Frequency of Ice Water Washing Method
Author(s) -
Alhanannasir,
Idealastuti
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/515/1/012058
Subject(s) - organoleptic , taste , food science , ingredient , flavor , water content , factorial experiment , odor , chemistry , fish <actinopterygii> , mathematics , biology , fishery , geology , statistics , geotechnical engineering , organic chemistry
Pempek is a very famous food in the city of Palembang, Indonesia. Fish as the main ingredient of pempek can be washed after grinding with ice water in a certain frequency to increase the strength of the gel, remove most of the components that are soluble in water, blood, cause odor, and can improve the quality of color and taste. Mackerel sand fish is one of the main ingredients of pempek which can be made blending or crushed washed/with ice water ratio of 1: 3 (material: water) according to treatment four treatments for 10 minutes for each washing process with the Non Factorial Randomized Design Methodology method. Statistically it was found that the washing frequency had a very significant effect on the fat content and water content and had a significant effect on the color and taste. The results showed the F4 frequency treatment that the level of color preference (score 4.40) and taste (score 4.05) and fat content was 0.38% lower and the moisture content was 58.08% higher. Making Pempek Lenjer with the frequency of washing Surimi with ice water produced by Pempek which is not fishy, and with the color and taste that is preferred.