Open AccessPhysicochemical characteristics of pempek premix flour made from mackerel fish (Scomberomorus commersoni) surimi powder
Author(s) -
Gabriella Sherly Rombe,
Mulyati M. Tahir,
Abu Bakar Tawali
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 - 10.1088/1755-1315/564/1/012042
Subject(s) - food science , lightness , wheat flour , absorption of water , chemistry , maltodextrin , starch , proximate , mathematics , materials science , chromatography , composite material , spray drying , physics , optics
Pempek is known as one of the signature dishes from Palembang, South Sumatera, that is made of a mixture of fish and tapioca flour. Pempek is made through a long process such that the production time-consuming. Pempek premix flour (PPF) is made from a mixture of surimi powder, tapioca starch, and wheat flour, which can be used to make pempek instantly. This study aimed to determine the profile of PPF products based on physicochemical characteristics. This research was divided into two stages. The first stage was the process of making surimi powder from mackerel fish. The second stage was the process of making PPF and physicochemical analysis. The physicochemical characterization of PPF was conducted to obtain information on proximate content, yield, color (L*, +a, +b values), whiteness, gel strength, water absorption capacity (WAC), and microscopic structure. The result showed that PPF contained 12.18% of moisture, 18.3% of protein, 65.55% of carbohydrate, 2.27% of fat, and 1.69% of ash. The results of physical characterization showed that PPF has 97.8 lightness value (L), white color (a=2.7 and b=14.1), 85.8% whiteness value, 885.8 g.cm gel strength, and 1.25 ml/g WAC. Microstructure results showed that the PPF had a solid texture appearance with different particle sizes.