Karakteristik Sensori, Kimia dan Fisik Pempek dari Ikan Tenggiri dan Ikan Kiter pada Berbagai Formulasi

Pempek is one of traditional snack food from Palembang which made from fish and very popular in Indonesia. The objective of this study was to determine the effect of the combination of barred mackerel fish and pickhandle barracuda fish meat on sensory, chemical and physical properties and to determine the best economic formulation of pempek. This study used the Completely Randomized Design with six level treatments of combination of barred mackerel fish and pickhandle barracuda fish, respectively, 200 g-0 g (P1), 160 g-40 g (P2), 120 g-80 g (P3), 80 g-120 g (P4), 40 g-160 g (P5), and 0 g-200 g (P6). The characteristics of pempek was observed on the sensory (color, aroma, taste, texture and overall acceptance), chemical (moisture and protein content), and physical properties (hardness, cohesiveness, springiness). The result showed that the treatment only has a significant effect on color parameter of sensory properties. The higher amount use of pickhandle barracuda fish significantly reduced the panelist preference on color. The best formulation chosen was the combination of 40 g barred mackerel fish and 160 g pickhandle barracuda with the economic total raw material cost Rp 12.750. This formulation is recommended to produce pempek with best quality and economic cost.   Keywords: economic, formulation, pempek, sensory properties