PROFIL TEKSTUR DAN HEDONIK PEMPEK LENJER YANG DIBUAT DARI TEPUNG PREMIX BERBASIS TEPUNG DAGING IKAN LELE DUMBO (Clarias gariepinus)

Marwiyah, Siti Wiwi (2020) PROFIL TEKSTUR DAN HEDONIK PEMPEK LENJER YANG DIBUAT DARI TEPUNG PREMIX BERBASIS TEPUNG DAGING IKAN LELE DUMBO (Clarias gariepinus). Skripsi thesis, Universitas Djuanda Bogor.

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Abstract

ABSTRACT Siti Wiwi Marwiyah. B.1510398. Texture and Hedonic Profiles of Pempek Lenjer Making by Premix Flour Based Cathfish Flour (Clarias gariepinus). Supervised by Aminullah and Intan Kusumaningrum. Catfish flour can be used for making pempek formulated premix flour. This research was to study the effect of the catfish flour and the comparison of tapioca and wheat flour to the texture and hedonic profiles of pempek lenjer from premix flour. The methods consisted of making catfish flour and premix flour. The treatments were catsfish flours of 15%, 20%, and 25% and comparison of tapioca and wheat flours of 1:1, 2:1 and 3:1. Products analysis included catfish flour analysis showed that yield of 20%, moisture of 6,6%, ash of 1,54%, protein 50,94%, fat of 16,75% and carbohydrate of 24,17%. Pempek lenjer making by premix flour then measured for texture profiles of hardness, springiness and stickiness as well as hedonic profiles of color, odor, taste and springiness texture. The results showed that the more used of catfish flour and less tapioca used which tends to decrease the hardness and increase the springiness of pempek lenjer and did not significantly affect the stickiness. The hedonic test showed that tends to have a high preference value on the all parameters. The texture profiles and hedonic test produced a combination of catfish flour of 20% and comparison of tapioca and wheat flour of 2:1 as the chosen treatment in this study. Keyword: pempek lenjer, premix flour, catfish flour, texture profiles, hedonic

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