Pengaruh Substitusi Tepung Tapioka dengan Beberapa Jenis Tepung Terhadap Mutu Makanan Mpek-Mpek Palembang
<p>Mpek-mpek is a kind of food which is made of flour batter and fish meat. The presentation of mpek-mpek is mixed with a sauce or vinegar sauce. Nutrition of mpek-mpek are rich of protein, carbohydrates and fiber and has a high taste. The mpek-mpek obtained further was tested the water conten...
| Main Authors: | , |
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| Format: | Article |
| Language: | Indonesian |
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Balai Riset dan Standardisasi Industri Padang
2012-06-01
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| Series: | JLI: Jurnal Litbang Industri |
| Subjects: | |
| Online Access: | http://ejournal.kemenperin.go.id/jli/article/view/597 |
| Summary: | <p>Mpek-mpek is a kind of food which is made of flour batter and fish meat. The presentation of mpek-mpek is mixed with a sauce or vinegar sauce. Nutrition of mpek-mpek are rich of protein, carbohydrates and fiber and has a high taste. The mpek-mpek obtained further was tested the water content, protein content, fat, ash, and the preferences panel of the color, aroma, flavor and texture. The results showed that the product mpek-mpek on the use of a variation of tapioca flour 90% and wheat flour 10% was preferred of organoleptic color, flavor, aroma and texture with 59.27% water content, 14.74% protein, 11.89% fat, and 0.65% ash and still fulfilled the standard according to SNI 01-3819-1995 for a kind of food fish meatballs.</p><p><strong>ABSTRAK</strong></p><p><strong></strong>Mpek-mpek adalah sejenis makanan ringan yang terbuat dari adonan tepung dan daging ikan. Penyajiannya dicampur dengan saus atau lazimnya disebut kuah cuka. Secara nutrisi mpek-mpek sangat kaya protein, cukup karbohidrat dan serat serta punya cita rasa yang tinggi. Mpek-mpek yang didapatkan selanjutnya diuji kadar air, kadar protein, lemak, abu dan tingkat kesukaan panelis terhadap warna, aroma, rasa dan tekstur. Penelitian yang telah dilakukan meliputi substitusi pemakaian tepung tapioka dengan tepung terigu, tepung maizena, dan tepung beras. Hasil penelitian menunjukkan bahwa produk mpek-mpek pada variasi pemakaian tapioka 90% dan terigu 10% disukai dari organoleptik warna, rasa, aroma dan tekstur dengan kadar air 59,27%, protein 14,74%, lemak 11,89%, dan abu 0,65 % serta memenuhi standar untuk makanan sejenis bakso Ikan sesuai SNI 01-3819-1995.</p> |
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| ISSN: | 2252-3367 2502-5007 |