Karakteristik Lama Masak Dan Warna Pempek Instan Dengan Metode Freeze Drying

Alhanannasir, A.; Rejo, Amin; Saputra, Daniel; Priyanto, Gatot

doi:10.19184/j-agt.v12i02.9281

Cited by 6 publications

(4 citation statements)

References 9 publications

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“…The process of making pempek referred to Alhanasir et al [7], started with mixing ground barracuda fish meat, tapioca flour, salt, sugar, flavour enhancer, pepper, garlic, candlenut and chilled water to become a dough, then the dough shaped into pempek keriting (curly pempek) with diameter 3 cm and boiled for 5 minutes. After these processes, boiled pempek were ready.…”

Section: Methodsmentioning

confidence: 99%

Characteristics of ready to cook product from dried pempek with freezing treatment before drying

Fahmi,

Romadhon

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Pempek is a popular ready to cook fish cake in Indonesia with a high level of moisture content. At room temperature, pempek can only stored for a few hours. There are several variants of pempek available in the market in the form of dried pempek which can be stored at room temperature for a long time. These dried products need to be rehydrated before cooking. The drying technology of dried pempek will affect the characteristics of the ready-to-cook product after the rehydration process. This study aims to determine the effect of freezing before drying on the characteristics of ready to cook rehydrated dried pempek (curly shape pempek). The experimental treatments tested were freezing treatment and non-freezing treatment. Each treatment was repeated in 3 replications of experiment. Freezing process were carried out in a household freezer for 24 hours and the drying process were carried out in an electric oven at 45°C for 12 hours. The results showed that after rehydration, dried pempek could returned to its original characteristics like before drying. Freezing treatment before drying gave a higher rehydration ratio, better texture and lighter appearance than without freezing treatment.

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Section: Methodsmentioning

confidence: 99%

Characteristics of ready to cook product from dried pempek with freezing treatment before drying

Fahmi,

Romadhon

2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…Kemudian dilakukan pencampuran daging ikan gabus giling, garam dan air dicampur secara merata sebagai adonan 1. Adonan 1 ditambahkan tepung tapioka sedikit demi sedikit sambil diaduk pelan-pelan hingga merata dan bahan bisa dibentuk sebagai adonan 2 (Alhanannasir et al, 2018). Adonan 2 dibentuk lenjer kecil dengan diameter 2 cm dan panjang 6 cm.…”

Section: Tahapan Penelitian Pembuatan Pempek Lenjer Kecil Keringunclassified

KARAKTERISTIK KIMIA DAN ORGANOLPETIK PEMPEK LENJER KECIL KERING DENGAN PERLAKUAN KONSENTRASI CaCl2

Alhanannasir¹,

Murtado

2020

J-AGT

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As an authentic food of Palembang people in South Sumatera Province, pempek is famous local food caused of unique color (yellowish-white color), flavor (fishy flavor), and chewy texture. Pempek as semi-wet food that can be dried to decrease water content and increase the shelf life. Dried pempek has a lighter and smaller volume material and making it easier to distribute and expand marketing. Pempek can be prepared from ground fish (cork fish), tapioca flour, salt, and water. These ingredients are mixed to form a dough. Pempek dough can be formed into a small pempek, such as lenjer, pastel, otak-otak, adaan, keriting, and kapal selam. Pempek is generally has a wet form. Wet pempek has a high water content of 50-60%, so it had shelf life about 3-4 days. Therefore, wet pempek must be dried to make it long shelf life. The aim of the research was to know about small dried pempek lenjer characteristic based on various addition of CaCl2. The treatment of various CaCl2 concentrations has a very significant effect on water content and protein content (chemical value) and significantly influence the organoleptic properties (aroma, color, and taste) of the dried pempek lenjer. The 1.5% concentration of CaCl2 (C3) treatment has the highest average level of likeness on aroma 3.75, color 3.90, and taste 3.95 with preferred criteria on a dried pempek lenjer. Keywords: chemical, organoleptic, small dried pempek lenjer

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“…Pempek diolah dengan beberapa tahapan yaitu penggilingan daging ikan, pencampuran bahan, pembentukan dan pemasakan pempek (Karneta, et al, 2013). Pempek terdiri dari beberapa bentuk seperti pempek telur, pempek lenjer (kecil dan besar), pempek kapal selem, pempek pastel, pempek tahu, pempek keriting, pempek lenggang, dan pempek adaan (Alhanannasir, et al, 2018).…”

Section: Pelatihan Pengolahan Pempek Berbahan Jamur Tiram Putih Sebag...unclassified

Pelatihan Pengolahan Pempek Berbahan Jamur Tiram Putih Sebagai Pengganti Ikan

Alhanannasir

Idealastuti

Suyatno

et al. 2020

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Pempek merupakan makanan khas Kota Palembang sehingga Kota Palembang dijuluki sebagai kota pempek yang sudah sangat terkenal di wilayah Indonesia bahkan di mancanegara. Pempek yang dikonsumsi bahan utamanya salah satunya adalah ikan. Ikan biasanya pada saat-saat tertentu harganya berfluktuasi dan ketersediaannyapun terbatas, maka salah satu alternatifnya adalah dengan menggunakan jamur tiram putih sebagai pengganti ikan. Rumusan masalah dalam pengabdian ini adalah masyarakat belum menggunakan jamur tiram putih sebagai bahan pembuatan pempek. Pengabdian ini bertujuan agar masyarakat memanfaatkan bahan jamur tiram putih sebagai alternatif jika harga ikan berfluktuasi dan ketersediaannya terbatas. Metode yang digunakan dalam pengabdian ini adalah dalam bentuk penyuluhan dengan diberi beberapa materi terkait pelatihan pembuatan pempek berbahan jamur tiram putih. Hasil dari pengabdian ini adalah masyarakat berpartisipasi aktif dalam pelatihan pembuatan pempek dan masyarakat menjadi lebih paham tentang pengolahan pangan, nilai gizi, dan jamur tiram putih sebagai bahan alternatif pembuatan pempek.

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Karakteristik Lama Masak Dan Warna Pempek Instan Dengan Metode Freeze Drying

Cited by 6 publications

References 9 publications

Characteristics of ready to cook product from dried pempek with freezing treatment before drying

Characteristics of ready to cook product from dried pempek with freezing treatment before drying

KARAKTERISTIK KIMIA DAN ORGANOLPETIK PEMPEK LENJER KECIL KERING DENGAN PERLAKUAN KONSENTRASI CaCl2

Pelatihan Pengolahan Pempek Berbahan Jamur Tiram Putih Sebagai Pengganti Ikan

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