Proximate of Pempek Instant Flour and Sensory Evaluation of Pempek from Mackerel Fish (Scomberomorus Commersonii)

Abstract

Fish contains nutrients and functional compounds that are good for human health. Nutritional and chemical compounds that act as functional foods include protein, vitamin E, fats and minerals, which have good effects on health, such as preventing cardiovascular disease. Pempek is a traditional food from South Sumatera, Indonesia. This study evaluates the proximate of pempek instant flour and sensory evalution of pempek from mackerel fish (Scomberomorus commersonii). The values ranged on dry weight basis for: moisture (13,67-18,60%/100 g), ash (2,86%-6,40%/100 g), protein (33,68%-53,80%/100 g), fat (0,61%-2,35%/100 g) and total carbohydrate (18,84%-49,17%). Formula 1 (75% of mackerel fillets and 25% of tapioca flour) presented high moisture, ash, protein, and fat values, meanwhile lower total carbohydrate. Formula 2 (50% of mackerel fillets and 50% of tapioca flour) received the highest scores in sensory evaluation based on overall acceptance.