Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment
Pempek is an authentic traditional dish of Indonesian cuisine. As a popular food, it needs to be both tasty and nutritious. Mashed pumpkin can add some health-beneficial properties to the traditional pempek and reduce its carbohydrate content. This research featured pempek made of farmed toman fish...
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| Format: | Article |
| Language: | English |
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Kemerovo State University
2023-09-01
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| Series: | Техника и технология пищевых производств |
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| Online Access: | https://fptt.ru/en/issues/22025/21973/ |
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| author | Rabiatul Adawyah Tri Dekayanti Ainun Aslamiah Muhammad Wahyu AS Findya Puspitasari |
| author_facet | Rabiatul Adawyah Tri Dekayanti Ainun Aslamiah Muhammad Wahyu AS Findya Puspitasari |
| author_sort | Rabiatul Adawyah |
| collection | DOAJ |
| description | Pempek is an authentic traditional dish of Indonesian cuisine. As a popular food, it needs to be both tasty and nutritious. Mashed pumpkin can add some health-beneficial properties to the traditional pempek and reduce its carbohydrate content. This research featured pempek made of farmed toman fish (Channa micropeltes), which is an affordable raw material. The research objective was to evaluate the consumer acceptance of the experimental pempek based on its sensory assessment and a folding test. This research also revealed the proximate composition, β-carotene, and amino acids in the pempek samples.
The research procedure included the following stages: making pumpkin puree; making pempek by substituting tapioca flour with pumpkin puree (control: 0%, Formulation 1: 10%, Formulation 2: 20%); sensory assessment and folding test; proximate analysis; β-carotene analysis; and amino acid analysis.
A greater proportion of pumpkin puree improved the appearance, color, aroma, flavor, and texture values of the experimental sample. Based on the folding test, the elasticity of pempek decreased as the pumpkin share increased. Pumpkin puree improved the quality of pempek in terms of its protein, moisture, ash, carbohydrate, β-carotene, and amino acid composition. Formulation 2 with 20% of tapioca flour substituted with pumpkin puree showed the best results for protein (7.91%) and amino acids (10.27%), as well as the lowest carbohydrate content (26.76%).
Mashed pumpkin proved to be an excellent substitute of tapioca flour in the traditional Indonesian pempek fishcake as it improved both its sensory profile and nutritional value. |
| format | Article |
| id | doaj-art-3d8132c2298e4e9993d3dd1ef13e08e9 |
| institution | Kabale University |
| issn | 2074-9414 2313-1748 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj-art-3d8132c2298e4e9993d3dd1ef13e08e92025-02-03T11:02:56ZengKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482023-09-0153346547410.21603/2074-9414-2023-3-2449Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality AssessmentRabiatul Adawyah0https://orcid.org/0000-0003-0673-0568Tri Dekayanti1https://orcid.org/0000-0002-7001-0779Ainun Aslamiah2https://orcid.org/0000-0001-7283-6534Muhammad Wahyu AS3https://orcid.org/0000-0002-0020-8296Findya Puspitasari4https://orcid.org/0000-0002-6224-6095Lambung Mangkurat University, Banjarmasin, IndonesiaLambung Mangkurat University, Banjarmasin, IndonesiaLambung Mangkurat University, Banjarmasin, IndonesiaLambung Mangkurat University, Banjarmasin, IndonesiaLambung Mangkurat University, Banjarmasin, IndonesiaPempek is an authentic traditional dish of Indonesian cuisine. As a popular food, it needs to be both tasty and nutritious. Mashed pumpkin can add some health-beneficial properties to the traditional pempek and reduce its carbohydrate content. This research featured pempek made of farmed toman fish (Channa micropeltes), which is an affordable raw material. The research objective was to evaluate the consumer acceptance of the experimental pempek based on its sensory assessment and a folding test. This research also revealed the proximate composition, β-carotene, and amino acids in the pempek samples. The research procedure included the following stages: making pumpkin puree; making pempek by substituting tapioca flour with pumpkin puree (control: 0%, Formulation 1: 10%, Formulation 2: 20%); sensory assessment and folding test; proximate analysis; β-carotene analysis; and amino acid analysis. A greater proportion of pumpkin puree improved the appearance, color, aroma, flavor, and texture values of the experimental sample. Based on the folding test, the elasticity of pempek decreased as the pumpkin share increased. Pumpkin puree improved the quality of pempek in terms of its protein, moisture, ash, carbohydrate, β-carotene, and amino acid composition. Formulation 2 with 20% of tapioca flour substituted with pumpkin puree showed the best results for protein (7.91%) and amino acids (10.27%), as well as the lowest carbohydrate content (26.76%). Mashed pumpkin proved to be an excellent substitute of tapioca flour in the traditional Indonesian pempek fishcake as it improved both its sensory profile and nutritional value.https://fptt.ru/en/issues/22025/21973/giant snakeheadchanna micropeltestoman fishpempekpumpkinnutritional valueβ-caroteneamino acids |
| spellingShingle | Rabiatul Adawyah Tri Dekayanti Ainun Aslamiah Muhammad Wahyu AS Findya Puspitasari Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment Техника и технология пищевых производств giant snakehead channa micropeltes toman fish pempek pumpkin nutritional value β-carotene amino acids |
| title | Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment |
| title_full | Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment |
| title_fullStr | Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment |
| title_full_unstemmed | Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment |
| title_short | Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment |
| title_sort | pempek fishcake from channa micropeltes with pumpkin puree quality assessment |
| topic | giant snakehead channa micropeltes toman fish pempek pumpkin nutritional value β-carotene amino acids |
| url | https://fptt.ru/en/issues/22025/21973/ |
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