Physicochemical Characteristics of Pempek During Boiling
Keywords:
Pempek, diffusivity, physicochemistry, boiling
Abstract
The numerical heat diffusivity model can be used to optimally predict the temperature and boiling time of pempek, because boiling affects the physicochemical characteristics of pempek lenjer. Apply the diffusivity model numerically to find the optimal temperature and boiling time for pempek and to see changes in the physicochemical properties of pempek during boiling, that will be achieved in this research. Research using Factorial RAK in 3 replications, the first factor is the ratio of dough in 4 levels and the other factors is the temperature of dough in 5 levels. The variables measured were determining the boiling time , saccharide analysis, amino acid analysis, texture, and pH . The results showed that fish-dominant pempek dough required a longer boiling time than tapioca flour-dominant dough. In fish-dominant pempek dough, the dextrin formed is higher but the maltose content is low , and high temperatures cause the dextrin content decreases but the maltose content increases. The dextrin content ranged from 43.056-16.497, and the maltose content ranged from 10.793 5.430. and high temperatures cause, the lower the amino acid content in water-soluble amino acids, but increased in water-insoluble amino acids. The dominant tapioca dough, and the high temperature, causes the texture and pH to also be high.Texture ranged from 315.133 gf - 803.00 gf, and the average pH ranged from 6.69 - 6.94.
References
Abdullah ,K dan H.Rusli. 2015. Pembuatan dan Karakterisasi Membran Polimetil Metakrilat (PMMA)- Bentonit Untuk Pemisahan Maltosa dan Pati.J. Kimia Kemasan. 37(2) : 79-86.
Adawyah,R ; S.K. Khotimah : F. Puspitasari. 2020.Pengaruh Lama Pemasakan Terhadap Protein,Lemak, Profil Asam Amino, dan Asam Lemak Tepung Ikan Sepat Rawa (Trichogaster tricopterus). J. Pengolahan Perikanan Indonesia. 23(2) : 286-294.
Affandi, D.R ; E. Purnama; B. Yudhistiraand A.P. Sanjaya.2019. Chemical, Textural, and Sensory Properties of Eastern Little Tuna Fish Ball ( Euthynnus affinis) With Rice Bran Flour (Oryza sativa) Substitution. IOP Conf Series : Materials Science and Engineering 633.012051 : 1-6.
Aminullah; Daniel ; T. Rohmayanti.2020. Profil Tekstur dan Hedonik Pempek Lenjer Berbahan Lokal Tepung Talas Bogor ( Colocasia ecculenta L Schott) dan Ikan Lele Dumbo (Clarias griepinus). J. Teknol & Industri Hasil Pertanian. 25(1) : 7-18.
Andhikawati,A dan N. Akbarsyah. 2022. The Effect of Tapioka Concentration on Organoleptics of Tilapia Fish Ball.IJARIIE. 8(1) : 1102-1106.
Anggraeni.R ; V.N.J. Lekahena ; I. Kusumaningrum, dan Supriyadi. 2017. Karakteristik Surimi Ikan Hiu ( Carcharhinus sp). J. Ilmiah Agribisnis dan Perikanan.Agrikan UMMU-Ternate. 10(2) : 36-43.
Chatterjee. D; G.S. Brambila ; B.C. Bowker ; H. Zhuang. 2019. Effect of Tapioca Flour on Physicochemical Properties and Sensory Descripive Profiles of Chiken Breas Meat Patties. J. of Applied Poultry Research. 28(3) : 598-605.
Chou, C.F ; S.C.Hsu, and Y.C. Huang. 2022. Evaluation of Kamaboko Quality Characteristics when it is Produced Using Sorgum DistillersGrains. 2022. J. Food Process and Preserv. 16295 : 1-8.
Crank, J. 1998.The Matematics of Difusion. The United States by Oxport University Press Inc. New York.
Fadhallah, E. G; F. urainy; E. Suroso. 2021. Karakteristik Sensorik, Kimia dan Fisik Pempek dari Ikan Tenggiri dan Barakuda Dalam Berbagai Formulasi. J. Penel Pert Terapan. 21(1) : 16-23.
Faridah,D.N., dan A. Thontowi. 2020. Karakterisasi Fisik Tepung Tapioka Gabungan Hidroksipropilasi dengan Cross-Linked Phosphate. J. Kualitas Makanan. 7(1) : 30-37.
Fatin,N.S ; N. Huda ; W. David. 2015.Physicochemical Properties of Japanese Scad ( Decapterus maruadsi) Surimi Prepared Using the Acid and Alkaline Solubilization Methods.International Journal of Scientific and Research.6(4) : 141-147.
Feng, X ; C. Fu ; H.Yang. 2017. Gelatin addition improves the Nutrient Retention, Texture and Mass Transfer of Fish Balls Without Altering Their Nano Structure During Boiling.Food Science and Technology.77 : 142-151.
Holman, J.P. 1996. Heat Transfer. Mc Graw Hill. New York.
Karneta, R. 2010. Analisis Kelayakan Ekonomi dan Optimalisasi Pempek Lenjer Skala Industri.J. Perkembangan Manusia. 4(3) : 264-274.
Karneta, R ;A.Rejo; G. Priyanto ; R. Pambayun. 2014. Profil Gelatinisasi Formula Pempek Lenjer. J. Dinamika Penelitian Industri. 25 (1) : 13-22.
Karneta,R ; A.Rejo ; G.Priyanto ; R.Pambayun. 2015. Penentuan Difusivitas Panas Pempek Lenjer Selama Perebusan Menggunakan Metode Numerik.J. Agritech. 35(1) : 18-26.
Karneta, R ; N.F.Gultom. 2017. Penurunan Kualitas Pempek Silinder Selama Perebusan . Prosiding Konferensi AIP. Institut Fisika Amerika.
Kaseng,E.S and F.W. Suhaeb. 2021. Analysis The Effect of The Use Seaweed ( Eucheuma cottoni) as The Substitution Material to Tapioca Flour on The Quality of Snakehead Fish ( Channa striata) Nugget.J.of Physics Conference Series 1752 : 012054 : 1-7.
Kondolele S.L. ; A.N. Asikin ; I. Kusumaningrum ; S.Diachanty ; I. Zuraida. 2022. Pengaruh Suhu Perebusan Terhadap Sifat Fisikokimia Tepung Tulang Tenggiri (Scomberomerus commersoni) . J. Media Teknologi Hasil Perikanan. 10(3) : 177-184.
Lalopua. V.M.N dan A. Onsu. 2021. Karakteristik Kimia dan Organoleptik Ikan Tuna Walet Kamaboko Surimi.J Teknol Pertanian Agritekindo. 10 (2) : 74-82.
Maulina,Y dan R. Widaryati. 2020. Pengaruh Penambahan Lisin pada Pakan Komersial Terhadap Pertumbuhan, dan Efisiensi Pemanfaatan Pakan Benih Nila (Oreochromis niloticus) .J. J. Ilmu Hewan Tropis. 9 (2) : 80-87.
Mejri, J ; M.N. Melki ; M.Mejri. 2017.Modeling of Cooking and Cooling Process of Tunisian Salami. Ital J. Food Sci. 29 : 613-626.
Natsir,N.A. dan S. Latifa. 2018. Analisis Kandungan Protein Total Ikan Kakap Merah dan Kerupuk Itik.J. Ilmu Biologi dan Pendidikan . 7(1) : 49-55.
Nurhayati, T; A.Abdullah ;S.N. Sari. 2019. Penenuan Formaldehida Ikan Beloso ( Savrida tumbil) Selama Penyimpanan Beku. J Pengol Hasil Perikanana Indonesia. 22(2) : 236-245.
Pratama, R.I ; I. Rostini ; E. Rochima. 2018. Profil Asam Amino, Asam Lemak dan Komponen Volatil Ikan Mas Segar ( Osphroneus Gouramy) dan kukus.J. Pengolahan Hasil Perikanan Indonesia.
Sahlan,S ; E.Liviawaty, I. Rostini, dan R.I. Pratama. 2018.Perbedaan Jenis Ikan Sebagai Bahan Baku pada Tingkat Kemiripan Kamaboko. J Perikanan dan Kelautan. 9 (1) : 129-133.
Seighalani, Z.B ; Jamilah ; Saari. 2017. Physico-Chemical Properties of Red Tilapia (Oreochromis spp) During Surimi and kamaboko Gel Preparation . International Food Research J. 24 (3) : 1248 - 1254.
Shekarabi, H ; Hosseni,S; Sultoni, Kamali,and valinassab . 2015.Effect of Heat Treatment on the properties of surimi gel From Black Mouth Croaker (Athrobucca nibe). International Food Research Journal. 22 (1) : 363 - 371.
Setiani, B.E ; V.P. Bintoro, dan R.N. Fauzi. 2021. Pengaruh Penambahan Perasan Jerus Nipis (Citrus aurantifolia) Sebagai Bahan Penggumpal Alami Terhadap Sifat Fisik, dan KimiaTahu Kacang Hijau ( Vigna radiata). 16 (1) : 1-16.
Singhal,D.K. ; U. Singgh and A.K. Singh . 2008. Effective Thermal Diffusifity of Perishable Produce as a Functional of Temperature by Transient Method. J. Pure & Appl Physic 46 : 862-865.
Sumandiarsa, I.K ; R.R.Siregar ; K.A.Sastradewi .2020.Pengaruh MetodeMemasak pada Sensory dan Profil Asaam Amino. J. Kelautan dan Perikanan Terapan. 3 (2) : 51-57.
Sutedja. A.M ; C.Y. Trisnawati ; R.Wang and C. Sugianti . 2022. Boiling Time Variation Through Functional Characteristic of Boiled Red Kidney Beans. E3S Web of Conference 344. 04004 IFC 2021 : 1-10.
Tee, E.T,and Siow L.E.2017.Effect of Tapioca and Potato Starch on The Physical Properties of Frozen Spanish Mackerel (Scomberomorus uttatus) Fish Ball. Internationl Food Research Journal. 24 (1) : 182-190.
Tyagi, S.B, ; M. Kharkwal, and T. Saxena.2015. Impact of Cooking on Nutritional Content of Food. J of Undergraduate Research and Innovation. 1 (3) : 180-186.
Triono,A ; R.C.E Andriansyah ; R.Luthfianti ; T. Rahman. 2017. Development of Modified Starch Technology (maltodextrin) From Commercial Tapioka on Semi Production Scale Using Oil Heater Dextrinator. IOP Conf Series : Eart and Environmental Science101. 012026 : 1-8.
Tyanjani, E.F dan Yunianta. 2015. Pembuatan Dextrin dari Pati Sagu (Metroxylon sagus Rottb) Menggunakan Enzim Amilase Terhadap Sifat Fisikokimia. J. Pangan dan Agroindustri. 3(3) : 1119-1127.
Tunjadi,R.2019. Potensi Ikan Gabus (Ophicephalus striatus) Mempercepat Penyembuhan Luka.J. PengolahanIkan. 1(1) : 46-57.
Wahyuningsih,S.2019. Pengaruh Konsentrasi Enzim Amilase Terhadap Hidrolisis Pati Labu Japanese Kabocha. J. CHEESA. 2(1) : 26-32.
Wang,P.A ; B. Vang ; A.M. P. Martinez; R.L. Olsen. 2011. Post-Mortem Degradation of Myosin Heavy Chain in Intact Fish Muscle : Effects of pH and Enzyme Inhibitors. J.Food Chemis. 124 (3) : 1090-1095.
Yong, W ; L. Amin ; C.Dongpo. 2019. Status and Prospects of Nutritional Cooking.J. Food Quality and Safety . 3 : 137-143.
Zhang.J ; Y.Yao ; X.Ye ; Z.Fang. 2013. Effect of Cooking Temperatures on Protein Hydrolysates and Sensory Quality in CrucianCarp ( Carassius auratus) Soup. J. of Food Science and Technology-Mysore. 50 (3) :542-548
Adawyah,R ; S.K. Khotimah : F. Puspitasari. 2020.Pengaruh Lama Pemasakan Terhadap Protein,Lemak, Profil Asam Amino, dan Asam Lemak Tepung Ikan Sepat Rawa (Trichogaster tricopterus). J. Pengolahan Perikanan Indonesia. 23(2) : 286-294.
Affandi, D.R ; E. Purnama; B. Yudhistiraand A.P. Sanjaya.2019. Chemical, Textural, and Sensory Properties of Eastern Little Tuna Fish Ball ( Euthynnus affinis) With Rice Bran Flour (Oryza sativa) Substitution. IOP Conf Series : Materials Science and Engineering 633.012051 : 1-6.
Aminullah; Daniel ; T. Rohmayanti.2020. Profil Tekstur dan Hedonik Pempek Lenjer Berbahan Lokal Tepung Talas Bogor ( Colocasia ecculenta L Schott) dan Ikan Lele Dumbo (Clarias griepinus). J. Teknol & Industri Hasil Pertanian. 25(1) : 7-18.
Andhikawati,A dan N. Akbarsyah. 2022. The Effect of Tapioka Concentration on Organoleptics of Tilapia Fish Ball.IJARIIE. 8(1) : 1102-1106.
Anggraeni.R ; V.N.J. Lekahena ; I. Kusumaningrum, dan Supriyadi. 2017. Karakteristik Surimi Ikan Hiu ( Carcharhinus sp). J. Ilmiah Agribisnis dan Perikanan.Agrikan UMMU-Ternate. 10(2) : 36-43.
Chatterjee. D; G.S. Brambila ; B.C. Bowker ; H. Zhuang. 2019. Effect of Tapioca Flour on Physicochemical Properties and Sensory Descripive Profiles of Chiken Breas Meat Patties. J. of Applied Poultry Research. 28(3) : 598-605.
Chou, C.F ; S.C.Hsu, and Y.C. Huang. 2022. Evaluation of Kamaboko Quality Characteristics when it is Produced Using Sorgum DistillersGrains. 2022. J. Food Process and Preserv. 16295 : 1-8.
Crank, J. 1998.The Matematics of Difusion. The United States by Oxport University Press Inc. New York.
Fadhallah, E. G; F. urainy; E. Suroso. 2021. Karakteristik Sensorik, Kimia dan Fisik Pempek dari Ikan Tenggiri dan Barakuda Dalam Berbagai Formulasi. J. Penel Pert Terapan. 21(1) : 16-23.
Faridah,D.N., dan A. Thontowi. 2020. Karakterisasi Fisik Tepung Tapioka Gabungan Hidroksipropilasi dengan Cross-Linked Phosphate. J. Kualitas Makanan. 7(1) : 30-37.
Fatin,N.S ; N. Huda ; W. David. 2015.Physicochemical Properties of Japanese Scad ( Decapterus maruadsi) Surimi Prepared Using the Acid and Alkaline Solubilization Methods.International Journal of Scientific and Research.6(4) : 141-147.
Feng, X ; C. Fu ; H.Yang. 2017. Gelatin addition improves the Nutrient Retention, Texture and Mass Transfer of Fish Balls Without Altering Their Nano Structure During Boiling.Food Science and Technology.77 : 142-151.
Holman, J.P. 1996. Heat Transfer. Mc Graw Hill. New York.
Karneta, R. 2010. Analisis Kelayakan Ekonomi dan Optimalisasi Pempek Lenjer Skala Industri.J. Perkembangan Manusia. 4(3) : 264-274.
Karneta, R ;A.Rejo; G. Priyanto ; R. Pambayun. 2014. Profil Gelatinisasi Formula Pempek Lenjer. J. Dinamika Penelitian Industri. 25 (1) : 13-22.
Karneta,R ; A.Rejo ; G.Priyanto ; R.Pambayun. 2015. Penentuan Difusivitas Panas Pempek Lenjer Selama Perebusan Menggunakan Metode Numerik.J. Agritech. 35(1) : 18-26.
Karneta, R ; N.F.Gultom. 2017. Penurunan Kualitas Pempek Silinder Selama Perebusan . Prosiding Konferensi AIP. Institut Fisika Amerika.
Kaseng,E.S and F.W. Suhaeb. 2021. Analysis The Effect of The Use Seaweed ( Eucheuma cottoni) as The Substitution Material to Tapioca Flour on The Quality of Snakehead Fish ( Channa striata) Nugget.J.of Physics Conference Series 1752 : 012054 : 1-7.
Kondolele S.L. ; A.N. Asikin ; I. Kusumaningrum ; S.Diachanty ; I. Zuraida. 2022. Pengaruh Suhu Perebusan Terhadap Sifat Fisikokimia Tepung Tulang Tenggiri (Scomberomerus commersoni) . J. Media Teknologi Hasil Perikanan. 10(3) : 177-184.
Lalopua. V.M.N dan A. Onsu. 2021. Karakteristik Kimia dan Organoleptik Ikan Tuna Walet Kamaboko Surimi.J Teknol Pertanian Agritekindo. 10 (2) : 74-82.
Maulina,Y dan R. Widaryati. 2020. Pengaruh Penambahan Lisin pada Pakan Komersial Terhadap Pertumbuhan, dan Efisiensi Pemanfaatan Pakan Benih Nila (Oreochromis niloticus) .J. J. Ilmu Hewan Tropis. 9 (2) : 80-87.
Mejri, J ; M.N. Melki ; M.Mejri. 2017.Modeling of Cooking and Cooling Process of Tunisian Salami. Ital J. Food Sci. 29 : 613-626.
Natsir,N.A. dan S. Latifa. 2018. Analisis Kandungan Protein Total Ikan Kakap Merah dan Kerupuk Itik.J. Ilmu Biologi dan Pendidikan . 7(1) : 49-55.
Nurhayati, T; A.Abdullah ;S.N. Sari. 2019. Penenuan Formaldehida Ikan Beloso ( Savrida tumbil) Selama Penyimpanan Beku. J Pengol Hasil Perikanana Indonesia. 22(2) : 236-245.
Pratama, R.I ; I. Rostini ; E. Rochima. 2018. Profil Asam Amino, Asam Lemak dan Komponen Volatil Ikan Mas Segar ( Osphroneus Gouramy) dan kukus.J. Pengolahan Hasil Perikanan Indonesia.
Sahlan,S ; E.Liviawaty, I. Rostini, dan R.I. Pratama. 2018.Perbedaan Jenis Ikan Sebagai Bahan Baku pada Tingkat Kemiripan Kamaboko. J Perikanan dan Kelautan. 9 (1) : 129-133.
Seighalani, Z.B ; Jamilah ; Saari. 2017. Physico-Chemical Properties of Red Tilapia (Oreochromis spp) During Surimi and kamaboko Gel Preparation . International Food Research J. 24 (3) : 1248 - 1254.
Shekarabi, H ; Hosseni,S; Sultoni, Kamali,and valinassab . 2015.Effect of Heat Treatment on the properties of surimi gel From Black Mouth Croaker (Athrobucca nibe). International Food Research Journal. 22 (1) : 363 - 371.
Setiani, B.E ; V.P. Bintoro, dan R.N. Fauzi. 2021. Pengaruh Penambahan Perasan Jerus Nipis (Citrus aurantifolia) Sebagai Bahan Penggumpal Alami Terhadap Sifat Fisik, dan KimiaTahu Kacang Hijau ( Vigna radiata). 16 (1) : 1-16.
Singhal,D.K. ; U. Singgh and A.K. Singh . 2008. Effective Thermal Diffusifity of Perishable Produce as a Functional of Temperature by Transient Method. J. Pure & Appl Physic 46 : 862-865.
Sumandiarsa, I.K ; R.R.Siregar ; K.A.Sastradewi .2020.Pengaruh MetodeMemasak pada Sensory dan Profil Asaam Amino. J. Kelautan dan Perikanan Terapan. 3 (2) : 51-57.
Sutedja. A.M ; C.Y. Trisnawati ; R.Wang and C. Sugianti . 2022. Boiling Time Variation Through Functional Characteristic of Boiled Red Kidney Beans. E3S Web of Conference 344. 04004 IFC 2021 : 1-10.
Tee, E.T,and Siow L.E.2017.Effect of Tapioca and Potato Starch on The Physical Properties of Frozen Spanish Mackerel (Scomberomorus uttatus) Fish Ball. Internationl Food Research Journal. 24 (1) : 182-190.
Tyagi, S.B, ; M. Kharkwal, and T. Saxena.2015. Impact of Cooking on Nutritional Content of Food. J of Undergraduate Research and Innovation. 1 (3) : 180-186.
Triono,A ; R.C.E Andriansyah ; R.Luthfianti ; T. Rahman. 2017. Development of Modified Starch Technology (maltodextrin) From Commercial Tapioka on Semi Production Scale Using Oil Heater Dextrinator. IOP Conf Series : Eart and Environmental Science101. 012026 : 1-8.
Tyanjani, E.F dan Yunianta. 2015. Pembuatan Dextrin dari Pati Sagu (Metroxylon sagus Rottb) Menggunakan Enzim Amilase Terhadap Sifat Fisikokimia. J. Pangan dan Agroindustri. 3(3) : 1119-1127.
Tunjadi,R.2019. Potensi Ikan Gabus (Ophicephalus striatus) Mempercepat Penyembuhan Luka.J. PengolahanIkan. 1(1) : 46-57.
Wahyuningsih,S.2019. Pengaruh Konsentrasi Enzim Amilase Terhadap Hidrolisis Pati Labu Japanese Kabocha. J. CHEESA. 2(1) : 26-32.
Wang,P.A ; B. Vang ; A.M. P. Martinez; R.L. Olsen. 2011. Post-Mortem Degradation of Myosin Heavy Chain in Intact Fish Muscle : Effects of pH and Enzyme Inhibitors. J.Food Chemis. 124 (3) : 1090-1095.
Yong, W ; L. Amin ; C.Dongpo. 2019. Status and Prospects of Nutritional Cooking.J. Food Quality and Safety . 3 : 137-143.
Zhang.J ; Y.Yao ; X.Ye ; Z.Fang. 2013. Effect of Cooking Temperatures on Protein Hydrolysates and Sensory Quality in CrucianCarp ( Carassius auratus) Soup. J. of Food Science and Technology-Mysore. 50 (3) :542-548
Published
2023-10-05
How to Cite
Karneta, R., & Kartina, R. (2023). Physicochemical Characteristics of Pempek During Boiling. Agrikan Jurnal Agribisnis Perikanan, 16(2), 48-56. https://doi.org/10.52046/agrikan.v16i2.1716
Section
Articles
Copyright (c) 2023 Railia Karneta, Raida Kartina
This work is licensed under a Creative Commons Attribution 4.0 International License.
This work is licensed under a Creative Commons Attribution 4.0 International License.
