Proximate of Pempek Instant Flour and Sensory Evaluation of Pempek from Mackerel Fish (Scomberomorus Commersonii)
Novidiyanto, Ori Pertami Enardi
Available Online 19 April 2021.
- https://doi.org/10.2991/assehr.k.210415.034How to use a DOI?
- proximate, pempek, instant, flour, pempek, fish
- 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.
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Novidiyanto AU - Ori Pertami Enardi PY - 2021 DA - 2021/04/19 TI - Proximate of Pempek Instant Flour and Sensory Evaluation of Pempek from Mackerel Fish (Scomberomorus Commersonii) BT - Proceedings of the First International Conference on Health, Social Sciences and Technology (ICoHSST 2020) PB - Atlantis Press SP - 155 EP - 159 SN - 2352-5398 UR - https://doi.org/10.2991/assehr.k.210415.034 DO - https://doi.org/10.2991/assehr.k.210415.034 ID - Novidiyanto2021 ER -