Proceedings of the First International Conference on Health, Social Sciences and Technology (ICoHSST 2020)

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

Authors
Novidiyanto, Ori Pertami Enardi
Corresponding Author
Novidiyanto
Available Online 19 April 2021.
DOI
https://doi.org/10.2991/assehr.k.210415.034How to use a DOI?
Keywords
proximate, pempek, instant, flour, pempek, fish
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.
Open Access
This is an open access article distributed under the CC BY-NC license.

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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  -