436X9PROPORSI PENAMBAHAN TEPUNG TAPIOKA DAN LAMA PEREBUSAN TERHADAP KUALITAS PEMPEK IKAN BELUT (Monopterus albus)

Abstract

Pempek it a traditional food, made from minced fish meat, tapioca or sago flour, water, salt, and spices as flavor enhancer. Eel (Monopterus albus) is a fish that live in the area of rice fields or water that has high nutritional value. The purpose of this study was to determine differences in the quality of pempek eels with a variety starch and long boiling, as well as determine the level of consumer preferences. The mentod using ran domized block design (RAK) two factors, factor 1 consists of three substan variation tapioca starch and eels (40:60, 50:5 0, 60:40) and the second factor duration long boiling (20, 30, 40) minutes. The second factors were obtained nine attempts, o bservations made include chemical test that levels of protein, fat and water content, organoleptic test covering the taste, aroma and texture. Data analysis was performed using ANOVA analysis of variance with a confidence interval of 1%. If found influence on one variebel then continued with real difference test. Results from the study indicate the best treatment for chemical tests on samples contained A1B1 with provisions protein content 6.49% and fat 0.41%. The best treatment for water content contained in the sample A1B3. As for the results of organoleptic best treatment A3B3 contained in the sample with the provisions of sense levels of 3.55, aroma 3.60 and texture 3.50.