KARAKTERISTIK KIMIA DAN MIKROBIOLOGI PEMPEK IKANTONGKOL (Euthynnus affinis) DENGAN PENAMBAHAN TINTA CUMI-CUMI (Loligosp.)
Daftar Isi:
- This study aims to determine the effect of the addition of squid ink (Loligo sp.) for chemical and microbiological characteristics in pempek. This study uses a randomized block design (RBD) with one treatment factor with three treatment and repeated 3 times. The used were concentration of the addition of squid ink (0% 0.25% 0.5%). The parameters of this study were chemical analysis (water content, ash, fat, protein) and microbiological analysis (Total Plate Count). The results showed that the squid ink treatment significantly affected ash content, water content, fat content, protein content, but did not significantly the Total Plate Count. Pempek water content produced ranged between 55.14-62.29%, ash content ranged from 0.83-1.88%, protein content ranged from 18.18-20.05%, fat content ranged from 4.76-2.37%. TPC ranges from 3.11-3.06 log cfu / gram. The best treatment of this results were P2 (addition of 0.5% squid ink) seen from protein.