PENGARUH LAMA PERENDAMAN PEMPEK PADA LARUTAN KITOSAN TERHADAP UMUR SIMPAN PEMPEK DI SUHU RUANG
Daftar Isi:
- This study aims to determine the effect of pempek soaking time in chitosan solution on pempek self life at room temperature. This study uses a split plot design with 2 treatment factors: D is the storage time at room temperature and L is the pempek soaking time in chitosan solution which is repeated on 3 times. The parameters observed were water content, pH, protein content, TVB (Total Volatile Base), TPC (Total Plate Count) and organoleptic. The results showed that soaking time and storage time of Pempek at room temperature significantly affected the value of water content (65.32% - 70.42%), pH (5.5 – 7), protein content (7.21%,- 9.75%), TVB (0.3 – 4.16 mg/100 g) and TPC (1 – 4.65 cfu/g). The interaction between soaking time and pempek storage time at room temperature significantly affected the pH, TVB and TPC values. The result of Kruskal Wallis test, the value of sensory pempek with the pempek soaking time in chitosan solution was significantly different for the parameters of appearance, odor, color and texture. But no significant effect on the taste of pempek. Keywords: chitosan solution, pempek, room temperature