PEMBUATAN PEMPEK IKAN GABUS DENGAN SUBSTITUSI TEPUNG GARUT

Dwipa, Fiorendy Yans (2022) PEMBUATAN PEMPEK IKAN GABUS DENGAN SUBSTITUSI TEPUNG GARUT. Diploma thesis, Politeknik NSC Surabaya.

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Abstract

The purpose of this study was to find out how to make snakehead fish pempek
substituted with arrowroot flour, and to determine the quality of pempek substituted
with arrowroot flour through organoleptic tests which included color, aroma,
texture, and taste. Implementation of the study using standard recipes as a
reference, the authors conducted experiments with the addition of arrowroot flour
as a substitute for tapioca flour. Observations in the study were conducted to
determine the effect of substitution of arrowroot flour on pempek. The author
concludes that the making of cork fish pempek with arrowroot flour substitution
begins with selecting the ingredients, then weighing the ingredients according to
the recipe, mixing the ingredients so that they become homogeneous, printing the
dough, boiling the molded dough, and finally frying the product until golden brown.
The quality of snakehead fish pempek with arrowroot flour substitution based on
organoleptic tests showed that the use of arrowroot flour did not affect the aroma
and taste, but the resulting color became darker, and the texture of the pempek
became softer.

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