Ambami, Nadhira Fatiha (2026) Karakteristik Fisikokimia dan Oranoleptik Pempek Lenjer Substitusi Labu Kuning (Kajian Penambahan Puree Wortel dan Karagenan). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
**ABSTRACT** The main problem with pempek products lies in the decline in texture quality during frozen storage. Therefore, the addition of a natural stabilizing agent such as carrageenan, which plays a role in gel formation, is required. Pempek is generally rich in carbohydrates and protein but has a relatively low nutritional value, thus requiring innovation through the addition of ingredients such as carrot puree and pumpkin flour, which are rich in β-carotene and dietary fiber, to enhance its nutritional value. This study aimed to determine the effect of carrot puree and carrageenan addition on the physicochemical and organoleptic characteristics of barracuda fish lenjer-type pempek substituted with pumpkin flour, and to determine the best treatment. The study used a Completely Randomized Design with a two-factor factorial pattern, namely carrot puree addition (20%, 30%, 40%) and carrageenan addition (4%, 6%, 8%), with two replications. Data were analyzed using ANOVA at the 5% level and followed by Duncan's test (DMRT 5%). The results showed a significant interaction between carrot puree and carrageenan addition (p≤0.05) on physical properties, moisture, fat, and carbohydrate content, as well as on organoleptic scores for color, aroma, taste, and texture, but no significant effect was observed on ash and protein content. The best treatment was obtained with the addition of 40% carrot puree and 4% carrageenan, producing barracuda fish lenjer-type pempek with sensory characteristics acceptable to the panelists and additional functional value in the form of dietary fiber and β-carotene content. This treatment yielded a moisture content of 62.14%, ash content of 1.71%, fat content of 1.19%, protein content of 5.89%, carbohydrate content of 29.04%, dietary fiber content of 2.05%, and β-carotene content of 845 μg/100 g, along with organoleptic scores of 3.31 (slightly liked) for color, 3.80 (slightly liked) for aroma, 4.30 (liked) for taste, and 3.66 (slightly liked) for texture.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | Q Science > Q Science (General) Q Science > QR Microbiology S Agriculture > S Agriculture (General) |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Nadhira Fatiha Ambami | ||||||||
| Date Deposited: | 01 Sep 2026 03:07 | ||||||||
| Last Modified: | 01 Sep 2026 03:18 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/59377 |
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