DAYA TERIMA DAN ANALISIS ZAT GIZI PADA PEMPEK SUBSTITUSI TEPUNG MOCAF

  • Cici Cutyanti
Keywords: Mocaf Flour, Pempek, Energy and Macro Nutrition

Abstract

Mocaf flour is a flour made from cassava root (Manihot escluenta) which has
a lower ash content that is around 0.4 percent, has a higher starch content and mocaf also
has a higher fiber content than wheat. Mocaf flour in this research as the basic ingredient
of making pempek. Pempek is a snack food made from ground corn, tapioca, salt, and
water. This study aims to determine the acceptance (texture, color, flavour, taste) and to
know the nutrients of energy and macro nutrients in pempek mocaf. The materials used in
making pempek are mocaf flour, tapioca flour, anchovy, palm oil, carrot, garlic, salt, and
water. Treatment in this research pempekis F1 flour mocaf 100%, F2 mocaf flour 75%
and tapioca flour 25%, while F3 uses 50% mocaf flour and 50% tapioca flour. The
method ofresearch is pempek in organoleptic test by 40 panelis then pempek most
preferred analyzed nutrient energy and macro nutrient. The method of nutrient analysis
used for the protein test using Kjeldahl, fat using hydrolysis-soxhlet, and carbohydrates
using Luff scrhool. From the results of one way anova pempek one of the most preferred
is pempek with 50 mocaf F3 flour treatment and 50% tapioca flour. There is a marked
difference to texture and taste and there is no significant difference in color and flavour.
While after the analysis obtained energy 173.61 calories, 5.27 grams of protein, 4.81
grams of fat, and carbohydrates 27.31 grams. From this study it can be concluded that F3
treatment contains energy, protein and fat higher than pempek which is often circulated,
while carbohydrate is lower than pempek that often circulate. Suggestion for further
investigators can examine more about micro nutrient found in pempek made from mocaf
flour.

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Published
2018-11-16
How to Cite
Cutyanti, C. (2018). DAYA TERIMA DAN ANALISIS ZAT GIZI PADA PEMPEK SUBSTITUSI TEPUNG MOCAF. JURNAL MEDIA KESEHATAN, 11(1), 020-027. https://doi.org/https://doi.org/10.33088/jmk.v11i1.352