Karakteristik fisikokimia dan senyawa volatil pempek ikan gabus (Channa striata) yang dikombinasikan dengan ikan tenggiri (Scomberomorus commerson) Physicochemical and volatile compound characteristics of snakehead fish (<i>Channa striata</i>) pempek blended with narrow-barred spanish mackerel (<i>Scomberomorus commerson</i>)
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aroma, proximate, SPME-GC/MS, texture, whiteness
Abstract
Pempek is a gel-based processed food originating from Palembang, South Sumatra, primarily composed of ground fish and tapioca flour. The aim of this study was to determine the optimal combination based on protein content and whiteness value and to characterize the volatile components of pempek. A randomized block design was employed, comprising five treatment levels with three replications each, using the following snakehead fish to mackerel ratios: P1 (0:100), P2 (25:75), P3 (50:50), P4 (75:25), and P5 (100:0). The parameters evaluated included proximate composition, whiteness, texture profile (hardness, springiness, gumminess, chewiness, cohesiveness), and volatile compound analysis using solid-phase microextraction–gas chromatography/mass spectrometry (SPME-GC/MS). The analysis results showed that the water content of pempek ranged from 54.39 to 59.05%, protein content from 6.74 to 8.37%, fat content from 0.14 to 0.66%, ash content from 0.22 to 0.48%, and carbohydrate content from 32.48 to 37.14%. The whiteness value of pempek ranged from 61.8 to 70.4%, hardness from 447.38 to 1131.79 gF, springiness from 1.99 to 2 mm, cohesiveness from 0.572 to 0.840, gumminess from 261.33 to 677.92 gF, and chewiness from 522.70 mJ to 1348.83 mJ. There were 10 volatile compounds that contribute to the aroma of pempek, namely pentadecane, hexanal, 8-heptadecene, pentanal, heptanal, norphytane, nonanal, cycloheptatrie, naphthalene, and heptadacane. The best combination was 25% snakehead fish and 75% mackerel pempek.
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