Characteristics of pensi pempek (Corbicula moltkiana) on tapioca flour substitution with sago flour

Agricultural Product Technology Study Program, Faculty of Agriculture, Ekasakti University, Padang, Indonesia

^* Corresponding author: iketutbudaraga@unespadang.ac.id

Abstract

Pempek has a particular taste, is popular with the people, and has a high economic and nutritional value. The issue remains the use of flour from other countries, so it is vital to optimize the use of local products such as sago flour and substituting pensi for mackerel. This study aimed to investigate the impact of replacing tapioca flour with sago flour on the quality of pempek pensi (Corbicula Moltkiana). Observational data were analyzed using ANOVA and Duncan's New Multiple Range Test (DNMRT) at a significance level of 5%. The treatment in this study was a combination of tapioca flour and sago flour, namely: A = 70% : 30%, B = 60% : 40%, C = 50% : 50%, D = 40% : 60%, E = 30% : 70%. Based on the results of organoleptic tests, Pempek Pensi (Corbicula Moltkiana) is most preferred by consumers, namely treatment B with a formulation of 60% tapioca flour and 40% sago flour, with an average of 4.41 organoleptically, with water content (47.43), ash content (1.75), fat content (12.32), protein content (21.56), and carbohydrate content (16.52).