ANALYSIS OF SENSORY PROPERTIES, CHEMICAL PROPERTIES, TEXTURE, CHEWINESS AND COLOR OF PEMPEK MADE FROM PARANG-PARANG FISH (Chirocentrus dorab) AND SNAPPER FISH (Lutjanus spp) WITH THE ADDITION OF SOY PROTEIN ISOLATE

Abstract Pempek is a traditional Palembang Indonesia food made from a mixture of fish and tapioca flour, then processed by boiling and frying before being served with cuko pempek sauce. Generally, the types of fish used in making pempek are mackerel, belida, or cork due to their high protein content and chewy and elastic texture (Yuliana et al., 2021). Limited sources of these fish, increasing prices, and seasonal factors, encourage the need for alternative fish ingredients that are more sustainable, economical, and easily obtained. This study aims to analyze the sensory, chemical and physical properties of pempek made from parang-parang and snapper fish with the addition of soy protein isolate. The addition of soy protein isolate (SPI) has been shown to improve texture, increase bound water content and emulsion stability in meat and fish-based products (Tang et al, 2020). SPI can also improve the elasticity and water binding capacity of surimi products (Wang et al, 2019). The treatments applied were parang-parang and snapper fish with the addition of 0%, 2%, 4% and 6% SPI. Parameters measured were sensory properties, protein content, water content, chewiness and brightness of the pempek produced. Two-way analysis of variance (ANOVA) was used to see the effect of treatment on the parameters measured. The results showed that the addition of SPI in making pempek made from parang paarang fish and snapper fish had a significant effect on elasticity, moisture content and protein content, but no significant effect on sensory properties and color brightness.