Premix Flour for Preparation of Empek-Empek Based on Surimi Technology
Abu Bakar Tawali (a), Saskiyanto Manggabarani (b), Andi Rahmayanti Ramli (a*), Saifuddin Sirajuddin (c), Sutinah Made (d), Meta Mahendradatta (a)
a) Department of Food Science and Technology, Hasanuddin University, Indonesia
*andi.rahmayanti28[at]gmail.com
b) Department of Nutrition, Health Institute of Helvetia, Indonesia
c) Department of Public Health, Hasanuddin University, Indonesia
d) Department of Marine Science and Fisheries, Hasanuddin University, Indonesia
Abstract
Empek-empek is one of signatured food from Indonesia which made from fish paste, tapioca starch, and other additional ingredients. The objective of this present work was to develop premix flour for making empek-empek using mackerel surimi and to evaluate their chemical characteristic and sensory attributes of the product. The mackerel fish was made into surimi, powdered, then mixed with tapioca starch and other additional ingredients. The following aspect were characterized including moisture, fat, protein, ash, carbohydrate content, and sensory acceptability of the premix product. The results showed that mackerel surimi flour at level of 66,67% is the recommended formula. The empek-empek which made from this premix flour presented hedonic score like moderately for all sensory attributes. In conclusion, our premix can be used for preparing empek-empek with less complicated process and the product did not have any negative results on sensory acceptability.
Keywords: Empek-empek; Premix flour; Mackerel; Surimi
Topic: Biophysics engineering