Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 69916 10.21603/2074-9414-2023-3-2449 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment Качество рыбных котлет «пемпек» из змееголова красного (Channa micropeltes) с тыквенным пюре https://orcid.org/0000-0003-0673-0568 Адавиа Р. Adawyah Rabiatul https://orcid.org/0000-0002-7001-0779 Декаянти Т. Dekayanti Tri https://orcid.org/0000-0001-7283-6534 Асламиа А. Aslamiah Ainun https://orcid.org/0000-0002-0020-8296 Уахью М. Wahyu AS Muhammad https://orcid.org/0000-0002-6224-6095 Пуспитасари Ф. Puspitasari Findya findya.puspitasari@ulm.ac.id Университет Ламбунг Мангкурат Банджармасин Индонезия Lambung Mangkurat University Banjarmasin Indonesia Университет Ламбунг Мангкурат Банджармасин Индонезия Lambung Mangkurat University Banjarmasin Indonesia Университет Ламбунг Мангкурат Банджармасин Индонезия Lambung Mangkurat University Banjarmasin Indonesia Университет Ламбунг Мангкурат Банджармасин Индонезия Lambung Mangkurat University Banjarmasin Indonesia Университет Ламбунг Мангкурат Банджармасин Индонезия Lambung Mangkurat University Banjarmasin Indonesia 29 09 2023 29 09 2023 53 3 465 474 04 01 2023 07 02 2023 https://fptt.ru/en/issues/22025/21973/

Пемпек – традиционное блюдо индонезийской кухни, представляющее собой рыбные котлеты с добавлением муки из тапиоки. Тыквенное пюре может придать традиционному пемпеку питательные свойства и снизить содержание углеводов, поскольку популярные у населения продукты питания должны быть не только вкусными, но и полезным. Цель исследования заключалась в оценке качества пемпека, приготовленного по разработанной рецептуре из более доступного, чем традиционное сырье, и выращенного искусственным способом змееголова красного (Channa micropeltes или томан) с добавлением тыквенного пюре. Исследование включало следующие этапы: подготовка тыквенного пюре; приготовление пемпека путем замены муки из тапиоки тыквенным пюре (контроль: 0 %, рецептура 1: 10 %, рецептура 2: 20 %); органолептическая оценка и испытание на перегиб; анализ компонентного и аминокислотного составов; определение содержания β-каротина. Увеличение доли тыквенного пюре улучшило внешний вид, цвет, аромат, вкус и текстуру экспериментального образца. Испытания на перегиб показали, что эластичность пемпека снижалась по мере увеличения доли тыквенного пюре. Введение в рецептуру пемпека тыквенного пюре повысило качество блюда по таким аспектам, как содержание белка, влаги, золы, углеводов и β-каротина, а также аминокислотный состав. Рецептура 2, в которой 20 % муки из тапиоки было заменено тыквенным пюре, показала лучшие результаты по белку (7,91 %) и аминокислотам (10,27 %), а также наименьшее содержание углеводов (26,76 %). Экспериментальное блюдо из филе C. micropeltes с добавлением тыквенного пюре получило более высокую органолептическую оценку, чем традиционные рыбные котлеты «пемпек». Его пищевая ценность оказалась выше. Исследование показало, что тыквенное пюре может успешно заменить муку из тапиоки в традиционных индонезийских рыбных котлетах «пемпек».

Pempek is an authentic traditional dish of Indonesian cuisine. As a popular food, it needs to be both tasty and nutritious. Mashed pumpkin can add some health-beneficial properties to the traditional pempek and reduce its carbohydrate content. This research featured pempek made of farmed toman fish (Channa micropeltes), which is an affordable raw material. The research objective was to evaluate the consumer acceptance of the experimental pempek based on its sensory assessment and a folding test. This research also revealed the proximate composition, β-carotene, and amino acids in the pempek samples. The research procedure included the following stages: making pumpkin puree; making pempek by substituting tapioca flour with pumpkin puree (control: 0%, Formulation 1: 10%, Formulation 2: 20%); sensory assessment and folding test; proximate analysis; β-carotene analysis; and amino acid analysis. A greater proportion of pumpkin puree improved the appearance, color, aroma, flavor, and texture values of the experimental sample. Based on the folding test, the elasticity of pempek decreased as the pumpkin share increased. Pumpkin puree improved the quality of pempek in terms of its protein, moisture, ash, carbohydrate, β-carotene, and amino acid composition. Formulation 2 with 20% of tapioca flour substituted with pumpkin puree showed the best results for protein (7.91%) and amino acids (10.27%), as well as the lowest carbohydrate content (26.76%). Mashed pumpkin proved to be an excellent substitute of tapioca flour in the traditional Indonesian pempek fishcake as it improved both its sensory profile and nutritional value.

 Гигантский змееголов Channa micropeltes рыба томан пемпек тыква пищевая ценность β-каротин аминокислоты Giant snakehead Channa micropeltes toman fish pempek pumpkin nutritional value β-carotene amino acids Исследование выполнено за счет гранта Фонда DIPA Университета Ламбунг Мангкурат в 2022 г. (№ СП ДИПА – 023.17.2.6777518/2022, приказ ректора № 458/UN8/PG/2022) и Министерства образования, культуры, исследований и технологий Республики Индонезия. The authors received the DIPA Fund of Lambung Mangkurat University (LMU) in 2022 (No. SP DIPA - 023.17.2. 6777518/2022), according to Chancellor's Decree No. 458/UN8/PG/2022, LMU and Ministry of Education, Culture, Research and Technology, Republic of Indonesia.

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