Hedonic Quality of Empek-Empek with the Addition of Kappa Carrageenan and Flour Porridge

Abstract

Empek-empek is the traditional food of Palembang, Sumatera Selatan, Indonesia which is made of the mixture of minced fish and tapioca and served with cuko empek empek (empek-empek sauce). The quality of empek-empek is really determined by the special taste and crispiness. Many efforts was done to fix the crispiness of such as the addition of egg white, borax and carrageenan. The method of the research which was done was comparing the hedonic quality of empek empek from three variations of making process with commercial empek-empek (X). Those three processes were : (I) simple process, (II) process with the addition of carrageenan and (III) process with the addition of flour porridge. The parameters which were observed were crispiness, colour, taste, aroma and the level of liking.The result of the study showed that the crispiness of empek-empek with the addition of flour porridge was a slightly crispier than commercial empek-empek. The special aroma of empek-empek with the addition of kappa carrageenan was not different from the special aroma of commercial empek-empek. The colour of empek-empek with the addition of kappa carrageenan was not different from commercial empek-empek. Empek-empek with the addition of flour porridge was liked more by the panelists than other kinds of empek-empek.

Keywords: hedonic quality, empek-empek, carrageenan, flour forridge.