Improvement of Pempek Production Skills for People of Javanese Descendants in Sumber Rahayu Village, South Sumatera

Rika  Puspita Sari MZ

doi:10.32734/jst.v5i2.9643

Authors

Rika Puspita Sari MZ University of Muhammadiyah Palembang

DOI:

https://doi.org/10.32734/jst.v5i2.9643

Keywords:

Pempek, Snakehead Fish, Community Service, Making Pempek

Abstract

Pempek is a food that contains a lot of protein from fish meat in the form of a homogeneous protein gel, white in color, chewy and elastic texture. Improvement of pempek production skills for people of Javanese descendants in sumber Rahayu Village, south sumatera can to be a provision for the community as a side-home business in the midst of economic difficulties due to the Covid 19 pandemic. The methods in this activity are survey to get 15 person participants, pre-test and post-test of knowledge participant, discussion, demonstration producing of pempek and organoleptic test. Before training, a number of 53.8% of participants had ever made pempek and 38.5% of participants had knowledge about nutritional value of pempek. The average pre-test score is 38 points while the post-test score is 96 points. This shows that there is an increase in the knowledge and abilities of participants before and after being given the training. The average participant's assessment of the color, taste, and aroma of pempek is between 2.54 - 2.67. This shows that the participants like the color, taste, and aroma of pempek.

Downloads

Download data is not yet available.

References

Purwasih, R., Rahayu, W. E., and Fathurohman, F. “The Effect of Addition of Chicken Feet and Neck Bone Flour towards Nutritional Value of Cookies”. IOP Conference Series: Earth and Environmental Science, Vol. 372. No. 1, pp. 0–5. https://doi.org/10.1088/1755- 1315/372/1/012045. 2019.

Karneta R., Rejo A., Priyanto G dan Pambayun R. “Analisis kelayakan Ekonomi dan Optimasi Formulasi Pempek Lenjer Skala Industri, [Economic Feasibility Analysis and Industry Scale Pempek Lenjer Formulation Optimization]”. Jurnal Pembangunan Manusia. Vol. 4, No. 3, pp. 264-274. 2013.

Alhanannasir, Amin R,. Daniel S., and Gatot P. “Karakteristik lama masak dan warna pempek instan dengan metode freeze drying, [Characteristics of cooking time and color of instant pempek using freeze drying method]”. Jurnal Agroteknologi. Vol. 12, No. 2, pp. 158-166. 2018.

Putra TW. Pemeriksaan Kuantitatif Senyawa Boraks Pada Bakso Ikan Yang Dijual Di Pasar Kranggan Kecamatan Jati Sempurna Kota Bekasi, [Quantitative Examination of Borax Compounds in Fish Meatballs Sold at Kranggan Market, Jati Perfect District, Bekasi City]. http://library.thamrin.ac.id/index.php?p=show_detail&id=1654. 2011.

Hasanah F, Lestari N, Adiningsih Y. “Pengendalian senyawa trimetilamin (TMA) dan amonia dalam pembuatan margarin dari minyak patin. Warta Industri Hasil Pertanian, [Control of trimethylamine compounds (TMA) and ammonia in the manufacture of margarine from catfish oil. Agricultural Product Industry News]”. Vol. 34, No. 2, pp. 72-80. DOI: http://dx.doi.org/10.32765/warta%2 0ihp.v34i2.3566. 2017.

Anonim. Mulai 2020 Palembang ekspor pempek ke Malaysia, [Starting in 2020, Palembang will export pempek to Malaysia]. https://www.bsn.go.id/main/berita/detail/10733/mulai-2020-palembang-ekspor-pempek-ke-malaysia. 2019.

Standardisasi Nasional Indonesia [SNI]. 2013. SNI 7661:2013 tentang pempek rebus beku. Badan Standardisasi Nasional [BSN] .

Kusmini II., Gustiano R., Prakoso VA., Ath-thar, MHF. Perbenihan dan budidaya ikan gabus, [Snakehead fish seeding and cultivation]. Jakarta: Penebar Swadaya, 2016.

Dirjen Kesehatan Masyarakat. 2017. Tabel Komposisi Pangan Indonesia. Jakarta. Kementerian Kesehatan RI.

Novianti E, Suparmi, Desmelati. “Studi Formulasi Ikan Jelawat (Leptobarbus haovenii) dengan Penambahan Tepung Sagu Berbeda terhadap Penerimaan Konsumen, [Study of Formulation of Jelawat Fish (Leptobarbus haovenii) with the Addition of Different Sago Flour on Consumer Acceptance]”. Jurnal Online Mahasiswa Fakultas Perikanan dan Ilmu Kelautan. Vol. 1, No. 6, pp. 1- 10. 2019.

Pitayati PA., Herpandi, Lestari S., Ulfadillah SA., “Pempek Soaking with Chitosan Solution as Edible Coating and Its Effect on Shelf Life”. Jurnal Fishtech Vol. 10. No.1, pp. 35-52. 2021.

Wicaksono OA., Sunaryanto LT. “Faktor yang mempengaruhi konsumen mengambil keputusan dalam pembelian pempek, [Factors that influence consumers to make decisions in purchasing Pempek]. Jurnal Agroinfo galuh. Vol. 8, No. 3. 2021.

Rukminingsih, Rochmawati P., Rukmi NS. “Integrating Declarative and Procedural Knowledge on Grammar through E-Portfolio Assessment”. Jurnal Edukasi. Vol. 6, No.1. 2020.