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The purpose of this study was to determine the effect of Kepayang seed powder concentration on the storability of Cuko Pempek. To carry out the study used a non-factorial randomized block design, the percentage of Kepayang fruit seed powder as a research factor was divided into 5 levels, namely B0 (without Kepayang seed powder), B1 (Kepayang seed powder concentration 1%), B2 (Concentration 2%), B3 (Concentration of 3%), B4 (Concentration of 4%), and B5 (Concentration of 5%). The treatment was repeated four times. Observation parameters consisted of chemical analysis including pH and total acid. Microbiological analysis using the Total Plate Count (TPC) test and organoleptic tests including aroma and taste. The results showed that the concentration of Kepayang bji powder did not significantly affect total acid and pH before 12 days of storage. The highest total acid at B5 was 0.604% and the lowest at B0 was 0.596%, while the highest pH at B0 was 4.80 and the lowest at B5 was 4.93. After storage for 12 days the treatment has a very significant effect on total acid, pH, and total microbes (TPC). The lowest total acid, highest pH and lowest total microbes are found in B3 with an average of 0.805%, 4.63 and 0.90x102 cells / g. While the highest total acid, lowest pH, and highest total microbes are found in B0 with an average of 1.427%, 3.10 and 2.60x102 cells / g. Cuko Pempek with B3 treatment concentration of Kepayang 3% seed powder had the highest level of preference for the aroma and taste of Cuko Pempek after 12 days storage with an average value of 4.05 and 4.25 (Preferred criteria).
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