Sensory acceptance and physicochemical profiles of Pempek Made with Narrow-barred Spanish Mackerel Fish Enriched with Broccoli and Red Cabbage

Abstract

Food modification by adding vegetables to popular local foods such as pempek is expected to help overcome low vegetable consumption. This study aimed to develop pempek products made from narrow-barred spanish mackerel (Scomberomorus commerson) with the addition of broccoli (Brassica oleracea var. Italica) and red cabbage (Brassica oleraceavar. Capitata forma rubra). It was an experimental study with a completely randomized design (CRD). There were 4 formulas for each type of pempek, F0 (0% vegetables), F1 (20% vegetables), F2 (40% vegetables), and F3 (60% vegetables). Based on the assessment of 25 semi-trained panelists using a Visual analog scale instrument on color, aroma, texture, taste, and aroma, both broccoli and red cabbage affected and increased significantly (p <0.05) almost all sensory acceptance parameters, except for the aroma parameter of broccoli pempek (P> 0.05). Through the texture analyzer instrument, the selected formula of vegetable pempek with the highest sensory acceptance (broccoli pempek F3 and red cabbage pempek F3) together with control pempek was declared to have a chewy texture. Based on Hunter’s color notation, it was revealed that the control pempek was brownish-white, the broccoli pempek was greenish-brown, and the red cabbage pempek was purple. Then, the addition of vegetables at the level of 60% affected the chemical properties of both vegetable pempek, in the parameters of water, ash, protein, carbohydrates, and dietary fiber, at α = 0.05. The three types of pempek did not show any difference in fat level due to the very low-fat content. Thus, vegetable pempek can be used as an alternative food to improve vegetable consumption.