Аннотация

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».

Ключевые слова

Гигантский змееголов, Channa micropeltes, рыба томан, пемпек, тыква, пищевая ценность, β-каротин, аминокислоты

ФИНАНСИРОВАНИЕ

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.

СПИСОК ЛИТЕРАТУРЫ

1. Fadhallah EG, Nurainy F, Suroso E. Sensory, chemical and physical characteristic of pempek from barred mackerel and barracuda fish in various formulations. Jurnal Penelitian Pertanian Terapan. 2021;21(1):16–23. (In Indonesian).
2. Sugito S, Hayati S. The use of gabus (ophicepallus strianus blkr) fillet fish and application of freezing in making gluten pempek. Jurnal Ilmu-Ilmu Pertanian Indonesia. 2006;8(2):147–151. (In Indonesian).
3. Talib A, Marlena T. Organoleptic and chemical characteristics of skipjack tuna empek-empek products. Agrikan Jurnal Agribisnis Perikanan. 2015;8(1):50–59. (In Indonesian).
4. Rofiq M, Ernawati. The proportion of tapioca flour addition on the quality pempek old boiling fish eels (Monopterus albus). Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian. 2017;8(1):9‒16. (In Indonesian).
5. Aminullah, Daniel, Rohmayanti T. The texture and hedonic profiles of pempek lenjer made from local commodities of bogor taro flour (Colocasia esculenta L. Schott) and African catfish (Clarias gariepinus). Jurnal Teknologi and Industri Hasil Pertanian. 2020;25(1):7‒18. (In Indonesian). https://doi.org/10.23960/jtihp.v25i1.7-18
6. Astuti MP, Haryati S, Subjatimah, M. Characteristic of empek-empek with different types of freshwater fish. Jurnal Mahasiswa, Food Technologi and Agricultural Product. 2021. (In Indonesian).
7. Ansyari P. Slamat. Food characteristics of Indonesian snakehead in Danau Panggang monotonous swamp, South Kalimantan. Warta Iktiologi. 2020;4(2):27‒33. (In Indonesian).
8. Fitriyani E, Nuraenah N, Deviarni IM. Comparison of chemical composition, fatty acids, amino acids of toman fish (Channa micropeltes) and snakehead fish (Channa striata) from West Kalimantan waters. Manfish Journal. 2020;1(2):71‒82. (In Indonesian). https://doi.org/10.31573/manfish.v1i02.121
9. Nurilmala M, Safithri M, Pradita FT, Pertiwi RM. Protein profile of striped snakehead (Channa striata), giant snakehead (Channa micropeltes), and marble goby (Oxyeleotris marmorata). Jurnal Pengolahan Hasil Perikanan Indonesia. 2020;23(3):548‒557. (In Indonesian). https://doi.org/10.17844/jphpi.v23i3.33924
10. Asikin AN, Kusumaningrum I. Edible portion and chemical composition of snakehead fish from pond cultivation in Kutai Kartanegara Regency, East Kalimantan. Ziraa’ah. 2017;42(3):158‒163. (In Indonesian).
11. Agustin A, Aishah A. Analysis of the effect of price on purchasing decisions at Pempek Pasar 26 ilir Palembang. Jurnal Pariwisata Darussalam. 2021;1(1):9‒15. (In Indonesian).
12. Syamsir E, Hariyadi P, Fardiaz D, Andarwulan N, Kusnandar F. Characterization of tapioca from five varieties Manihot utilisima Crantz from Lampung. Jurnal Agroteknologi. 2020;5(1):93‒105. (In Indonesian).
13. Burke M. Carbohydrate intolerance and disaccharidase measurement – a mini review. Clinical Biochemist Reviews. 2019;40(4):167–174.
14. Ceclu L, Mocanu DG, Nistor OV. Pumpkin – health benefits. Journal of Agroalimentary Processes and Technologies. 2020;26(3):241‒246.
15. Habiba U, Robin MA, Hasan MM, Toma MA, Akhter D, Mazumder MAR. Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour. Foods and Raw Materials. 2021;9(2):282–289. https://doi.org/10.21603/2308-4057-2021-2-282-289
16. Bergantin C, Maietti A, Tedeschi P, Font G, Manyes L, Marchett N. HPLC-UV/Vis-APCI-MS/MS determination of major carotenoids and their bioaccessibility from “Delica” (Cucurbita maxima) and “Violina” (Cucurbita moschata) pumpkins as food traceability markers. Molecules. 2018;23(11). https://doi.org/10.3390/molecules23112791
17. Seo JS, Burri BJ, Quan Z, Neidlinger TR. Extraction and chromatography of carotenoids from pumpkin. Journal of Chromatography A. 2005;1073(1–2):371‒375. https://doi.org/10.1016/j.chroma.2004.10.044
18. Al-Anoos IM, El-dengawi RAH, Hasanin HA. Studies on chemical composition of some Egyptian and Chinese pumpkin (Cucurbita maxima) seed varieties. Journal of Plant Science and Research. 2005;2(2).
19. McCreight JD. Cultivation, and uses of cucurbits. In: Grumet R, Katzir N, Garcia-Mas J, editors. Genetics and genomics of cucurbitaceae. Cham: Springer; 2017. pp. 1–12. https://doi.org/10.1007/7397_2016_2
20. Kulkarni AS, Joshi DC. Effect of replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit. International Food Research Journal. 2013;20(2):587‒591.
21. Miranti MG, Kristiastuti D, Kusumasari ED. Formulation of biscuit using yellow pumpkin flour and the addition of coconut flour as an alternative for complementary feeding. Journal of Agro Science. 2019;7(1):41‒47. https://doi.org/10.18196/pt.2019.092.41-47
22. Ratnawati L, Indrianti N, Ekafitri R, Mayasti NKI. The effect of addition pumpkin and carrot puree on the physicochemical and textural properties of mocaf biscuit as complementary food. IOP Conference Series: Earth and Environmental Science. 2021;733. https://doi.org/10.1088/1755-1315/733/1/012120
23. Pramono YB, Nurwantoro, Handayani D, Mulyani S, Wibowo CH. Physical, chemical, stickiness, and organoleptic characteristics of analog white sweet potato rice with the addition of pumpkin flours. IOP Conference Series: Earth and Environmental Science. 2021;803. https://doi.org/10.1088/1755-1315/803/1/012039
24. Husna SS, Hintono A, Rizqiat H. Texture, water absorption, aw and hedonic quality flakes white millet (Panicum miliaceum) with addition of pumpkin flour (Cucurbita moschata). Journal of Applied Food Technology. 2020;7(2):29‒32.
25. Pongjanta J, Naulbunrang A, Kawngdang S, Manon T, Thepjaikat T. Utilization of pumpkin powder in bakery products. Songklanakarin Journal of Science and Technology. 2006;28:71‒79.
26. Wijayanti I, Santoso J, Jacoeb AM. The effect of leaching times on the gel properties of catfish (Clarias gariepinus) surimi. Saintek Perikanan: Indonesian Journal of Fisheries Science and Technology. 2012;8(1):32‒37. (In Indonesian).
27. Palawe J, Talete TK, Tatinting N, Tanod WA, Mandeno JA, Rieuwpassa FJ, et al. High calcium sago cookies fortification of tuna fish bone and seaweed Caulerpa sp. EnviroScienteae. 2021;17(3):106‒115. (In Indonesian).
28. Varzakas T, Kiokias S. HPLC analysis and determination of carotenoid pigments in commercially available plant extracts. Current Research in Nutrition and Food Science. 2016;4(1):1‒14. https://doi.org/10.12944/CRNFSJ.4.Special-Issue1.01
29. Rieuwpassa FJ, Karimela EJ, Cahyono E, Tomasoa AM, Ansar NMS, Tanod WA, et al. Extraction and characterization of fish protein concentrate from Tilapia (Oreochromis niloticus). Food Research. 2022;6(4):92–99.
30. Putri CYK, Pranata FS, Swasti YR. The quality of muffin with a combination of white kepok banana (Musa paradisiaca forma typica) and butternut pumpkin (Cucurbita moschata). Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati. 2019;4(2):50‒62. (In Indonesian). https://doi.org/10.24002/biota.v4i2.2471
31. Zuraida N, Supriati Y. Sweet potato farming as sources for food alternative and carbohydrate diversification. Buletin AgroBio. 2001;4(1):13‒23. (In Indonesian).
32. Pudjihastuti I, Sumardiono S, Supriyo E, Kusmayanti H. Quality analog rice composite flour: Modified starch, colocasia esculenta, Canna edulis Ker high protein. AIP Conference Proceedings. 2018;1977.
33. Mamuja CF, Lamaega JChE. Production of analog rice from cassava, “Goroho” banana and sago. Jurnal Ilmu dan Teknologi Pangan. 2015;3(2):8‒14. (In Indonesian).
34. Putra GH, Nurali EJN, Koapaha T, Lalujan LE. Manufacture of analog rice based on goroho banana flour (Musa acuminate) with carboxymethyl cellulose (CMC) binder. Cocos. 2013;2(4):1‒12. (In Indonesian).
35. Cahyaningtyas FI, Basito, Anam C. The physicochemical and sensory assessment of pumpkin flour (Curcubita moschata Durch) as the substitution of wheat flour in the eggroll making. Jurnal Teknosains Pangan. 2014;3(2):13‒19. (In Indonesian).
36. Ningtyas KR. Optimize formulation the breakfast meal flakes (food breakfast) bananas with the addition of pumpkins. Jurnal Pengolahan Pangan. 2018;3(2):32‒27. (In Indonesian).
37. Ririsanti NN, Liviawaty E, Ihsan YN, Pratama RI. The addition of carrageenan to the preference level of catfish pempek. Jurnal Perikanan dan Kelautan. 2017;VIII(1):165‒173. (In Indonesian).
38. Chakrabarti R, Gupta S. Characteristics of gel from the meat of twelve species of fish from Visakhapatnam Coast. Fishery Technology. 2000;37(1):5‒7.
39. Maulid DY, Nurilmala M. DNA barcoding for authentication of mackerel (Scomberomorus sp) products. Jurnal Akuatika Indonesia. 2015;VI(2):154–160. (In Indonesian).
40. Pereira AM, Krumreich FD, Ramos AH, Krolow ACR, Santos RB, Gularte MA. Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application. Food Science and Technology. 2020;40(2):691‒698. https://doi.org/10.1590/fst.38819
41. Simpson BK. Food biochemistry and food processing. Oxford: Wiley-Blackwell; 2012. 912 p. https://doi.org/10.1002/9781118308035
42. Kim MY, Kim EJ, Kim Y-N, Choi C, Lee B-H. Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts. Nutrition Research and Practice. 2012;6(1):21‒27. https://doi.org/10.4162/nrp.2012.6.1.21
43. Nilusha RAT, Jayasinghe JMJK, Perera ODAN, Perera PIP, Jayasingh CVL. Proximate composition, physicochemical, functional, and antioxidant properties of flours from selected cassava (Manihot esculenta Crantz) varieties. International Journal of Food Science. 2021;2021. https://doi.org/10.1155/2021/6064545
44. Dwijaya O, Lestari S, Hanggita S. Chemical characteristics and potential heavy metal contamination (Pb and Cd) of pempek in Palembang. FishtecH – Jurnal Teknologi Hasil Perikanan. 2015;4(1):57‒66. (In Indonesian).
45. Bhat MA, Bhat A. Study on physico-chemical characteristics of pumpkin blended cake. Journal of Food Processing and Technology. 2013;4(9). https://doi.org/10.4172/2157-7110.1000262
46. Adebayo OR, Farombi AG, Oyekanmi AM. Proximate, mineral and anti-nutrient evaluation of pumpkin pulp (Cucurbita pepo). IOSR Journal of Applied Chemistry. 2013;4(5):25‒28.
47. Chen L, Huang G. Antioxidant activities of phosphorylated pumpkin polysaccharide. International Journal of Biological Macromolecules. 2019;125:256‒261. https://doi.org/10.1016/j.ijbiomac.2018.12.069
48. Dhiman AK, Sharma KD, Surekha A. Functional constituents, and processing of pumpkin: A review. Journal of Food Science and Technology. 2009;46(5):411‒417.
49. Nururrahmah, Widiarnu W. Analysis of beta-carotene levels of dragon fruit peels using a UV-VIS spectrophotometer. Jurnal Dinamika. 2013;4(1):15‒26. (In Indonesian).
50. Omeire GC. Amino acid profile of raw and extruded blends of African yam bean (Sphenostylis stenocarpa) and cassava flour. American Journal of Food and Nutrition. 2012;2(3):65‒68. https://doi.org/10.5251/ajfn.2012.2.3.65.68
51. Duan Y, Li F, Li Y, Tang Y, Kong X, Feng Z, et al. The role of leucine and its metabolites in protein and energy metabolism. Amino Acids. 2015;48:41–51. https://doi.org/10.1007/s00726-015-2067-1
52. Pedroso JAB, Zampieri TT, Donato JrJ. Reviewing the effects of l-leucine supplementation in the regulation of food intake, energy balance, and glucose homeostasis. Nutrients. 2015;7(5):3914‒3937. https://doi.org/10.3390/nu7053914
53. Layman DK. The role of leucine in weight loss diets and glucose homeostasis. The Journal of Nutrition. 2003;133(1):261S‒267S. https://doi.org/10.1093/jn/133.1.261S
54. Duan Y, Li F, Liu H, Li Y, Liu Y, Kong X, et al. Nutritional and regulatory roles of leucine in muscle growth and fat reduction. Frontiers in Bioscience. 2015;20(4):796–813. https://doi.org/10.2741/4338
55. Pillai RR, Kurpad AV. Amino acid requirements in children and the elderly population. British Journal of Nutrition. 2012;108(S2):S44‒S49. https://doi.org/10.1017/S0007114512002401
56. Jinap S, Hajeb P. Glutamate. Its applications in food and contribution to health. Appetite. 2010;55(1):1–10. https://doi.org/10.1016/j.appet.2010.05.002
57. Chen JQ, Li YS, Li ZJ, Lu HX, Zhu PQ, Li CM. Dietary L-arginine supplementation improves semen quality and libido of boars under high ambient temperature. Animal. 2018;12(8):1611–1620. https://doi.org/10.1017/S1751731117003147
58. Qiu Y, Yang X, Wang L, Gao K, Jiang Z. L-Arginine inhibited inflammatory response and oxidative stress induced by lipopolysaccharide via arginase-1 signaling in IPEC-J2 cells. International Journal of Molecular Sciences. 2019;20(7). https://doi.org/10.3390/ijms20071800
59. Szlas A, Kurek JM, Krejpcio Z. The potential of L-arginine in prevention and treatment of disturbed carbohydrate and lipid metabolism – A review. Nutrients. 2022;14(5). https://doi.org/10.3390/nu14050961
60. Cylwik D, Mogielnicki A, Buczko W. L-arginine and cardiovascular system. Pharmacological Reports. 2005;57(1):14‒22.
61. Goli P, Yazdi M, Heidari-Beni M, Kelishadi R. Growth hormone response to L-arginine alone and combined with different doses of growth hormone-releasing hormone: A systematic review and meta-analysis. International Journal of Endocrinology. 2022;2022. https://doi.org/10.1155/2022/8739289
62. Gould A, Naidoo C, Candy GP. Arginine metabolism and wound healing. Wound Healing Southern Africa. 2008;1(1):48‒50.
63. Sumarli, Rosmaiyadi, Triani SN, Kamaruddin, Buyung, Marhayani DA, et al. Toman fish nugget making training for the Kumba Village community in the Indonesia-Malaysia border region. International Journal of Public Devotion. 2021;4(2):69–74. (In Indonesian).
64. Restu. Making meatball of toman fish (Channa micropeltes). Journal of Tropical Animal Science. 2012;1(1):15–19. (In Indonesian).
65. Hermanto, Susanty A. Physicochemical and sensory characteristics of biscuit with toman fish (Channa micropeltes) flour addition. Jurnal Riset Teknologi Industri. 2020;14(2):253–262. (In Indonesian).
66. Yusuf AM, Saelan E, Lestari S. The effect of additional yellow pump with different persentages on organoleptic characteristics of chicken sausage. JANHUS Journal of Animal Husbandry Science. 2021;5(2):195–203. (In Indonesian).
67. Dewi AAEK. The effect of the pumpkin addition (Cucurbita moschata) on organoleptic quality, antioxidant capacity and nutrition value of wet noodles. Denpasar: Department of Nutrition, Politeknik Kesehatan, Ministry of Health; 2020. (In Indonesian).
68. Arisandi VS. Test of protein and organoleptic levels in yellow pumpkin (Cucurbita moschata) cake with the addition of natural dye). Surakarta: Muhammadiyah Surakarta University; 2012. (In Indonesian).