lautnusantara.comThis study aimed to determine the effect of different fish species on the quality of empek-empek, a traditional Indonesian fish cake originating from Palembang. The fish species used were Spanish mackerel (Scomberomorus commerson), snakehead fish (Channa striata), and striped catfish (Pangasius hypophthalmus). The observed parameters included texture, color, aroma, taste, overall acceptability (hedonic test), and protein content. Results showed that empek-empek made from Spanish mackerel had the best sensory quality and highest protein content compared to the other two species. Snakehead fish resulted in fairly good texture, but its distinct aroma was less preferred. Empek-empek made from striped catfish tended to have softer texture and weaker flavor. Therefore, the type of fish significantly affects the quality of empek-empek, and Spanish mackerel is recommended as the best raw material.

Introduction:

Empek-empek is a traditional fish-based dish from Palembang, Indonesia, made from ground fish and tapioca flour. The taste and texture of empek-empek are highly influenced by the type of fish used. Spanish mackerel is commonly preferred due to its chewy texture and strong flavor. However, its limited availability and high cost have led producers to explore alternative fish such as snakehead and catfish. Therefore, scientific evaluation is needed to determine how fish species affect the sensory and nutritional quality of empek-empek.

Methodology:

This research used a completely randomized design (CRD) with a single factor: fish species (Spanish mackerel, snakehead, catfish), each with three replications. The fish meat was finely ground and mixed with tapioca flour, salt, and water. The resulting dough was steamed and then fried. Sensory evaluation was performed by semi-trained panelists using a 9-point hedonic scale, and protein content was analyzed using the proximate method.

Results and Discussion:

The sensory test showed that empek-empek made from Spanish mackerel scored highest in all parameters, especially in texture and flavor. Snakehead fish produced acceptable texture but had an earthy aroma that some panelists disliked. Empek-empek from catfish had a softer texture and weaker flavor. Chemically, Spanish mackerel empek-empek had the highest protein content (19.2%), followed by snakehead (17.5%) and catfish (16.3%). These findings indicate that fish species significantly influence both sensory and chemical quality of empek-empek.

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