The Effect of Concentration of Kecombrang Flour and Storage Duration on Physical and Chemical Properties of Cuko Pempek

Mukhtarudin Muchsiri, A. Alhanannasir



storage duration on the physical and chemical properties of dark sauce, best-known as cuko pempek. A randomized block design was used and divided into two stages of implementation. In the first stage, the bioactive or phytochemical compounds contained in cuko pempek were generated, namely phenol and tannin. The average amount of phenol in cuko pempek is 157.762 ppm while the amount of tannin was 3.132 ppm. The organoleptic assessment was done based on the criteria of color, aroma, and taste of cuko pempek added with kecombrang’s flower flour. In the second stage, the mean pH and total acid of cuko pempek with storage duration of 30-days was 4.14 and 0.67%, respectively. In overall, the organoleptic assessment on color was 3.27; aroma was 3.02 with criteria of like, and flavor was 2.88 with criteria of moderately like. The best treatment was gained by a concentration of 2.5% with storage duration until 30 days.

Full Text:



Alhanannasir, A. Verayani and Suyudi. 2011a. Cara Penambahan Asam dan Jenis Asam

terhadap Cita Rasa dan Vitamin C Cuko Pempek. Edible, I (5): 20-25.

Alhanannasir. 2012b. Kehilangan Vitamin C pada Cuko Pempek Akibat Penyimpanan Asam

dan Jenis Asam. Edible, II (1): 20-25.

Anonymous. 1959. Glossary of Some Terms Used in the Sensory (Panel) Evaluation of Foods

and Beverages. Food Technol, 13(12): 733–736.

Barrett, D.M., J.C. Beaulieu, and R. Shewfelt. 2010. Color, Flavor, Texture, and Nutritional

Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing. Critical Reviews in Science and Nutrition,


Farbod, F., A. Kalbasi, S. Moini, Z. Emam-Djomeh, H. Razavi, A. Mortazavi, and H.R. Beheshti.

The Effect of Storage on Physiochemical, Rheological, Micro-Structural, and Sensory

Properties of Feta Cheese Fortified with Fish and Olive Oils. Nutrition & Food Sciences, 3(5):


Haraguchi, K., Y. Usami, K. Yamamura, and S. Matsumoto. 1998. Morphological Investigation

of Hybrid Materials Composed of Phenolic Resin and Silica Prepared by in Situ

Polimerization. Polymer, 39(25): 6243-6250.

Ibrahim, M.A. 2016. Effect of Different Storage Condition on pH and Vitamin C Content in

Some Selected Fruit Juices (Pineapple, Pawpaw, and Watermelon). I.J. of Biochemistry

Research, 11(2): 1-5.

Mattjik, A.N and I.M. Sumertajaya. 2013. Perancangan Percobaan dengan Aplikasi SAS dan Minitab.

Bogor: IPB Press.

Muchsiri, M., B. Hamzah, A. Wijaya, and R. Pambayun. 2016. Pengaruh Jenis dan Concentration

Asam terhadap Cuko Pempek. AGRITECH, 36 (4): 404-409 (online: https://jurnal.ugm.

Naufalin. R and HS.Rukmini. 2010. Antimicrobial Affectivity of Kecombrang (Nicolaia speciosa):

The Effect Part of Kecombrang Plants into Food Bacteria and Fungi. Proceedings of the Third

In International Conference on Mathematics and Natural Sciences (ICMNS 2010).

Pope, G.G., and W.A. Gould. 1973. Effect of Time Storage and Added Ascorbic Acid on the

Total Acid and pH of Tomato Juice. J. Food Production/Management. p.14.

Rahayu, W.P., Dina, Fardiaz, S., and Puspitasari, N.L. 1999. Aktivitas Antioksidan Berbagai

Bumbu Segar Tradisional Hasil Olahan Industri. J. Ilmu dan Teknologi Pangan Vol (1): 13.

Suparno, A and A.D Nusantara. 2013. Perancangan Percobaan Aplikasi Minitab, SAS, dan CoStat

dalam Analisis Data. Bandung: Alfabeta.

Steel, R.G.D and J.H. Torrie. 1993. Prinsip dan Prosedur Statistika. Jakarta: Gramedia Pustaka


Sudarmadji, S, B. Haryono and Suhardi. 2007. Analisa Bahan Makanan dan Pertanian. Yogyakarta:


Sukandar.D, N. Radiastuti, I. Jayanegara, and A. Hudaya. 2010. Karakteristik Senyawa Aktif

Antibakteri Air Bunga Kecombrang (Etlingera elatior) Sebagai Bahan Fungsional. Valensi II

(1): 333-339).

Whetstone, M.R. 1982. Degradation Studies of Synthetic Food Colouring Matters. Publisher M.R.

Whetstone, p.118.

Zusi, HK. 2010. Saus Cuka Buat Pempek.


  • There are currently no refbacks.