Jurnal FishtecH ISSN: 2302-6936 (Print), ISSN: 2625-1913 (Online) (Online, http://ejournal.unsri.ac.id/index.php/fishtech) Vol.12, No.1: 37-46 Mei 2023 Lidiasari et al.: Rasio Tepung Sagu dan Pati Ganyong Terhadap Karakteristik Pempek Ikan Rucah Rasio Tepung Sagu (Metroxylon sagu Rottb) dan Pati Ganyong (Canna discolor) Terhadap Karakteristik Pempek Ikan Rucah The effect of the ratio of sago flour and canna starch on the characteristics of trash fish pempek Eka Lidiasari *) , Irmayanta Br Tarigan, Basuni Hamzah, Tamaria Panggabean, Parwiyanti Program Studi Teknologi Hasil Pertanian Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Sriwijaya Jl. Raya Palembang – Prabumulih KM. 32 Indralaya, Ogan Ilir, Sumatera Selatan, Indonesia Telp (0711) 580664 Fax. (0711) 480729 *) Penulis untuk korespondensi: elidiasari@gmail.com ABSTRACT Pempek trash fish mixed with sago flour and canna starch is an alternative food for the use of canna tubers as a mixed raw material in making pempek. The objective of this research was to determine the effect of sago flour and canna flour additions on the characteristics of trash fish pempek. The research was conducted at Agricultural Product Chemical Laboratory of Agricultural Technology Faculty of Agriculture, Sriwijaya University. The research used a Non Factorial Completely Randomized Design (CRD) with the treatment of flour formulation that was sago flour and canna flour as much as six treatments and each treatments was repeated three times. The observed parameters were texture, moisture content, protein content, crude fiber content and organoleptic (flavor, taste, and texture). The result showed that the subtition of wheat flour with sago flour and canna flour had significant effects on texture, and organolepic (flavor,taste, and texture). Pempek trash fish with a ratio of 80% sago flour and 20% canna flour was the best treatment according to sensory evaluation (flavor, texture, and taste) which was categorized as liked by panelists. Keywords : sago flour, canna flour, pempek, trash fish. ABSTRAK Pempek ikan rucah dengan pencampuran tepung sagu dan pati ganyong merupakan salah satu pangan alternatif pemanfaatan umbi ganyong sebagai bahan baku campuran dalam pembuatan pempek. Penelitian ini bertujuan untuk mengetahui pengaruh rasio tepung sagu dan pati ganyong terhadap karakteristik pempek ikan rucah. Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertanian, Laboratorium Sensoris Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Sumatera Selatan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Non Faktorial dengan faktor perlakuan formulasi yaitu tepung sagu : pati ganyong sebanyak enam taraf perlakuan dan masing – masing diulang sebanyak tiga kali. Parameter yang diamati meliputi tekstur, kadar air, kadar protein, kadar serat kasar dan karakteristik sensoris (aroma, rasa, dan tekstur). Hasil penelitian menunjukkan bahwa rasio tepung sagu dengan pati ganyong berpengaruh nyata terhadap tekstur, dan uji organoleptik aroma, rasa dan tekstur. Pempek ikan rucah dengan perlakuan rasio tepung sagu 80 % dan pati ganyong 20 % merupakan perlakuan terbaik berdasarkan karakteristik sensoris (aroma, rasa, dan tekstur) yang termasuk dalam kategori “disukai” oleh para panelis dengan kadar air 59,33%, kadar protein 4,2%, dan kadar serat kasar 0,90%. Kata kunci: tepung sagu, pati ganyong, pempek ikan rucah