Ade Vera Yani, Idealistuti Idealistuti, Dewi Savitri, Nico Syahputra Sebayang


This research was conducted to determine the organoleptic of fermented sardine pempek lenjer. The research was conducted at the Laboratory of the Faculty of Agriculture, University of Muhammadiyah Palembang and the Laboratory of the Faculty of Agriculture, University of Sriwijaya Palembang from October 2021 to April 2022. The research method used a non-factorial randomized block design (RBD) with research factors consisting of 4 levels P0 (without fermentation/control) , P1 (12 hours of fermentation time), P2 (24 hours of fermentation time), P3 (36 hours of fermentation time) were repeated 5 times. The results of the F test on the organoleptic test were followed by the tukey and dunnet tests. Parameter observation is organoleptic test. The results showed organoleptic test; sense of value 4.05; aroma with the highest value 4.10; and the highest value color is 3.80.


Food Icon, Pempek Lenjer, Sardines, Fermentation

Full Text:



R. Surya, W. Destifen, and D. Nugroho, “Pempek : traditional fishcake dish from south sumatra , indonesia,” Canrea J. Food Technol. Nutr. Culin., vol. 6, no. 1, pp. 57–76, 2023, doi: 10.20956/canrea.v6i1.964.

I. Idealistuti, S. Suyatno, M. Mutatauwi’ah, and N. S. Sebayang, “Organoleptic tests of pempek with various surimi formulations of sangkuriang catfish (clarias gariepsinus),” J. Biot., vol. 11, no. 1, pp. 76–85, 2023, doi: 10.22373/biotik.v11i1.15688.

A. V. Yani, I. Idealistuti, D. Savitri, and N. S. Sebayang, “Analysis of protein levels of fermented sarden fish pempek,” Indones. J. Agric. Res., vol. 05, no. 03, pp. 170–176, 2022, doi: 10.32734/injar.v5i03.10109.

G. S. Rombe, M. M. Tahir, and A. B. Tawali, “Physicochemical characteristics of pempek premix flour made from mackerel fish (Scomberomorus commersoni) surimi powder,” IOP Conf. Ser. Earth Environ. Sci., vol. 564, no. 1, pp. 1–8, 2020, doi: 10.1088/1755-1315/564/1/012042.

P. T. Rajan, Marine fishery resources and species diversity of tropical waters. Elsevier Inc., 2018.

I. G. A. D. Hendiari, A. Sartimbul, I. W. Arthana, and G. R. A. Kartika, “Keragaman genetik ikan lemuru (sardinella lemuru) di wilayah perairan indonesia,” Acta Aquat. Aquat. Sci. J., vol. 7, no. 1, p. 28, 2020, doi: 10.29103/aa.v7i1.2405.

J. D. H. Palermo et al., “Susceptibility of sardinella lemuru to emerging marine microplastic pollution,” Glob. J. Environ. Sci. Manag., vol. 6, no. 3, pp. 373–384, 2020, doi: 10.22034/gjesm.2020.03.07.

R. Ayunda, L. Sulmartiwi, and A. S. Mubarak, “Addition of lemuru fish oil to protein retention and feed utilization efficiency of silver barb rasbora argyrotaenia,” IOP Conf. Ser. Earth Environ. Sci., vol. 441, no. 1, 2020, doi: 10.1088/1755-1315/441/1/012117.

H. Khusun et al., “Animal and plant protein food sources in indonesia differ across socio-demographic groups: socio-cultural research in protein transition in indonesia and malaysia,” Front. Nutr., vol. 9, no. February, pp. 1–8, 2022, doi: 10.3389/fnut.2022.762459.

A. E. Nenobais, N. F. R., D. Mutamimah, A. F. H., and M. I. I., “Preservation of lemuru (sardinella lemuru) by salting and drying methods at istana muncar ikan SMEs of banyuwangi district,” J. Aquac. Dev. Environ., vol. 4, no. 2, pp. 263–265, 2021, doi: 10.31002/jade.v4i2.4840.

U. Nwaigwe, “Fish Preservation and Processing,” no. May, pp. 0–31, 2017.

B. Speranza et al., “Innovative preservation methods improving the quality and safety of fish products: Beneficial effects and limits,” Foods, vol. 10, no. 11, pp. 1–26, 2021, doi: 10.3390/foods10112854.

G. Y. Sun et al., “Docosahexaenoic acid (dha): an essential nutrient and a nutraceutical for brain health and diseases,” Prostaglandins Leukot. Essent. Fat. Acids, vol. 136, pp. 3–13, 2018, doi: 10.1016/j.plefa.2017.03.006.

D. Swanson, R. Block, and S. A. Mousa, “Omega-3 fatty acids epa and dha: health benefits throughout life,” Adv. Nutr., vol. 3, no. 1, pp. 1–7, 2012, doi: 10.3945/an.111.000893.

N. S. Terefe, Food Fermentation. Elsevier, 2016.

E. Dimidi, S. R. Cox, M. Rossi, and K. Whelan, “Fermented foods: definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease,” Nutrients, vol. 11, no. 8, 2019, doi: 10.3390/nu11081806.

Y. Narzary, S. Das, A. K. Goyal, S. S. Lam, H. Sarma, and D. Sharma, “Fermented fish products in south and southeast asian cuisine: indigenous technology processes, nutrient composition, and cultural significance,” J. Ethn. Foods, vol. 8, no. 1, 2021, doi: 10.1186/s42779-021-00109-0.

S. Maicas, “The role of yeasts in fermentation processes,” Microorganisms, vol. 8, no. 8, pp. 1–8, 2020, doi: 10.3390/microorganisms8081142.

R. Sharma, P. Garg, P. Kumar, S. K. Bhatia, and S. Kulshrestha, “Microbial fermentation and its role in quality improvement of fermented foods,” Fermentation, vol. 6, no. 4, pp. 1–20, 2020, doi: 10.3390/fermentation6040106.

C. R. Soccol, A. Pandey, and C. Larroche, Fermentation processes engineering in the food industry. Dublin, Ireland: CRC Press Taylor & Francis Group, 2013.

D. A. Mitchell, M. H. Sugai-Guérios, and N. Krieger, Solid-state fermentation. Elsevier Inc., 2019.

R. Indiarto, G. Jeanette, H. M. Zdikri, N. A. Yusra, and E. Subroto, “A mini-review of salting techniques to improve food quality,” Int. J. Sci. Technol. Res. Vol., vol. 10, no. January, pp. 265–289, 2021.

J. E. Henney, C. L. Taylor, and C. S. Boon, Taste and flavor roles of sodium in foods: a unique challenge to reducing sodium intake. 2010.

M. G. Gänzle, J. Loponen, and M. Gobbetti, “Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality,” Trends Food Sci. Technol., vol. 19, no. 10, pp. 513–521, 2008, doi: 10.1016/j.tifs.2008.04.002.

S. J. Kaushik and I. Seiliez, “Protein and amino acid nutrition and metabolism in fish: Current knowledge and future needs,” Aquac. Res., vol. 41, no. 3, pp. 322–332, 2010, doi: 10.1111/j.1365-2109.2009.02174.x.

A. Oren, “Diversity of halophilic microorganisms: environments, phylogeny, physiology, and applications,” J. Ind. Microbiol. Biotechnol., vol. 28, no. 1, pp. 56–63, 2002, doi: 10.1038/sj/jim/7000176.

E. Mellado, C. Sánchez-Porro, and A. Ventosa, “Proteases produced by halophilic bacteria and archaea,” Microb. Enzym. Biotransformations, no. February 2015, pp. 181–190, 2005, doi: 10.1385/1-59259-846-3:181.

S. Grebenteuch, C. Kanzler, S. Klaußnitzer, L. W. Kroh, and S. Rohn, “The formation of methyl ketones during lipid oxidation at elevated temperatures,” Molecules, vol. 26, no. 4, pp. 1–15, 2021, doi: 10.3390/molecules26041104.

S. Agnihotri et al., “A Glimpse of the world of volatile fatty acids production and application: a review,” Bioengineered, vol. 13, no. 1, pp. 1249–1275, 2022, doi: 10.1080/21655979.2021.1996044.

N. R. Ravn, A. Michelsen, and A. S. P. S. Reboleira, “Decomposition of organic matter in caves,” Front. Ecol. Evol., vol. 8, no. October, pp. 1–12, 2020, doi: 10.3389/fevo.2020.554651.

B. N. Paulino, A. Sales, L. Felipe, G. M. Pastore, G. Molina, and J. L. Bicas, “Recent advances in the microbial and enzymatic production of aroma compounds,” Curr. Opin. Food Sci., vol. 37, pp. 98–106, 2021, doi: 10.1016/j.cofs.2020.09.010.

S. Harirchi et al., “Microbiological insights into anaerobic digestion for biogas, hydrogen or volatile fatty acids (VFAs): a review,” Bioengineered, vol. 13, no. 3, pp. 6521–6557, 2022, doi: 10.1080/21655979.2022.2035986.

E. Stich, Food color and coloring food: quality, differentiation and regulatory requirements in the european union and the united states. quality, differentiation and regulatory requirements in the european union and the united states. Elsevier Ltd, 2016.

C. Spence, “On the psychological impact of food colour,” Flavour, vol. 4, no. 1, pp. 1–16, 2015, doi: 10.1186/s13411-015-0031-3.

N. S. Sebayang, S. Ginting, and S. Siahaan, “Mutu rendemen dan uji organoleptik tepung cabai (capsicum annuum L.),” Pros. Semin. Nas. Biot. 2018, pp. 569–578, 2018, [Online]. Available:

E. Ackah and E. Dompey, “Effects of fermentation and drying durations on the quality of cocoa (Theobroma cacao L.) beans during the rainy season in the Juaboso District of the Western-North Region, Ghana,” Bull. Natl. Res. Cent., vol. 45, no. 1, pp. 1–10, 2021, doi: 10.1186/s42269-021-00634-7.

J. Zhu et al., “Effects of Fermentation Temperature and Time on the Color Attributes and Tea Pigments of Yunnan Congou Black Tea,” Foods, vol. 11, no. 13, 2022, doi: 10.3390/foods11131845.

M. C. Ndukwu and M. Udofia, “Kinetics of change in colour and some bio-chemical composition during fermentation of cocoa bean,” Cogent Food Agric., vol. 2, no. 1, pp. 1–13, 2016, doi: 10.1080/23311932.2016.1268743.

Z. Wang et al., “A Review: microbial diversity and function of fermented meat products in china,” Front. Microbiol., vol. 12, no. June, pp. 1–8, 2021, doi: 10.3389/fmicb.2021.645435.



  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

All works are licensed under CC BY-SA

Index By


Office Address

Jl. Syeikh Abdul Rauf Komplek Fakultas Tarbiyah dan Keguruan UIN Ar-Raniry Darussalam, Banda Aceh 23111, Email:

Contact Person

Samsul Kamal (HP. 0813-6003-0895), Elita Agustina (HP. 0852-7741-7176), Mulyadi (HP. 0812-6909-431)