Optimasi Formula Pempek dengan Penambahan Pasta Isolat Protein Kedelai Berdasarkan Preferensi Konsumen

Pempek is one of the traditional foods South Sumatra which a processed food made from fish and tapioca flour. The chewy texture pempek very popular among consumers, but addition too much flour can make has hard texture. One alternative to improve using isolate soy protein (ISP). This study aims obtain optimum formulation added with based on consumer preferences identify ideal attributes sensory pempek. method used in this research preparation RSM Design-Expert 13 application, profiling FGD, testing physical Texture Analyzer, hedonic test, data analysis, CATA tests for formulation, proximate test selected formulation. Based results two formulations were 17 formulas highest desirability values, 0.84 (sample 179) 0.74 952). sample 952 closest favorite being artificial aroma (MSG), umami taste,