Mapping and development strategy of Pempek — a specialty traditional food of south Sumatra Indonesia

Authors

  • Agus Supriadi
  • Daniel Saputra niversitas Sriwijaya, Faculty of Agriculture, Department of Agricultural Technology, Agricultural Engineering Study Program, Kampus Unsri Inderalaya Jl., Palembang Prabumulih KM 32, 30662 Palembang
  • Gatot Priyanto Universitas Sriwijaya, Faculty of Agriculture, Department of Agricultural Technology, Agricultural Product Technology Study Program, Kampus Unsri Inderalaya Jl., Palembang Prabumulih KM 32, 30662 Palembang
  • Rindit Pambayun Universitas Sriwijaya, Faculty of Agriculture, Department of Agricultural Technology, Agricultural Product Technology Study Program, Kampus Unsri Inderalaya Jl., Palembang Prabumulih KM 32, 30662 Palembang
  • Liniyanti Djanuri Oswari Universitas Sriwijaya, Faculty of Medicine, Kampus Unsri Inderalaya Jl. Palembang Prabumulih KM 32, 30662 Palembang

DOI:

https://doi.org/10.5219/975

Keywords:

Pempek, traditional food, SWOT, AHP, PCA

Abstract

Pempek, a specialty traditional food of South Sumatra, has not been developed toward industrialization. A development process should not negate the preference taste of the consumer who is used to the taste of the traditional food. The innovation in the development of pempek to overcome its limitation for improving the marketing access as well as leading toward its industrilization was needed. A SWOT and AHP analysis were used to select the criteria and priority of consumer toward pempek development followed by the PCA to cluster the criteria and the preference of consumer. The analysis of the samples shows that pempek development requires a change in packaging design that meets the aspects of convinient and the right size by doing the engineering process to suppress the influence of inconsistent fish raw material quality. The analysis also shows that the pempek samples collected from the city of Palembang could be classified into 4 classes. The first one was the pempek which have a higher value and similarities in elasticity, chewiness, and hardness. The second one was the pempek which have a higher value and similarities in stickiness, aroma, taste, and brittleness. The third one was the pempek which have a lower value and similarities in the value of smoothness, colour, and juiciness. And the fourth one was the pempek which are not related in any of the quality attribute of pempek. The main characteristic of Pempek which could be used as the control variable on the development and processing of Pempek were taste, brittleness, stickiness, and aroma. The variables which needed an attention due to negative contribution to the development of pempek were hardness, ease of chew, elasticity, smoothness, juiciness, and color. The development of pempek should suppresed the variable aroma especially fish aroma and while the taste and brittleness should be improved.

Downloads

Download data is not yet available.

References

Amiza, M. A., Ng, S. C. 2015. Effects of Surimi-to-Silver Catfish Ratio and Potato Starch Concentration on the Properties of Fish Sausage. Journal of Aquatic Food Product Technology, vol. 24, no. 3, p. 213-226. https://doi.org/10.1080/10498850.2013.766293

Bednářová, M., Oštádalová, M., Král, M., Tremlová, B. 2015. Comparison of selected sensory properties of wholemeal breads. Potravinarstvo, vol. 9, no. 1, p. 211-216. https://doi.org/10.5219/454

Bobková, A., Šnirc, M., Král, M., Oštádalová, M., Pokorná, J., Fekete, T., Belej, L. 2016. Texture quality of muskmelons (Cucumis melo L.) from different retailers during storage. Potravinarstvo, vol. 10, no. 1, p. 578-584. https://doi.org/10.5219/668

Braghieri, A., Piazzolla, N., Galgano, F., Condelli, N., De Rosa, G., Napolitano, F. 2016. Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations. Meat Science, vol. 122, p. 68-75. https://doi.org/10.1016/j.meatsci.2016.07.020

Celi, M., Rudkin, J. 2016. Drawing food trends: Design potential in shaping food future. Futures, vol. 83, p. 112-121. https://doi.org/10.1016/j.futures.2016.05.002

Endrizzi, I., Gasperia, F., Rødbotten, M., Næsb, T. 2014. Interpretation, validation and segmentation of preference mapping models. Food Quality and Preference, vol. 32, p. 198-209. https://doi.org/10.1016/j.foodqual.2013.10.002

Galanakis, C. M. 2016. Innovation Strategies in the Food Industry Tools for Implementation 1st ed., San Diego, California : Academic Press. 334 p. ISBN 9780128037935.

Görener, A., Toker, K., Uluçay, K. 2012. Application of Combined SWOT and AHP: A Case Study for a Manufacturing Firm. Procedia - Social and Behavioral Sciences, vol. 58, p. 1525-1534. https://doi.org/10.1016/j.sbspro.2012.09.1139

Guziy, S., Šedík, P., and Horská, E. 2017. Comparative Study Of Honey Consumption In Slovakia And Russia. Potravinarstvo, vol. 11, no. 1, p. 472-479. https://doi.org/10.5219/784

Chang, H. H., Huang, W. C. 2006. Application of a quantification SWOT analytical method. Mathematical and Computer Modelling, vol. 43, no. 1-2, p. 158-169. https://doi.org/10.1016/j.mcm.2005.08.016

Chapman, K. W., Lawless, H. T., Boor, K. J. 2001. Quantitative Descriptive Analysis and Principal Component Analysis for Sensory Characterization of Ultrapasteurized Milk. Journal of Dairy Science, vol. 84, no. 1, p. 12-20. https://doi.org/10.3168/jds.S0022-0302(01)74446-3

Jakobsen, L. M. A., Vuholm, S., Aaslyng, M. D., Kristensen, M., Sørensen, K. V., Raben, A., Kehlet, U. 2014. Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran. Food Science and Nutrition, vol. 2, no. 5, p. 534-546. https://doi.org/10.1002/fsn3.126

Kalaycıoğlu, Z., Kaygusuz, H., Döker, S., Kolaylı, S., Erim, F. B. 2017. Characterization of Turkish honeybee pollens by principal component analysis based on their individual organic acids, sugars, minerals, and antioxidant activities. LWT-Food Science and Technology, vol. 84, p. 402-408. https://doi.org/10.1016/j.lwt.2017.06.003

Kangas, J., Pesonen, M., Kurttila, M., Kajanus, M. 2001. A'WOT : Integrating The AHP With SWOT Analysis. In: 6th ISAHP. Berne, Switzerland, p. 189-198. Available at: http://www.isahp.org/2001Proceedings/Papers/037-P.pdf

Karneta, R. 2014. The Characteristics of Pempek Lenjer: heat diffusivity, quality, and shelf life (in Indonesian) : doctoral thesis. Palembang, Indonesia : Universitas Sriwijaya.

Kozelová, D., Mura, L., Matejková, E., Lopašovský, Ľ., Vietoris, V., Mendelová, A., Bezáková, M., Chreneková, M. 2011. Organic Products, Consumer Behavior on Market and European Organic Product Market Situation. Potravinarstvo, vol. 5, no. 3, p. 20-26. https://doi.org/10.5219/96

Kozelová, D., Országhová, D., Fil'a, M., Čmiková, Z. 2015. Quantitative indicators of fruit and vegetable consumption. Potravinarstvo, vol. 9, no. 1, p. 487-493. https://doi.org/10.5219/570

Kurttila, M., Pesonen, M., Kangas, J., Kajanus, M. 2000. Utilizing the analytic hierarchy process (AHP) in SWOT analysis - a hybrid method and its application to a forest-certification case. Forest Policy and Economics, vol. 1, no. 1, p. 41-52. https://doi.org/10.1016/S1389-9341(99)00004-0

MacFie, H. 2007. Preference mapping and food product development. In: MacFie, H., Ed., Consumer-Led Product Development. Cambridge : Woodhead Publishing Limited, p. 551-592. ISBN 978-1-84569-072-4. https://doi.org/10.1533/9781845693381.3.551

Pająk, P., Fortuna, T., Tomasiak, I. B. 2010. Textural, Flow and Sensory Properties of Five "Fruzelina" With Sour Cherries. Potravinarstvo, vol. 4, no. 2, p. 55-58. https://doi.org/10.5219/53

Peltier, C., Visalli, M., Schlich, P. 2015. Comparison of Canonical Variate Analysis and Principal Component Analysis on 422 descriptive sensory studies. Food Quality and Preference, vol. 40, p. 326-333. https://doi.org/10.1016/j.foodqual.2014.05.005

Perrot, M., Pineau, N., Antille, N., Moser, M., Lepage, M., Thaler, T., Voirin, A., Rytz, A. 2018. Use of multi-market preference mapping to design efficient product portfolio. Food Quality and Preference, vol. 64, p. 238-244. https://doi.org/10.1016/j.foodqual.2017.08.008

Pires, M. A., Munekata, P. E. S., Baldin, J. C., Rocha, Y. J. P., Carvalho, L. T., Santos, I. R., Barros, J. C., Trindade, M.A. 2017. The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage. Food Structure, vol. 14, p. 1-7. https://doi.org/10.1016/j.foostr.2017.05.002

Saaty, T. L. 2008. Decision making with the analytic hierarchy process. International Journal of Services Sciences, vol. 1, no. 1, p. 83-98. https://doi.org/10.1504/IJSSCI.2008.017590

Volpini-Rapina, L. F., Sokei, F. R., Conti-Silva, A. C. 2012. Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose. LWT. Food Science and Technology, vol. 48, no. 1, p. 37-42. https://doi.org/10.1016/j.lwt.2012.03.008

Werteker, M., Huber, S., Kuchling, S., Rossmann, B., Schreiner, M. 2017. Differentiation of milk by fatty acid spectra and principal component analysis. Measurement, vol. 98, p. 311-320. https://doi.org/10.1016/j.measurement.2016.10.059

Yavuz, F., Baycan, T. 2013. Use of Swot and Analytic Hierarchy Process Integration as a Participatory Decision Making Tool in Watershed Management. Procedia Technology, vol. 8, p. 134-143. https://doi.org/10.1016/j.protcy.2013.11.019

Zajác, P., Čurlej, J., Barnová, M., Čapla, J., 2015. Analysis of texturometric properties of selected traditional and commercial sausages. Potravinarstvo, vol. 9, no. 1, p. 458-467. https://doi.org/10.5219/473

Downloads

Published

2018-10-23

How to Cite

Supriadi, A. ., Saputra, D. ., Priyanto, G. ., Pambayun, R. ., & Oswari, L. D. (2018). Mapping and development strategy of Pempek — a specialty traditional food of south Sumatra Indonesia. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 707–715. https://doi.org/10.5219/975