A DEVELOPMENT OF GRILLED PEMPEK (PEMPEK BAKU) USING POMFRET AND YELLOW SWEET POTATO AS A HEALTHY SNACK

Abstract

High consumption of low-nutrient, ready-to-eat foods among the Indonesian population has driven the need for more nutritious food product innovations. Grilled pempek made with freshwater pomfret and yellow sweet potato (Pempek BAKU) was developed as a healthy snack alternative with broad community acceptance potential. This study aimed to: (1) determine the optimal Pempek BAKU formula, (2) identify appropriate packaging, (3) assess community acceptance level, (4) analyze nutritional content, and (5) determine the selling price and Break Even Point (BEP). The study employed a Research and Development (R&D) approach with the 4D model (Define, Design, Develop, Disseminate), conducted from September 2025 to April 2026. Data were collected from 2 expert panelists, 30 semi-trained student panelists, and 80 general community panelists. Results showed: (1) the optimal formula comprised 10% yellow sweet potato substitution and 100% freshwater pomfret; (2) packaging consisted of OPP plastic as primary packaging and an oil-resistant mica box as secondary packaging with a product label; (3) the hedonic test yielded an overall mean acceptance score of 4.31, with flavor (4.23), aroma (4.25), texture (4.05), color (4.25), and packaging (4.18) scores, indicating positive community acceptance; (4) each 35-gram serving contained 57 kcal total energy, 3 g protein (5% RDA), 11 g carbohydrates (3% RDA), less than 1 g total fat, and less than 1 g dietary fiber; and (5) the selling price was set at IDR 30,000 per box of 10 pieces with a 40% mark-up, with BEP reached at 6 pieces.