Review on pempek, a traditional fishcake from South Sumatra, Indonesia: History, current development, and innovation

 

Review on pempek, a traditional fishcake from South Sumatra, Indonesia: History, current development, and innovation

 

1. Introduction

Geographically, South Sumatra is flanked by important and resourceful water bodies. In the east, South Sumatra has border with Bangka Strait and Java Sea. Within the province, the Musi River (750 km long) crosses the whole province and divides it into two parts. Due to such conditions, saltwater (marine) and freshwater fish and seafoods are the most common ingredients used in the traditional cuisine of South pempek), and kuah cuko, were bought from a specialized pempek vendor in West Jakarta, Indonesia. Firstly, the nutritional content of fried fishcakes and kuah cuko were analyzed separately. In addition, to portray the nutritional values of a complete pempek dish, the mixture of fishcake (pempek adaan) and kuah cuko, along with the served noodles, chopped cucumber, and dried shrimp flakes (ebi) was also analyzed.

 

2. Methodology

The preparation of pempek dough involves the combination of deboned and ground fish filet with water, salt, sago starch, and supplementary components including eggs and finely crushed garlic. the traditional practices of pempek production have occasionally incorporated alternative fish species in pempek production, including tunas, flounders, Indonesian red snapper (ikan kakap merah or Lutjanus bitaeniatus), striped snakehead (ikan gabus or Channa striata), forest snakehead (ikan kehung or Channa lucius), giant snakehead (ikan toman or Channa micropeltes), mackerel tuna (ikan tongkol or Euthynnus affinis), catfish (ikan lele or Clarias batrachus), Nile tilapia (ikan nila or Oreochromis niloticus), yellowback fusilier (ikan ekor kuning or Caesio xanthonota), and dorab wolf-herring (ikan parang-parang or Chirocentrus dorab). The selection of these alternative fish species primarily serves economic considerations, Diverse varieties of pempek exhibit unique characteristics due to variations in supplementary ingredients, shapes, fillings, cooking methods, and presentation styles.

 

3. Conclusions

Pempek, originating in Palembang, South Sumatra, is a traditional fishcake dish that has garnered widespread recognition not only in Indonesia but also in neighboring nations like Malaysia, Singapore, and Australia. The rich diversity of pempek varieties reflects years of cultural assimilation between Chinese and South Sumatran influences, where distinctions arise from factors such as composition, shape, fillings, cooking techniques, and presentation styles. From a nutritional perspective, pempek emerges as a commendable source of protein, although its cholesterol and sodium content is relatively elevated. Beyond its role as a traditional culinary offering, pempek serves as a symbol of identity and pride, encapsulating a spectrum of philosophical values deeply cherished by the South Sumatran people. The authors anticipate that this comprehensive review will facilitate a deeper comprehension of pempek and encourage further investigations into this culinary tradition.

If you're seeking specific information regarding Review on pempek, a traditional fishcake from South Sumatra, Indonesia: History, current development, and innovation I recommend visiting the website directly through your browser :

https://www.sciencedirect.com/science/article/pii/S1878450X23001701 

lternatively, I would be happy to assist with guidance on renal nutrition topics, summarize relevant articles, or address any related inquiries. Please feel free to let me know how I can assist you further."( Oleh Christian Lesmana)