Mapping and development strategy of Pempek — a specialty traditional food of south Sumatra Indonesia
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.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
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
