Penelitian ini bertujuan untuk mempelajari sifat fisik dan sensoris empek-empek ikan lele dumbo (Clarias gariepinus) kering rekonstitusi dengan penambahan tepung tapioka sebesar 25 %, 50 %, 75 %, dan 100 % dari total 100 gram daging ikan. Sifat fisik meliputi kekenyalan, tingkat pengembangan, warna, dan struktur mikroskopis. Sedangkan sifat sensoris melalui uji kesukaan terhadap atribut warna, bau, kekenyalan, rasa, dan kesukaan keseluruhan pada empek-empek ikan lele dumbo. Hasil penelitian menunjukkan bahwa ikan lele dumbo dapat digunakan sebagai bahan baku pembuatan empek-empek. Penambahan tepung tapioka memberikan pengaruh terhadap sifat empek-empek ikan lele dumbo kering rekonstitusi. Empek-empek ikan lele dumbo kering memiliki kadar air, kadar protein, kadar lemak, dan kadar abu yang semakin menurun dengan penambahan tepung tapioka sebaliknya kadar karbohidrat mengalami peningkatan. Warna, tingkat pengembangan volum, dan kekenyalan empek-empek ikan lele dumbo kering rekonstitusi mengalami kenaikan dengan penambahan tepung tapioka. Gel yang terbentuk secara mikroskopis terlihat lebih homogen dan berukuran kecil pada penambahan tepung tapioka yang semakin banyak. Penambahan tepung tapioka 100% pada produk empek-empek ikan lele dumbo paling disukai oleh konsumen.

The research was conducted to study the physical and sensory properties of reconstituted dried dumbo catfish (Clarias gariepinus) “empek-empek” with addition tapioca flour. Various concentrations of tapioca flour in empek-empek were examine, i.e. 25 %, 50 %, 75 %, and 100 % of total 100 grams dumbo catfish. Physical properties were elasticity, % volum expansion level, color, and gels formed. The color, smell, texture, flavor, and preference of dumbo catfish empek-empek were examined by sensory test. The results indicated that dumbo catfish can be used for empek-empek material which was preferred by consumers. Addition of tapioca flour to processing influences characteristic of dried dumbo catfish empek-empek, i.e. moisture, protein, fat, and ash contents decreased by reducing of addition of tapioca flour, but carbohydrate content was increased by reducing of addition of tapioca flour. Elasticity, % volume expansion level, color of reconstituted dried dumbo catfish empek-empek were increased by reducing of addition tapioca flour. Microscopically gels formed to be seem more ordered and homogen with lower addition of tapioca flour. Addition of 100% tapioca flour yielded dumbo catfish empek-empek which was the panelist most preferred.

Kata Kunci : empek-empek, ikan lele dumbo, pengeringan, rekonstitusi, tepung tapioka.