摘要：Background and Objective: Laksan is one of the traditional foods of Palembang, Indonesia. It is similar to pempek, but it is consumed with coconut milk sauce. It is usually consumed hot so reheating is sometimes required. Coconut milk is the main ingredient in laksan sauce and is susceptible to chemical change, especially the proximate content when heated. This chemical change obviously affects the chemical and proximate characteristics of the laksan sauce. The aim of this study was to determine the effect of temperature and heating time on the chemical and proximate characteristics of laksan sauce. Methodology: A factorial completely randomized design was used in this study. Results: The results showed that the temperature and heating time had significant effects on the peroxide numbers, free fatty acid s, protein content, lipid content, water content, ash content and carbohydrate content of laksan sauce. Conclusion: The best treatment for laksan sauce was found to be a heating temperature of 80°C for 20 min.
