DAYA TERIMA KUE AKAR KELAPA DENGAN PENAMBAHAN TEPUNG LIMBAH IKAN KAMBING-KAMBING (Abalistes stellaris) SEBAGAI ALTERNATIF SNACK SEHAT

Abstract

Coconut root cake is a traditional snack that is generally rich in carbohydrates but low in minerals, especially calcium. One effort to improve its nutritional value is fortification using fish bone waste flour from starry triggerfish (Abalistes stellaris), which has potential as a natural calcium source. This study aimed to evaluate the effect of adding starry triggerfish bone flour on the acceptability of coconut root cake based on organoleptic characteristics. The study used a Completely Randomized Design (CRD) with four levels of fish bone flour concentration, namely 0%, 5%, 10%, and 15%. Hedonic tests were conducted by 25 untrained panelists on taste, aroma, color, texture, and appearance using a 9-point scale. Data were analyzed using the Kruskal-Wallis test, followed by the Mann-Whitney test, and the Bayes method to determine the best formulation. The results showed that the addition of fish bone flour significantly affected panelists’ preferences (P<0.05). The best treatment was obtained at a 5% concentration, which achieved the highest scores in all sensory attributes, particularly taste and texture. The addition of more than 10% fish bone flour tended to decrease acceptability due to changes in color, aroma, and flavor. Therefore, the addition of 5% starry triggerfish bone flour is recommended as the optimal formulation to produce coconut root cake with improved nutritional value while maintaining consumer acceptance.