The Addition of Mackerel Flour to Telur Gabus Cake

—This research purpose is to determine the level of addition of mackerel meat flour which produces the most preferred level of organoleptic preference for telur gabus cake. The research method used was experimental with 4 treatments, namely the level of addition of 0% fish meat flour (without addition, as a control), 5%, 7.5%, and 10% tapioca flour used in making telur gabus cake. Observations were made on the level of organoleptic preference of telur gabus cake, including appearance, scent, texture, and taste. The level of organoleptic preference is done by the hedonic test. The scale used is 1 (strongly dislike) 3 (dislike), 5 (ordinary), 7 (like) and the highest score is 9 (really like) using 15 semi-panelists. The data obtained from the results of organoleptic testing of telur gabus cakes from various treatments of the level of addition of mackerel meat flour were analyzed descriptively comparatively. Based on the research results, it was concluded that the level of addition of mackerel meat flour which resulted in the most preferred level of organoleptic preference for telur gabus cake was the addition level of 7.5%. The description of the telur gabus cake produced has a golden yellow color, a savory taste, a distinctive scent of telur gabus cake, and a crunchy texture.