Addition of Tila Fish Meal on the Development of Kembang Goyang Cake

Tilapia fish is a type of fish with high protein content and low fat. Tilapia fish powder can be used as an additional ingredient to increase the nutritional value, especially protein in goyang flower cakes. The purpose of this study was to analyze the level of people's preference for Kembang Goyang cake with the addition of tilapia fish powder at different concentrations, and determine the best formulation. The research method used was the experimental method and the data collection technique used a subjective assessment of the organoleptic test (level of preference) taken from the results of the panelist's assessment which included an assessment of the color, texture, scent, and taste of the Kembang Goyang cake with four different treatments (Treatment A (0%), Treatment B (5%), Treatment C (7.5%), and Treatment D (10%)). The scale for measuring the level of liking is very like, like, normal/neutral, dislike and really dislike with a rating of 1-9. The Kembang Goyang cake hedonic test uses 15 semi-trained panelists. The results showed that the average value of the preference level (organoleptic test) of the panelists for the Kembang Goyang cake with four different treatments, including the color aspect was 6.1 (almost liked), the texture was 5.9 (almost liked), the scent is 5.8 (almost like), and taste is 6.3 (almost like) with a preference scale of 1-9. Of the four treatments, the panelist preferred the best treatment based on the average value of the level of preference (organoleptic), namely the Kembang Goyang cake with the addition of 5% tilapia fish powder (Treatment B). This treatment produced a Kembang Goyang cake with good and effective color, texture, scent and taste compared to treatment A (0%), treatment C (7.5%), or treatment D (10%)