Penambahan Bubuk Angkak Pada Pembuatan Bolu Kukus Merekah

2020 ◽  
Vol 3 (2) ◽  
pp. 9-17
Author(s):  
Fatimah Khairun Nisa ◽  
Nur Riska ◽  
I Gusti Ayu Ngurah Singamurni
Keyword(s):  
Experimental Method ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
State University ◽  
Test Results ◽  
Friedman Test ◽  
Significance Level ◽  
Sponge Cake ◽  
Validity Test ◽  
Test Result

Abstract This study aims to determine and analyze the effect of the addition of angkak powder in the making of steamed sponge cake on consumer acceptability. This research was conducted at Culinary Education’s Pastry and Bakery Laboratory in State University of Jakarta from February 2019 to January 2020, by using an experimental method. The results of the validity test by expert lecturers showed that the steamed sponge cake with the addition of Angkak powder of 5%, 10% and 15% were feasible and could be continued with hedonic tests. Results of analysis using Friedman test with significance level α = 0.05 proves there was no influence on the aroma and texture aspects, whereas the Friedman test result on the color and taste aspect there is an influence of adding angkak powder. Tuckey test results show that in the color aspect steamed sponge cake with the addition of angkak powder by 10% and 15%, along on the taste aspect 10% addition of angkak powder were the most preferred sample by consumers. Making steamed sponge cake with the addition of angkak powder by 10% is the most preferred formula from all aspects and it is recommended formula related to maximizing the use of angkak as a natural coloring agent in food. Keywords: Addition, Angkak Powder, Steamed Sponge Cake, Consumer Acceptance. Abstrak Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh penambahan bubuk angkak pada pembuatan bolu kukus merekah terhadap daya terima konsumen. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Universitas Negeri Jakarta, sejak Februari 2019 hingga Januari 2020, dengan menggunakan metode eksperimen. Hasil uji validitas kepada dosen ahli menunjukkan bahwa bolu kukus merekah dengan penambahan bubuk angkak sebesar 5%, 10% dan 15% sudah layak dan dapat dilanjutkan dengan uji hedonik. Hasil analisis dengan menggunakan uji friedman dengan taraf signifikansi α = 0,05 membuktikan tidak terdapat pengaruh penambahan bubuk angkak pada pembuatan bolu kukus merekah terhadap daya terima konsumen pada aspek aroma dan tekstur, sedangkan hasil uji Friedman pada aspek warna dan rasa terdapat pengaruh penambahan bubuk angkak, sehingga pada aspek warna dan rasa dilanjutkan dengan uji Tuckey. Hasil uji Tuckey menunjukkan bahwa pada aspek warna bolu kukus merekah dengan penambahan angkak sebesar 10% dan 15%, serta pada aspek rasa penambahan bubuk angkak sebesar 10% merupakan sampel yang paling disukai konsumen. Pembuatan bolu kukus merekah dengan penambahan bubuk angkak sebesar 10% merupakan formula yang paling disukai dari keseluruhan aspek serta direkomendasikan terkait memaksimalkan pemanfaatan angkak sebagai pewarna alami pada makanan. Kata-kata kunci: Penambahan, Bubuk Angkak, Bolu Kukus Merekah, Daya Terima Konsumen.

scholarly journals Pengaruh Penggunaan Cairan (Susu UHT, Santan Segar, dan Santan Instan) pada Pembuatan Macaroni Schotel Terhadap Daya Terima Konsumen

2021 ◽  
Vol 4 (2) ◽  
pp. 1-6
Author(s):  
Aulia Aufan Abdurrahman Aulia Aufan Abdurrahman ◽  
Annis Kandriasari ◽  
Rusilanti
Keyword(s):  
Experimental Method ◽  
Coconut Milk ◽  
Consumer Acceptance ◽  
State University ◽  
Friedman Test ◽  
Nutrition Program ◽  
Uht Milk ◽  
Fresh Coconut

ABSTRACT The objective of this study was to determine and analyze the effect of the usage of liquid (UHT milk, fresh coconut milk, and instant coconut milk) on Macaroni Schotel on consumer acceptance based on aspects of color, taste, aroma, and texture. This research was conducted at the Pastry and Bakery Laboratory of Food & Nutrition Program, State University of Jakarta. When the study began in October 2019 until March 2020. The method used was an experimental method. The sample in this study was a Macaroni Schotel with the usage of 400ml liquid (UHT milk, fresh coconut milk, and instant coconut milk) tested on 30 untrained panelists who assessed all aspects. Based on the results of hypothesis analysis using the Friedman test on aspects of color, taste, and texture showed the effect of the usage of liquid (UHT milk, fresh coconut milk, and instant coconut milk) to the making of Macaroni Schotel does not have a signficant effect on consumer’s acceptance so the formula for using the coconut milk must be tested again to gain better results.

scholarly journals Pengaruh Substitusi Puree Kulit Pisang Ambon (Musa x Paradisiaca L.) Pada Pembuatan Banana Cake Terhadap Daya Terima Konsumen

2018 ◽  
Vol 1 (1) ◽  
pp. 12-17
Author(s):  
Astri Mutia Muztniar ◽  
Sachriani Sachriani ◽  
Cucu Cahyana
Keyword(s):  
Experimental Methods ◽  
The State ◽  
Consumer Acceptance ◽  
Banana Peel ◽  
State University ◽  
Friedman Test ◽  
Nutrition Program ◽  
Significance Level ◽  
Food And Nutrition

The objective of this research was  to analysis the effect of ambon banana peel puree substitution on making banana cake to consumer acceptance, include aspects of color, crumb color, aroma, taste and texture. The study was conducted at March to December 2016 . The study was conducted from March to December 2016 with experimental methods at the Laboratory of Pastry & Bakery and organolaptic assessment was conducted on Food and Nutrition Program at the State University of Jakarta.The results based on the hypothesis Friedman Test with significance level α = 0.05 showed there is not influence of ambon banana peel puree substitution on making banana cake to consumer acceptance in all aspect. Conclusion banana cake with three treatments could be accepted by consumers. Penelitian ini bertujuan untuk menganalisis pengaruh substitusi puree kulit pisang ambon  pada  pembuatan banana cake terhadap daya terima konsumen, meliputi aspek warna kulit, warna remah, aroma, rasa dan tekstur. Penelitian dilakukan pada bulan Maret sampai Desember 2016 dengan metode eksperimen di Laboratorium Pastry & Bakery dan Penilaian Organolaptik dilakukan pada Mahasiswa Program Studi Tata Boga Universitas Negeri Jakarta. Hasil pengujian Hipotesis menggunakan uji friedman dengan taraf signifikansi α = 0,05 menunjukkan tidak terdapat pengaruh substitusi puree  kulit pisang ambon pada pembuatan banana cake terhadap daya terima konsumen pada semua aspek. Kesimpulan banana cake dengan ketiga perlakuan dapat diterima oleh konsumen

Pengaruh Substitusi Tepung Jagung (Zea Mays L.) Pada Pembuatan Kue Semprit Terhadap Daya Terima Konsumen

2021 ◽  
Vol 4 (1) ◽  
pp. 28-33
Author(s):  
Fiki Adi Saputra ◽  
Rusilanti ◽  
Mariani
Keyword(s):  
Zea Mays ◽  
Zea Mays L ◽  
Hypothesis Test ◽  
Consumer Acceptability ◽  
State University ◽  
Friedman Test ◽  
Culinary Arts ◽  
Corn Flour ◽  
Experiment Method ◽  
Test Result

The objective of the research is to study the influence corn flour substitute on making semprit cookies with different percentages towards consumer acceptability. This research conducted on Pastry and Bakery Laboratory, Vocational Education in Culinary Arts, State University of Jakarta since September 2019 until August 2020. This research uses experiment method. Consumer acceptability test done by 20 not trained panelists to assess of semprit cookies covering aspects colors, flavor, tastes, and textures semprit cookies. Hypothesis test result using Friedman Test with significant level a = 0.05 continued with Tuckey’s Test show that there is influence on semprit cookies substitute with corn flour on colors aspects percentages 35%, 50%, and 65% towards consumer acceptability. The result of taste and texture aspects also shows there is influence of semprit cookies with corn flour substitute towards consumer acceptability. While in aroma aspects there is no influence of semprit cookies substitution corn flour towards consumer acceptability. Based on consumer acceptability test noted that the most preffered product on semprit cookies with corn flour substitute is semprit cookies with percentages 50%. Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung jagung pada pembuatan kue semprit dengan persentase yang berbeda terhadap daya terima konsumen. Penelitian dilakukan di Laboratorium Pastry and Bakery, Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta sejak September 2019 hingga Agustus 2020. Penelitian ini menggunakan metode eksperimen. Uji daya terima konsumen dilakukan pada 20 panelis agak terlatih untuk menilai kue semprit meliputi aspek warna, rasa, aroma, dan tekstur kue semprit. Hasil pengujian hipotesis menggunakan uji Friedman dengan taraf signifikan a = 0.05 dan dilanjutkan dengan uji Tuckey menunjukkan bahwa terdapat pengaruh pada kue semprit substitusi tepung jagung pada aspek warna dengan persentase 35%, 50%, dan 65% terhadap daya terima konsumen. Hasil pada aspek rasa dan tekstur juga menunjukkan adanya pengaruh kue semprit substitusi tepung jagung terhadap daya terima konsumen. Sedangkan pada aspek aroma tidak terdapat pengaruh substitusi tepung jagung terhadap daya terima konsumen. Berdasarkan hasil uji daya terima konsumen diketahui bahwa produk yang paling disuka pada pembuatan kue semprit substitusi tepung jagung adalah kue semprit dengan substitusi tepung jagung dengan persentase 50%.

Pengaruh Penambahan Tepung Jengkol (Archidendron pauciflorum) Terhadap Daya Terima Kerupuk Jengkol

2020 ◽  
Vol 2 (2) ◽  
pp. 1-8
Author(s):  
Alsuhendra ◽  
Retno Agi Persada ◽  
Ari Fadiati
Keyword(s):  
Hypothesis Testing ◽  
Experimental Method ◽  
Food Processing ◽  
Linear Expansion ◽  
Consumer Acceptance ◽  
Acceptance Test ◽  
State University ◽  
Friedman Test ◽  
Education Faculty ◽  
Engineering State

AbstractThis research aimed to portray the effect of jengkol flour addition with different concentrations on consumer acceptance. This research was conducted at the Food Processing Laboratory, Culinary Education, Faculty of Engineering, State University of Jakarta from February 2018 to January 2019. This research used an experimental method. The acceptance test was conducted by 30 semi-trained panelist including aspects of color, taste, aroma, crispness, linear expansion, and thickness. The results of hypothesis testing using the Friedman test with α = 0,05 showed that there is an effect of jengkol flour addition with different concentrations (30%, 50%, 70%) on consumers acceptance, color, taste, aroma, linear expansion and thickness aspects. While, there is no effect of jengkol flour addition in the manufacture of jengkol crackers on crispness aspect. In conclusion, Jengkol crackers with 50% of jengkol flour addition is recommended as the best formula. Keywords: jengkol flour, jengkol crackers, consumer acceptance AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung jengkol dengan konsentrasi yang berbeda terhadap daya terima kerupuk jengkol. Penelitian di lakukan di Laboratorium Pengolahan Makanan, Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta sejak Februari 2018 hingga Januari 2020. Penelitian ini menggunakan metode eksperimen. Uji daya terima dilakukan kepada 30 orang panelis agak terlatih meliputi aspek warna, rasa, aroma, kerenyahan, daya kembang, dan ketebalan. Hasil pengujian hipotesis menggunakan uji Friedman dengan α = 0,05 menunjukkan bahwa terdapat pengaruh penambahan tepung jengkol dengan konsentrasi berbeda (30%, 50%, 70%) dalam pembuatan kerupuk jengkol terhadap daya terima kerupuk jengkol pada aspek warna, rasa, aroma, daya kembang, dan ketebalan, sedangkan pada aspek kerenyahan menunjukkan bahwa tidak terdapat pengaruh penambahan tepung jengkol terhadap daya terima kerupuk jengkol. Formula yang direkomendasikan adalah kerupuk jengkol dengan penambahan tepung jengkol 50%. Kata-kata kunci: tepung jengkol, kerupuk jengkol, daya terima konsumen

scholarly journals Sound Problems in Interpreting: a Comparative Study of Undergraduate Program at Sebelas Maret State University

2017 ◽  
Vol 29 (3) ◽  
pp. 301
Author(s):  
Taufik Nur Hidayat ◽  
Fedro Iswandi ◽  
Ahmad Kirom
Keyword(s):  
Proper Names ◽  
State University ◽  
Test Results ◽  
Listening Skills ◽  
Similar Word ◽  
Listening Skill ◽  
Consecutive Interpreting ◽  
The Relationship ◽  
English Group ◽  
Test Result

The study is to classify the problem triggers in consecutive interpreting especially in listening. The objectives of the research are to find out the relationship between listening skills and sound problem by comparing the test results of English student and non-English student and prove that students’ problem triggers are closely related to the writing and reading performances which are caused by listening skill problems such as domain in comprehension, similar word, etc. The method used in the research is descriptive qualitative. The participants are English Department and non English student. Technique of collecting data in the research uses questionnaire, test, and interview. The biggest problem faced by non-English student group is numbering and proper names. It is 34 % which occupy in first rank. Whereas the percentage of English student in comprehension is 27%, then the numbering and proper names, the last is similar word which has 20%. Meanwhile, the test result of English group is 84.5 and non-English group is 60. It represent the background knowledge factors are also play an important role in doing the test. In conclusion, there is relationship between students’ problem triggers, writing and reading performances, especially homophone errors. So, the hypothesis is accepted and it strengthens a currently underdeveloped theory that sounds problem play an important role in listening. 

scholarly journals UPAYA MENINGKATKAN AKURASI SHOOTING 3POINT DENGAN MENGGUNAKAN MEDIA J-GLOVE PADA TIM PUTRA BOLA BASKET UNIVERSITAS NEGERI JAKARTA

2019 ◽  
Vol 3 (2) ◽  
pp. 148-153
Author(s):  
Muhammad Fajar Ramadhan ◽  
Iman Sulaiman ◽  
Tirto Apriyanto
Keyword(s):  
Experimental Method ◽  
Data Retrieval ◽  
State University ◽  
Final Test ◽  
Significance Level ◽  
Average Value ◽  
A Value ◽  
Basketball Court ◽  
The Media ◽  
Basketball Team

ABSTRAK   Peneli tian ini bertujuan untuk mengkaji peningkatan hasil shooting dengan menggunakan media J-Glove pada mahasiswa (atlet) yang tergabung dalam Tim Putra Bola Basket di Universitas Negeri Jakarta. Pengambilan data dilaksanakan di lapangan basket kampus B Universitas Negeri Jakarta pada tanggal 15 Mei sampai 28 Juni 2019. Metode penelitian yang digunakan dalam penelitian ini adalah Metode Eksperimen, yaitu dengan memberikan perlakuan (treatment) dalam latihan dengan menggunakan media J-Glove untuk meningkatkan akurasi 3 point shoot bola basket Tim Putra bola basket Universitas Negeri Jakarta. metode eksperimen. Desain penelitian menggunakan “one group pretest-postest design”. Populasi dalam penelitian ini adalah Tim Putra bola basket Universitas Negeri Jakarta, pengambilan sampel menggunakan Total sampling yang artinya semua anggota populasi dijadikan sampel karna terdiri dari 15  orang. Berdasarkan hasil tes awal dan tes akhir dari perlakuan hasil dari latihan 3 point shooting dengan menggunakan media J-Glove pada hasil 3 point shooting memperoleh nilai untuk 3 point shooting dengan tes akhir 3 point shooting dengan nilai rata-rata sebesar 8.1, nilai standar deviasi sebesar 5.61, nilai standar error perbedaan rata-rata sebesar 1.5, sedangkan untuk th (t hitung) sebesar 5.4 thitung dan ttabel (t tabel) sebesar 1,70113 ttabel. Dengan taraf signifikasi sebesar 5% .dengan demikian t hitung > t tabel yang berarti Ho ditolak, sehingga dapat disimpulkan bahwa latihan 3 point shooting  dengan menggunakan media J-Glove berpengaruh pada hasil akurasi 3 point shooting.    Kata Kunci : shooting 3 point, J-Glove, Basket   ABSTRACT   This study aims to examine the improvement in shooting results using the J-Glove media on students (athletes) who are members of the Putra Basket Basketball Team at Jakarta State University. Data retrieval was carried out on the basketball court campus B Jakarta State University on May 15 to June 28, 2019. The research method used in this study was the Experimental Method, namely by providing treatment in training using J-Glove media to improve accuracy 3 basketball shoot point Team Putra basketball at Jakarta State University. experimental method. The research design uses "one group pretest-postest design". The population in this study was the Putra Putra basketball team at the Jakarta State University, sampling using total sampling which means that all members of the population were sampled because they consisted of 15 people. Based on the results of the initial test and the final test of the treatment results of the 3 point shooting exercise using the media J-Glove on the results of 3 point shooting obtained a value for 3 point shooting with the final test 3 point shooting with an average value of 8.1, the standard deviation value of 5.61, the standard error value of the average difference is 1.5, while for th (t arithmetic) is 5.4 thitung and ttable (t table) is 1.70113 ttable. With a significance level of 5%. Thus t arithmetic> T table which means Ho is rejected, so it can be concluded that the 3 point shooting exercise using J-Glove media affects the accuracy of the 3 point shooting results.   Keyword : 3 Point shoot, J-Glove, Basket

scholarly journals Pemanfaatan Limbah Galvalum Sebagai Substitusi Aggregat Kasar Pada Jobmix Beton

2020 ◽  
Vol 3 (2) ◽  
pp. 332
Author(s):  
Muhammad Bahrudin ◽  
Agata Iwan Candra ◽  
Sigit Winarto
Keyword(s):  
Moisture Content ◽  
Experimental Method ◽  
Construction Materials ◽  
Degree Of Saturation ◽  
Absorption Test ◽  
Test Results ◽  
Percentage Absorption ◽  
Test Result ◽  
Pore Number

Concrete is one of the construction materials that is widely used. Currently, variations in concrete are being studied. Galvalum waste has high tensile properties but is mild. Its lightweight properties are expected to reduce the weight of the concrete itself. The purpose of this study is to find out the value of strong press, absorption, weight type (E), degree of saturation (Sr), moisture content (Wc), and porosity of the addition of galvalume waste. The method used is a experimental method. Variations in galvalum waste substitution used are 50% and 100% of the aggregate weight is roughT the sample used in the form of a cylinder size of 15cm x 30 cm with the initial quality of fc' 18.67 Mpa. The results of the strong press test showed that the galvalum waste subtitution has not been able to exceed the initial quality of the plan. The highest test result was obtained at a percentage of 50% with a strong press score of FC' 17.94 Mpa. In the percentage, absorption test results are 0.010%, the weight of the type is 2325 kg / m3, the pore number is 0.00232%, the water content is 0.108%, and porosity is 0.00108%.Beton merupakan salah satu bahan konstruksi yang banyak dipergunakan. Saat ini, pengguanaan variasi pada beton sedang banyak diteliti. Limbah galvalum memiliki sifat tarik yang tinggi namun ringan. Sifatnya yang ringan diharapkan mampu mengurangi berat beton itu sendiri. Tujuan dari penelitian ini adalah untuk mengetahui nilai kuat tekan, absorpsi, berat jenis (Ɣ), angka pori (e),derajat kejenuhan (Sr), kadar air (Wc), dan porositas dari penambahan limbah galvalum. Metode yang digunakan merupakan metode eksperimen. Variasi pensubtitusi limbah galvalum yang digunakan yaitu 50% dan 100% dari berat agregat kasar. sampel yang digunakan berbentuk silinder ukuran 15cm x 30 cm dengan mutu awal fc’ 18.67 Mpa. Hasil uji kuat tekan menunjukkan bahwa subtitusi limbah galvalum belum mampu melebihi mutu awal rencana. Hasil uji tertinggi didapat pada prosentase 50% dengan nilai kuat tekan fc’ 17,94 Mpa. Pada prosentase tersebut, didapat hasil uji absropsi yaitu 0,010%,  berat jenis yaitu 2325 kg/m3, angka pori yaitu 0,00232%, kadar air yaitu 0,108% serta porositas yaitu 0,00108%. 

scholarly journals PENGARUH PENGGUNAAN MODEL PEMBELAJARAN INSIDE OUTSIDE CIRCLE TERHADAP HASIL BELAJAR BAHASA INDONESIA SISWA KELAS 4 DI MI TARBHIYATUSSHIBYAN

2018 ◽  
Vol 1 (2) ◽  
pp. 49
Author(s):  
Melani Hildayanti ◽  
Santi Lisnawati ◽  
Syarifah Gustiawati
Keyword(s):  
Learning Outcomes ◽  
Research Result ◽  
Learning Model ◽  
T Test ◽  
Control Group ◽  
Test Results ◽  
Significance Level ◽  
And Control ◽  
Experimental Group ◽  
Test Result

The purpose of this research is to know the influence of the use of Inside Outside Circle learning model to the learning result. In this study using experimental research method is part of quantitative method, and has its own characteristics especially with the control group and experimental group. Based on data analysis of research result, it can be concluded that: (1) The result of learning of Indonesian 4th graders in MI Tarbiyatusshibyan in experimental class by using Inside Outside Circle learning model got the average result of 82,86 and control class without using Inside Outside Circle gets 69.52 results. (2) There is a difference in the use of Inside Outside Circle learning model to the learning outcomes of grade 4 students at MI Tarbiyatusshibyan. This is shown based on the recapitulation of t test results obtained in both learning that exceeds t table with a significance level of 0.05, that is experimental class learning using Inside Outside Circle learning model has a larger t test result -15.339 than control class learning without using the Inside Outside Circle learning model of -11.306. Thus it can be concluded Ha accepted and Ho rejected that there are differences in learning outcomes are significant between the experimental class and control class.

scholarly journals The Role of Prices, Locations, and Promotions on Smartphone Purchase Decisions in Electronics Shop in Indonesia: a Lesson from Sidoarjo

2019 ◽  
Vol 2 (2) ◽  
Author(s):  
Shinta Devi ◽  
Slamet Harjatno
Keyword(s):  
Hypothesis Testing ◽  
Hypothesis Test ◽  
T Test ◽  
Purchase Decisions ◽  
Test Results ◽  
Validity Test ◽  
Simultaneous Test ◽  
A Value ◽  
Test Result

This study aims to determine the effect of price, location and promotion simultaneously and partially to the decision to purchase a smartphone in JH Phone Sidoarjo and to find out the most influential variables on purchasing decision. Hypothesis testing using simultaneous test (F test) and partial test (t test) by using program SPSS version 18.0.The results of research based on Validity Test showed that all research instruments is valid because it has a value of r arithmetic > r table. Based on hypothesis test result showed that the price, location and promotion simultaneously have a significant effect on the decision of purchasing a smartphone in JH Phone Sidoarjo. Hypothesis test results also showed that the price, location and promotion partially have a significant effect on the decision to purchase a smartphone in JH Phone Sidoarjo.

scholarly journals Evaluation of consumer acceptance and nutritional value from opak crackers with the addition of triggerfish (Canthidermis maculata)

2022 ◽  
Vol 956 (1) ◽  
pp. 012013
Author(s):  
S Sufiat ◽  
Indani ◽  
U Azmi ◽  
S Safrida
Keyword(s):  
Experimental Study ◽  
Nutritional Value ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
Training And Education ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Hedonic Scale ◽  
Almost All ◽  
Test Result

Abstract Triggerfish (Canthidermis maculata) is one of the fish types which can be used in opak crackers for the additional nutrition. This research aims to determine (1) the consumer acceptability and (2) the nutritional value of the triggerfish opak crackers. The method used in this study is an experimental study using a completely randomized design with two treatments and three repetitions. The experiment using 3 levels of triggerfish addition; 0%, 20%, and 40% respectively. The result of experiments that have been conducted on 30 respondents who are the students at Faculty of Teacher Training and Education by using 5 levels of hedonic scale shows that the opak crackers with the addition of triggerfish is the most preferable and the experiment proves that the nutritional level increased as well. The result of the acceptance showed that almost all consumers like opak Crackers in the (AI) treatment with the addition of 20% triggerfish because it had triggerfish characteristics such as aroma, crunchy texture, and the taste. However, when it comes for the color, respondents preferred the A0 formula, which is the crackers without the addition of triggerfish. The proximate test result reveals that the triggerfish opak crackers contains 83.32% carbohydrate, 8.42% protein, 1.99% fat, 0.47% ash, and 3% water.

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