<![CDATA[ABSTRACT         The aims of this study are to determine the effect of seaweed (Eucheuma cottonii) and mackerel scad fish (Decapterus spp.) ratio for the organoleptic, physical and chemical test of crackers. This study used a Completely Randomized Design (CRD) which four treatments P1 (FM 20%: S 5%: TF 75%), P2 (FM 15%: S 10%: TF 75%), P3 (FM 10% : S 15% : TF 75%) and P4 (FM 5%: S 20%: TF 75%) with three times replications. Observation data were analyzed using ANOVA (Analysis of Variance) at the level of 95%, if there were significant differences (P> 0.05) then further testing was carried out by DMRT (Duncan Multiple Range Test) at 95% significance level. The result showed that seaweed and mackerel scad meat ratio had a significant effect on sensory values (aroma, taste, and crispness). The best results for the sensory test were found in P1 where the taste and aroma value was 7.8 and 7.7, while the best result for texture, crispness, and appearance are 7.2, 4.3 and 7.3 was found in P4. The chemical test on crackers for protein, water content and crude fibre was 6,97% - 11,50%, 3,80% - 4,96% and 1,81-4,44% respectively. The physical test of the rising volume shows that P4 had the highest value with 92%. Keywords: Crackers, mackerel scad fish (Decapterus spp.), seaweed (E. cottoni), organoleptic test, chemical testABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh perbandingan rumput laut (Eucheuma cottonii) dan ikan layang (Decapterus spp.) terhadap uji organoleptik, fisik dan kimia kerupuk. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan yaitu perlakuan P1(DI 20% : RL 5% : TT 75%), P2 (DI 15% : RL 10% : TT 75%), P3(DI 10% : RL 15% : TT 75%) dan P4(DI 5% : RL 20% : TT 75%) dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan pengaruh nyata terhadap nilai sensori yang meliputi aroma, rasa, dan kerenyahan. Hasil terbaik untuk penilaian sensori terdapat pada perlakuan P1 dimana memiliki nilai rasa 7,8 dan aroma 7,7 sedangkan perlakuan terbaik untuk tekstur 7,2 dan kerenyahan 4,3 terdapat pada perlakuan P4 dan kenampakkan 7,3,. Hasil penelitian menunjukkan kadar protein 6,97%-11,50 6,97%, kadar air antara 3,80%-4,96% dan kadar serat kasar 1,81%-4,44. Hasil uji fisik volume pengembangan menunjukkan nilai terbaik yaitu perlakuan P4 dengan nilai volume pengembangan 92%.Kata kunci: Eucheuma cottonii, Ikan layang (Decapterus spp), Kerupuk, uji organoleptik, uji kimia]]>
