<![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: Chemical test, Puding, Sea weed (Eucheuma cottonii), sensoryABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan rumput laut terhadap uji sensorik dan uji kimia puding rumput laut (E. cottonii). Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan yaitu : P1 = rumput laut 100g, P2= rumput laut 125g, P3= rumput laut 150g, P4= rumput laut 200g dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat berpengaruh nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian menunjukkan pengaruh sangat nyata terhadap nilai sensori meliputi warna dan tekstur sedangkan rasa berpengaruh sangat nyata namun diperoleh pengaruh tidak nyata pada aroma. Hasil terbaik untuk penilaian sensori terdapat pada perlakuan P4 yaitu dimana memiliki nilai rasa 4,26, tekstur 5,49, aroma 4,4, dan rasa 4,5. Hasil penelitian menunjukkan kadar air antara 74,24%-68,49%, kadar abu 3,44%-3,30%, dan kadar protein 0,108%-0,133%.Kata kunci: Puding, Rumput laut (Eucheuma cottonii), sensori, Uji kimia]]>
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