Abstract

Fish Cakes (Perkedel) is Indonesian fried patties, most commonly made from mashed potatoes mix with beef or chicken. This research was conducted to determine the sensory quality and the best nutritional value of the cakes which are composed of tuna fish and milkfish. The study used an experimental method with the main parameters of sensory quality (organoleptic test) and nutritional value (proximate analysis) in seven different cake treatments. The results showed that the composition of tuna fish and milkfish of fish cakes had a very significant effect on the color and aroma aspects, while the texture and taste aspects were not significantly different among the treatments. The findings indicated that the composition of tuna fish and milkfish only affected color and aroma. The best formulation of the fish cake was on Perkedel 7 (P7) which has a sufficiently good organoleptic color, aroma, texture, and taste with higher nutrient content, compared with other treatments. The nutritional content of P7 was Recommended Dietary Allowance (RDA) protein of 28.77%, RDA fat of 0.68%, and RDA carbohydrate of 7.41%. Moreover, it also produced energy of 162 kcal/100g. In conclusion, fish cake with great sensory quality and nutritional values was obtained with 45 g of tuna fish and 15 g of milkfish. The P7 formulation is a combination of 45 g of tuna fish and 15 g of milkfish. The RDA obtained from fish cakes in the best treatment Perkedel 7 (P7) was 28.77% for RDA protein, 0.68% for fat, and 7.41% for carbohydrates. The investigated fish cakes provide energy of 162 kcal/100 g at an affordable price.