The purpose of this study was to obtain the best formulation for the use of carrot flour in the making of mackerel fish nuggets based on the quality standard of SNI 7758-2013. The research method used a completely randomized design with four treatments and four replications. The treatments in the study consisted of KW1 (ratio of mackerel fish and carrot flour 80:20), KW2 (ratio of mackerel fish and carrot flour 70:30), KW3 (ratio of mackerel fish and carrot flour 60:40), and KW4 (ratio of mackerel fish and carrot flour 50:50). The data obtained were analyzed statistically using analysis of variance and continued with the Duncan’s New Multiple Range Test (α = 0.05). The results showed that the ratio of mackerel fish and carrot flour significantly affected moisture, ash, fat, protein crude fiber contents, and descriptive sensory assessments such as outer and inner color, scent, taste, texture, and overall hedonic assessment. The best treatment was KW1 (ratio of mackerel fish and carrot flour 80:20), which fulfilled the quality requirements of fish nuggets in terms of 55.43% moisture content, 2.17% ash, 5.11% fat, 18.13% protein, and 2.57% crude fiber content, with a description of greyish brown color, flavored with mackerel fish, a taste of mackerel fish, and a chewy texture.

Crackers are a type of snack that people of all ages like. They come in many different shapes and flavors and are sold in a lot of places. This research aimed to determine the best formulation of crackers using modified cassava flour (MOCAF) and cowpea flour based on their chemical and sensory properties. A completely randomized experimental design with five treatments and three replications was performed. The treatments were MKT0 (100 g MOCAF), MKT1 (90 g MOCAF:10 g cowpea flour), MKT2 (80 g MOCAF:20 g cowpea flour), MKT3 (70 g MOCAF:30 g cowpea flour), and MKT4 (60 g MOCAF:40 g cowpea flour). Chemical content (moisture, ash, protein, and fat), color analysis with a chromameter, and sensory assessment were observed. Based on the results obtained, 70 g MOCAF:30 g cowpea flour was the best treatment, which had 4.70% moisture, 1.76% ash, 8.34% protein, 17.79% fat, 77.59 L*, 6.46 a*, and 26.57 b* values in the color analysis. The crackers had a cream-brown color, a cowpea aroma, a cowpea taste, and a crunchy texture. The panelists also favored the overall hedonic assessment of the MKT3 crackers with a score of 1.60 (like).