Nilem fish (Osteochilus hasselti) is a type of freshwater fish that is widely farmed in West Java. Another application of nilem fish is made into fish protein concentrate (FPC) flour. The addition of fish protein concentrate flour to the mochi cake can affect the proximate characteristics. This study aims to determine the proximate characteristics of mochi cake added by nilem fish protein concentrate flour. This research was conducted from August 2019 - January 2020 at the Laboratory of Fisheries Product Processing, Faculty of Fisheries and Marine Sciences, and the Chemical Research and Services Laboratory, Basic Science Service Center (PPBS), Padjadjaran University. The method used in this research was experimental with two treatments, that were the addition of 0% and 4.5% nilem fish protein concentrates from white glutinous rice flour was used. The parameters observed were proximate characteristics including carbohydrate, water, protein, fat, and ash content. The results showed that mochi cake with the addition of 4.5% of nilem fish protein concentrate had proximate characteristics namely carbohydrate content 59.57%, water content 29.93%, protein content 8.71%, fat content 1.41%, and ash content 0.38%.

Nilem fish (Osteochilus hasselti) is a type of freshwater fish that is widely farmed in West Java. Nilem fish can be made into fish protein concentrate (FPC) flour, so that it can have wide application. The addition of fish protein concentrate flour to the mochi cake might affect the organoleptic characteristics. This research aims to determine the proper concentration of nilem fish protein concentrate to get the mochi cake that was preferred by panelists. This research was conducted from August 2019 - January 2020 at the Laboratory of Fisheries Product Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University. The method used in this research was experimental with four treatments, which is the addition of 0%, 3.5%, 4.5% and 5.5% nilem fish protein concentrates from white glutinous rice flour was used. The parameters observed were the preference level of color, aroma, texture, and taste of Mochi cake. The results showed that mochi cake with the addition of 4.5% nilem fish protein concentrate flour produced a mochi cake that was preferred most by panelists, which has a characteristic ivory white color, a bit of fish smell, chewy but dense enough and sweet taste with a little typical flavor of nilem fish protein concentrate.