ABSTRACT
Riyan Hidayat (D1C1 13 082) Effect of fermented cassava flour substitution on sensory value and proximate test of snake head fish nugget (Guided by Tamrin as supervisor I and Djukrana Wahab as supervisor II).
The purpose of this research is to know the effect of substitution of fermented cassava flour to the sensory assessment of snake head fish nugget and proximate test (moisture content, ash content, fat content, crude fiber content, protein content and starch content) found in cork fish nugget. This research was conducted based on Completely Randomized Design (RAL) with N0 (0% cassava fermented flour + 100% tapioca flour), N1 (20% fermented cassava flour + 80% tapioca flour), N2 (40% fermented cassava flour + 60% tapioca flour), N3 (60% fermented cassava flour + 40% tapioca flour), N4 (80% fermented cassava flour: 20% tapioca starch) and N5 (100% fermented cassava flour + 0% tapioca flour) . Each treatment was repeated 4 times to obtain 24 units of data. The variables observed were sensory assessment and proximate test of cork fish nugget. The results showed that the selected sensory rating by panelists was found in the composition of 60% fermented cassava flour, 40% tapioca flour with a score of color 4.17% (golden brown), aroma 4.12% (smelling fresh fish), texture 4.18% (chewy), taste 4.10% (delicious) and nutritional value include: water content 25.75%, ash content 1.04%, fat content 18.22%, crude fiber 1.51%, protein level 5.89%, and starch level 47.59%. The results of this study indicate that cork fish nugget formulation of cassava flour and fermented tapioca flour are favored and accepted by consumers so that the production of fermented cassava flour can develop in South Eath Sulawesi.

Keywords: snake head fish, snake head fish nugget, fermented cassava flour.