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Evaluation of consumer acceptance and nutritional value from opak crackers with the addition of triggerfish (Canthidermis maculata)

Triggerfish (Canthidermis maculata) is one of the fish types which can be used in opak crackers for the additional nutrition. This research aims to determine (1) the consumer acceptability and (2) the nutritional value of the triggerfish opak crackers. The method used in this study is an experimental study using a completely randomized design with two treatments and three repetitions. The experiment using 3 levels of triggerfish addition; 0%, 20%, and 40% respectively. The result of experiments that have been conducted on 30 respondents who are the students at Faculty of Teacher Training and Education by using 5 levels of hedonic scale shows that the opak crackers with the addition of triggerfish is the most preferable and the experiment proves that the nutritional level increased as well. The result of the acceptance showed that almost all consumers like opak Crackers in the (AI) treatment with the addition of 20% triggerfish because it had triggerfish characteristics such as aroma, crunchy texture, and the taste. However, when it comes for the color, respondents preferred the A0 formula, which is the crackers without the addition of triggerfish. The proximate test result reveals that the triggerfish opak crackers contains 83.32% carbohydrate, 8.42% protein, 1.99% fat, 0.47% ash, and 3% water.