~ 178 ~ International Journal of Fisheries and Aquatic Studies 2019; 7(4): 178-181 E-ISSN: 2347-5129 P-ISSN: 2394-0506 (ICV-Poland) Impact Value: 5.62 (GIF) Impact Factor: 0.549 IJFAS 2019; 7(4): 178-181 © 2019 IJFAS www.fisheriesjournal.com Received: 10-05-2019 Accepted: 14-06-2019 Nabilah Muthiah Fisheries Student, Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, Indonesia E Rochima Departement of Fisheries, Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, Indonesia I Gumilar Departement of Fisheries, Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, Indonesia I Rostini Departement of Fisheries, Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, Indonesia Correspondence Nabilah Muthiah Fisheries Student, Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, Indonesia Organoleptic characteristics and chemicals of cendol based on surimi seren flour from Jatigede reservoir Nabilah Muthiah, E Rochima, I Gumilar and I Rostini Abstract This research aims to find out the percentage of the most preferred surimi seren flour in cendol. This research was conducted in three locations and the time of implementation in February to March 2019. The making of surimi and cendol was carried out at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University. Making surimi flour is carried out at the Laboratory of Soil Chemistry and Plant Nutrition, Faculty of Agriculture, Padjadjaran University. Testing of chemical properties was carried out at the Food Technology Laboratory, Pasundan University. The method used was the experimental method with 5 treatments and 20 semi-trained panelists as replicates. The treatment used was the addition of surimi seren flour as much as 0%, 10%, 20%, 30% and 40% in cendol. The parameters tested were organoleptic including appearance, aroma, texture, and taste and the best treatment was tested with proximate test. The results showed that cendol with the addition of 10% surimi seren flour was the best treatment with organoleptic values obtained, appearance (7.2), aroma (5.6), texture (8.5), flavor (7) with nutrient content, protein (5.6%), carbohydrate (19.4%), and fat (1.18%). Keywords: Cendol, Surimi seren flour, organoleptic 1. Introduction In 2016 fish consumption in West Java only reached 27.7 kg/capita/year [1] . This figure is still below the ideal consumption standard of the World Health Organization (WHO), which is 36 kg/capita/year. The protein content derived from fish only accounts for 12% of the nutritional adequacy rate of the Indonesian people. Therefore, there needs to be an effort to increase fish consumption by diversifying food to meet the needs of animal protein sourced from fish. The types of fish caught and identified in the Jatigede reservoir are 9 families of 17 species, one of them is seren fish [2] . The types of fish found in the Jatigede reservoir have a low utilization rate because generally the surrounding community still does not know how to process properly. One product that can be produced is surimi flour. Surimi flour is produced from dried surimi. The purpose of making surimi flour is for easier handling, low distribution costs, little storage space needed, and easy to use to produce homogeneous mixtures [3] . Surimi flour can also be used as a fortification ingredient for products that have low protein values. One product with a low protein value that has been circulating in the market is cendol. Cendol is a type of traditional Indonesian food that uses the main raw material in the form of rice flour and mixed with lime water, pandan leaf extract and salt [4] . Cendol which is commonly found has a texture that is diverse, ranging from soft-chewy, chewy, springy rather hard and rather hard [5] . In general, cendol in the market contains high calories, which is 465 kcal per 300 g. Other nutrients contained in 300 g of cendol are 36% fat, 59% carbohydrate and 5% protein. Therefore, the use of surimi flour in making cendol has good potential. This is based on the addition of animal protein so that it increases nutrition from cendol without significantly changing the receiving power. The purpose of this research is to utilize the catches in the Jatigede reservoir and find out the percentage of use of seren fish surimi flour in the production of cendol which is most preferred with the chemical characteristics it contains. 2. Materials and Method 2.1 Surimi powder preparations The process of making seren fish surimi refers to the research of Amirullah [6] with modifications.