Jurnal Dunia Gizi, Vol. 2, No. 1, Juni 2019: 50-54 50 ISSN : 2614-6479 (Online) Online sejak Januari 2018 http://ejournal.helvetia.ac.id/index.php/jdg ORIGINAL ARTICLE PENGARUH PENAMBAHAN TEPUNG IKAN ROA ASAP (Hermihampus sp) TERHADAP MUTU COOKIES The Effects Of Adding The Roa Smoked Fish Flour (Hermihampus sp) Toward Qualiti Of Cookies Asriani I. Laboko Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Ichsan Gorontalo, Indonesia ABSTRACT Background: Fish is one of the food sources that human are mostly needed because they have a lot of protein. Objectives: the research are to disclose the effects of adding roa smoked fish flour toward level of protein, water and ash kontens of roa smoked fish flour and to find out the level of acceptance of panelists on roa smoked fish cookie. Metohd: of the research uses a completely randomized design (CRD) with three treatments and three trial, those are S1 = 100 g wheat flour + 25 g roa smoked fish flour, S2 = 100 g wheat flour + 50 g roa smoked fish flour and S3 = 100 g wheat flour + 75 g roa smoked fish flour. The parameters observed are protein, water and ash contens. Results: showed that the highest protein conten was found in S3 treatment (100 g wheat flour + 75 g roa smoked fish flour) with percentage 42.73%, the highest water content was found in S1 treatment (100 g wheat flour + 25 g roa smoked fish flour )with percentage 7.74% and the highest ash content was found in S3 treatment (100 g wheat flour + 75 g roa smoked fish flour) with percentage 3.86%. Conclusion: It was obtained that the best treatment from the chemical content was found in S3. Keywords: Wheat, Roa Smoked Fish, Cookies. ABSTRAK Latar belakang: Ikan merupakan salah satu sumber makanan yang sangat dibutuhkan oleh manusia karena banyak mengandung protein. Tujuan: untuk mengetahui pengaruh penambahan tepung ikan roa asap terhadap kadar protein, kadar air, dan kadar abu Cookies tepung ikan roa asap dan untuk mengetahui tingkat penerimaan panelis terhadap Cookies tepung ikan roa asap. Metode: penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 3 perlakuan 3 kali ulangan yaitu S1= tepung terigu 100g + tepung ikan roa asap 25g, S2= tepung terigu 100g + tepung ikan roa asap 50g, dan S3= tepung terigu 100g + tepung ikan roa asap75g. Parameter yang diamati adalah kadar protein, kadar air dan kadar abu. Hasil: penelitian menunjukkan bahwa kadar protein tertinggi terdapat pada perlakuan S3 (tepung terigu 100g + tepung ikan roa asap 75g) dengan nilai 42.73%, kadar air yang tertinggi terdapat pada perlakuan S1 (tepung terigu 100g + tepung ikan roa asap 25g) dengan nilai 7.74% dan kadar abu yang tertinggi terdapat pada perlakuan S3 (tepung terigu 100g + tepung ikan roa asap 75g) dengan nilai 3.86%. Kesimpulan: diperoleh bahwa prlakuan yang terbaik dilihat dari kandungan kimia terdapat pada perlakuan S3. Kata Kunci: Terigu, Ikan Roa Asap, Cookies. Journal of The World of Nutrition