Abstract
This study aims to determine the chemical composition of fish flavor crackers. This research was carried out in the laboratory of the Integrated Basic Science Program at Padjadjaran University in January 2020. The method used in this research was the experimental method. The parameters observed in this study were moisture content, ash content, protein content and fat content in the most favourite flavor powder crackers (10%) with control (0%). Data from the measurement of chemical composition in crackers were analyzed by a comparative descriptive . Based on the result of this study it was found taht fish head flavor crackers had of moisture content of 4.17%, ash content of 2.94%, protein content of 0.40%, and fat content of 14.16%.
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