Hedonic Characteristics Research Articles

Utilization of Durian Seed Flour (Durio Zibethinus Murr) in the Manufacture of Cookies

The aim of the study was to determine the characteristics of cookies which is produced by adding durian seed flour and determining the best formulation of wheat flour and durian seed flour in process of making cookies. A completely randomized design (CRD) one factorial with five leves of ratio of wheat flour(TT) and durian seed flour (TBD) that is = 100 % TT and 0 % TBD; F2 = 75 % TT and 25 % TBD; F3 = 50 % TT and 50 % TBD; F4 = 25 % TT and 75 % TBD; F5 = 0 % TT and 100 % TBD. The results showed that substitution of derian seed flour in the manufacture of cookies will increase the protein content and ash content of cookies, but reduce the water content. The greater proportion of durian seed flour used, refers to the lower panelists preference for color, texture, aroma, taste and overall cookies. The best treatment was substitution of 50%durian seed flour with moisture content of cookies 2.95%, 1.99% ash content, 6.83% protein content with hedonic characteristics showed that the cookies was preffered by panellists on its color (3.07), texture (3.08), aroma (2.25), taste (2.98) and overall (2.95).

Characterization of Bubble Pearls from a Mixture of Tapioca and Glucomannan

Boba is a drink originating from Taiwan that has become popular in the Indonesian beverage industry in recent years. This drink consists of a mixture of tea with fruit or milk flavors, with the addition of tapioca-based black chewy textured balls called bubble pearls/boba. Bubble pearls made from tapioca are known to have low nutrition and fiber, so it is necessary to improve their functional characteristics by utilizing local commodities, one of which is porang. Porang (Amorphophallus oncophyllus Prain) as one of the local commodities has the potential to improve the characteristics of bubble pearls. Glucomannan flour from porang tubers has high glucomannan content, quite high fiber content, and can form a gel. This study aims to determine the characteristics of bubble pearl products with the addition of glucomannan flour and to determine the optimum percentage of glucomannan flour and tapioca. The formulation of bubble pearls was carried out using the Simplex Lattice Design method and their physical, chemical, and hedonic characteristics were analyzed. The optimization parameters included water absorption capacity, gumminess level, and dietary fiber content. The optimum formula produced by the Simplex Lattice Design method is in formula 2, bubble pearls with the addition of 25% glucomannan flour which has the highest desirability value of 0.862. Formula 2 consists of a water absorption capacity of 37.08%, a gumminess level of 45.72 gf, and a dietary fiber content of 5.65%. The hedonic values are 5.73 for color (slightly like), 5.7 for aroma (slightly like), 4.8 for hardness (neutral), 4.73 for chewiness (neutral), 5.23 for taste (slightly like), and 5.4 overall (slightly like). Additionally, the water content is 59.97% and the ash content is 1.41%.

Pengaruh Perbandingan Tepung Talas Beneng (Xanthosoma Undipes K.Koch) dan Tepung Kacang Merah (Phaseolus Vulgaris L.) terhadap Karakteristik Snack Bar

Snack bars are practical and nutritious snacks. Generally, snack bars are made from various mixtures of flour and dry ingredients such as cereal, nuts, and dried fruit. The use of taro beneng and red bean flour in this research aims to tap into local food potential and enhance the nutritional value of the snack bar. The purposes of this research are to determine the effect of the taro beneng and red bean flour ratio on the characteristics of snack bars and to identify the optimal ratio for producing a high-quality snack bar. This study employed a Completely Randomized Design (CRD) with the treatment ratios of taro beneng and red bean flour, consisting of 5 levels as follows: 70%:30%; 60%:40%; 50%:50%; 40%:60%; 30%:70% with 3 replications for each, producing a total of 15 sample units. Analysis of Variance (ANOVA) was conducted, and if a significant effect was observed, the Duncan Multiple Range Test (DMRT) was used to analyze the data. The results demonstrated that the ratio of taro beneng flour to red bean flour significantly influenced the protein, water, ash, fat, carbohydrate, rough fiber, hardness, and the hedonic characteristics for aroma, taste, color, texture, and overall acceptance. The snack bar exhibiting the best characteristics was produced with a ratio of taro beneng and red bean flour of 50%:50%. This formulation yielded a snack bar containing 12.31% protein, 12.94% water, 2.64% ash, 17.22% fat, 53.89% carbohydrate, 5.99% rough fiber, and a hardness of 67.90 N. The overall acceptance of this snack bar was liked.

Balanced Energy Protein Supplementation in Pregnancy: Adherence and Acceptability among Pregnant Women in Rural Ethiopia

BackgroundBalanced energy protein (BEP) supplementation in pregnant women in low-and middle-income countries may reduce the risk of stillbirth and low birth weight. ObjectivesThe objective of this study was to assess the adherence to and acceptability of a corn–soy blend (CSB) BEP product among pregnant women in rural Ethiopia. MethodsThis formative study was conducted from October to November 2018 among pregnant women in the rural Amhara region of Ethiopia prior to initiation of a clinical effectiveness study (ISRCTN: 15116516). We assessed adherence and acceptability of a micronutrient-fortified CSB BEP supplement among 40 pregnant women during a 4-wk utilization period. Acceptability was assessed using a 7-point Likert-style scale about the hedonic characteristics of the BEP product at 2 wk and 4 wk. Adherence was assessed by weekly monitoring and empty sachet counts for BEP consumption over 4 wk. ResultsAdherence to the BEP was, on average, 89% over the month-long pilot. The BEP product was rated favorably (mean Likert score >6 of 7) for the following domains: color, taste, odor, and likeability at mid and endpoints. Women found the product convenient to eat [mean (standard deviation [SD] = 5.9 (1.0))] and filling (mean (SD) = 6.1 (1.5) out of 7). Scores on acceptability and perception of the product remained stable throughout the duration of use. A majority of women (63%) reported consuming the BEP as a snack to supplement meals and splitting the serving over 2 or more sessions (68%). A quarter of respondents reported sharing the supplement with family members. ConclusionsAdherence and acceptability of the CSB BEP product were high among this population in rural Amhara, Ethiopia. This formative data was important to select the final product and shape the counseling and delivery of BEP in the parent study.

Exploring the consumer perception of seafood: A look at Brazilians

Although Brazil has a wide variety of marine aquaculture species, production is still incipient compared to the world's main producers, and consequent consumption by the population does not reach recommended levels. Understanding the reasons that lead consumers to low consumption of seafood and scallops can help leverage the sector, favoring the local gastronomy, in addition to enhancing the consumption of good quality proteins. The word association (WA) technique, modulated by the food neophobia and the socio-demographic profiles of participants, was used to investigate the perception of Brazilian consumers in relation to seafood and scallops with the aim to contribute to the development of strategies that can collaborate to increase the consumption of these products. The study was carried out with 738 people (56% female). The associations generated by participants were mainly related to positive hedonic characteristics: tasty, delicious and good, especially when they were asked about seafood. These positive hedonic characteristics were less mentioned for scallops and mainly among participants who do not consume seafood regularly. In general, income, consumption habits and lack of knowledge about scallops can interfere with the frequency of the mollusk consumption. The degree of food neophobia played a role on participant's task and the associations generated by low and medium food neophobia consumers for seafood were mainly related to positive hedonic characteristics. The results provided interesting information on consumers' perceptions of seafood and scallops and may contribute to the development of products that better meet consumer expectations, contributing to the expansion and diversification of the local culinary.

Formulation and characteristics of skin cream with the addition of essential oil blend

The use of natural ingredients in cosmetics, such as essential oils, is gaining increasing attention today due to their perceived safety for health, attributed to their antioxidant properties. This research aims to determine the formulation of cream by adding an essential oil blend and analyzing physicochemical, microbiological and hedonic characteristics of the skin cream. The study comprises two phases: selecting the preferred essential oil blend by a panel of evaluators and preparing the skin cream with the addition of the chosen essential oil blend. The essential oils used in this study included clove, ginger, cinnamon, galangal, nutmeg, and citronella, with concentrations of 0.5%, 1%, and 1.5%. The research results reveal that the skin cream with the highest antioxidant activity is the one with the addition of a blend of clove and citronella essential oils. However, based on hedonic testing results, the most preferred skin cream formulation is the one with a mix of clove, citronella, and ginger essential oils. Physical characteristics and microbial contamination testing of the cream formulation with a blend of clove, citronella, and ginger essential oils show that the skin cream meets the viscosity and microbial contamination requirements set by SNI 16-4399-1996, with a spreading capacity of 5.07 cm.

Sensory characteristics of catfish bone flavor enhancer with addition of aromatic citronella (Cymbopogon nardus) extracted with various temperatures and maltodextrin concentration

Fish waste processing is one way to support the development of fishery products and environmental sustainability. Catfish bone powder has an unpleasant aroma. Unpleasant aroma could be reduced by adding spices such as aromatic citronella. This study aims to determine the effect of citronella extract in catfish bone flavor enchancer powder. Experimental design in this study used completely randomized design (CRD) with two factors, variations in temperature differences and maltodextrin concentration. The temperature variations used were 70°C and 80°C and maltodextrin 10% and 15%. The analysis conducted included hedonic characteristics consist of flavor, color, aroma, and texture. Statistical analysis was performed with two-way ANOVA and continued with DMRT (Duncan’s Multiple Range Test) test at the significance level α = 5%. Hedonic test showed that texture analysis ranged from 2.92-3.25, aroma 3.06-3.14, color 2.86-3.31, flavor 3.00-3.14. Adding aromatic citronella increase color and texture hedonic valuation significantly.

Crystal Palm Sugar Yield Optimization and Its Chemical and Sensory Characteristics

Crystal palm sugar (CPS) is crystal brown sugar produced from palm tree sap. The quality of CPS depends on the quality/freshness of the sap, while the sap quality depends on the tapping method and its freshness. This study aimed to determine the appropriate sap tapping time of Arenga palm (Arenga pinnata) for raw material in CPS processing. The sap tapping time was carried out at 3, 6, 9, and 12 hours, each with four replications. Sap tapping was done by adding five grams of sodium bicarbonate into the sap container. Parameters observed were sap pH, yield, chemical properties (moisture content, ash content, and reducing sugar content), and sensory properties (color, aroma, texture, and taste) of the CPS. The data were processed by ANOVA and polynomial regression. The results showed that sap tapping time significantly affected (p<0.05) the sap pH and reducing-sugar content of CPS, but not (p>0.05) the yield, water content, ash content, and sensory response of CPS. However, using quadratic polynomial regression shows that CPS yield is optimum by processing the palm sap at about seven hours of tapping time, i.e., 14.56% and 12.47% for coarse and fine CPS, respectively. The sap pH obtained from the seven hours of tapping time was 6.8-7.1. The CPS has a reducing sugar content of 26.94% and overall hedonic characteristics of moderately like. The hedonic quality characteristics of the CPS are typical palm sugar for aroma, slightly brown for color, slightly hard for texture, and sweet for taste.

Physicochemical Properties, Antioxidant Activity and Organoleptic of Yogurt with The Addition of Red Dragon Fruit Juice (Hylocereus polyrhizus)

Yogurt is dairy product with high nutritional content, is obtained by fermentation process on fresh milk or milk solution with lactic acid bacteria. Yoghurt has a sour taste, to increase the sourness, natural flavourings from fruit juice are added. Red dragon fruit (Hylocereus polyrhizus) is one of thefruits that can be added to yogurt. Red dragon fruit (Hylocereus polyrhizus) is a fruit that contains antioxidants. The aim of this study was to determine the physicochemical characteristic, antioxidant activity and sensory properties of red dragon yogurt. The results showed that physical properties (pH,Aw, Viscosity and Total Titratable Acid) and chemical properties of ash content in red dragon yogurt has been accordance with SNI. The addition of red dragon fruit juice (Hylocereus polyrhizus) had significant affects (P<0.05) on the pH value, protein content, sensory properties of aroma, color, and taste. However, the addition of red dragon fruit juice (Hylocereus polyrhizus) did not give significant affect (P>0.05) to the Aw value, viscosity, total acid titration, ash content, color hedonic characteristics, texture, taste, texture hedonic quality characteristics. Yogurt with the concentration 10% of red dragon fruit juice had the best formulation compared to other concentration.

Pengaruh Penambahan Agar-agar Terhadap Sifat Sensori Minuman Jeli Gandaria (Bouea macrophylla Griff)

Functional drinks with a semi-solid form and usually consumed using a straw to suck are known as jelly drinks. Generally, this drink is made from fruit extracted or from a mixture of water and essence with high acidity. This study was conducted with the aim of determining the appropriate agar concentration on the sensory characteristics of the gandaria jelly drink. The design used in this study is a Complete Randomized Design (RAL) with the main factor being agar concentration, which consists of 4 treatment levels as follows: AA1 = Agar Concentration 2%, AA3 = Agar-agar Concentration 4%, AA5 = Agar-agar Concentration 6% and AA7 = Agar-agar Concentration 8%. The results of the study of jelly drink gandaria with gelatinous concentration treatment produced values of color hedonic characteristics with a scale of somewhat like to like (2.5-3), taste, texture, aroma, and suction power with a scale of somewhat like with a score of each (2.4 - 2.9; 2.1 - 2.8; 2, - 2.8; 2.3 - 2.9).

Online shopping convenience and the level of used imported clothing consumption: The moderating role of hedonic and utilitarian traits

<p>Online shopping convenience has provided a separate impact on consumers who want to shop, making them feel facilitated by online shopping features. Online shopping convenience also impacts the sales of used imported clothing or what is more commonly known as thrifting. They consider it no problem to buy used imported clothing because of its low price and still wearable, even seeking clothing with well-known brands. Purchasing used imported clothing, commonly known as thrifting, is influenced by the ease of online shopping and hedonic and utilitarian attributes. This research was conducted to determine the effect of the convenience of online shopping on the level of consumption of imported used clothing in Central Java, which is moderated by hedonic and utilitarian traits. This quantitative study uses a non-probability sampling technique in the form of primary data obtained from questionnaire data distributed online in the form of a Google Form. This research produced 100 respondents with the criteria of buying used imported clothes online. The results of the study concluded that the convenience of online shopping had a positive and significant effect on the level of consumption of imported used clothing. The influence of 2 moderating variables in the form of hedonic and utilitarian characteristics results in the ease of online shopping, which is moderated by hedonic characteristics, and does not significantly affect the level of consumption of imported used clothing. Meanwhile, the ease of online shopping, moderated by utilitarian characteristics, negatively affects the consumption of imported used clothing.</p>

Willingness to accept and willingness to pay for residential properties: a hedonic model approach

The world over is becoming urbanized, and people are migrating to cities in large numbers in search of opportunities. The increased urbanization has posed challenges such as congestion, rising crime, and growing urban poverty. The governments respond by providing amenities such as schools, hospitals, and housing to meet to increase in demand for these facilities. However, there is a need for the provision of facilities that meets the expectations of the people, particularly on the proximity of amenities and bundles of utility-bearing housing characteristics. In an attempt to address the challenge mentioned, the study estimated the hedonic characteristics influencing the willingness to accept and willingness to pay for housing facilities in the Eastern Cape Province, South Africa. Using a multiple linear regression model and artificial neural network, the study found out that properties with a bathroom, garage and large floor size have a higher value compared to properties without these facilities.When making decisions to acquire a property, buyers consider the availability of discounts and the prevailing property price. Overall, willingness to pay and accept decisions are mainly determined by location and the price at which homogeneous neighborhood properties were sold. Therefore, the study recommends that urban town planners and other housing authorities prioritize the construction of properties with larger floor areas, parking bays, and bathrooms using a cost-effective mechanism that makes the properties affordable to residents.

Willingness to Accept and Willingness to Pay for Residential Properties: A Hedonic Model Approach

The world over is becoming urbanized, and people are migrating to cities in large numbers in search of opportunities. The increased urbanization has posed challenges such as congestion, rising crime, and growing urban poverty. The governments respond by providing amenities such as schools, hospitals, and housing to meet to increase in demand for these facilities. However, there is a need for the provision of facilities that meets the expectations of the people, particularly on the proximity of amenities and bundles of utility-bearing housing characteristics. In an attempt to address the challenge mentioned, the study estimated the hedonic characteristics influencing the willingness to accept and willingness to pay for housing facilities in the Eastern Cape Province, South Africa. Using a multiple linear regression model and artificial neural network, the study found out that properties with a bathroom, garage and large floor size have a higher value compared to properties without these facilities. When making decisions to acquire a property, buyers consider the availability of discounts and the prevailing property price. Overall, willingness to pay and accept decisions are mainly determined by location and the price at which homogeneous neighborhood properties were sold. Therefore, the study recommends that urban town planners and other housing authorities prioritize the construction of properties with larger floor areas, parking bays, and bathrooms using a cost-effective mechanism that makes the properties affordable to residents.

The Effects of Hedonic and Nutritional Claims on Consumers’ Pain of Paying

ABSTRACT Food gives consumers a nourishing and hedonic experience; however, paying for food and groceries creates a negative emotion that decreases consumers’ buying experience. This research uses claims to emphasize food’s nutritional or hedonic appeal, which was expected to reduce the pain of paying. This study uses a mixed model experiment to measure the pain of paying for five products (i.e., chips, juice, meat, yogurt, and apple). The information placed on the packages was the between-group conditions (nutritional, hedonic, and control). The participants responded differently to the nutritional or hedonic claims depending on the product. The hedonic claim decreased the pain of paying for meat, yogurt, and apple. Therefore, the pain of paying decreased in healthy food compared to food with intrinsic hedonic characteristics. Practical implications in food labeling are discussed.

Adding fun or function: Considering new product formulations for market expansion with a focus on hangover solutions

AbstractThis article aims to investigate the relationship between product formulations and consumers' willingness to buy (WTB), with the moderating role of the consumption situation. A 2 (utilitarian formulation vs. hedonic formulation) × 2 (unjustifiable situation vs. justifiable situation) between‐subjects design was constructed, and two specific formulations (pills and ice cream) were selected to represent a utilitarian formulation and hedonic formulation, respectively. Then, the hangover solution–consumption–situation was manipulated by varying drinking occasions. The results show that to strengthen the consumers' WTB a utilitarian product with such hedonic characteristics, consumers' justification process associated with hedonic consumption must be facilitated. This study is one of the first to address the notion that formulation differentiation can be a viable strategy in adding new features to a product.Practical ApplicationsConsidering that the global health supplement market is growing, this study hopes to provide practitioners with useful insights regarding new product development for functional products. The findings of this study indicate that if companies aim to strengthen the WTB a utilitarian product with such hedonic characteristics, the justification process associated with hedonic consumption must be facilitated. For example, to boost sales, marketers can target specific days, such as Fridays or Saturdays, when consumers can more easily justify the hedonic consumption associated with drinking (i.e., drinking behavior, choosing a hangover solution product).

French wine buyers’ expectations of an environmentally friendly wine

ABSTRACT Previous research on wine consumers’ attitudes, perceptions, and purchasing behavior regarding environmentally friendly wines has confirmed that consumers are interested in this type of wine but, have little awareness of environmental wine practices and certifications. To address this, the most common solution proposed has been to improve communication with consumers on this topic. However, few studies have questioned consumers about their expectations of environmentally friendly wines. Therefore, the objective of this study was to explore wine buyers’ expectations of a wine that would be respectful of the environment. A second objective was to identify the respondent’s characteristics influencing their expectations. A textual analysis was conducted with respondents’ answers. A Reinert descendent classification, using Iramuteq software, distributed these responses into ten clusters. The term ‘respectful of the environment proved to be polysemic. Wine buyers imagined that an environmentally friendly wine would respect the health of both people and the environment, be ethically produced, and be accessible from a price point of view. Some respondents also mentioned hedonic characteristics. Highlights A lexical analysis identified ten clusters of topics mentioned by wine buyers. The term environment proved to be polysemic. Respondents expected a wine that would be ecofriendly, ethic, healthy, local and made with a limited use of inputs and additives. The age, the degree of involvement in wine and environmental issues and the use of an environmental label as a buying criterion, influenced wine buyers’ expectations. Non-wine consumers or respondents less involved in wine and in the environment, were more associated with a cluster regarding wine hedonic characteristics and price.

Interpretable machine learning for real estate market analysis

AbstractMachine Learning (ML) excels at most predictive tasks but its complex nonparametric structure renders it less useful for inference and out‐of sample predictions. This article aims to elucidate and enhance the analytical capabilities of ML in real estate through Interpretable ML (IML). Specifically, we compare a hedonic ML approach to a set of model‐agnostic interpretation methods. Our results suggest that IML methods permit a peek into the black box of algorithmic decision making by showing the web of associative relationships between variables in greater resolution. In our empirical applications, we confirm that size and age are the most important rent drivers. Further analysis reveals that certain bundles of hedonic characteristics, such as large apartments in historic buildings with balconies located in affluent neighborhoods, attract higher rents than adding up the contributions of each hedonic characteristic. Building age is shown to exhibit a U‐shaped pattern in that both the youngest and oldest buildings attract the highest rents. Besides revealing valuable distance decay functions for spatial variables, IML methods are also able to visualise how the strength and interactions of hedonic characteristics change over time, which investors could use to determine the types of assets that perform best at any given stage of the real estate investment cycle.

Penambahan Tenebrio molitor Pada Pakan Terhadap Karakteristik Hedonik dan Mutu Hedonik Daging Ayam Mentah dan Matang

ABSTRACT
 Tenebrio molitor is an insect larvae that has the potential as a protein source for poultry feed. However, no exploratory research has been found on the quality of poultry meat reared with feed containing these insect larvae. The purpose of this study was to evaluate the hedonic and hedonic quality characteristics of fresh and boiled chicken meat in terms of color, texture, aroma and taste of broiler chicken fed with Tenebrio molitor meal. This research method is experimental using a completely randomized design (CRD). As a treatment, there were two types of feed, namely feed containing 5% MBM as control (R0) and feed containing 5% Tenebrio molitor meal (R1). The treatment was repeated five times, ten chickens for each replication. The results of hedonic and hedonic quality observations were analyzed descriptively. Based on hedonic quality characteristics; the color of the raw meat is redder, the aroma is less fishy, and the taste of cooked meat is more savory. And, in hedonic; broiler chicken that is fed a feed containing Tenebrio molitor meal is preferred by the panelists. So it can be concluded that broiler chicken meat that is fed with Tenebrio molitor meal is better than chicken meat that consumes MBM.
 Key Words: Chicken meat, Hedonic,Tenebrio molitor

Penambahan Tenebrio molitor Pada Pakan Terhadap Karakteristik Hedonik dan Mutu Hedonik Daging Ayam Mentah dan Matang

ABSTRACT
 Tenebrio molitor is an insect larvae that has the potential as a protein source for poultry feed. However, no exploratory research has been found on the quality of poultry meat reared with feed containing these insect larvae. The purpose of this study was to evaluate the hedonic and hedonic quality characteristics of fresh and boiled chicken meat in terms of color, texture, aroma and taste of broiler chicken fed with Tenebrio molitor meal. This research method is experimental using a completely randomized design (CRD). As a treatment, there were two types of feed, namely feed containing 5% MBM as control (R0) and feed containing 5% Tenebrio molitor meal (R1). The treatment was repeated five times, ten chickens for each replication. The results of hedonic and hedonic quality observations were analyzed descriptively. Based on hedonic quality characteristics; the color of the raw meat is redder, the aroma is less fishy, ​​and the taste of cooked meat is more savory. And, in hedonic; broiler chicken that is fed a feed containing Tenebrio molitor meal is preferred by the panelists. So it can be concluded that broiler chicken meat that is fed with Tenebrio molitor meal is better than chicken meat that consumes MBM.
 Key Words: Chicken meat, Hedonic,Tenebrio molitor

Chemical and hedonic characteristics of smoked Katsuwonus pelamis (fufu fish) from Sorong, West Papua, Indonesia

Abstract. Sayuti M, Salampessy RBS, Asriani, Nurbani SZ, Saidin. 2022. Chemical and hedonic characteristics of smoked Katsuwonus pelamis (fufu fish) from Sorong, West Papua, Indonesia. Biodiversitas 23: 1707-1713. Fufu fish is one of the smoked fish products from eastern Indonesia, especially the North Sulawesi and Papua region, with raw materials derived from skipjack tuna or yellow-fin tuna. Samples were obtained from fish-smoking entrepreneurs in Sorong City. Proximate analysis was carried out using the association of official analytical chemist (AOAC) standard, amino acid analysis was carried out using liquid chromatography-mass spectrometry (LC-MS), fatty acid analysis was carried out using gas chromatography-mass spectrometry (GC-MS), and hedonic analysis was carried out using the SNI 2346:2015 standard with 120 panelists. The results showed that fufu fish had a water content of 64.52%, ash content of 0.82%, total fat of 1.97%, protein of 27.75%, carbohydrates of 4.37%, and crude fiber of 2.69%. The main essential amino acids of fufu fish were L-Lycine by 5.59%, L-Histidine by 3.25%, and L-Leucine by 2.61%. On the other hand, the main non-essential amino acids were L-Glutamic acid by 3.83%, L-Aspartic acid by 2.60%, and L-Arginine by 2.43%. The main fatty acids of fufu fish were C15:1 (cis-10) by 47.43%, C14:0 by 16.75%, C16:0 by 12.20%, and C18:0 by 10.97%. On the fufu fish hedonic test results, the panelists generally gave a like score. Based on these findings, it can be concluded that fufu fish had good nutritional content for the community.