<![CDATA[Cilok is a traditional snack from West Java that is popular among the public because of its chewy texture and savory taste. However, this product is generally low in nutritional content because it is only made from tapioca flour. This study aims to increase the nutritional value of cilok by utilizing crushed dencis fish (Decapterus russelli) as an additional ingredient, while also developing a new product in the form of crispy fish cilok. The study was conducted at Abulyatama University using an experimental design. Data analysis was carried out using non-parametric (Kruskal-Wallis and Mann-Whitney tests) and the Bayes performance index method to determine the best formula. The treatment consisted of four variations of fish concentration, namely 0% (R1), 10% (R2), 20% (R3), and 30% (R4). Organoleptic tests by 30 panelists showed that the addition of fish significantly affected the aroma, color, and appearance of the product. Based on Bayesian analysis with assessment weights on the parameters of texture (0.29), taste (0.26), aroma (0.24), color (0.15), and appearance (0.06), treatment R3 (20% fish) obtained the highest score (6.03) and ranked first. The parameters of texture, taste, and aroma contributed the most to product quality, while color and appearance had a relatively small influence. These results indicate that the addition of 20% fish produces crispy fish cilok with the best sensory characteristics. This innovation is expected to increase the nutritional value of traditional snacks and encourage interest in fish consumption, especially among children]]>
