<![CDATA[Sausage is an emulsion product of fish meat which is added with fillers, binders and spices then put in an elliptical sleeve. The purpose of this study were to todetermine the physicochemical characteristics and consumer acceptance of Indian Scad (Decapterus russelli) sausage with the addition of sago flour Metroxylon sp. The research design used was a completely randomized design (CRD) with 4 treatments and 3 replications. The test parameters observed were proximate content, folding test, whiteness test, test expressible moisture content (EMC)and hedonic test. Data from the parameter test were analyzed for variability using ANOVA if the treatment had a significant effect followed by Duncan's test. The results showed that the physicochemical characteristics of Indian Scad sausage with the addition of sago flour were moisture content (40.02-42.58%), ash content (0.87-1.86%), fat content (0.05-0.14 %), protein content (9.89-13.51%) and carbohydrate content (41.90-49.16%). The degree of whiteness of the sausage ranged from 53.40-61.14%. The folding test has an average value of 5 which is included in the very elastic criteria (“AA”). The EMC value increased with the reduced concentration of fish meat and increased concentration of sago flour. The acceptance of Indian Scad sausage with the addition of sago flour that the panelists liked the most was at P4 (20%) with color 4.53 (rather like), aroma 5.17 (rather like), texture 5.67 (like), and taste 5.57 (like). Kata kunci: sago flour, indian scad, physicochemical characteristics, consumer acceptence Sosis merupakan produk emulsi daging ikan yang ditambahkan bahan pengisi, bahan pengikat dan bumbu-bumbu kemudian dimasukkan dalam selongsong berbentuk bulat panjang. Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia dan penerimaan konsumen terhadap sosis ikan layang (Decapterus russelli) dengan penambahan tepung sagu Metroxylon sp. Rancangan penelitian yang digunakan adalah Rancangan acak lengkap (RAL) dengan 4 perlakuan dan 3 ulangan Parameter uji yang diamati adalah proksimat, uji lipat, derajat putih, expressible moisture content (EMC) dan uji hedonik. Data dari uji parameter dianalisis keragamanya mengunakan ANOVA, jika perlakuan memberikan pengaruh nyata di lanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa karakteristik fisikokimia sosis ikan layang dengan penambahan tepung sagu yaitu kadar air (40,02-42,58%), kadar abu (0,87-1,86%), kadar lemak (0,05-0,14%), kadar protein (9,89-13,51%) dan kadar karbohidrat (41,90-49,16%). Derajat putih sosis berkisar antara 53,40-61,14%. Uji lipat memiliki nilai rata-rata 5 masuk dalam kriteria sangat kenyal (“AA”). Nilai EMC makin mengalami peningkatan dengan berkurangnya konsentrasi daging ikan dan meningkatnya konsentrasi tepung sagu. Penerimaan sosis ikan layang dengan penambahan tepung sagu yang paling disukai panelis yaitu pada P4 (20%) dengan warna 4,53 (agak suka), aroma 5,17 (agak suka), tekstur 5,67 (suka), dan rasa 5,57 (suka). Kata kunci: tepung sagu, ikan laying, karakteristik fisikokimia, penerimaan konsumen]]>
