<![CDATA[ABSTRACTThis research aims to determine the organoleptic quality of tilapia (Oreochromis niloticus) burgers with different formulations. The analytical parameters observed were organoleptic quality tests (appearance, aroma, taste and texture). The result showed that the best formulation of tilapia burger was the F2 formulation. The value obtained from the overall F2 formulation is 8.51. Meanwhile, the appearance value is 8.68; aroma value is 8.15; taste value is 8.84; texture value is 8.36. Keywords: tilapia burger, organoleptic test]]>
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