<![CDATA[Background: Depik, Relo and Kawan fish are endemic fish species of Takengon City that are much protein sources but it easily rotten, so it is necessary to diversify fishery products into various processed products that have high selling value and durable such as shredded fish. However, shredded fish is low crude fiber, to increase it content 50% betung bamboo shoots are added.Objectives: : The aim of this study was to determine the analysis of proximate analysis and organoleptic quality (color, smell, taste and texture)Methods: This study used a non-factorial Completely Randomized Design with 3 treatments and replications, the endemic fish sample selection technique used purposive sampling. The third shredded products were subjected to proximate analysis (moisture content, protein, fat and crude fiber) and organoleptic tests (color, smell, texture and taste) on 30 panelists in August 2024 in the Organoleptic Laboratorium. Result obtained were analyzed using Anova and Duncan's further test.Results: The results of the proximate content of shredded fish, the highest moisture and protein content were obtained in Relo shredded fish (5.84%) and (35.96%) respectively, the highest fat content in Kawan shredded fish (53.58%) and the highest crude fiber is Depik (3.10%). The organoleptic test of shredded fish for color obtained an average value of 2.9-4.00 (rather like to like), an average smell of 3.13-4.10 (rather like to like), texture 2.82-3.50 (rather like to like) and taste 2.97-3.87 (rather like). Duncan's further test value showed that Depik shredded was significantly different from the other two types of shredded fish for color, smell, texture and taste.Conclusion: The addition of 50% bamboo shoots in the production of Depik, Relo and Kawan shredded didn't had significant effect on the color, smell, texture and taste of the shredded fish and had no significant effect on the nutritional analysis.]]>
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