<![CDATA[All types of fish can be used as raw materials for making dendeng, including Butana fish, which is less consumed by the public due to its sharp bones and fishy smell. Processing Butana fish into dendeng is an alternative to improve the flavor quality and product shelf life. Common dendeng processing methods involve slicing or grinding fish meat, seasoning, and drying. This study aimed to compare the acceptability and chemical composition of butana fish dendeng processed by slicing and ground methods. The dendeng was evaluated organoleptically by 15 panelists using a score sheet with a scale of 1-5 and then tested for chemical composition. The panelists' assessment showed that ground meat dendeng had the highest score. The chemical composition of Butana fish dendeng varied between sliced and ground meat. Sliced dendeng had higher protein (43.62%), ash (7.22%), fat (1.46%), and carbohydrate (14.95%) content compared to ground dendeng. The average moisture content of dendeng exceeded the requirements, but the protein content met the Indonesian National Standard (SNI) quality requirements. Keywords: butana fish, dendeng, chemical composition, preference level]]>
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