<![CDATA[Shrimp and milkfish are major aquaculture commodities in Sidoarjo; however, shrimp processing produces substantial by-products rich in protein, minerals, and bioactive compounds. Utilizing these by-products as fortifying ingredients for milkfish pempek supports circular-economy practices and enhances functional food development. Three pempek formulations containing 0%, 10%, and 15% shrimp waste flour were prepared and evaluated. Proximate analysis followed AOAC standard methods, while sensory evaluation was performed by 20 semi-trained panelists using a five-point hedonic scale. Data were analyzed using ANOVA and Tukey’s HSD (p < 0.05). Fortification significantly increased protein and ash contents while reducing moisture and carbohydrate levels. The 10% substitution (Product B) provided balanced nutritional enhancement and obtained the highest sensory scores, particularly for texture and color. In contrast, the 15% formulation exhibited lower acceptability due to intensified crustacean aroma and coarser texture. A 10% substitution level optimizes both nutritional quality and sensory acceptance, supporting sustainable utilization of shrimp by-products.]]>
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