<![CDATA[This study aimed to determine the effect of pineapple peel addition on the organoleptic quality characteristics of trash fish sauce. The research was conducted using an experimental design with different concentrations of pineapple peel, namely 0% (A0), 20% (A1), 40% (A2), and 60% (A3). The observed parameters included color, taste, and aroma, evaluated through a hedonic test involving 20 semi-trained panelists using a numerical scoring scale of 0–100. The data were analyzed descriptively based on the average preference scores of the panelists. The results showed that the addition of pineapple peel affected the panelists’ level of preference for all tested parameters. The best treatment was obtained at 60% pineapple peel concentration (A3), with scores of 86 for color, 79 for taste, and 83 for aroma. Meanwhile, the control treatment without pineapple peel addition (A0) received the lowest scores for all parameters. Increasing the concentration of pineapple peel tended to improve the overall acceptability of trash fish sauce. In conclusion, pineapple peel has potential as a natural additive to enhance the organoleptic quality of fish sauce. Keywords: trash fish sauce, pineapple peel, organoleptic quality, hedonic test, product quality Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh penambahan kulit nanas terhadap karakteristik mutu organoleptik kecap ikan rucah. Penelitian dilakukan menggunakan rancangan eksperimen dengan variasi konsentrasi kulit nanas yaitu 0% (A0), 20% (A1), 40% (A2), dan 60% (A3). Parameter yang diamati meliputi warna, rasa, dan aroma melalui uji hedonik dengan melibatkan 20 panelis semi-terlatih menggunakan skala penilaian numerik 0–100. Data dianalisis secara deskriptif berdasarkan nilai rata-rata kesukaan panelis. Hasil penelitian menunjukkan bahwa penambahan kulit nanas berpengaruh terhadap tingkat kesukaan panelis pada seluruh parameter yang diuji. Perlakuan terbaik diperoleh pada konsentrasi 60% (A3) dengan nilai warna 86, rasa 79, dan aroma 83. Sementara itu, perlakuan tanpa penambahan kulit nanas (A0) memperoleh nilai terendah pada semua parameter. Peningkatan konsentrasi kulit nanas cenderung meningkatkan penerimaan panelis terhadap kecap ikan rucah. Berdasarkan hasil penelitian dapat disimpulkan bahwa kulit nanas berpotensi digunakan sebagai bahan tambahan alami untuk meningkatkan mutu organoleptik kecap ikan. Kata kunci: kecap ikan rucah, kulit nanas, organoleptik, uji hedonik, mutu produk]]>
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