<![CDATA[This study aimed to determine the sensory characteristics, consumer acceptance level, and the best formulation of gnocchi chips with different potato–taro proportions and the addition of milkfish. The research employed a quantitative method with an experimental approach. The experiment was conducted in two stages. The first stage involved the selection of potato and taro proportions using three formulations, namely 40%:60%, 30%:70%, and 20%:80%, to determine the best formulation. The selected potato–taro proportion was then used in the second stage, which involved the addition of milkfish with three formulations, namely 23%, 30%, and 37%. Data from the first stage were analyzed using the Friedman test, while data from the second stage were analyzed using One-Way ANOVA. The results showed that the addition of milkfish significantly affected the sensory characteristics of gnocchi chips. The best formulation was obtained from the combination of 20% potato and 80% taro with 30% milkfish addition, which was categorized as “liked” by consumers. This formulation produced sensory characteristics including a dark golden-brown color, a strong and balanced aroma of tubers and milkfish, a crispy yet slightly hard texture, and a savory taste with a balanced combination of tuber and milkfish flavors.]]>
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