<![CDATA[The habit of consuming less nutritious snacks among children remains a contributing factor to low protein and essential nutrient intake. The development of healthy snacks based on local fishery resources is one effort to improve children's nutritional quality. This study aims to evaluate the nutritional content and acceptance level of tilapia-based fish sticks (Oreochromis mossambicus) as a healthy snack alternative. The study used a Completely Randomized Design (CRD) with one factor, namely the addition of tilapia fish meat of 0%, 15%, 30%, and 45% with three replications. The parameters observed included water, protein, fat, ash, and carbohydrate content, as well as the level of panelist acceptance through a hedonic test. The results showed that the addition of tilapia fish meat had a significant effect (P<0.05) on increasing protein levels, with the highest value being 23.78% in the 45% treatment, and reducing carbohydrate levels to 49.43%, while water, fat, and ash levels did not differ significantly between treatments. The hedonic test results showed that all formulations were well-received by the panelists, with the formulation with 45% tilapia fish being the most acceptable for appearance, aroma, taste, and texture. This formulation has the potential to be developed as a healthy snack alternative with good nutritional quality and consumer acceptance to support children's nutritional status.]]>
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