<![CDATA[One way to increase the protein content in gabus egg cakes is through fortification with catfish powder. This study aimed to determine the effect of different levels of catfish meal substitution on the physical quality (color and texture), acceptability, protein content, and moisture content of egg-based sponge cakes. The study was conducted using a completely randomized design (CRD) with four levels of catfish meal substitution (0%, 5%, 10%, and 15%). The results showed that physical tests of color parameters indicated that catfish meal substitution caused a decrease in lightness (L*); the a* values indicated a yellowish-green hue in F0 and F1 (-2.50 and -1.70) and a reddish hue in F2 and F3 (1.93 and 2.97), along with an increase in the yellow hue (b*). The texture hardness and moisture content of the products fluctuated. Nevertheless, all products maintained a low moisture content (2.67%-4.38%) in accordance with SNI quality standards and a hardness level (25.61-29.02 N) that was still considered crisp. Protein analysis results showed a linear increase (3.54%-10.34%). Hedonically, substitution levels up to 15% did not significantly affect the likability of aroma, texture, taste, and overall acceptance, although they significantly reduce the likability of visual color. Therefore, formulation F3 (15% catfish meal substitution) was determined to be the best treatment because it optimized animal protein intake to 10.34% without compromising overall consumer acceptability.]]>
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