<![CDATA[Fish floss is one of the processed fish-based products that has a longer shelf life and high nutritional value. This study aimed to analyze the nutritional composition and consumer preferences of catfish and tuna floss produced by local SMEs in Banyumas Regency. Proximate analysis showed that catfish floss contained 7.29% moisture, 2.82% ash, 27.30% protein, 16.80% fat, 33.62% fiber, and 26.79% sugar. Meanwhile, tuna floss contained 8.12% moisture, 4.86% ash, 29.66% protein, 11.32% fat, 24.71% fiber, and 28.31% sugar. Both products met most of the SNI quality standards. A hedonic test involving 60 panelists using the conjoint method revealed that price, color, aroma, and taste were the dominant attributes influencing consumer preferences. Tuna floss was superior in protein content and aroma, while catfish floss excelled in texture and fiber. These findings indicate that local fish floss products have strong potential to enhance the competitiveness of SMEs and promote higher fish consumption among the community. ]]>
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