<![CDATA[Background: Causes the price of beef is quite high, it is necessary to develop shreded meat withvarious basic ingredients with local food. One type of protein source that is often found and can beused as an innovation in processed shreded meat is bandeng milkfish. The innovation in makingfloss meat can be added with other food ingredients one of which is kepok banana blossom.Objective: This research aimed to determine contained nutrient and acceptance of shrededbandeng fish with kepok banana blossom. Method: This research utilize a completely randomizeddesign (CRD). This experiment investigated formulatian of shreded with ratio of bandeng fish withkepok banana blossom was formulation I (85%: 15%), formulation II (75%: 25), and formulationIII (65%: 35%). The level of preference was carried out on 25 somewhat trained panelists andStatistical analysis of acceptance used Kruskall Wallis. Analyzed of protein used micro kjehdal, fatused soxhlet, and fiber used gravimetric. Results: The acceptance analyzed test has performed nodifferences of aroma and taste in the three formlation of shreded bandeng fish with kepok bananablossom but there are differences of colour and texture. The result of this study was analyzed ofthe nutritional value of shreded bandeng fish with kepok banana blossom protein 28.13%, fat23.4% and fiber 1.15%. Conclusion: The level of preference for shredded between like to reallylike and the nutritional content value exceeding the SNI standard limit per 100 gram.]]>
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