Nutrient Content and Acceptability of Biscuits Subtitutes from Flour of Mackerel Fish (Rastrelliger Kanagurta L)

Mackerel (Rastrelliger kanagurta L) is widely available and contains nutrients. This fish has potential forprevention malnutrition problems in Indonesia, especially South Sulawesi Province, but their utilization isnot optimal. The aims of this study was to determine nutrient content acceptability biscuits subtitutes fromflour mackerel fish. design experimental by making through substitution withmackerel flour divided into four concentration formulas, F0 = 0%, F1 5%, F2 10%, F3 15%.Each biscuit subjected a test using the organoleptic method hedonic scale.Analysis protein Kjehdal method, fat shoxlet carbohydratescontent Luff Chroll minerals with AAS. results thatsubstitution reduced acceptance biscuits, although decrease not significantin terms color (p 0.061) texture 0.356). A significant score wasseen aroma aspect 0.000) taste 0.000). are best formula, havinga carbohydrate 62.49%, 18.35% fat, 10.72% protein, 10.83 mg/L zinc 230.95 iron. Thesubstitution does affect for aspects, affectsfor taste, if addition too high. Protein, iron, levelsincreased formula that substituted meal.