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Abstract Due to its geographical location, Ternate is vulnerable to natural disasters. In times of crisis, the community requires emergency disaster food. Preferably, this food should be sourced from the local area. Sago plates made from cassava, a staple food in the region, are commonly consumed by the people of Ternate. Substituting food ingredients has the potential to enhance sago plate products. In Ternate, fish is a crucial commodity and is widely consumed by the community, particularly tuna due to its high protein and omega-3 content. The objective of this study is to develop a food product wherein yellowfin tuna is used as a substitute for sago plate sigkong. The research is an intervention/experimental study that employs three formulas- F1, F2, and F3- with F1, F2, and F3 containing 10%, 15%, and 20% yellowfin tuna powder, respectively. A hedonic test was conducted to assess the favorability level of the three formulas. The test results indicated that F1, F2, and F3 were “slightly liked to liked,” with a score of 6 to 7 in terms of appearance, color, aroma, texture, and taste. The study’s conclusion is that the F3 formula, containing 20% yellowfin tuna powder, is the most preferred.
Amra et al. (Wed,) studied this question.