Asian Journal of Fisheries and Aquatic Research

This research aims to determine the percentage of addition of tilapia protein concentrate in the manufacture of bubble pearls to the level of preference of the resulting product. One of the source materials that can be used in the formulation for making bubble pearls is tilapia protein concentrate. With the addition of tilapia protein concentrate, it can add nutritional value such as protein. The method used in this research is an experimental method with 4 additional treatments of tilapia protein concentrate, that is 0%, 2.5%, 5%, 7,5% involving 15 semi-trained panelists as replicates. Parameters observed were hedonic tests (preferred level) based on organoleptic characteristics including appearance, aroma, texture, and taste as well as a proximate test (water content, protein content, and fat content) of bubble pearls. Based on the research results, it can be concluded that the 5% tilapia protein concentrate treatment was the most preferred treatment by the panelists with a value of 56.71% water content, 3.79% protein content and 3.54% fat content. because with the addition of tilapia protein concentrate of 5% gave the preferred results of texture, taste, appearance and aroma that were not specific. The resulting texture is chewy with a more attractive taste and appearance.