NUTRITIONAL ANALYSIS OF KOMO TUNJABI (Euthynnus affinis) SAMOSA FORTIFIED WITH SEAWEED Gracilaria sp.

Komo tuna is one of the pelagic fish from the scombridae family that is often found in the Makassar Strait.Samosa (sanbosag) is one of the triangular-shaped street snacks with a savory taste, distinctive spice aroma, crunchy texture, and a yellow-brown filling consisting of two main parts, namely the skin and the filling.The purpose of the study was to determine the nutritional content of komo tuna (Euthynnus affinis) samosas fortified with Gracilaria sp.seaweed and to determine the level of acceptance of komo tuna (Euthynnus affinis) samosas fortified with Gracilaria sp.seaweed.The research method used the experimental laboratories method.The tests carried out were nutritional testing, sensory testing with 3 treatments and 3 repetitions.Data analysis used the ANOVA test.The results of the nutritional test obtained the highest water content in the treatment of adding 20% Gracilaria sp.seaweed, the highest ash content in the treatment of adding 20% Gracilaria sp.seaweed, the highest protein content in the control treatment meaning there was no addition of 0% Gracilaria sp.seaweed, the highest fat content in the treatment of adding 20% Gracilaria sp.seaweed and the highest fiber content in the treatment of adding 20% Gracilaria sp.seaweed.The level of consumer acceptance of komo tuna samosa fortified with Gracilaria sp.seaweed was targeted at sample C, with the addition of 20% Gracilaria sp.seaweed the most preferred by panelists among the three treatments in all parameters