ABSTRACT

This study examines the effect of spice addition in marination on the organoleptic and chemical quality of smoked milkfish. Organoleptic testing results showed that all treatments were categorized as "liked," with treatment C (15% spice addition) achieving the highest scores for taste (7.55) and color (7.00). Chemically, however, the control treatment (without spices) yielded the highest protein content (43.78%) and lowest moisture content (56.62%), while treatment C had the highest moisture content (60.31%) and lowest protein content (41.18%). These findings indicate that while spices enhance sensory acceptance, excessive concentration may reduce chemical quality. Therefore, a 10%-15% spice formulation is recommended as an optimal compromise between flavor and nutritional value of smoked milkfish. Keywords: Smoked Milkfish, Spices, Organoleptic Quality, Protein Content, Moisture Content.