Tri Marta Fadhilah, S.Pd., M.Gizi. Pengarang

Cork fish contain more albumin compared to other fresh fish. The male cork fish albumin content is 6.7% lower than that of female cork fish having 8.2% albumin. Brownies are usually made of flour, but there are those who have added fish to making brownies such as catfish and tilapia, but no one has added cork fish to make brownies. This study aims to determine differences in sensory characteristics, quality, and content of albumin, as well as public acceptance of brownie products. The design of this study was a true experimental design with 2 factors: the process of steaming cork fish and without steaming cork fish. The results of the highest average characteristics for 2.29 colors, aroma 2.37, taste 3.47, and texture 2.92. There is a significant difference between 100-gram raw cork brown fish and 100 gram steamed brownies. The albumin content test in cork fish brownies which had the highest albumin content was 100-gram raw cork fish brownies at 459.29% b/b. Brownies quality results are in accordance with SNI with water content <40% and ash content <3%. The most accepting power for brownies is to choose 60 grams of steamed cork brownies. The conclusion is cork fish brownies are acceptable to the public and contain high albumin. Keywords: Brownies, Making, Cork Fish