USE OF MACKAREL TUNA IN MAKING OTAKOLS AS AN EFFORT TO INCREASE PUBLIC CONSUMPTION INTEREST

Abstract

This research aims to achieve several things: (1) Find a prescription for Otakol; (2) Determining the right packaging; (3) Knowing the level of public liking for Otakol products; (4) Find information about the composition and nutritional value of Otakol products; and (5) Determine the selling price of the product. Using an R&D (Research and Development) approach with 4D (Define, Design, Development and Disseminate). Held from 28 December 2023 to 05 July 2024 at the Vocational Laboratory Campus 2 Gunungkidul and favorite test research in Kuwon, Pacarejo, Semanu, Gunungkidul. The research results show that: (1) The correct recipe composition for Otakol is 80% tuna and 20% mackerel. (2) The product is packaged using vacuum embossed plastic measuring 17x25cm. (3) The level of public acceptance of Otakol is seen from its overall characteristics, this product has an average rating of 4.53. So that Otakol products receive good acceptance in society. (4) Composition and nutritional value information from Otakol shows that this product contains 45 calories in total, with nutritional content such as 0 grams of fat, 4 grams of protein, 7 grams of carbohydrates, and 1 gram of dietary fiber. (5) The selling price of the product is Rp. 20,000 per package.