eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2026-06-01 14 2 26265 article Hariadi Darmawan 1 Anif Mukaromah Wati 1 Endrika Widyastuti 2 , Christoper Caesar Yudho Sutopo 3 Jue-Liang Hsu 4 Purna Pria Atmaja 5 Department of Animal Science, PSDKU Universitas Brawijaya, Kediri, Indonesia Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia Department of Animal Science and Technology, National Taipei University, Taipei, Taiwan Department of Biological Science and Technology, National Pingtung University of Science and Technology, Pingtung, Taiwan Department of Agricultural Socio-Economics, Faculty of Agriculture, Universitas Brawijaya, Malang, Indonesia This study aimed to develop crackers by combining marine and poultry proteins to enhance nutritional value and consumer acceptability. Crackers were formulated using five chicken-to-fish ratios (0:100, 40:60, 50:50, 60:40, and 100:0) through standard processing methods including grinding, mixing, steaming, drying, and frying. Proximate composition (moisture, protein, fat, ash, and carbohydrate), physical properties (oil absorption, linear expansion, and water activity), and sensory attributes were evaluated. Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s multiple range test. The results showed that chicken substitution significantly (p < 0.05) influenced chemical composition, physical characteristics, and sensory attributes. Formulations with 50:50 and 60:40 ratios showed favorable properties, including protein content exceeding 9%, moisture content below 10%, and moderate fat levels, in accordance with national quality standards. These formulations also exhibited higher expansion and lower oil absorption, indicating improved texture characteristics. Sensory evaluation by 30 trained panelists showed higher scores for appearance, taste, and texture in balanced formulations, which may be associated with improved flavor balance and reduced fishy odor. In conclusion, partial substitution of fish with chicken (40–60%) has the potential to enhance both nutritional quality and consumer acceptability of crackers. This approach may contribute to the development of value-added snack products and improved utilization of locally available fish and chicken resources. https://www.foodandnutritionjournal.org/volume14number2/optimization-of-chicken-fish-protein-ratios-in-crackers-effects-on-chemical-composition-physical-properties-and-sensory-quality/ Chicken Meat Fish Cracker Nutritional Quality Product Formulation Sensory Quality