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Rinuak fish is an endemic fish in Lake Maninjau, Agam Regency, West Sumatra Province. Fresh fish quickly undergoes a process of decay due to changes due to the activity of certain enzymes. The nutritional status of children under five is closely related to food intake. Therefore, to extend the shelf life of rinuak fish, it is necessary to develop rinuak fish into shredded fish. The purpose of this study was to standardize formulas or recipes, to identify the quality, nutritional content, and preference levels of children under five to shredded rinuak. The formula standardization stage was carried out by eight expert validators in the fields of culinary, food, and nutrition. The results found are standard formulas or recipes, which were carried out through a validation process twice with three trials. The results of the quality of  shredded  rinuak obtained an average score on the color quality which was categorized as good enough, the shape quality was categorized as good enough, the aroma quality was categorized as very good, the texture quality was categorized as good, and the taste quality was categorized as good. The results showed that water content was 8.65%, fat 50.13%, protein 27.53%, carbohydrate 7.62%, ash content 6.57%, and Fe 33.5625 mg/kg. The results of the hedonic test data (preferences) of toddlers for shredded shows that children under five mostly like it

A Great Food for Children Base on Rinuak Shredded Fish (Psilopsis Sp)