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Obesity caused by unbalanced intake between calories and a source of dietary fiber for a long time. High snack consumption is cause low a source of dietary consumtion. Purpose: the purpose of this study was to determine the protein, fiber, and acceptability of mackerel stick with added tofu dregs flour of 0%, 20%, 35%, and 50%. Methods: This study used a completely randomized desigh (CRD). Acceptability levels used hedonic scale test that involved students of the Public Health Faculty of the University of jember as panelists. Laboratory experiments in the study used 12 repetitions to test the protein and fiber. Protein mackerel stick was analyzed using One Way ANOVA and tukey. The fiber of the meckerel stick was analyzed using Kruskall Wallis and Wilcoxon Signed Rank Test. Results: the results showed that there were significant differences in the average levels of protein, fiber, and Acceptability of mackerel stick with added tofu dregs flour, because p value of protein is (0,000) &lt; α (0,05), p value of fiber is (0,017) &lt; α (0,05), and p value of acceptability of color is (0,002) &lt; α (0,05), p-value of aroma is (0,010) &lt; α (0,05), p-value of taste is (0,000) &lt; α (0,05), and p-value of texture is (0,005) &lt; α (0,05). Conclusion: the X1 treatment of mackerel stick with addition of 20% tofu dregs flour be an alternative snack to prevent obesity.  ABSTRAK Obesitas disebabkan oleh tingginya konsumsi kalori yang tidak diimbangi dengan konsumsi serat pangan dalam waktu lama. Konsumsi snack yang tinggi merupakan penyebab rendahnya konsumsi serat pangan. Tujuan: untuk mengetahui kadar protein, serat, dan daya terima snack stick Mackerel dan tepung mocaf dengan penambahan tepung ampas tahu 0%, 20%, 35%, dan 50%. Metode: Penelitian ini menggunakan metode penelitian eksperimen dengan desain penelitian rancangan acak lengkap. Panelis yang digunakan yaitu mahasiswa kesehatan masyarakat universitas jember. Eksperimen laboratorium menggunakan 12 unit percobaan untuk uji kadar serat dan protein dengan sumber data berupa data primer yang diperoleh dari uji kadar protein dengan teknik semi micro kjeldahl, serat dengan teknik gravimetri, dan daya terima dengan tes uji daya terima menggunakan form uji daya terima. Analisis data kadar protein menggunakan uji One Way Anova dilanjutkan dengan uji Tukey, kadar serat menggunakan uji Kruskall Wallis dilanjutkan dengan Wilcoxon Signed Rank Test. Hasil: Hasil dari penelitian yaitu adanya perbedaan yang signifikan pada kadar protein, serat, dan daya terima stick Mackerel dengan penambahan tepung ampas tahu karena nilai p value protein (0,000) &lt; α (0,05), nilai p value serat (0,017) &lt; α (0,05), dan nilai p value daya terima terkait warna 0,002 &lt; α (0,05), aroma p value (0,010) &lt; α (0,05), rasa p value (0,000) &lt; α (0,05), dan tektur p value (0,005) &lt; α (0,05). Kesimpulan: Stick Mackerel pada perlakuan X1 dengan penambahan tepung ampas tahu sebesar 20% menjadi alternatif snack dalam pencegahan obesitas.

PROTEIN, FIBER, AND ACCEPTABILITY LEVELS OF MACKEREL (DECAPTERUS MACROSOMA) STICK AND MOCAF WITH TOFU DREGS FLOUR SUBSTITUTION