Nilem fish (Osteochilus hasselti) are native Indonesian fish that live in freshwaters, such as rivers and swamps. This research aims to determine the right level of nilem fish protein concentrate addition to the preferred level of cakwe. The design is using a non-factorial Completely Randomized Design (CRD), with four levels of treatment like 0% or without the addition of nilem fish protein concentrate, 2.5% addition of nilem fish protein concentrate, 5% addition of nilem fish protein

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... e, and 7.5% addition of nilem fish protein concentrate. The parameters tested are organoleptic showing color, aroma, texture, and taste carried out by 20 semi-trained panelists. The results showed that cakwe with 5% nilem fish protein concentrate is mostly preferred by consumers with organoleptic values (color 6.9, aroma 7.3, texture 6.5, and taste 7.3).