KARAKTER MUTU DAN ORGANOLEPTIK NUGGET IKAN PATIN (Pangasius sp.) DENGAN SUBSTITUSI JAMUR TIRAM PUTIH (Pleurotus florida)

Abstract

ABSTRACTCatfish (Pangasius sp.) is very good for diversifying food products such as fish nuggets. Animal food products have a low fiber content. Vegetables high in fiber such as white oyster mushrooms can be substituted for fish nuggets. This study aims to optimize quality characteristics, organoleptic values and determine the Nutritional Recommended Dietary Allowance (RDA) produced from catfish (Pangasius sp.) nuggets with white oyster mushroom (Pleurotus florida) substitution. This study used a Completely Randomized Design (CRD). The treatment in this study was the substitution of white oyster mushrooms with a percentage of 0%, 15%, 30% and 45%. The results showed that there were significant differences (p<0,05) between treatments. Catfish nuggets with 15% white oyster mushroom substitution were the best treatment by fulfilling SNI 01-7758-2013 regarding fish nugget standards.