PENGARUH SUBSITUSI IKAN LELE TERHADAP MUTU ORGANOLEPTIK DAN KADAR PROTEIN NUGGET SAYURAN

The aim of this study was known average of the respondent's favorite level of catfish nugget color, it is known the average of the respondent's favorite to the scent of catfish nugget, known average Preferences of respondents to the texture of catfish nugget fish, it is known the average of the respondent's favorite to the taste of catfish nuggets, known effect of the addition of catfish to the protein content of catfish nugget, the best formulation of catfish nugget modified with different carrots and broccoli concentration seen based on test results Organoleptic.Research Design This study was an experimental study, with the addition of catfish added to catfish nugget making: 0: 50 catfish without addition, 50 g (A): 50 g (B), 75 (A): 50 g ( C), 100 g (A): 50 g (D) with organoleptic test to S-1 nutrition student with 25 samples. Data processing using analysis of variance (Anofa).Average organoleptic assessment with catfish addition to color, with treatment averages 3,14, B 3,16, C 3,32, D 3,16, while the acting texture A 2.04, B 2,86, C 3,76, D 2,56 while the result of protein test in treatment A 5,169%, B 11,794%, C 4,717%, D 12,396%.  The results of statistical tests showed the effect of the addition of catfish to the color, texture, aroma and taste of nuggets, a good formulation is the addition of catfish in the C treatment while high protein content found in treatment D.