PEMBUATAN NUGET JAMUR TIRAM PUTIH DENGAN PENAMBAHAN IKAN GABUS MAKING WHITE OYSTER MUSHROOM NUGGETS WITH THE ADDITIONS OF CORK FISH Mercia Yolanda Ashari 1 *,Usman Pato 1 , Evy Rossi 1 1 Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian Fakultas Pertanian, Universitas Riau, Kode Pos 28293, Pekanbaru ABSTRAK Tujuan dari penelitian ini adalah untuk memperoleh kombinasi terbaik dari pembuatan nuget jamur tiram putih dengan penambahan ikan gabus. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap dengan empat perlakuan dan empat ulangan.Perlakuan terdiri dari TG1 = jamur tiram putih : ikan gabus (100:0), TG2 = jamur tiram putih : ikan gabus (90:10), TG3 = jamur tiram putih : ikan gabus (80:20) dan TG4 = jamur tiram putih : ikan gabus (70:30). Data yang diperoleh dianalisis dengan menggunakan Analysis of Variance (ANOVA) dan dilanjutkan dengan uji jarak berganda Duncan’s New Multiple Range Test (DNMRT) pada taraf 5%.Hasil penelitian menunjukkan bahwa kombinasi jamur tiram putih dan ikan gabus berpengaruh nyata terhadap kadar air, kadar abu, kadar lemak, kadar protein,kadar serat dan penilaian sensori deskriptif terhadap warna, rasa, aroma dan kekenyalan.Perlakuan terbaik adalah TG4 = jamur tiram putih : ikan gabus (70:30) dengan kadar air 54,91%, kadar abu 1,71%, kadar lemak 12,62%, kadar protein 35,24% dan kadar serat 0,28%. Penilaian sensori secara keseluruhan perlakuan TG4 disukai panelis dengan deskripsi warna putih kekuningan,berasa khas ikan gabus, sedikit beraroma khas ikan gabus dan jamur tiram putih, dan bertekstur kenyal. Kata Kunci: Nuget, jamur tiram putih, ikan gabus ABSTRACT The purpose of this research was to obtain the best combination for making white oyster mushroom nuggets with the addition of cork fish. This study was conducted by using a completely randomized design with four treatments and four replications. The treatments consisted of TG1 = white oyster mushroom : cork fish (100:0), TG2 = white oyster mushroom : cork fish (90:10), TG3 = white oyster mushroom : cork fish (80:20), TG4 = white oyster mushroom : cork fish (70:30). Data obtained were analyzed by using analysis of variance and followed by Duncan’s New Multiple Range Test (DN- MRT) at 5%.Result showed that the combination of white oyster mushroom and cork fish significantly affected moisture, ash, fat, protein,and fiber, and descriptive sensory assessment such as colour, flavour, aromaand elasticity of nuggets. The best treatment was TG4 = white oyster mushroom : cork fish (70:30) with 54.91% moisture content, 1.71% ash, 12. 62% fat, 35.24% protein, and 0.28% fiber. The overall sensory assessment of TG4 treatment was favored by panelists with a description of yellowish white colour, a taste typical of cork fish, a little bit of typical smell of cork fish and white oyster mushroomand chewy texture. Keywords: Nuggets, white oyster mushroom, fish cork *Penulis Korespondensi: merciayolandaashari67@gmail.com Print [ISSN: 1412-4424] Online [ISSN : 2716-4365] SAGU Journal – Agri. Sci. Tech. , Maret, 2022, Vol. 21 : No. 1 [Hal 1-7] https://sagu.ejournal.unri.ac.id [SAGU Journal: Agricultural Science and Technology] 1