ANALISIS DAYA TERIMA, KADAR PROTEIN DAN VITAMIN C NUGET IKAN BANDENG DENGAN PENAMBAHAN TEPUNG RUMPUT LAUT SEBAGAI CAMILAN UNTUK MENINGKATKAN IMUNITAS TUBUH

Ikan bandeng dan rumput laut yang mudah mengalami kerusakan dapat diolah menjadi makanan beku cepat saji sehat berupa nuget. Nuget merupakan padat banyak disukai mulai dari anak-anak, remaja, dewasa hingga lansia. Penelitian ini bertujuan untuk menganalisis daya terima, kadar protein, vitamin C nuget ikan ditambahkan dengan tepung laut. eksperimental pre-experimental design jenis penelitian one-shot case study. Analisis data mencari hasil tertinggi uji produk menggunakan Kruskal-Wallis lanjut Mann-Whitney. Hasil terima terhadap aspek warna paling kategori kuning keemasan adalah F3 sebesar 68,9%, aroma sedikit harum F2 63,9%, rasa gurih 59%%, serta tekstur lembut 68,9%. analisis menunjukkan adanya perbedaan signifikan diantara perlakuan penambahan pada baik warna, aroma, tekstur. Secara keseluruhan, memiliki cukup nilai rata-rata 64,13. Kandungan protein dalam 100 gram 12,66% lebih rendah dibandingkan F0 14,26%, sedangkan kandungan 8,72 mg tinggi 4,91 mg. Kata kunci: Daya Terima, Nuget, Protein, Vitamin Milkfish and seaweed, perishable food, can be processed into healthy fast food like frozen nuggets. Nuggets are a popular solid enjoyed by many individuals, from children teenagers to adults older people. This study analyzed the acceptability, content, levels of milkfish nuggets supplemented with seaweed flour. The research employed was type design. test Mann-Whitney posthoc used determine optimal treatment yielding highest results for analysis. acceptability indicated that color aspect most preferred participants golden yellow shade, achieving 68.9%. Regarding slightly fragrant category received preference, scoring 63.9%. tasty variety favored taste, 59%. texture, soft preferred, Data analysis revealed significant differences between treatments involving addition flour nuggets, encompassing color, texture aspects. Overall, exhibited fairly good attaining average score 64.13. content per grams 12.66%, lower than F0, which measured 14.26%. On other hand, 8.72 mg, higher 4.91 Keywords: Acceptance Test, Nuggets,