Chemical and Organoleptic Characteristics of Vegetable Nuggets Based on Oyster Mushrooms and Red Beans

Vegetable nuggets are low fat but have a high protein and fiber content in order to support vegetarian diet. The purpose of this study was obtain the best formulation vegetables made from oyster mushrooms red beans terms nutritional sensory characteristics. research method used completely randomized design with four treatments replications. consisted JK1 (95 mushrooms:5 beans), JK2 (90 mushrooms:10 JK3 (85 mushrooms:15 JK4 (80 mushrooms:20 beans). data obtained were statistically analyzed using analysis variance continued Duncan's New Multiple Range Test (DNMRT) at 5% level. results showed that combination significantly affected water, ash, protein, crude content, as well descriptive assessments such color before frying, aroma, elasticity, taste, overall hedonic assessment. treatment mushrooms: 20 beans) which had fulfilled quality requirements chicken nugget (SNI 01-6683-2014) fish 01-7758-2013) moisture 55.59%, ash 1.63%, 9.49%, 4.08%. assessment slightly brown yellowness after little mushroom flavouring chewy, taste.