Effect of Adding Carrot Flour (Daucus carota L) to The Nutritional Value and Organoleptic Snakehead Fish Nuggets (Channa striata)

Nuggets are one of the results fishery diversification as a practical and fast food. The aim this study to determine effect adding carrot flour (Daucus carota L) on nutritional value organoleptic snakehead fish nuggets (Channa striata). research method used completely randomized design (CRD) with 4 treatments 3 replications. best test for were Addition 75 grams weight 500 meat which had water content 33.36%, protein 25.30%, ash 2.45%, fat 19.09% carbohydrate 19.79%. based preference willingness average nugget taste 5.8, color aroma 5.9 texture . result effectiveness index was 75% an 0.57.