Inovasi Pembuatan Nugget Ikan Gabus Berbasis Rumput Laut (Eucheuma Cottonii) Bebas Gluten

This study aims to determine the level of preference panelists (community and students as well autistic children) effect adding seaweed snakehead fish increase protein content, fiber water content in nuggets. research is an experimental using a completely randomized design with factorial pattern consisting 3 treatments replications, namely: (N1) 0% porridge 60% surimi, (N2) 10% surimi. 59% (N3) 20% surimi 49%, spices other additives 31%.Parameters observed included hedonic tests (color, texture, aroma, taste) content. The data obtained from results this were analyzed SPSS software version 22 analysis variance (ANOVA) technique followed by Duncan's further test. showed that treatment gave significant on was most preferred nugget (community, students, had value 29.15 %, 2.91% 48.2% nuggets best treatment.