Consumer Preference and Nutritional Value of Catfish Nuggets Substituted with Jellyfish

This study aims to determine the effect of jellyfish meat substitution in the production of catfish nugget on the nutrient content and acceptability of the nugget, and to determine the best composition to produce quality nugget. The research design used a completely randomized design (CRD), there were 4 types of treatment with 3 replications. The treatments were the percentage of catfish meat: jellyfish meat including T0 (100:0), T1 (90:10), T2 (80:20) and T3 (70:30). Parameters measured were hedonic organoleptic characteristics (aroma, taste, texture and overall) and nutritive content (moisture, ash, fat and protein content). The data obtained were analyzed using the ANOVA test (Analysis of Variance) and if there was a significant difference then it was continued with the Duncan test. The results showed that the hedonic value of catfish nuggets substituted for jellyfish meat gave a significant difference (p