PRODUCTION NUGGET Of WHITE OYSTER MUSHROOM WITH ADDITION OF SNAKEHEAD FISH

The purpose of this research was to obtain the best combination for making white oyster mushroom nuggets with addition snakehead fish . This study conducted by using a completely randomized design four treatments and replications. consisted TG 1 (100% : 0% fish), 2 (90% mushroom: 10% 3 (80% 20% 4 (70% 30% fish). Data obtained were analyzed analysis variance followed Duncan’s New Multiple Range Test (DNMRT) at 5%. Result showed that significantly affected moisture, ash, fat, protein, fiber , descriptive sensory assessment such as colour, flavour aroma elasticity nuggets. treatment fish) 54 91% moisture content, 71% 12 62% 35 24% protein 0 28% overall favored panelist s description yellowish color, taste typical fish, little bit smell chewy texture.