Utilization of Striped Snakehead Fish and Tofu Dregs in Making Nugget

This research aimed to get the best formulation of striped snakehead fish and tofu dregs nuggets based on Indonesian National Standard SNI 7758-2013. A completely randomized design was conducted with five treatments, which were ratios dregs, such as 90:10, 85:15, 80:20, 75:25, 70:30, three replications. Data showed a significant effect ratio moisture, ash, protein, crude fibre content, descriptive analysis in sensory evaluation overall hedonic test nugget. The nugget from 90:10 moisture content 64.66%, an ash 1.04%, protein 9.69%, fat 0.65%, 0.61%. that had white color inside golden yellow outside, flavored fish, bit chewy, taste.