<![CDATA[ABSTRACT This study aimed to determine the effect of golden apple snail substitution and chicken meat on the organoleptic characteristics and nutritional values of nuggets. This study used a single factor complete randomized design (CRD), with five treatments P0 (0% golden apple snail meat: 50% chicken meat: 50% flour), P1 (45% golden apple snail meat: 5% chicken meat: 50 wheat flour). P2 (40% golden apple snail meat: 10% chicken meat: 50% flour), P3 (35% golden apple snail meat: 15% chicken meat: 50% flour), and P4 (30% golden apple snail meat: 20% chicken meat: 50% flour). Data were analyzed using analysis of variance (ANOVA). The results show that the substitution of golden apple snail meat (Pomacea canaliculata l.) and chicken meat had a very significant effect on increasing color, taste, aroma, and texture. The P1 treatment (45% golden apple snail meat: 5% chicken meat: 50% wheat flour) was the panelist's most preferred treatment with average preference rating scores for color, aroma, texture, and taste reaching 3.74 (like), 3.93 (like), 3.68 (like), and 3.68 (like), respectively. Meanwhile, the nutritional analysis of the P1 sample shows that it had water, ash, fat, protein, and carbohydrate contents of 30.68%, 2.44%, 10.24%, 9.04%, and 47.6%, respectively. Based on the quality standard of SNI 01-6638-2002, golden apple snail meat and chicken meat nuggets products met the quality standards on content, ash, and protein contents, while the fat and carbohydrate contents did not meet the standard. Keywords: golden apple snail meat, chicken meat, nuggets. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh subtitusi keong mas dan daging ayam terhadap karakteristik organoleptik dan nilai gizi pada pembuatan nugget. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) faktor tunggal, dengan lima Perlakuan P0 (daging keong mas 0% : daging ayam 50% : tepung terigu 50%), P1 (daging keong mas 45% : daging ayam 5% : tepung terigu 50%), P2 (daging keong mas 40% : daging ayam 10% : tepung terigu 50%), P3 (daging keong mas 35% : daging ayam 15% : tepung terigu 50%) dan P4 (daging keong mas 30% : daging ayam 52% : tepung terigu 50%). Data dianalisis menggunakan Analysis of Varian (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan Substitusi daging keong mas (pomacea canaliculata l.) dan daging ayam berpengaruh sangat nyata terhadap peningkatan warna, rasa, aroma dan tekstur.. Perlakuan P1 (daging keong mas 45%; daging ayam 5% dan tepung terigu 50%) merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 3,74 (suka), 3,93 (suka), 3,68 (suka), 3,68 (suka), sedangkan berdasarkan analisis nilai gizi meliputi kadar air, abu, lemak, protein dan karbohidrat berturut-turut sebesar 30,68%, 2,44%, 10,24%, 9,04% dan 47,6%. Berdasarkan standar mutu SNI 01-6638-2002 produk nugget daging keong mas dan daging ayam telah memenuhi standar J. Sains dan Teknologi Pangan Vol. 8, No. 1, P. 5959-5969, Th. 2023 5960 | P a g e J. Sains dan Teknologi Pangan (JSTP) 2023 mutu pada kadar air, kadar abu, dan kadar protein. Sedangkan kadar lemak dan kadar karbohidrat belum memenuhi standar mutu SNI 01-6638-2002 Kata kunci: daging keong mas, daging ayam, nugget.]]>
