This work aimed to evaluate the effect of taro (Xanthosoma sagittifolium) starch addition as filler on the physical and sensory properties of oyster mushroom substituted chicken nugget. This research used a complete randomized design with two factors: 1) chicken and oyster mushroom proportion and 2) taro starch percentage. Additional taro starch percentages of 10% (K1), 20% (K2), and 30% (K3) significantly affect the hardness of chicken nuggets. On the other hand, the increasing proportion of oyster mushroom to chicken affect vice versa. The chicken and oyster mushroom proportion of 25:75 (F4) on the additional percentage of 20% (K2) and 30% (K3) showed a higher mean value than 10%taro starch addition (K1). The highest hedonic score was chicken nugget with 75% (F4) and 100% (F5) oyster mushroom addition, ranged from 3.80 (quite like) and 4.20 (like). In contrast, taro starch addition as filler had no significant effect on the nugget's hedonic score.
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