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 <0.05) in each of the parameters tested, namely aroma, taste, texture and overall. The catfish nugget substituted with 20 jellyfish meat (T2) gave the best sensory quality on aroma (3.77), taste (3.67), texture (3.60) and overall score (3.77). The results of testing the proximate content of catfish nuggets substituted for jellyfish meat showed significantly different results (p<0.05) for each parameter. However, all catfish nuggets treated with jellyfish substitution (T1, T2, and T2) as well as treatment without jellyfish substitution (T0) met the quality standards of the nuggets, except for the ash content in the nuggets. It can be concluded that the best formula is in the treatment (T2), the catfish nugget substituted with 20 jellyfish meat with a protein, fat, water and ash content of 10.36, 2.52, 13.49 and 5.45, respectively.