Nuget merupakan jajanan yang sering dikonsumsi semua kalangan usia. Wortel dan ikan bandeng mengandung beta karoten yang tinggi sehingga dapat meningkatkan asupan vitamin A. Oleh karena itu, dibuat pengembangan produk nuget ikan bandeng dengan substitusi tepung wortel. Penelitian ini bertujuan untuk mengetahui hasil uji organoleptik (warna, aroma, rasa, tekstur, dan daya terima keseluruhan), hasil uji proksimat (kadar air, abu, protein, lemak, dan karbohidrat), dan hasil uji kadar vitamin A pada nuget ikan bandeng substitusi tepung wortel. Penelitian ini menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL) yaitu empat perlakuan substitusi tepung wortel F0 (0%), F1 (15%), F2 (30%), dan F3 (45%). Uji organoleptik dinilai 40 panelis tidak terlatih. Analisis data organoleptik menggunakan SPSS dengan uji Kruskal Wallis dan uji lanjut Mann Whitney. Analisis data uji laboratorium menggunakan uji one way ANOVA dan uji lanjut post hoc Duncan Multiple Range Test. Hasil uji statistik menunjukkan terdapat perbedaan nyata substitusi tepung wortel (p<0,05) pada aspek warna, rasa, tekstur, dan daya terima keseluruhan. Namun tidak terdapat perbedaan nyata (p>0,05) pada aspek aroma. Hasil uji kandungan gizi menunjukkan terdapat perbedaan nyata (p<0,05) pada kadar air, kadar abu, protein, lemak, karbohidrat, dan beta karoten. Kandungan gizi F1 memiliki kadar air sebanyak 46,10%, kadar abu 1,32%, protein 11,63%, lemak 22,25%, karbohidrat 18,71%, dan vitamin A 400,41 RE. F2 memiliki kadar air sebanyak 53,32%, kadar abu 1,81%, protein 10,35%, lemak 20,76%, karbohidrat 13,74%, dan vitamin A 576,38 RE. F3 memiliki kandungan kadar air sebanyak 56,58%, kadar abu 2,31%, protein 8,77%, lemak 19,43%, karbohidrat 12,89%, dan vitamin A 826,25 RE. Pengembangan produk nuget ikan bandeng dengan substitusi tepung wortel dapat dijadikan sebagai alternatif jajanan tinggi vitamin A.

ABSTRACT:
Nuget is a snack commonly consumed by people of all ages. Carrots and milkfish contain high levels of beta-carotene, which can help increase vitamin A intake. Therefore, a milkfish nugget product has been developed with carrot flour substitution. This study aims to evaluate the organoleptic test results (color, aroma, taste, texture, and overall acceptance), proximate test results (moisture, ash, protein, fat, and carbohydrates), and vitamin A content in milkfish nuggets with carrot flour substitution. This research used an experimental method with a Completely Randomized Design (CRD) consisting of four carrot flour substitution treatments F0 (0%), F1 (15%), F2 (30%), and F3 (45%). The organoleptic test was assessed by 40 untrained panelists. Organoleptic data were analyzed using SPSS with the Kruskal-Wallis test and Mann-Whitney post hoc test. Laboratory test data were analyzed using one way ANOVA and post hoc Duncan’s Multiple Range Test. The statistical test results showed significant differences in carrot flour substitution (p<0.05) for color, taste, texture, and overall acceptance. However, no significant difference (p>0.05) was found in aroma. The nutritional content test results indicated significant differences (p<0.05) in moisture content, ash, protein, fat, carbohydrates, and beta-carotene. The nutritional content of F1 includes 46.10% moisture, 1.32% ash, 11.63% protein, 22.25% fat, 18.71% carbohydrates, and 400.41 RE vitamin A. F2 contains 53.32% moisture, 1.81% ash, 10.35% protein, 20.76% fat, 13.74% carbohydrates, and 576.38 RE vitamin A. F3 has 56.58% moisture, 2.31% ash, 8.77% protein, 19.43% fat, 12.89% carbohydrates, and 826.25 RE vitamin A. The development of milkfish nuggets with carrot flour substitution can be an alternative snack with high vitamin A content.