<![CDATA[This study aimed to determine the optimal formulation of carrageenan powder addition in tilapia (Oreochromis niloticus) nuggets to produce the product most preferred by panelists. An experimental method was employed with four treatment levels of carrageenan powder addition: 0%, 0.5%, 1%, and 1.5%. The parameters observed included hedonic preference levels (appearance, aroma, texture, and taste) and the fold test across all treatments. Chemical analyses—comprising moisture, protein, ash, carbohydrate, and fat contents—were conducted on the control treatment (0%) and the most preferred treatment based on organoleptic results. Sensory evaluations were performed by 20 semi-trained panelists and analyzed using the Friedman test, followed by a multiple comparison test where significant differences occurred. Fold test data were analyzed using the Kruskal–Wallis test, whereas the best treatment was determined using the Bayes method. The results indicated that the 1% carrageenan powder addition was the most preferred treatment by the panelists, yielding mean preference scores of 7.9 for appearance, 7.2 for aroma, 8.2 for taste, and 8.1 for texture. Chemical analysis of this treatment revealed a moisture content of 48.13%, ash content of 5.35%, fat content of 8.27%, protein content of 21.23%, and carbohydrate content of 17.02%. The fold test yielded average values ranging from 4.0 to 4.5, corresponding to Grade A (elastic texture). Keywords: Tilapia, carragenan, nugget, organoleptic]]>
