<![CDATA[Nuggets are processed meat that is chopped, then added with spices, printed in a container, and then steamed, covered in breadcrumbs, and fried. Vegetable nuggets are frozen food products produced to increase the variety of consumption of vegetable protein sources. Sword jack beans can be processed into one of the functional food types, namely sword jack bean flour. This research is intended to arrange the chemical and sensory formulation of vegetarian nuggets to obtain the results of vegetarian nuggets contain protein content, fiber content, and the most preferred by consumers based on overall preference. This research applied a Completely Randomized Design (CRD) using two factorials, namely flour ratio and addition of pak choy extract. Factor 1 is The best result of the chemical and sensory nugget test was nugget with the treatment of variations in the ratio of sword jack bean flour: wheat (45:%5) and the combination of adding pak choy extract (20:80) with the results of water content 37.20%, ash content 1.72%, fat content 9.61%, fiber content 8.15%, protein content 12.84%, carbohydrate content 30.47%, color 2.26, sword jak bean flavor 2.86, pak choy flavor 2.09, chewy texture 2, 69, compactness 2.94, and overall liking 1.89. The best result which has the highest protein content and fiber content is nugget with the treatment of variations in the ratio of sword jack bean flour: wheat (45:55) and the combination of the addition of pak choy extract (20:80) of 12.84% and 8.15%, respectively. The best result favored by consumers is a nugget with the treatment of variation in the ratio sword jack bean flour: wheat (15:85) and the combination of the addition of pak choy extract (20:80) of 2.61 (likes).]]>
