<![CDATA[Nuggets are a type of fast food that is popular among the public because of their delicious taste. However, nuggets made from chicken or beef often have high fat and low fiber content, so they are not recommended for people with obesity or hypercholesterolemia. This research aims to determine the chemical and sensory characteristics of nuggets with Pleurotus ostreatus, Agaricus bisporus and Auricularia auricula variants added with koro flour. Apart from that, this research also aims to determine a nugget formulation that is low in fat, high in protein, and preferred by consumers. The method used in this research was a Completely Randomized Design (CRD) with two factorials, namely the ratio of koro flour to wheat flour (15:85, 30:70, and 45:55) and mushroom variants (Pleurotus ostreatus, Agaricus bisporus and Auricularia auricula). The results of the research showed that the best treatment based on chemical and sensory content was oyster mushroom nuggets with a ratio of koro sword flour: wheat flour of 15:85 where the chemical and sensory levels were obtained as follows: water content 52.54%, ash content 2.76%, fat 2.20%, protein content 8.67%, carbohydrate content 33.82%, total fiber content 3.40%, color 4.25 (like), texture 3.50 (quite like/chewy), taste 3. 20 (somewhat like), overall favorability 3.45 (somewhat like). The nugget formulation that the panelists liked most was Auricularia auricula nuggets with a ratio of koro flour: wheat flour of 30:70, which received a favorability score of 3.80. Pleurotus ostreatus, Agaricus bisporus and Auricularia auricula mushrooms and koro nuts used in making nuggets can produce nuggets that are high in protein and low in fat.]]>
