<![CDATA[AbstractThis study aims to determine the effect of sweet corn fortification on the characteristics of Nile tilapia(Oreochromisniloticus)nugget. The treatments given consisted of N0 (without sweet corn fortification), N1 (sweet corn 5%), N2 (sweet corn 10%), and N3 (sweet corn 15%). The analysis parameters observed were sensory (appearance, aroma, taste, and texture) and chemical content (water, protein, fat and ash content). Sweet corn fortification of 15% (N3) produced the best tilapia nugget of 80 panelists (100%) with a characteristic rather yellow colored appearance (7.24), the specific spice aroma of fish meat and a strong aroma towards sweet corn (7.41), sweet corn tastewas more specific than fish meat taste (7.32), soft and dense texture (7.53), with a value of water, protein, fat, and ash content was 48.18%, 21.13%, 1.92%,and 1.85%, respectivelyKeywords: Nile tilapia, sweet corn, nugget]]>
