<![CDATA[This research is to determine the effect of tapioca flour substitution with sago flour on the organoleptic quality of chicken nuggets and determine the optimal substitution percentage. The research used a Completely Randomized Design (CRD) with 5 substitution treatments, namely P0 (100% tapioca : 0% sago), P1 (75% tapioca : 25% sago), P2 (50% tapioca : 50% sago), P3 (25% tapioca : 75% sago), and P4 (0% tapioca : 100% sago). Each treatment was repeated 30 times using 30 untrained panelists. The parameters observed included color, aroma, texture, and taste using a hedonic test with a scale of 1-5. Data were analyzed using ANOVA and continued with Duncan's test at the 5% level. The results showed that sago flour substitution did not significantly affect color and taste (P>0.05), but had a very significant effect on aroma (P<0.01) and a significant effect on texture (P<0.05). Treatment P1 (25% sago flour substitution) gave the best results in texture (4.47) and taste (4.33), while P2 (50% sago flour substitution) produced the best aroma (4.50). 100% sago flour substitution (P4) caused a drastic decrease in aroma (3.90), texture (3.87), and taste (3.93). It was concluded that substitution of tapioca flour with sago flour of 25-50% is the optimal formulation to produce chicken nuggets with good organoleptic quality and is still accepted by consumers.]]>
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