<![CDATA[This study evaluated the effect of white oyster mushroom-to-tofu ratio on the protein content, moisture content, and sensory acceptance of a plant-based nugget. Four formulations were prepared using mushroom-to-tofu ratios of 90:10 (P1), 85:15 (P2), 80:20 (P3), and 75:25 (P4). The experiment used a completely randomized design with three replications. Protein and moisture contents were measured, while color, aroma, texture, and taste were assessed using a hedonic test. Data were analyzed by one-way analysis of variance, followed by the least significant difference test when a significant effect was detected at a = 0.05. The formulation ratio significantly affected protein content (p = 0.029), but did not significantly affect moisture content (p = 0.188), aroma (p = 0.080), color (p = 0.171), texture (p = 0.207), or taste (p = 0.245). Protein and moisture contents ranged from 6.03–7.21% and 46.08–51.30%, respectively. P4 produced the highest protein content (7.21%) and color score (4.04), whereas P2 obtained the highest aroma (4.13), texture (3.83), and taste (4.19) scores. Because sensory differences were not statistically significant, no single formulation could be established as the overall best treatment. The results indicate that tofu proportion influenced protein content, but further formulation optimization and complete statistical reporting are required before nutritional superiority or product-standard compliance can be concluded. Penelitian ini mengevaluasi pengaruh rasio jamur tiram putih dan tahu terhadap kadar protein, kadar air, serta penerimaan sensori nugget nabati. Empat formulasi dibuat menggunakan rasio jamur tiram putih:tahu sebesar 90:10 (P1), 85:15 (P2), 80:20 (P3), dan 75:25 (P4). Penelitian menggunakan Rancangan Acak Lengkap dengan tiga ulangan. Kadar protein dan kadar air dianalisis, sedangkan warna, aroma, tekstur, dan rasa dinilai melalui uji hedonik. Data dianalisis menggunakan analisis ragam satu arah dan dilanjutkan dengan uji Beda Nyata Terkecil apabila terdapat pengaruh nyata pada a = 0,05. Rasio formulasi berpengaruh nyata terhadap kadar protein (p = 0,029), tetapi tidak berpengaruh nyata terhadap kadar air (p = 0,188), aroma (p = 0,080), warna (p = 0,171), tekstur (p = 0,207), dan rasa (p = 0,245). Kadar protein dan kadar air masing-masing berkisar 6,03–7,21% dan 46,08–51,30%. P4 menghasilkan kadar protein tertinggi (7,21%) dan skor warna tertinggi (4,04), sedangkan P2 menghasilkan skor aroma (4,13), tekstur (3,83), dan rasa (4,19) tertinggi. Karena perbedaan atribut sensori tidak nyata, tidak terdapat satu formulasi yang dapat ditetapkan secara statistik sebagai perlakuan terbaik secara keseluruhan. Hasil ini menunjukkan bahwa proporsi tahu memengaruhi kadar protein, tetapi optimasi formulasi dan pelaporan statistik yang lengkap masih diperlukan sebelum keunggulan gizi atau kesesuaian standar produk dapat disimpulkan.]]>
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