This research aims to determine the percentage of adding Texturized Soy Protein (TSP) to the quality of the preferred nila nuggets. This research was carried out at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Food Chemistry Laboratory, Faculty of Agricultural Industrial Technology, Padjadjaran University and Food Chemistry Laboratory, Pasundan University in March to May 2019. The approach employed in this research was an experimental method with TSP addition treatment of 0 %, 20%, 30%, 40% and 50% TSP on Nila nuggets. Observations were made on the level of preference. These included the characteristics of appearance, aroma, taste, and texture, and were performed by semi-trained panelists. Other tests included Nila nugget folding and texture tests, moisture content, ash content, protein content and fat content. The results showed that panels preferred a treatment of the addition of 30% TSP. This, accordingly, had an average value of appearance of 9.0, aroma of 7.0, texture of 9.0 and taste of 9,0. Proximate test results showed increased water content of 0.04%, 0.25% ash content, 0.03% fat content and 0.55% protein content. Moreover, results indicated that the addition of 30% TSP can reduce the hardness value by 1933.99 g Force and add springiness value of 1.45 g Force.
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