This study aims to evaluate the influence of substituting Fish Protein Hydrolysate (FPH) on the total proximate and amino acid compositions of biscuits. This experimental method used a single-factor Completely Randomized Control (CRD). Three variations in the ratio of FPH to wheat flour were tested: F1 (85% wheat flour:15% FPH), F2 (83% wheat flour:17% FPH), and F3 (80% wheat flour:20% FPH), along with one control formulation containing 100% wheat flour. Other ingredients used in this study were tapioca flour, margarine, isolated soy protein, egg yolk, skim milk, powdered sugar, baking powder, salt, vanilla, and marie essence as the source of the distinctive aroma of marie biscuit. A comparative evaluation of the nutritional content and amino acid composition in the biscuits was performed using One-Way Analysis of Variance (ANOVA) in SPSS27. The nutritional value analysis demonstrated substantial differences across the groups (p<0.05); the higher the amount of FPH, the higher the nutritional value, amino acid, Essential Amino Acid Score (EAAS), protein digestibility, and Protein Digestibility-Corrected Amino Acid Score (PDCAAS) content of the other formulations. In F3, the protein (14.86%), total fat (15.6%), aspartic acid (8,932.48 mg/kg), leucine (11,377.885 mg/kg), lysine (3,955.64 mg/kg), protein digestibility (78.30%), and PDCAAS (5.4%) contents were the highest compared to those in the other formulations (F0, F1, and F2). These results imply that F3 is the most nutritionally enhancing snack, making it a suitable alternative for toddlers’ diets.
Salsabila Mega Kencono Ganggi, A. Syauqy, G. Anjani et al.· Jurnal Gizi dan Pangan· 0 citations
Fish and fish by-products are rich in high-quality protein and bioactive compounds, but their use in value-added food products is still limited. Fish protein hydrolysate (FPH) has outstanding digestibility and functional properties, making it a potential ingredient for food fortification. However, differences in fish species, hydrolysis methods, and fortification levels can affect nutritional quality and sensory acceptance. This literature review aims to synthesize the latest evidence on the impact of adding various types of fish protein hydrolysates to food products, with a focus on nutritional value, physicochemical properties, and sensory characteristics. The literature review was conducted using the ScienceDirect and PubMed databases following the PRISMA approach. Thirteen eligible studies published between 2015 and 2025 were analyzed using descriptive qualitative analysis. The reviewed studies indicated that FPH derived from salmon, tilapia, seabass, anchovy, tuna, cod, sea bream, and mullet consistently increased protein content, improved amino acid profiles, increased antioxidant activity, and, in some cases, improved mineral content and shelf life. Moderate fortification levels (around 5–10%) provided the best balance between nutritional improvement and sensory acceptance, while higher levels tended to cause darker color changes, texture changes, and unpleasant tastes such as bitterness. Fish protein hydrolysates are promising functional ingredients for nutritionally enriched food products. Optimization of hydrolysis methods and fortification levels is necessary to maximize nutritional benefits while maintaining sensory quality. Further research is needed to evaluate bioavailability and long-term health effects, especially in nutritionally vulnerable populations.
Salsabila Mega Kencono Ganggi, A. Syauqy, G. Anjani et al.· Journal of Health and Nutrit...· 0 citations
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