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
Soybean (Glycine max) processing generates large quantities of soybean hulls that are often underutilized despite their high dietary fiber content. However, the predominance of insoluble fiber, low solubility, poor palatability, and limited physiological functionality restrict their application in food formulations. Fermentation is a promising approach to improve the nutritional and functional properties of legumes, yet its effects on soybean hulls remain unclear. This study evaluated the effects of fermentation during tempe processing, including spontaneous lactic acid bacteria fermentation (SHL) and Rhizopus-inoculated fermentation/soybean hull tempe (SHT), on the physicochemical, prebiotic, and in vitro antidiabetic properties of soybean hulls compared with an unfermented control (SHC). Fermentation significantly increased protein content (23.33% in SHC to 29.78% and 30.27% in SHL and SHT, respectively) while reducing carbohydrate content (62.95% to 53.86% and 56.88%). Soluble dietary fiber and viscosity also increased, accompanied by disrupted and porous fiber structures observed through scanning electron microscopy. These modifications improved the in vitro antidiabetic potential, as indicated by higher glucose adsorption capacity (0.63 to 0.78 and 1.04 g/g) and stronger inhibitory activities against α-amylase (55.51% to 74.34% and 78.42%) and α-glucosidase (52.74% to 52.98% and 57.61%). Fermented soybean hulls also exhibited positive prebiotic activity by selectively promoting the growth of Lactobacillus paracasei LPC-37 while limiting Escherichia coli ATCC 25922 proliferations, with SHT showing the highest prebiotic activity score. These findings demonstrate that traditional fermentation can transform soybean hulls into a promising functional food ingredient with potential benefits for glycemic regulation.
A. Prayudani, M. Astawan, Uswatun Hasanah et al.· Journal of Food Science· 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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