<![CDATA[Fish protein hydrolysate (FPH) is a simple peptide as a result of the enzymatic hydrolysis of fish protein. FPH is added to ice cream to enhance its quality characteristics and increase consumer acceptance. The purpose of this study was to determine the best concentration of fish protein hydrolysate (FPH) in producing ice cream based on organoleptic, physical, and chemical parameters. A completely randomized design (CRD) was used for the study. The treatment was to add FPH from bycatch fish to ice cream at different amounts: 0.4, 0.8, 1.2, and 1.8%. The parameters analyzed were hedonic quality, taste intensity, proximate, fiber, melting power, viscosity, overrun, total solids, and total plate count. Ice cream with the addition of 0.8% FPH had the best level of panelist acceptance, while the addition of 1.8% FPH had the best chemical and physical quality. Panelists slightly prefer the 0.8% treatment in terms of color preference value (3.73), aroma (3.66), texture (4.26), and overall (4.02). The intensity assessment of the attributes fishy (3.34), sweet (3.34), taste (3.59), strawberry (3.13), and milk (3.25) is still acceptable to panelists in the medium category. Ice cream with the addition of 1.8% FPH has a moisture content of 72.25%, fat (1.62%), ash (1.11%), protein (1.71%), fiber (5%), viscosity (2,084.4 cP), and melting power (44 minutes). The total plate count of ice cream still meets the safe limit according to SNI 01-3713-1995. It has been found that the more FPC that is added, the higher the fishy taste, protein content, fiber, viscosity, and overrun value that makes the ice cream matrix work better as a foaming agent.]]>
