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All Journal Nekton Jurnal Perikanan
Anggreini, Diyah Ayu
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Environmental Science Social Sciences

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Journal : Nekton

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Fortification of Dry Cakes with Fish Flour to Enhance Nutritional Value: A Review Junianto, Junianto; Anggreini, Diyah Ayu
Nekton Vol 5 No 2 (2025): Nekton
Publisher : Politeknik Negeri Sambas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/nekton.v5i2.1028

Abstract

Fishmeal is a rich source of animal protein and essential nutrients, offering significant potential for food fortification, particularly in cookies and pastries, which are typically low in protein. This article presents a literature review of various studies evaluating the addition of fishmeal derived from local fish species such as biang, anchovy, mackerel, swanggi, and roa in the production of baked goods. The findings show that incorporating fishmeal at concentrations between 10–20% significantly increases products' protein content—for example, Swanggi fish biscuits reaching 19.91% protein and roa fish sticks reaching 15.44%. Several products also showed increased mineral content, such as calcium up to 820.63 mg/100 g. The sensory qualities remained acceptable to consumers, provided the addition levels were not excessive. A primary challenge remains the distinct fishy odor, which can affect consumer acceptance but can be mitigated through appropriate processing techniques. This review concludes that cookie fishmeal fortification is an innovative strategy for improving nutritional quality and utilizing local fishery by-products.
Co-Authors Iis Rostini JUNIANTO JUNIANTO Rita Rostika