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All Journal Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Media Gizi Indonesia (MGI)
Rusyanto, Widya
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Education Health Professions

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PENGARUH FORTIFIKASI HIDROLISAT PROTEIN IKAN TERHADAP KARAKTERISTIK DAN KOMPOSISI GIZI SNACK BAR PISANG Nadhiroh, Alfia; Fahmi, A Suhaeli; Agustini, Tri Winarni; Rusyanto, Widya
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 21, No 2 (2025): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.21.2.145-154

Abstract

Snack bar merupakan camilan praktis dan bergizi, biasanya dibuat dari kacang-kacangan, buah kering, dan oatmeal. Penambahan protein ikan, yang memiliki kualitas tinggi dan asam amino esensial lengkap, dapat meningkatkan kandungan gizi produk. HPI (Hidrolisat Protein Ikan) juga memiliki sifat fungsional yang mendukung peningkatan rasa, tekstur, dan nilai gizi produk. Dalam penelitian ini, HPI yang digunakan telah melalui proses mikroenkapsulasi untuk mengurangi rasa pahit dan meningkatkan stabilitasnya. Penelitian ini menggunakan buah pisang kepok matang sebagai bahan dasar, dengan tujuan untuk menganalisis pengaruh fortifikasi HPI terhadap karakteristik dan komposisi gizi snack bar pisang. Penelitian dilakukan secara eksperimental dengan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan: K (0%), A (5%), B (8%), dan C (10%), masing-masing dengan 3 ulangan. Data dianalisis menggunakan SPSS 16; uji ANOVA dan Duncan untuk data parametrik, serta Kruskal-Wallis dan Mann-Whitney untuk data non-parametrik. Hasil menunjukkan bahwa peningkatan konsentrasi HPI menurunkan kekerasan dan kecerahan warna, serta menurunkan tingkat kesukaan panelis terhadap kenampakan. Namun, fortifikasi HPI meningkatkan kadar protein, abu, dan beberapa asam amino. Perlakuan terbaik diperoleh pada fortifikasi 8% (B), dengan kekerasan 712,8 gf, warna L* = 40,48; a* = 9,45; b* = 44,13, serta karakteristik produk berwarna kuning kecoklatan, tekstur padat-lembut, rasa manis sedikit asam, dan aroma ikan tipis. Kandungan gizinya meliputi protein 7,72%, air 18,51%, lemak 15,83%, karbohidrat 56,89%, abu 1,05%, dan peningkatan asam amino seperti tirosin, asam aspartat, glisin, dan lisin.
Nutritional Value of Cheese Stick Substituted with Fish Protein Hydrolysate as an Alternative Snack for School-Aged Children Zulfa, Fairuz; Syauqy, Ahmad; Anjani, Gemala; Ayustaningwarno, Fitriyono; Rusyanto, Widya; Afifah, Diana Nur
Media Gizi Indonesia Vol. 21 No. 1 (2026): MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v21i1.41-51

Abstract

The health of primary school-aged children is a vital component of national development and is significantly influenced by adequate protein intake. This study aimed to create a nutritious cheese stick snack by replacing wheat flour with fish protein hydrolysate (FPH) flour. This experimental study used a completely randomized design with three formulations: F1 (59% wheat flour: 41% FPH flour), F2 (54% wheat flour: 46% FPH flour), and F3 (48% wheat flour: 52% FPH flour). The ingredients include wheat flour, FPH flour, soy protein isolate, margarine, cheddar cheese, and water. Nutritional, chemical, and amino acid profiles were analyzed using standard methods (Kjeldahl, Soxhlet, and HPLC), and statistical analysis was conducted using One-Way ANOVA followed by post hoc tests. The results indicated that formulation F3 had the highest levels of amino acids, including glutamate (19,375.6 mg/kg), aspartate (6,663.8 mg/kg), and leucine (5,992.2 mg/kg), all of which were statistically significant (p<0.05). However, the total protein content was not significantly different (p=0.399). Additionally, F3 had the lowest fat content (26.3%) and highest moisture level (7.8%), which may have affected the texture of the product. These findings suggest that F3 is the most nutritionally advantageous formulation and could serve as a healthy snack option for school-aged children. Future studies are recommended to optimize the product texture and structure through adjustments in formulation and processing methods, as well as to assess consumer acceptability for potential commercialization.
Co-Authors A Suhaeli Fahmi Ahmad Syauqy Anjani, Gemala Diana Nur Afifah, Diana Nur Fitriyono Ayustaningwarno Nadhiroh, Alfia Tri Winarni Agustini Zulfa, Fairuz