<![CDATA[The low protein content of traditional carbohydrate-based foods such as tiwul, along with the increasing demand for nutritious, practical, and locally sourced alternative foods, has become a significant concern. In addition, the utilization of fisheries by-products such as small shrimp (rebon) through protein hydrolysate technology presents substantial potential as a functional protein source that has not yet been optimally exploited. Therefore, this study aims to determine the effect of rebon shrimp protein hydrolysate fortification on the organoleptic quality and nutritional content of instant tiwul, as well as to identify the optimal fortification concentration. The study employed an experimental method using a non-factorial Completely Randomized Design (CRD) consisting of four treatment levels of rebon shrimp protein hydrolysate concentration, namely 0%, 5%, 10%, and 15%, each with three replications. The observed parameters included organoleptic tests (appearance, aroma, texture, and taste) and proximate analysis (moisture, ash, protein, fat, and carbohydrate content). testttttt]]>
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