<![CDATA[Background: Stunting remains a major nutritional problem in Indonesia, highlighting the need for locally developed, nutrient-dense supplementary foods. Objective: This study aimed to develop a beverage powder formulated from lemuru fish protein hydrolysate and Moringa leaf powder (HPILK) and evaluate its sensory characteristics, nutritional composition, and potential nutrition claims. Methods: Lemuru fish hydrolysate was produced enzymatically and combined with Moringa leaf powder. Sensory evaluation included Quantitative Descriptive Analysis (QDA) by trained panelists and hedonic testing using a 7-point scale. Results: The findings indicate that HPILK contained 351.59 kcal/100 g energy, 65.86 ± 0.06 g/100 g protein, 5.83 ± 0.12 g/100 g fat, 8.92 ± 0.07 g/100 g carbohydrates, 31.89 ± 0.08 mg iron, and 12.07 ± 0.06 mg zinc. Sensory analysis showed moderate brown color, slight grittiness, homogeneous mouthfeel, balanced sweet and fish tastes, low off-flavor intensity, and excellent hot-water solubility. Overall acceptability was rated “liked” (score 6). Based on its nutrient composition, HPILK qualifies for high-protein, iron-source, and zinc-source claims. Conclusion: HPILK shows a nutrient-dense, sensorially acceptable, locally sourced supplementary food with high protein, iron, and zinc content and strong potential to support stunting prevention programs.]]>
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