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Author

D. N. Afifah

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2 papers indexed here

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Open access Jul 2026

The Potential of Biscuit with Fish Protein Hydrolysate as an Alternative Protein Source Snack for Toddlers

This study aims to evaluate the influence of substituting Fish Protein Hydrolysate (FPH) on the total proximate and amino acid compositions of biscuits. This experimental method used a single-factor Completely Randomized Control (CRD). Three variations in the ratio of FPH to wheat flour were tested: F1 (85% wheat flour...

Salsabila Mega Kencono Ganggi, A. Syauqy, G. Anjani et al. · 0 citations
Review Open access Aug 2026

A Systematic Review of Fish Protein Hydrolysates in Functional Foods: Balancing Nutritional Fortification with Sensory Acceptance

Fish and fish by-products are rich in high-quality protein and bioactive compounds, but their use in value-added food products is still limited. Fish protein hydrolysate (FPH) has outstanding digestibility and functional properties, making it a potential ingredient for food fortification. However, differences in fish s...

Salsabila Mega Kencono Ganggi, A. Syauqy, G. Anjani et al. · 0 citations

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