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.· Jurnal Gizi dan Pangan· 0 citations
Soybean (Glycine max) processing generates large quantities of soybean hulls that are often underutilized despite their high dietary fiber content. However, the predominance of insoluble fiber, low solubility, poor palatability, and limited physiological functionality restrict their application in food formulations. Fe...
A. Prayudani, M. Astawan, Uswatun Hasanah et al.· Journal of Food Science· 0 citations
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.· Journal of Health and Nutrit...· 0 citations
We use cookies to run the site and, with your consent, for analytics and to show ads.
See our Cookie Policy.
