The Potential of Biscuit with Fish Protein Hydrolysate as an Alternative Protein Source Snack for Toddlers
Abstract
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:15% FPH), F2 (83% wheat flour:17% FPH), and F3 (80% wheat flour:20% FPH), along with one control formulation containing 100% wheat flour. Other ingredients used in this study were tapioca flour, margarine, isolated soy protein, egg yolk, skim milk, powdered sugar, baking powder, salt, vanilla, and marie essence as the source of the distinctive aroma of marie biscuit. A comparative evaluation of the nutritional content and amino acid composition in the biscuits was performed using One-Way Analysis of Variance (ANOVA) in SPSS27. The nutritional value analysis demonstrated substantial differences across the groups (p<0.05); the higher the amount of FPH, the higher the nutritional value, amino acid, Essential Amino Acid Score (EAAS), protein digestibility, and Protein Digestibility-Corrected Amino Acid Score (PDCAAS) content of the other formulations. In F3, the protein (14.86%), total fat (15.6%), aspartic acid (8,932.48 mg/kg), leucine (11,377.885 mg/kg), lysine (3,955.64 mg/kg), protein digestibility (78.30%), and PDCAAS (5.4%) contents were the highest compared to those in the other formulations (F0, F1, and F2). These results imply that F3 is the most nutritionally enhancing snack, making it a suitable alternative for toddlers’ diets.