Protein enrichment in instant pudding with fish protein hydrolysate (FPH) from trash fish

¹ Fisheries Processing Technology Department, Jakarta Technical University of Fisheries (Politeknik Ahli Usaha Perikanan, Jl. Aup Barat, Jl Raya Pasar Minggu, Ps. Minggu, 12520 Kota Jakarta Selatan, Indonesia
² Fisheries Resource Utilisation Study Programme, Jakarta Technical University of Fisheries (Politeknik Ahli Usaha Perikanan), Jl. Aup Bar Jl Raya Pasar Minggu, Ps. Minggu, 12520 Kota Jakarta Selatan, Indonesia

^* Corresponding author: tatty.yuni@gmail.com; tatty.yuniarti@kkp.go.id

Abstract

Fish Protein Hydrolysate (FPH) from trash fish is a product derived from fish through the process of protein hydrolysis, into smaller protein, including peptides and eventually amino acids. The FPH is used to enhance the characteristics of various food products, such as to amino acid profiles, and improve nutritional content. The purpose of this study was to increase protein levels and flavor intensity profiling instant pudding by adding FPH. The design experimental utilized the Complete Random Design (RAL) method. The study evaluated several parameters related to pudding quality: Hedonic Quality, Taste Intensity and Proximate, used ANOVA (Analysis of Variance) to compare means among different treatments (pudding with varying levels of FPH). The protein content of instant pudding ranged between 7.68-8.77%, higher than comercial instan pudding. The protein content of ready-to-eat pudding ranged from 1.84-2.28%, The highest acceptance rate observed was 5% for pudding with added FPH. Taste intensity tests revealed that adding FPH at higher concentrations resulted in intensified burning, fishy, and bitter aromas. The highest protein content was achieved with the addition of 15% FPH. The study provides valuable insights into how FPH impacts instant pudding.