Physicochemical and sensory properties of cookies fortified with encapsulated snakehead fish (Channa sp.) protein hydrolysate and fish oil
Karakteristik fisikokimia dan sensori kukis dengan penambahan enkapsulasi hidrolisat protein dan minyak ikan gabus
DOI:
https://doi.org/10.17844/qne51w12Keywords:
albumin, encapsulation, fortification, FPHAbstract
Snakehead fish (Channa sp.) are freshwater fish with high protein and albumin content, making them potential functional foods. Cookies are a popular food product; however, they generally have low protein and fatty acid content, requiring fortification to increase their nutritional value. This study aimed to determine the effect of varying amounts of encapsulated protein hydrolysate and snakehead fish oil on the characteristics of cookies. The study used a completely randomized design (CRD) with four treatments (0%, 3%, 6%, and 9% encapsulation addition) and five replicates each. The analysis included physical tests (colorimetry, texture analysis, and scanning electron microscopy), proximate analysis, and hedonic analysis. The data were statistically analyzed, and the best treatment was determined using the De Garmo method. The results showed that the addition of encapsulated powder significantly affected the physical, chemical, and hedonic properties of the cookies. Encapsulation addition increased the protein, fat, and ash content but decreased the carbohydrate and moisture content. Higher encapsulation resulted in a harder cookie texture and reduced expansion. The best treatment was obtained in cookies with 6% encapsulation, with protein, fat, moisture, ash, and carbohydrate contents of 7.15%, 3.78%, 3.10%, 1.62%, and 84.35%, respectively. Based on the results, the sensory characteristics were acceptable to the panelists. In conclusion, the addition of 6% fish oil and protein hydrolysate encapsulation produced cookies with better nutritional value and acceptable sensory properties.
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