Karakteristik kimia dan fungsional biskuit MPASI fortifikasi konsentrat protein ikan sunglir (Elagatis bipinnulata) Chemical and functional characteristics of infant supplementary food biscuits with rainbow runner fish protein concentrate
Abstract
Protein intake deficiency during the infant supplementary food (MPASI) period can contribute to nutritional problems in infants and young children. The addition of rainbow runner (sunglir) fish protein concentrate as a protein source can meet the protein requirements of MPASI infants. This study aimed to determine the optimal formulation of MPASI fortified with rainbow runner fish protein concentrate (KPI) and to characterize its chemical composition and functional properties. The stages of the study included the production of MPASI biscuits with KPI concentrations of 5%, 10%, 15%, and 20%. The treatments were analyzed organoleptically to select the preferred biscuit formula. Subsequently, the selected formula was analyzed for chemical composition, functional properties, and amino acid composition, and compared with the control. The organoleptic testing results showed that the KPI 20% biscuit formula was preferred. The 20% KPI biscuit contained 16.04% protein, 14.25% fat, 9.64% moisture, and 1.66% ash; rehydration time was 27.51 s, rehydration ratio was 0.74 mL/g, bulk density was 0.54 g/mL, oil absorption capacity was 1.09 g/g, water absorption capacity was 1.26 g/mL, and total amino acids was 131.62 mg/g. The 20% KPI biscuit contained nine essential amino acids and six non-essential amino acids. Fortification with 20% rainbow runner KPI has the potential to improve the protein quality of MPASI biscuits, although process optimization is still required, particularly for moisture content and certain functional properties.
Full text article
References
[AOAC] Association of Official Analitical Chemist. (2005). Official methods of analysis of the association of official analytical chemist 18th edition. Gaithersburg (18th editi). Gaithersburg.
Achmadi, S. (2019). Pengaruh perbandingan tepung terigu dengan tepung talas (Colocasia esculenta L.) dan konsentrasi puree wortel (Daucus carota L.) terhadap karakteristik makaroni. Universitas Pasundan.
Ahmed, H., Ashraf, S., Awadelkareem, A., & AI, M. (2019). Physico-chemical, textural and sensory characteristics of wheat flour biscuits supplemented with different levels of whey protein concentrate. Current Research in Nutrition and Food Science, 7(3), 761-771. http://dx.doi.org/10.12944/CRNFSJ.7.3.15
Akombi, B. J., Agho, K. E., Hall, J. J., Wali, N., Renzaho, A. M. N., & Dafna, M. (2017). Stunting, wasting and underweight in sub-saharan africa: a systematic review. International Journal of Environmental Research And Public Health, 14(863), 1–18. https://doi.org/10.3390/ijerph14080863
Anugrahati, N., Santoso, J., & Pratama, I. (2012). Pemanfaatan konsentrat protein ikan (KPI) patin dalam pembuatan biskuit. Jurnal Pengolahan Hasil Perikanan Indonesia, 15(1), 45–51.
Arepally, D., Reddy, R. S., & Coorey, R. (2023). Original article evaluation of functional, physicochemical, textural and sensorial properties of multi-millet-based biscuit. International Journal of Food Science and Technology, 58, 2437–2447. https://doi.org/10.1111/ijfs.16381
Arepally, D., Reddy, R. S., Goswami, T. K., & Datta, A. K. (2020). Biscuit baking: a review. LWT - Food Science and Technology, 131, 109726. https://doi.org/10.1016/j.lwt.2020.109726
Beuchat, L. R. (1977). Functional and electrophoretic characteristics of succinylated peanut flour protein. Journal Agriculture Food Chemistry, 25(2), 258–261. https://doi.org/10.1021/jf60210a044
Boekel, M. A. J. S. Van. (2008). Kinetic modeling of food quality: a critical review. Comprehensive Reviews in Food Science and Food Safety, 7, 144–158.
[BPS] Badan Pusat Statistik Kabupaten Kepulauan Sangihe. (2024). Gambaran Produksi Perikanan Tangkap 2023/2024 Kabupaten Kepulauan Sangihe. Badan Pusat Statistik Kabupaten Kepulauan Sangihe.
Brown, F. N., Mackie, A. R., He, Q., Branch, A., & Sarkar, A. (2021). Protein–saliva interactions: a systematic review. Food & Function, 12, 3324–3351. https://doi.org/10.1039/d0fo03180a
[BSN] Badan Standardisasi Nasional. (2005). SNI 01-7111.2-2005. Makanan pendamping air susu ibu (MPASI) - Bagian 2: Biskuit. Jakarta: Badan Standardisasi Nasional.
Cahyono, C., Jonas, J., Lalenoh, B., & Kota, N. (2019). Karakterisasi kalsium karbonat (CaCO3) dari cangkang landak laut (Diadema setosum). Jurnal FishtecH, 8 (1), 28–34.
Cichero, J. A. Y. (2018). Age-related changes to eating and swallowing impact frailty : aspiration, choking risk, modified food texture and autonomy of choice. Geriatrics, 3 (4), 69. https://doi.org/10.3390/geriatrics3040069
Damodaran, S., & Parkin, K. L. (2017). Fennema’s chemistry food fifth edition. CRC Press Taylor & Francis Group
de Souza, M., Gasparino, E., Souza, E., Franco, M., Izabel, V., Gonçalves, G., Antônio, M., Carolina, A., Junqueira, V., Castro, D., Siemer, S., Regina, V., Fernandes, T., & Carla, A. (2022). Fish carcass flours from different species and their incorporation in tapioca cookies. Future Foods, 5 (100132), 1-8. https://doi.org/10.1016/j.fufo.2022.100132
Espinosa, S., & Gonzalez, A. (2023). Nutrition: macronutrient intake, imbalances, and interventions. National Library of Medicine: National Center for Biotechnology Information. https://www.ncbi.nlm.nih.gov/books/NBK594226/
García, A. L., Raza, S., Parrett, A., & Wright, C. M. (2013). Nutritional content of infant commercial weaning foods in the UK. Archives of Disease in Childhood, 98(10), 793–797. https://doi.org/10.1136/archdischild-2012-303386
Holecek, M. (2018). Branched-chain amino acids in health and disease: metabolism, alterations in blood plasma, and as supplements. Nutrition & Metabolism, 15(33), 1–12. https://doi.org/ 10.1186/s12986-018-0271-1
Jiang, H., Zhang, N., Xie, L., Li, G., Chen, L., & Liao, Z. (2025). A comprehensive review of the rehydration of instant powders: mechanisms, influencing factors, and improvement strategies. Foods. 14(2883), 1-23. https://doi.org/10.3390/foods14162883.
Kampa, J., Bull, S. P., Signorello, A., Frazier, R. A., & Rodriguez-garcia, J. (2023). Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions. Science of Food, 26, 1–9. https://doi.org/10.1038/s41538-023-00202-5
Kawai, M., Okiyama, A., & Ueda, Y. (2002). Taste enhancements between various amino acids and IMP. Chemical Senses, 27(8), 739–745. doi:10.1093/chemse/27.8.739.
Kristanti, D., Herminiati, A., Yuliantika, N., Penelitian, P., Tepat, T., Barat, J., Pangan, J. T., & Pasundan, U. (2021). The physicochemical properties of mocaf-based baby instant. Jurnal Riset Teknologi Industri, 15(1), 12–22.
Kumar, H., Radhakrishna, K., Nagaraju, P., & Rao, D. (2001). Effect of combination drying on the physico-chemical characteristics of carrot and pumpkin. Journal of Food Processing Preservation, 25(2001), 447–460.
Kusmiyati. (2012). Nutrisi di Awal Perkembangan. Jurnal Pijar MIPA, VII(1), 1–42.
Marwanto, F., Supranoto, Evadewi, F., & Nurnaningsih, W. (2024). Pengaruh penambahan susu skim sebagai bahan pengikat terhadap rasa dan aroma nugget ayam. Media Peternakan, 26(2), 49–58.
Nogueira, A. D. C., & Steel, C. J. (2018). Protein enrichment of biscuits: a review. Food Reviews International, 34(8), 796–809. https://doi.org/10.1080/87559129.2018.1441299
Norton, V., Lignou, S., & Methven, L. (2021). Influence of age and individual differences on mouthfeel perception of whey protein-fortified products: a review. Foods, 10(433), 1-30. https://doi.org/10.3390/foods10020433.
Nuryanto, Chasanah, E., Afifah, D., Fawzya, Y., Suryaningrum, T., Martosuyono, P., Putri, Y., Rossalia, A., Asmak, N., & Ihsani, K. (2022). Characteristics of product complementary feeding with fortified fish protein hydrolysate. Food Research, 6, 78–89. https://doi.org/10.26656/fr.2017.6(1).665
Oillic, S., Lemoine, E., Gros, J., & Kondjoyan, A. (2011). Kinetic analysis of cooking losses from beef and other animal muscles heated in a water bath — Effect of sample dimensions and prior freezing and ageing. Meat Science, 88(3), 338–346. https://doi.org/10.1016/j.meatsci.2011.01.001
[Permenkes] Peraturan Menteri Kesehatan Republik Indonesia. (2019). Angka kecukupan gizi yang dianjurkan untuk masyarakat indonesia (Permenkes Nomor 28 Tahun 2019). Berita Negara Republik Indonesia, 956.
Putra, E. H. (2011). Pemanfaatan konsentrat protein ikan lele sangkuriang (Clarias graphienus) pada formulasi bubur bayi makanan pendamping ASI [Universitas Pelita Harapan]. https://repository.uph.edu/id/eprint/784/
Qannari, E. M. (2017). Sensometrics approaches in sensory and consumer research. Current Opinion in Food Science, 15, 8-13. https://doi.org/10.1016/j.cofs.2017.04.001
Rieuwpassa, F. (2014). Karakterisasi Sifat Fungsional dan Nilai Gizi Konsentrat Protein Telur Ikan Cakalang (Katsuwonus Pelamis) serta Aplikasinya dalam Formulasi Makanan Bayi Pendamping ASI. [Tesis]. Institut Pertanian Bogor.
Rieuwpassa, F. J., & Cahyono, E. (2019). Karakteristik Fisiko-Kimia Konsentrat Sunglir (Elagatis bipinnulatus) Protein Ikan. Jurnal MIPA Unsrat Online, 8(1), 164–167.
Rieuwpassa, F. J., Santoso, J., & Trilaksani, W. (2019). Supplementation of skipjack roe protein concentrate (RPC) into breastfeeding complimentary foods. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(1), 100–110.
Santoso, J., Hendra, E., & Siregar, T. (2009). Pengaruh substitusi susu skim dengan konsentrat protein ikan nila hitam Oreochromis niloticus terhadap karakteristik fisiko- kimia makanan bayi. Jurnal Ilmu Teknologi Pangan, 7(1), 87–107.
Saselah, M. E., & Manu, L. (2022). Jenis dan jumlah hasil tangkapan ikan pelagis kecil di Kabupaten Kepulauan Sangihe. Jurnal Ilmu Dan Teknologi Perikanan Tangkap, 7(2), 137–140.
Setyarini, D., Ibrahim, B., & Santoso, J. (2024). Karakteristik biskuit bagiak dengan substitusi konsentrat protein ikan (KPI) dan tepung tulang ikan. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(10), 944–954.
Sharma, K., Chanchi, M., Patil, U., Ma, L., & Benjakul, S. (2025). Characteristics and nutritional value of cookies fortified with debittered salmon (Salmo salar) frame protein hydrolysate. Journal of Agriculture and Food Research, 19, 101732. https://doi.org/10.1016/j.jafr.2025.101732
Simanjuntak, L., Syahrul, & Sari, N. (2017). Fortification effect of mixed Chlorella sp. flour and snakehead fish (Channa striata) protein concentrate toward quality of cookies. Jurnal Online Mahasiswa UNRI, 4(1), 1–10.
Wenno, M. R., Leiwakabessy, J., Wattimena, M. L., Lewerissa, S., Savitri, I. K. E., Silaban, B., & Nanlohy, E. E. E. M. (2022). Komposisi kimia dan profil asam amino dari hidrolisat enzimatik daging ikan kembung (Rastrelliger sp.). INASUA: Jurnal Teknologi Hasil Perikanan, 2(2), 70-74.
[WHO] The World Health Organization. (2023). WHO Guideline for complementary feeding of infants and young children 6–23 months of age.
Widodo, S., & Siradjudin, S. (2017). Improving macro nutrition content on nutritional biscuits with substitution of tilapia fish flour, sardine fish flour, and red rice flour. Asian Journal of Applied Sciences, 5(5), 1073–1082.
Wirakartakusumah, MA Abdullah, K., & Syarif, A. (1992). Sifat Fisik Pangan (Issue Id). Institut Pertanian Bogor.
Wu, G. (2022). Amino Acids Biochemistry and Nutrition. Bioscience, Food Science & Technology. CRC Press. https://doi.org/10.1201/9781003092742
Xu, W., Yu, S., & Zhong, M. (2022). A review on food oral tribology. Friction. 10(12), 1927–1966. https://doi.org/10.1007/s40544-022-0594-9
Zhang, Y., Venkitasamy, C., Pan, Z., Liu, W., & Zhao, L. (2017). Novel umami ingredients: umami peptides and their taste. Journal of Food Science, 82(1), 16–23. https://doi.org/10.1111/1750-3841.13576
Authors
Copyright (c) 2026 Frets Jonas Rieuwpassa, Eko Cahyono, Wendy Alexander Tanod, Yana Sambeka, Novalina Maya Sari Ansar, Aprelia Martina Tomasoa, Fredrik Rieuwpassa
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Article Details
How to Cite
