Asian Journal of Fisheries and Aquatic Research

Fish eggs are an essential source of protein to increase nutritional value because of their excellent quality protein content but have not been widely used, especially in food processing. Biscuits are one of the most consumed products globally, made from cereal flour such as wheat flour or other flour. Four different formulations containing nilem fish egg protein concentrate (NFEPC) were used in this study to produce biscuit samples with better sensory characteristics and higher protein content. This study aimed to determine the level of addition of nilem fish egg protein concentrate in the biscuits making, which panelists preferred based on their organoleptic assessment. In this study, the method used was an experimental method with four levels of treatment of nilem fish egg protein concentrate with concentrations of 0%, 2.5%, 5.0%, and 7.5% (w/w) carried out on the organoleptic characteristics, which include the appearance, aroma, texture, and taste of biscuits. The results showed that the optimum addition of nilem FEPC was at a 2.5% level preferred by consumers regarding all characteristics (appearance, aroma, texture, and flavor), with the average score ranging from 5.7 to 6.2 on average.