Issue

Vol. 15 No. 3 (2023): Carpathian Journal of Food Science and Technology

Date Log

Submitted
April 24, 2024
Accepted
April 24, 2024
Published
December 10, 2025

Characteristics of yoghurt enriched with protein hydrolysate from parrotfish (Chlorurus Sordidus) head

Rahmi Nurdiani
Universitas Brawijaya
Afifa Zahira
Universitas Brawijaya
Qur'annisa Ainnayah
Universitas Brawijaya
Firli Rochasa Hayuning Rat
Universitas Brawijaya
Muhamad Firdaus
Universitas Brawijaya
Retno Tri Astuti
Universitas Brawijaya

Corresponding Author(s) : Rahmi Nurdiani

rahmi_nurdiani@ub.ac.id

Carpathian Journal of Food Science and Technology, Vol. 15 No. 3 (2023): Carpathian Journal of Food Science and Technology

Abstract

Production of parrotfish (Chlorurus sordidus) fillets has increased significantly in Indonesia. The processing only uses fish meat, thus producing plenty of by-products. Fish by-products contain valuable protein that can still be processed into fish protein hydrolysate (FPH). FPH can be used to improve yoghurt's physicochemical and organoleptic. This study aimed to determine the effect of protein hydrolysate from parrotfish head addition on the characteristics of yoghurt. The FPH concentrations used were 0%, 0.1%, 0.15%, 0.2%, 0.25 and 3%. This research was conducted by an experimental method using a completely randomized design with six treatments and five replications. The results showed that the variation of FPH concentration significantly affected the pH, total acid, viscosity, syneresis, water holding capacity, colour L*, a*, b*, appearance, aroma, and taste of yoghurt. However, the addition of FPH did not significantly affect the a* colour and texture of yoghurt. The best treatment was observed from the addition of 0.15% FPH with a viscosity value of 2.432 N•s/m2, syneresis 49.67%, WHC 37.4%, pH 4.36, TTA 0.76%, colour L* 74.55, colour a* - 3.76, colour b* 8.2, taste score 5.39, aroma score 5.33, texture score 5.23, and appearance score 5.8.

Keywords

Chlorurus sordidus Fish protein hydrolysate Yoghurt
Nurdiani, R., Zahira, A., Ainnayah, Q., Rat, F. R. H., Firdaus, M., & Astuti, R. T. (2025). Characteristics of yoghurt enriched with protein hydrolysate from parrotfish <i>(Chlorurus Sordidus)</i> head. Carpathian Journal of Food Science and Technology, 15(3), 184–196. Retrieved from https://opacj.org/carpathian-fst/article/view/10.34302_crpjfst_2023.15.3.14
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Author Biographies

Rahmi Nurdiani, Universitas Brawijaya

 Fish Product Technology Study Program, Faculty of Fisheries and Marine Science

Afifa Zahira, Universitas Brawijaya

Fish Product Technology Study Program, Faculty of Fisheries and Marine Science

Qur'annisa Ainnayah, Universitas Brawijaya

Fish Product Technology Study Program, Faculty of Fisheries and Marine Science

Firli Rochasa Hayuning Rat, Universitas Brawijaya

Fish Product Technology Study Program, Faculty of Fisheries and Marine Science

Muhamad Firdaus, Universitas Brawijaya

Fish Product Technology Study Program, Faculty of Fisheries and Marine Science

Retno Tri Astuti, Universitas Brawijaya

Fish Product Technology Study Program, Faculty of Fisheries and Marine Science

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