Abstract
Snakehead fish (Channa striata) is known as a species which is consumed by local people as functional food due to its benefits in the post operation recovery process. The extraction of snakehead fish for functional food produces solid by-product that can be utilized into Fish Protein Concentrate (FPC) powder. The FPC powder can be applied into various food products, including cookies. Study aimed to investigate the characteristics of cookies formulated with FPC powder resulted from Snakehead by-product. Study showed that addition of 5 and 10% FPC powder into cookies formulation increased fat and protein contents, improves texture as well as appearance of cookies. FPC powder with concentration of 10% resulted in cookies with higher protein content (11,41%), texture and appearance. However, further study is suggested to eliminate the fishy odor and taste produced by FPC.
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