https://ojs.poltesa.ac.id/index.php/nekton <p style="text-align: justify;"><strong>Nekton </strong>is a journal of applied and scientific publications covering the fields of fisheries and marine affairs managed by the Fisheries and Marine Agribusiness Study Program. The publisher of this journal is the Pusat Penelitian dan Pengabdian Pada Masyakarakat (PPPM) Politeknik Negeri Sambas. The editorial team accepts articles/manuscripts from academics (lecturers and students), researchers, and practitioners in Indonesian (recommended) and English (British or American Style). The Nekton journal has been accredited <strong>SINTA 4</strong> based on letter 177/E/KPT/2024 dated October 15 2024 concerning the Accreditation Rating of Scientific Journals for Period II of 2024.</p> Politeknik Negeri Sambas en-US Nekton 2776-2742 <p><span data-slate-fragment="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">Copyright on articles was retained by the respective author(s) without restrictions. The author grants the journal its first publication rights with the work simultaneously licensed under the Creative Commons Attribution-ShareAlike 4.0 International (<a href="https://creativecommons.org/licenses/by-sa/4.0/" target="_blank" rel="noopener"><strong>CC BY-SA</strong></a>) license. This means anyone is free to copy, transform, or redistribute articles for any lawful purpose in any medium, provided they give appropriate attribution to the original author(s).</span></p> https://ojs.poltesa.ac.id/index.php/nekton/article/view/1028 <p>Fishmeal is a rich source of animal protein and essential nutrients, offering significant potential for food fortification, particularly in cookies and pastries, which are typically low in protein. This article presents a literature review of various studies evaluating the addition of fishmeal derived from local fish species such as biang, anchovy, mackerel, swanggi, and roa in the production of baked goods. The findings show that incorporating fishmeal at concentrations between 10–20% significantly increases products' protein content—for example, Swanggi fish biscuits reaching 19.91% protein and roa fish sticks reaching 15.44%. Several products also showed increased mineral content, such as calcium up to 820.63 mg/100 g. The sensory qualities remained acceptable to consumers, provided the addition levels were not excessive. A primary challenge remains the distinct fishy odor, which can affect consumer acceptance but can be mitigated through appropriate processing techniques. This review concludes that cookie fishmeal fortification is an innovative strategy for improving nutritional quality and utilizing local fishery by-products.</p> Junianto Junianto Diyah Ayu Anggreini Copyright (c) 2025 Junianto Junianto, Diyah Ayu Anggreini https://creativecommons.org/licenses/by-sa/4.0 2025-06-20 2025-06-20 5 2 81–91 81–91 10.47767/nekton.v5i2.1028