Enhancing Consumer Acceptance of Cricket ( Acheta domesticus ) Protein Hydrolysate Through ProteAX ‐Mediated Enzymatic Hydrolysis to Improve Techno‐Functional and Organoleptic Properties

Cricket ( Acheta domesticus ) protein offers a sustainable solution to Indonesia's malnutrition and food security challenges, stemming from low animal protein consumption and the limited sustainability of conventional livestock systems. Despite its potential as a future protein source, cricket consumption acceptance remains low. This study aimed to investigate the impact of ProteAX enzyme concentration (E/S) and hydrolysis duration on the techno‐functional and organoleptic characteristics of cricket protein hydrolysate flour. The experimental method employed a Factorial Completely Randomized Design with ProteAX enzyme concentrations (0.5%, 1.0%, 1.5%, and 2%) and hydrolysis times (2.0, 3.5, and 5.0 h) factors. Functional properties (degree of hydrolysis, protein content, solubility, emulsifying capacity, total solids and water absorption capacity as well as oil absorption capacity) were determined. The taste, bitter aftertaste and umami organoleptic evaluation were also made. Based on the degree of hydrolysis, techno‐functional and sensory attributes, hydrolysate was achieved at 1.5% enzyme concentration for 5 h, resulting in 67.71% hydrolysis degree, low bitterness intensity (5.9 mm) and aftertaste (2.8 mm), and strong umami flavor (52.16 mm). The statistical analysis shows that enzyme concentration and hydrolysis time independently affect degree of hydrolysis and bitter taste, with no significant interaction, while aftertaste and umami taste show an interaction. This hydrolysate showed increased protein content (69.51%) and improved functional properties, including enhanced solubility (98.99%), water absorption (370.46%), oil absorption (249.35%), and emulsion stability across different pH conditions. These findings support the development of more acceptable insect‐based food products.