This study aims to determine the effect of different concentrations of HPI in nilem (Osteochilus vittatus) on the chemical and sensory characteristics of beverage powder. This study was conducted using a randomized block design (RBD) with 4 treatment levels and 3 replicates, namely HPI concentrations of 10%, 20%, 30%, and 40%. The parameters observed in this study were protein content, carbohyd…