Fortification of Red Tilapia Bone Flour as a Source of Calcium on Doughnut Preference Level

Abstract

This research aims to determine the percentage of addition of red tilapia bone flour as a source of calcium in the most preferred doughnut. The research was conducted on January until February 2022 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran and the Test Services Laboratory, Faculty of Agricultural Industrial Technology, Universitas Padjadjaran. The research method used was experimental method, that made doughnuts with different levels of addition of red tilapia bone flour, which consists of 5 treatments (0%; 2.5%; 5%; 7.5%; and 10%) with 20 panelists semi-trained as a test to determine the preference level of the panelists to doughnuts. Observations were made on organoleptic tests and chemical tests. The most preferred fortification of red tilapia bone flour on doughnut was the 5% treatment with the value of the preference level on appearance, texture, and aroma being 7 (preferred) and taste was 9 (very preferred). The results of chemical test analysis on 5% treatment for moisture content is 18,91%, ash content is 2,97%, protein content is 6,29%, fat content is 27,95%, carbohydrate content is 43,88%, and calcium content is 0,1007% or 1006,60 mg/kg.