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

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