Performance of Food Quality and Sensory Properties of Stick with Fortification of Fish Bone Flour Tuna and Kale Leaf Extract as Natural Food Coloran

Sticks are pastries that generally made from wheat flour, tapioca and other starch sources with a high carbohydrate content, but low in nutrition so they need to be added or fortified nutrients such as of fat, protein, vitamins minerals. Utilization tuna bone waste can an alternative fortificant making sticks. In addition, fish bones also contain protein calcium. The use kale leaf extract is natural dye. This study aims evaluate the increase nutritional value preference panelists for stick products meal dyes certain dose. results chemical test showed product at P3 had highest calcium content compared treatments (P0, P1, P2) 6.61+0.11% 4.133+0.01 mg/100g content. However, water crispness decreased, was lowest (P1, P2 P3) 0.945+0.12% while hardness (using penetrometer) obtained 6.17+0.11 mm/ 100g/10s just 1.50+0.12mm/100g/10s on P1. sensory test, overall panelists, aroma color product, (sticks 20% 15% dye extract) were significantly (P<0.05) higher than P0 treatment. , P3. 43% dryness, 40% aroma, 57% color. organoleptic assessment taste texture, without fortification P2, between no significant effect (P>0 ,05). score texture. more addition extract, sticks increased, decreased. For this reason, it recommended producing dye, should best composition, which extract.