<![CDATA[ Abstract  This research was aimed to determine the effect of fortification ofcatfish (Pangasiushypopthalmus) bone mealon baked browniesfor consumer acceptance with different concentrations. The research was conducted in two stages: 1) the production of catfish bone meal, 2) the production of baked brownies with addition of catfish bone meal. The method used in this research was an experimental method, using a Completely Randomized Design (CRD) non factorial. The results showed that the baked brownies which fortified 20 g ofcatfish bone meal (K3) was the best treatment based on aroma (7.45), moisture content (32.34%), protein content (4.73%),and calcium content (0.54%).Meanwhile for taste and appearance that the baked brownies which fortified 10 g catfish bone meal (K1) was most preferred with value of taste 7.24 and appearance 7.15, for texture and ash content that the baked brownies which fortified 15 g (K2)catfish bone meal was the best treatment with value 6.80 and 4.43%, respectively. Keywords: Consumer acceptance, baked brownies, catfish bone meal, Pangasiushypopthalmus]]>
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