Processing of catfish (Clarias spp.) produces substantial quantities of bone waste rich in calcium and phosphorus, which is typically discarded or relegated to low-value feed. The present study evaluated catfish bone powder (CBP) as a mineral fortificant in fish meatballs (“bakso ikan”) by assessing nutritional, sensory, physicochemical, microbiological, and economic qualities. Five formulations (0, 5, 10, 15, and 20% CBP, substituting catfish meat) were prepared using a completely randomised design (CRD) with five replicates and analysed for proximate composition, calcium and phosphorus content, pH, water-holding capacity (WHC), lipid oxidation, texture, and 9-point hedonic acceptability over 24 hours of ambient storage (28±1°C). Microbiological safety of the CBP and the fortified product was confirmed through total plate count (TPC), total coliform, Escherichia coli, and Salmonella spp. analyses. CBP inclusion increased ash, calcium, and phosphorus content in a dose-dependent manner (p < 0.01), and all formulations complied with the Indonesian National Standard (SNI 7266:2017) for ready-to-eat fish meatballs. The 10% CBP formulation achieved the highest overall sensory acceptability (p < 0.05) and the best firmness and moisture retention, whereas pH declined progressively during storage across all treatments, most slowly in the control and most rapidly at 20% CBP, and lipid oxidation, WHC, and texture all changed in a dose- and time-dependent manner. Economic analysis indicated a reduction in raw-material cost and an increase in projected profit margin for the 10% CBP formulation relative to the control under a modelled market scenario. A 10% CBP inclusion level is recommended as a nutritionally enriched, microbiologically safe, sensory-acceptable, and cost-effective strategy that valorises aquaculture by-products in accordance with circular-economy principles.
