The effect of cooking treatments and dumbo catfish (clarias gariepinus) bone flour addition on the characteristics and sensory evaluation of “geblek” kulon progo

Abstract

Geblek is one of the traditional foods from Kulon Progo Regency, Yogyakarta, Indonesia. The aim of this research was to determine how cooking methods and the addition of dumbo catfish bone flour affect the calcium and phosphorus content, sensory assessment, and chemical qualities of a specific Geblek product. A completely randomized design (CRD) was used for the test design. Steamed and presto cooking methods were used. The incorporation of dumbo catfish bone flour as follows (0%, 5%, 10%, and 15%). The criteria measured were calcium and phosphorus contents, water, ash, protein, fat, and carbohydrate and also the sensory assessment examined. The results indicated that the best quality of geblek was created using the steamed cooking technique and the inclusion of dumbo catfish bone flour at 10% concentration. The characteristics of geblek are as follows water content 33.82% w/w, ash content 5.50% w/w, protein content 4.45% w/w, fat content 8.12% w/w, carbohydrate content by different 48.19% w/w, calcium content 5.52%, phosphorus content 6.47% and accepted by panellists. It can be used as an alternative of dietary intake that can satisfy all of our nutritional demands.