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