Chemical Changes of Cassava During Processing of Growol which Made from Different Cassava Variety and Cooking Method: Perubahan Sifat Kimia Ubikayu Selama Pengolahan Growol yang Dibuat dengan  Variasi Varietas Ubikayu dan Cara Penanakan

Chatarina  Wariyah; Agus  Slamet; Riyanto Riyanto

doi:10.33061/jitipari.v9i1.8793

Authors

Chatarina Wariyah Fakultas Agroindustri, Universitas Mercu Buana Yogyakarta
Agus Slamet Program Studi Teknologi Hasil Pertanian, Fakultas Agroindustri, Universitas Mercu Buana Yogyakarta https://orcid.org/0000-0001-6229-7004
Riyanto Riyanto Program Studi Agroteknologi, Fakultas Agroindustri, Universitas Mercu Buana Yogyakarta https://orcid.org/0000-0002-8547-5528

DOI:

https://doi.org/10.33061/jitipari.v9i1.8793

Abstract

Growol is a traditional food made from cassava and processed through soaking/spontaneous fermentation. Growol has the potential as a prebiotic because of its resistant starch content. Currently, growol processing uses the local cassava variety of Martapura. It is cooked by steaming, whereas there are many cassava varieties, and the cooking method also affects the growol characteristics. This study aimed to evaluate the chemical changes of cassava with different varieties and cooking methods during growol processing to obtain growol with the potential as a prebiotic. This research was conducted in a completely randomized design with two factors, namely cassava varieties ("Ketan", "Lanting," and "Mentega") and cooking methods with a variation of: steaming, autoclaving, and pressure cooker. The samples were analyzed for their moisture, starch, and amylose content at each processing stage. Growol with high amylose content was evaluated for its prebiotic index using probiotic bacteria Lactobacillus rhamnosus. The results showed that processing growol with an autoclave of Lanting variety produced a high amylose content of 11.65 Â± 2.33% with a prebiotic index of 0.16 Â± 0.02.

Author Biographies

Agus Slamet, Program Studi Teknologi Hasil Pertanian, Fakultas Agroindustri, Universitas Mercu Buana Yogyakarta

Program Studi Teknologi Hasil Pertanian, Fakultas Agroindustri, Universitas Mercu buana Yogyakarta

Riyanto Riyanto, Program Studi Agroteknologi, Fakultas Agroindustri, Universitas Mercu Buana Yogyakarta

Program Studi Agroteknologi, Fakultas Agroindustri, Universitas Mercu Buana Yogyakarta

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