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 Agus; Riyanto Riyanto

doi:10.33061/jitipari.v9i1.8793

Authors

Chatarina Wariyah Fakultas Agroindustri, Universitas Mercu Buana Yogyakarta
Agus Slamet Agus 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 ± 2.33% with a prebiotic index of 0.16 ± 0.02.

Author Biographies

Agus Slamet Agus, 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

References

Abioye, V.F., Adeyemi, I.A., Akinwande, BA, Kulakow, P., & Maziya-Dixon, B. (2018). Effect of autoclaving on the formation of resistant starch from two Nigeria Cassava (Manihot esculenta) varieties. Food Research, 2 (5), 468 – 473. https://doi.org/10.26656/fr.2017.2(5).205

Abioye, V.F., Adeyemi, IA, Akinwande, BA, Kulakow, P., & Maziya-Dixon, B. (2017). Effect of steam cooking and storage time on the formation of resistant starch and functional properties of cassava starch. Cogent Food & Agriculture, 3(-), 1296401. https://doi.org/10.1080/23311932.2017.1296401

Afrianto, S., & Wariyah, Ch. (2020). Characteristics and acceptability of growol made with variation of cassava varieties and fermentation duration. Agritech, 40(3), 254-261. https://doi.org/10.22146/agritech.50228

AOAC. (2005). Official methods of analysis of the association of official analytical chemists. Association of Official Analytical Chemists, Washington, D C.

Ashwar, B.A., Gani, A., Wani, I.A., Shah, A, Masoodi, F.A., & Saxena, D.C. (2016). Food Hydrocolloids. 56(-), 108-117. http://dx.doi.org/10.1016/j.foodhyd.2015.12.004

Davani-Davari, D., Negahdaripour, M., Karimzadeh, I., Seifan, M., Mohkam, M., Masoumi, S.J., Berenjian, A., & Ghasemi, Y. (2019). Prebiotics: definition, types, sources, mechanisms, and clinical Applications. Foods, 8(3): 92. DOI: 10.3390/foods8030092

doi:10.1046/j.1472-765X.2003.01398.x

Dou, X., Re, X., Zheng, G., He, Y., Lv, M., Liu, L., Yang, P., Hao, Y., Chen, F and Tang, X. 2023. Effects of lactic acid bacteria fermentation on the physicochemical properties of rice flour and rice starch and on the anti-staling of rice bread. Foods, 12(20), 3818. https://doi.org/10.3390/foods12203818

Eroglu, E.I., & Buyuktuncer, Z. (2017). The effect of various cooking methods on resistant starch content of foods. Nutrition & Food Science, 47(4), 522-533. DOI 10.1108/NFS-10-2016-0154

Hidayat, P. (2020). Kulon Progo typical growol, good staple food alternative for Health. https://www.goodnewsfromindonesia.id/2020/05/30/growol-khas-kulon-progo-alternatif-makanan-pokok-yang-baik-untuk-kesehatan.

Nurdjanah, S., Susilawati, S., Hasanudin, U., & Anitasari, A., (2020). Karakteristik morfologi dan kimiawi beberapa varietas ubi kayu manis asal kecamatan palas, Kabupaten Lampung Selatan berdasarkan umur panen yang berbeda. Jurnal Agroteknologi. 14(02), 126-136

Ogbo, F.C., & Okafor, E.N., (2015). The resistant starch content of some cassava based Nigerian foods. Nigerian Food Journal, 33(-), 29–34.

Oyeyinka, S.A., Adeloye, A.A., Olaomo, O.O., & Kayitesi, E. (2020). Effect of fermentation time on physicochemical properties of starch extracted from cassava root. Food Bioscience, 33(100485), 1-8. https://doi.org/10.1016/j.fbio.2019.100485

Palframan, R., Gibson, G.R., & Rastall, R.A. (2003). Development of aquantitative tool for the comparison of the prebiotic effect of dietary oligosaccharides. Letters in Applied Microbiology, 37(-), 281-284.

Prasetia, K.D., & Kesetyaningsih, T.W. (2015). Effectiveness of growol to prevent diarrhea infected by enteropathogenic Escherichia coli. International Journal of Chem. Tech. Research, 7(6) , 2606-2611.

Putri, W.D.R., Haryadi, Marseno, D.W. & Cahyanto, M. N. (2012). Isolation and characterization of amylolytic lactic acid bacteria during growol fermentation an Indonesian traditional food. J Agric Tech, 13(1), 52-60.

Reza, M.A., Hossain, A., Lee, S.J. ,Kim,C. & Park, S.C. (2016). In vitro prebiotic effects and quantitative analysis of Bulnesia sarmienti extract. Journal of food and drug analysis, 24(-), 822 -830. http://dx.doi.org/10.1016/j.jfda.2016.03.015

Sari, P.M., & Puspaningtyas, D.E. (2019). Skor aktivitas prebiotik growol (makanan fermentasi tradisional dari singkong) terhadap Lactobacillus sp. dan Escherichia coli. Ilmu Gizi Indonesia, 02 (02), 101-106.

Valcheva, R., & Dieleman, L.A. (2016). Prebiotics: Definition and protective mechanisms. Best Practice & Research Clinical Gastroenterology, 30(-), 27-37. http://dx.doi.org/10.1016/j.bpg.2016.02.008

Wariyah, Ch., Kanetro, B., & Riyanto. (2019). Effect of cooling methods and drying temperatures on the resistant starch content and acceptability of dried- growol. Pakistan Journal of Nutrition, 18(12), 1139-1144.

DOI: 10.3923/pjn.2019.1139.1144

Williams, P.C., Kuzina, F.D., & Hlynka, I. (1970). A rapid colorimetric procedure for estimating amylose content of starches and flours. Cereal Chemistry, 47(-), 411-420.

Zheng, F., Xu, Q., Zeng, S., Zhao, Z., Xing, Y., Chen, J., & Zhang, P. (2023). Multi-scale structural characteristics of black Tartary buckwheat resistant starch by autoclaving combined with debranching modificatio. International Journal of Biological Macromolecules. 249(126102), 1-15. https://doi.org/10.1016/j.ijbiomac.2023.126102