Author(s): Fransisca Shinta Maharini, Maria Amridjati, Sandeep Poddar

Email(s): frshintamaharini@gmail.com

DOI: 10.52711/0974-360X.2023.00105   

Address: Fransisca Shinta Maharini1*, Maria Amridjati1, Sandeep Poddar2
1Panti Rapih Institute of Health Science, Tantular 401 Street, Pringwulung, Condongcatur, Depok, Sleman, Yogyakarta, Indonesia.
2Deputy Vice Chancellor (Research & Innovation), Lincoln University College, Wisma Lincoln, No, 12-18, Jalan SS 6/12, 47301 Petaling Jaya, Selangor D. E., Malaysia.
*Corresponding Author

Published In:   Volume - 16,      Issue - 2,     Year - 2023


ABSTRACT:
One of the Indonesian traditional food, growol is a fermented cassava product of the home industries. It is believed that growol can cure diseases in the digestive tract. This research aims to analyze the standardization of growol processing and the effects of various processing processes, i.e. steaming, baking, frying, and cooling, on growol potential as traditional food. Four variations of fermentation treatments were used to investigate the standardization of growol processing, namely the fermentation process. Based on the organoleptic test encompassing appearance, texture, taste, and overall preference and the LAB level test, the best growol was that with the fermentation process “not changing the water in three days” (TG3). As such, we figured out the standardization of growol processing comprising preparing the basic ingredients, performing the fermentation “not changing the soaking water in three days”, washing five times (b/v) draining, crushing, steaming, and molding. The glycemic index of baked, steamed, cooled, without-processing, and fried growol was 97, 94, 93, 91, and 89, respectively. With a GI > 70, without processing, steamed, baked, fried, and cooled growol could not be consumed as functional pro-diabetic food. The LAB test indicated that the LAB level of without- processing, baked, fried, steamed, and cooled growl was 1.32 × 107 cfu/g, 6.7 × 103 cfu/g, 1.53 × 103 cfu/g, 1.27 × 103 cfu/g, and 2.7 ×102 cfu/g, respectively. We could then infer that without processing growol and steamed, baked, fried, or cooled growol had potential as a functional prebiotic food.


Cite this article:
Fransisca Shinta Maharini, Maria Amridjati, Sandeep Poddar. Standardization of Growol processing and the effect of different processing processes on the potential of Growol as functional food. Research Journal of Pharmacy and Technology 2023; 16(2):615-0. doi: 10.52711/0974-360X.2023.00105

Cite(Electronic):
Fransisca Shinta Maharini, Maria Amridjati, Sandeep Poddar. Standardization of Growol processing and the effect of different processing processes on the potential of Growol as functional food. Research Journal of Pharmacy and Technology 2023; 16(2):615-0. doi: 10.52711/0974-360X.2023.00105   Available on: https://rjptonline.org/AbstractView.aspx?PID=2023-16-2-24


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