Standardization of Growol processing and the effect of different processing processes on the potential of Growol as functional food

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.