The effect of of cassava variety and fermentation duration on the texture and acceptabiity of cooked-dried growol

Abstract

Cassava is a staple food source of carbohydrates, which is consumed in various forms such as growol, gatot and tiwul. Growol is produced through a fermentation process and therefore, has a sour taste typical. As an intermediate moisture food, it has a shelf life of just 3-4 days and is susceptible to mold growth. Previous studies have shown that a drying process may extend its shelf life to more than 6 months. The problem in carrying out this process was that growol producers in rural industries always make use of a mixture of several cassava varieties and fermentation was carried out for 2-3 days. Due to this reason, its physical and chemical properties varied. This study aims to evaluate the effect of the cassava variety and fermentation time on the texture and acceptability of cooked-dried growol. This research used three cassava varieties i.e. Meni, Ketan, Lanting and the fermentation time was 2 and 4 days. The fresh cassavas and dried-growols were analyzed for their starch, amylose and moisture content. Furthermore, the acceptability was determined by cooking each dried-growol using a rice cooker and its ratio to water was 1:2. Afterwards, they were tested for texture and preference level through a hedonic test. The results showed that the starch content of cassavas and their acceptability were significantly different, whereas the texture of cooked-dried growol was not significantly different The acceptable was produced with Meni cassava variety and fermentation time of 2 days.