The Prebiotic Index of Dried-Growol Made with Different Cassava Varieties and Cooking Methods
Cassava is a staple food source of carbohydrates that contain high starch levels. However, low amylose starch consumption can result in increased postprandial blood sugar. Therefore, it is necessary to provide food based on cassava, such as dried-growol, which gives a feeling of satiety for a long t...
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Universitas Sebelas Maret, Faculty of Agriculture
2025-01-01
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| Series: | Caraka Tani: Journal of Sustainable Agriculture |
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| Online Access: | https://jurnal.uns.ac.id/carakatani/article/view/84506 |
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| author | Chatarina Wariyah Nurul Huda Agus Slamet |
| author_facet | Chatarina Wariyah Nurul Huda Agus Slamet |
| author_sort | Chatarina Wariyah |
| collection | DOAJ |
| description | Cassava is a staple food source of carbohydrates that contain high starch levels. However, low amylose starch consumption can result in increased postprandial blood sugar. Therefore, it is necessary to provide food based on cassava, such as dried-growol, which gives a feeling of satiety for a long time and has a prebiotic effect. This research aimed to evaluate the effects of cassava varieties and cooking methods on the resistant starch (RS) content and the prebiotic index of dried-growol produced. This research was carried out in a completely randomized factorial design with two factors, namely cassava variety (M = Mentega, L = Lanting, and K = Ketan) and dried-growol cooking method (Au = Autoclave, ST = Steaming, and PC = Pressure cooker). Dried-growol was processed through preparation, fermentation, boiling, cooling, and drying. The cassava and dried-growol were analyzed for their moisture, starch, amylose, and RS content, while the prebiotic index was analyzed on dried-growol. Prebiotic index testing used two cultures of lactic acid bacteria: Lactobacillus rhamnosus and Lactobacillus plantarum. The results showed that RS levels were only influenced by cassava varieties. Dried-growols from the Lanting variety, cooked with steaming (L-ST) and with a pressure cooker (L-PC), contain high RS, ranging between 22.51 and 27.03 g 100 g-1 dry matter, and have potential as prebiotic food as indicated by the increased viability of L. rhamnosus and L. plantarum bacteria grown in media with cooked dried-growol supplements of L-ST or L-PC, with a prebiotic index between 0.82 and 0.90. Thus, dried-growol has the potential to be a functional prebiotic food that can serve as a staple food that is beneficial for health. |
| format | Article |
| id | doaj-art-6bd83eb6138c44d48bd6789c5a3bb280 |
| institution | Kabale University |
| issn | 2613-9456 2599-2570 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Universitas Sebelas Maret, Faculty of Agriculture |
| record_format | Article |
| series | Caraka Tani: Journal of Sustainable Agriculture |
| spelling | doaj-art-6bd83eb6138c44d48bd6789c5a3bb2802025-01-30T09:17:14ZengUniversitas Sebelas Maret, Faculty of AgricultureCaraka Tani: Journal of Sustainable Agriculture2613-94562599-25702025-01-014019710810.20961/carakatani.v40i1.8450644525The Prebiotic Index of Dried-Growol Made with Different Cassava Varieties and Cooking MethodsChatarina Wariyah0Nurul Huda1Agus Slamet2Department of Food Science, Faculty of Agroindustry, Universitas Mercu Buana Yogyakarta, YogyakartaDepartment of Food Science and Nutrition, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota KinabaluDepartment of Agricultural Product Technology, Faculty of Agroindustry, Universitas Mercu Buana Yogyakarta, YogyakartaCassava is a staple food source of carbohydrates that contain high starch levels. However, low amylose starch consumption can result in increased postprandial blood sugar. Therefore, it is necessary to provide food based on cassava, such as dried-growol, which gives a feeling of satiety for a long time and has a prebiotic effect. This research aimed to evaluate the effects of cassava varieties and cooking methods on the resistant starch (RS) content and the prebiotic index of dried-growol produced. This research was carried out in a completely randomized factorial design with two factors, namely cassava variety (M = Mentega, L = Lanting, and K = Ketan) and dried-growol cooking method (Au = Autoclave, ST = Steaming, and PC = Pressure cooker). Dried-growol was processed through preparation, fermentation, boiling, cooling, and drying. The cassava and dried-growol were analyzed for their moisture, starch, amylose, and RS content, while the prebiotic index was analyzed on dried-growol. Prebiotic index testing used two cultures of lactic acid bacteria: Lactobacillus rhamnosus and Lactobacillus plantarum. The results showed that RS levels were only influenced by cassava varieties. Dried-growols from the Lanting variety, cooked with steaming (L-ST) and with a pressure cooker (L-PC), contain high RS, ranging between 22.51 and 27.03 g 100 g-1 dry matter, and have potential as prebiotic food as indicated by the increased viability of L. rhamnosus and L. plantarum bacteria grown in media with cooked dried-growol supplements of L-ST or L-PC, with a prebiotic index between 0.82 and 0.90. Thus, dried-growol has the potential to be a functional prebiotic food that can serve as a staple food that is beneficial for health.https://jurnal.uns.ac.id/carakatani/article/view/84506dried-growolfunctional-foodprebioticresistant-starchretrogradation |
| spellingShingle | Chatarina Wariyah Nurul Huda Agus Slamet The Prebiotic Index of Dried-Growol Made with Different Cassava Varieties and Cooking Methods Caraka Tani: Journal of Sustainable Agriculture dried-growol functional-food prebiotic resistant-starch retrogradation |
| title | The Prebiotic Index of Dried-Growol Made with Different Cassava Varieties and Cooking Methods |
| title_full | The Prebiotic Index of Dried-Growol Made with Different Cassava Varieties and Cooking Methods |
| title_fullStr | The Prebiotic Index of Dried-Growol Made with Different Cassava Varieties and Cooking Methods |
| title_full_unstemmed | The Prebiotic Index of Dried-Growol Made with Different Cassava Varieties and Cooking Methods |
| title_short | The Prebiotic Index of Dried-Growol Made with Different Cassava Varieties and Cooking Methods |
| title_sort | prebiotic index of dried growol made with different cassava varieties and cooking methods |
| topic | dried-growol functional-food prebiotic resistant-starch retrogradation |
| url | https://jurnal.uns.ac.id/carakatani/article/view/84506 |
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