Open AccessThe physical properties of dried-growol produced with different cassava varieties and fermentation time
Author(s) -
Ch. Wariyah,
Riyanto Riyanto,
Bayu Kanetro,
Tri Windarsih,
R. N. Ardiah
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/653/1/012047
Subject(s) - fermentation , amylose , starch , food science , water content , moisture , resistant starch , mathematics , chemistry , geotechnical engineering , organic chemistry , engineering
Growol is a staple food made from cassava and obtained through fermentation process. It is usually produced under 2-3 days fermentation and has been observed to have an intermediate moisture content, so it needs to be dried preserved. The purposed of this study was to evaluate the chemical characteristics of fermented cassava as well as the physical attributes of dried - growol produced using different cassava varieties and fermentation time. This study used local cassava varieties: Martapura , Meni , Ketan , and Lanting ; while the fermentation durations were 2 and 4 days. Each variety of fermented cassava was analyzed for moisture content, starch, and amylose and then was steamed for 15 minutes. The fresh growols were dried at 50°C until the moisture content was approximately 10% and then the dried- growol s were determined their texture and color. The results showed that cassava variety and fermentation time affected the chemical properties of the fermented cassava as well as the physical attributes of dried- growol . Moreover, the starch content of fermented cassava was found to be between 18.25-34.03% with the highest indicated in Martapura ; while amylose content was between 7.50-18.30%. Martapura was observed to have a bright color and a little hard texture.