ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Food and nutrition
Agronomy and forestry
Medicine / Sub specialtie
Public health
Technology

Languages

Countries
Indonesia

Years
2022
2020
2017
2015
2010
2003
2001

Filter  
 
11  Articles
1 of 2 pages  |  10  records  |  more records»
Latar Belakang; Proses fermentasi mampu memperbaiki karakteristik fisik tepung growol dan mampu meningkatkan kadar serat pangan tepung growol. Studi sebelumnya telah menggunakan tepung growol dalam pembuatan cookies. Penambahan prebiotic pada co... see more

Growol is a staple food made from processed cassava through fermentation, washing, pressing, and chopping. It is beneficial to health due to its lactic acid bacteria content. The problem was that producers always mix different cassava varieties, and varie... see more

Background: Diarrhea is a serious health problem in developing countries because 25% of total mortality rate among children in the world is caused by diarrhea and has caused 3-4 million of children to die annually. In Indonesia diarrhea is also a major he... see more

Glycemic index of growol cookies: snack development study for people with diabetes mellitusBackground: Low-glycemic foods with high fiber content have been shown to control blood glucose in diabetics. Growol, cassava fermented food, can be potentially dev... see more

Latar Belakang: Growol adalah makanan fermentasi tradisional dari singkong. Proses fermentasi diduga mampu memperbaiki karakteristik fisik tepung, meningkatkan kadar serat pangan dan kadar pati resisten. Namun demikian, potensi prebiotik dari growol terha... see more

Lactic acid bacteria strain TGR-2 was isolated from growol (fermented raw cassava) and then identified as Lactobacillus sp. TGR-2. According to results of the turbidimetric assay, the neutralized supernatant of Lac¬tobacillus sp. TGR-2 were able to inhib... see more

In this study, about 194 lactic acid bacteria strains have been isolated from 21 kinds of fermented foods (plant materials and fish origin). These fermented foods were salted-fermented fruits, vegetables & fish; fermented raw cassava (gatot & growol); tap... see more

Selection on 36 lactid aid bacteria isolate from various source (dadih, sausage, infant faces, gato, chinese leaf pickle, growol and yoghurt) has been carried out based on their potency to reduce choresterol. Based on their ability to assimilate chorester... see more

Twenty-eight lactic acid bacteria ( LAB) strains were isolated from various indigenous fermented foods, i.e., asinan rebung (bamboo shoot pickle), asinan terong (eggplant pickle), gatot(fennented dried cassava), growol (fermented raw cassava), tape (ferme... see more

1 of 2 pages  |  10  records  |  more records»