Maria Amrijati Lubijarsih,, M.P. and Hiasinta Anatasia Purnawijayanti, S.T.P.,M.P. (2019) The probiotic potential and sensory characteristics of growol based noodles. In: 16th ASEAN Food Conference 2019, 15-18 October 2019, Bali, Indonesia.
![[img]](http://repository.stikespantirapih.ac.id/style/images/fileicons/text.png) |
Text (LoA, Surat Tugas, Program Book, Serifikat, Poster dan Full Paper AFC 2019)
Poster Presenter ASEAN Food Conference 2019.pdf Download (1MB) |
Abstract
Growol is an Indonesian traditiona lfood that is naturally fermented by various types of bacteria. Lactobacillus casei sub sp rhamnosus TGR2 contained in growol is a probiotic,which is important inmaintaining intestinal health and preventing diarrhea. The lack of growol innovation decreases the consumption level and production. We use growol as a basic ingredient for making noodles. Three types of noodles with growol base ingredient were variously made by adding skim milk (0,5 and 1%), 5% carrots to improve the color and 15% cassava starch as filler. Flour-based noodles was used as control. Sensory evaluation of the appearance, texture, flavor and preference of the four noodles was carried out. Noodles with best sensory properties were tested for its probiotic potential by counting the number of lactic acid bacteria. The sensory score of growol noodles was generally slightly lower than control. The appearances core of growol noodles was rather interesting; the texture was rather chewy; the growol taste was rather strong; and the overall preference was quite preferred. Moreover, the growol noodle sample with thea ddition of 10% skimmilk had the highest preference score. The levels of lactic acid bacteria in growol noodles with the addition of 10% skimmilk was 2.49 x 106CFU/gr. This implied that growol noodles has the potential as a food source of probiotics. Growol can be processed into noodles with quite good sensory characteristics,which are quite attractive, chewy, the taste is quite strong and preferred. Growol noodles potentially become a probiotic functional food.
| Item Type: | Conference or Workshop Item (Poster) |
|---|---|
| Subjects: | STIKes Panti RApih Yogyakarta > Sarjana Gizi |
| Divisions: | Penelitian Dosen > > Penelitian Dosen > Hiasinta Anatasia Purnawijayanti, S.T.P.,M.P. |
| Depositing User: | Hiasinta Anatasia Purnawijayanti, S.T.P.,M.P. |
| Date Deposited: | 07 Apr 2025 02:05 |
| Last Modified: | 07 Apr 2025 02:05 |
| URI: | http://repository.stikespantirapih.ac.id/id/eprint/1797 |
Actions (login required)
 |
View Item |