GROWOL – THE SENSATIONS OF KULONPROGO’S PRIMARY FOOD

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GROWOL – THE SENSATIONS  OF KULONPROGO’S PRIMARY FOOD 

Growol is a paste food made from processed cassava or cassava. This food is typical of Kulon Progo past. Very closely with the history of the founding of Kulon Progo. Alternative food for rice has a tasteless or savory taste. But for now, growol has been modified into a sweet and varied food flavors. When eating growol, it is incomplete if not accompanied by serundeng, tempe benguk or ketak.

Growol is a typical staple food Kulon Progo and has long consumed residents there. The natural condition of Kulon Progo supports the development of growol. Because growol raw material must be obtained from the soil area with low water content, so the result is cassava with a hard texture. Cassava texture will affect the duration of the quality of growol, because if the cassava used contains a lot of water growol faster stale and smelly.

The people of Central Java and southern Yogyakarta first, divide the food into several types, namely staple food, food interlude, and food for the ceremony. Based on the ingredients, staple food is rice rice, growol rice, thiwul rice, and gogik rice. Growol rice, thiwul, and gogik are the staple foods of rice, which are enjoyed by certain layers of society.

History of Growol

Centhini Fiber written in 1814 tells vegetable dish besengek. Generally, this vegetable was served with rice, but by the community Kulon Progo vegetables are accompanied by growol. This habit is still maintained by Kulon Progo residents until now, besides vegetables besengek growol also often accompanied by pentho which is made from raw young coconut and eggs, while kethak which is made from sediment from coconut oil processing.

Growol efficacy

Growol is a food that can prevent diarrhea. According to the study, during the immersion of cassava natural fermentation, various types of microbes grown at the beginning of fermentation are Coryneform, Streptococcus, Bacillus, Actinobacter, followed by Lactobacillus and yeast until the end of fermentation. During the fermentation process, the most dominant lactic acid bacteria grow, the bacteria are anaerobic, amylolitic and fermentative. The number of lactic acid bacteria in growol each gram of 1.64 x 108.

The type of probiotic found in growol is Lactobacillus casei subsp. Rhamnosus TGR-2 is a bacterium that has anti microbial activity, able to inhibit the growth of Staphyloccoccus aureus FNCC 0047, E. coliFNCC 0091,, i> Morganella morganii FNCC 0122, Salmonella typhimurium FNCC 0050, and Bacillus cereus FNCC 0057. In addition, Lactobacillus extracellular metabolite Casei subsp. Rhamnosus remains stable at room temperature, at 98 0 C heating for 30 minutes, pH 3 ¬ 8; At 121ºC for 15 minutes; And at a temperature of 4ºC for 21 days 2 the study explains the efficacy of growol as a culinary flavor of past Progo cultivators.

Price of Growol

The price of growol is relatively very cheap i.e Rp. 2.500, - if one package with ketak and pento becomes Rp. 4.000, -. But ketak also can be sold separately i.e Rp. 500, - while pento Rp. 1000, - each 3 pieces.

How to make

The main material is also the same i.e. the tubers of cassava. Making a very simple growol cassava tuber peeled off the skin then soaked for 3 consecutive days. After three days then washed thoroughly then milled then steamed and packed in plastic or bamboo basket.

The taste of growol tastes tasteless without any salty taste or sweet but usually growol is enjoyed with a companion that is called ketak and pento. Both of these foods are made from coconut.

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