AZKIYA, NIDA (2024) Pengaruh Pretreatment dan Lama Fermentasi Biji Sorgum (Sorghum bicolor L.) terhadap Karakteristik Fisikokimia dan Fungsional Tepung Sorgum Fermentasi. S1 thesis, Universitas Sultan Ageng Tirtayasa.
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Abstract
Sorghum is a local cereal which rich in nutrients. The component of sorghum that can act as an antioxidant and antinutrient that can interfere with nutrient absorption is tannin. Therefore, the tannin content in sorghum must be reduced so that sorghum-based food products are more acceptable. The tannin levels in sorghum can be reduced in several ways. In this study, tannin was reduced by pretreatment and varying fermentation times to determine the physicochemical and functional characteristics of fermented sorghum flour produced could be known. The fermentation process used in this study was carried out using the starter lactic acid bacteria Lactobacillus plantarum. This study used a completely randomized design with two factors that were pretreatment (with and without sterilization) and variations in fermentation time (0, 24, 48, and 72 hours). The results showed that pretreatment and fermentation time were able to produce fermented sorghum flour with water activity (0.27 – 0.39), bulk density (0.67 – 0.77 g
| Item Type: | Thesis (S1) | ||||||||||||
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| Additional Information: | Sorgum merupakan serealia lokal yang kaya akan zat gizi. Komponen sorgum yang dapat berperan sebagai antioksidan dan antinutrisi, yang dapat mengganggu penyerapan zat gizi adalah tanin. Oleh karena itu, kandungan tanin dalam sorgum harus dikurangi agar produk pangan berbasis sorgum lebih dapat diterima. Kadar tanin dalam sorgum dapat dikurangi dengan beberapa cara. Pada penelitian ini, tanin direduksi dengan pemberian pretreatment dan variasi waktu fermentasi untuk mengetahui karakteristik fisikokimia dan fungsional tepung sorgum fermentasi yang dihasilkan. Proses fermentasi yang digunakan dalam penelitian ini dilakukan dengan menggunakan starter bakteri asam laktat Lactobacillus plantarum. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor yaitu pretreatment (dengan dan tanpa sterilisasi) dan variasi waktu fermentasi (0, 24, 48, dan 72 jam). Hasil penelitian menunjukkan bahwa perlakuan pretreatment dan lama fermentasi mampu menghasilkan tepung sorgum fermentasi dengan aktivitas air (0,27 – 0 | ||||||||||||
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Nida Azkiya Tohir | ||||||||||||
| Date Deposited: | 09 Oct 2024 13:58 | ||||||||||||
| Last Modified: | 15 Oct 2024 15:20 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/42566 |
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