ANNISA, SHIFA (2025) PENGARUH LAMA PERENDAMAN DAN PERKECAMBAHAN TERHADAP KARAKTERISTIK KIMIA DAN SIFAT FUNGSIONAL TEPUNG SORGUM (Sorghum bicolor (L.) Moench). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Sorghum is still used sparingly in Indonesian food processing, despite the fact that its nutritional value is comparable to that of wheat. Sorghum may be utilized by processing it into sorghum flour. However, sorghum flour has several disadvantages, including not being suitable for food products that require high development and contains antinutritional factors that can affect the organoleptic properties of the product to be produced. The purpose of this study was to determine the effect of soaking time and germination on the chemical characteristics and functional properties of sorghum flour and to determine the interaction between the two factors. This research used factorial randomized group design with two factors, namely soaking time (6 and 12 hours) and germination time (12, 36, and 60 hours) with two repetitions. The results showed that soaking time had a significant effect on the swelling power (4.99-5.26 g/g) of sorghum flour. Germination time had a significant effect on germination power (57-91%), moisture content (5.55-6.96%), fat content (3.02-3.55%), carbohydrate content (75.96-77.77%), water absorption capacity (140.73-149.71%), swelling power (3.42-8.22 g/g) and solubility (9.03-54.20%) of sorghum flour.
| Item Type: | Thesis (S1) | ||||||||||||
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| Additional Information: | Sorgum masih jarang digunakan dalam pengolahan makanan di Indonesia, padahal nilai gizinya sebanding dengan gandum. Sorgum dapat dimanfaatkan dengan mengolahnya menjadi tepung sorgum. Namun, tepung sorgum memiliki beberapa kelemahan, antara lain tidak cocok untuk produk pangan yang membutuhkan pengembangan tinggi dan mengandung faktor antinutrisi yang dapat mempengaruhi sifat organoleptik produk yang akan dihasilkan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh lama perendaman dan perkecambahan terhadap karakteristik kimia dan sifat fungsional tepung sorgum serta mengetahui interaksi antara kedua faktor tersebut. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan dua faktor, yaitu lama perendaman (6 dan 12 jam) dan lama perkecambahan (12, 36, dan 60 jam) dengan dua kali ulangan. Hasil penelitian menunjukkan bahwa lama perendaman berpengaruh nyata terhadap nilai swelling power (4,99-5,26 g/g) tepung sorgum. Lama perkecambahan berpengaruh nyata terhadap daya kecambah (57-91%), kadar air (5,55-6,96%), kadar lemak (3,02-3,55%), kadar karbohidrat (75,96-77,77%), nilai WAC (140,73-149,71%), swelling power (3,42-8,22 g/g), dan kelarutan (9,03-54,20%) tepung sorgum. | ||||||||||||
| Uncontrolled Keywords: | chemical characteristics, functional properties, germination, soaking, sorghum flour | ||||||||||||
| 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: | Shifa Annisa | ||||||||||||
| Date Deposited: | 10 Apr 2025 02:15 | ||||||||||||
| Last Modified: | 10 Apr 2025 02:15 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/48130 |
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