Octafiani, Anisya Putri (2025) KARAKTERISTIK FISIK, KIMIA DAN PROFIL FUNGSIONAL TEPUNG SORGUM (Sorghum bicolor L.) NIKSTAMAL DENGAN VARIASI KONSENTRASI LARUTAN ALKALI Ca(OH)2 DAN WAKTU PEMASAKAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Sorghum is a cereal commodity with potential for food diversification. Flour processing is a practical and effective method for extending sorghum's shelf life. However, native sorghum flour exhibits several limitations in functional and physicochemical properties. Nixtamalization, an alkali treatment involving cooking and soaking in Ca(OH)₂ solution, is utilized to improve the functional and physicochemical characteristics of the flour. This study aimed to determine the effects of the concentration of Ca(OH)₂ alkaline solution, cooking time, and their interactions on the physical, chemical, and functional profiles of nixtamalized sorghum flour. This study used an experimental method with a Factorial Randomized Block Design (RBD). The first factor was the concentration of Ca(OH)₂ alkaline solution, which consisted of 3 levels: 0.5, 1, and 1.5%, and the second factor was the cooking time, which consisted of 3 levels: 10, 20, and 30 minutes. The results indicated that the nixtamalized sorghum flour exhibited the highest average values for L* (78.93), a* (1.08), b* (16.18), whiteness (74.07), water holding capacity (174.68%), and oil holding capacity (108.76%). Meanwhile, other parameters showed average values ranging from the lowest to highest as follows: yield (70.28-77.29%), moisture content (10.18-11.95%), ash content (3.32-4.45%), starch content (65.02-68.29%), amylose content (22.80-26.39%), amylopectin content (41.01-43.97%), and freeze thaw stability (23.6-26.93%).
| Item Type: | Thesis (S1) | ||||||||||||
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| Additional Information: | Sorgum merupakan komoditas serealia yang memiliki potensi untuk diversifikasi pangan. Pengolahan menjadi tepung merupakan cara yang praktis dan efektif untuk memperpanjang masa simpan sorgum. Akan tetapi, tepung sorgum alami memiliki beberapa keterbatasan pada sifat fungsional dan fisikokimianya. Niktamalisasi, yaitu perlakuan alkali yang melibatkan proses pemasakan dan perendaman dalam larutan Ca(OH)2 dapat digunakan untuk meningkatkan karakteristik fungsional dan fisikokimia tepung. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi larutan alkali Ca(OH)2, waktu pemasakan, dan interaksi keduanya terhadap karakteristik fisik, kimia, dan profil fungsional tepung sorgum nikstamal. Penelitian ini menggunakan metode eksperimental dengan Rancangan Acak Kelompok (RAK) Faktorial. Faktor pertama adalah konsentrasi larutan alkali Ca(OH)2 yang terdiri dari 3 taraf: 0,5, 1, dan 1,5%, dan faktor kedua adalah waktu pemasakan yang terdiri dari 3 taraf: 10, 20, dan 30 menit. Hasil penelitian menunjukkan bahwa tepung sorgum nikstamal memiliki nilai rata-rata tertinggi pada parameter nilai L* (78,93), a* (1,08), b* (16,18), derajat putih (74,07), water holding capacity (174,68%), dan oil holding capacity (108,76%). Sementara itu, parameter lainnya menunjukkan nilai rata-rata terendah hingga tertinggi, yaitu: rendemen (70,28-77,29%), kadar air (10,18-11,95%), kadar abu (3,32-4,45%), kadar pati (65,02-68,29%), kadar amilosa (22,80-26,39%), kadar amilopektin (41,01-43,97%), dan freeze thaw stability (23,6-26,93%). | ||||||||||||
| Subjects: | Q Science > Q Science (General) Q Science > QC Physics Q Science > QD Chemistry S Agriculture > S Agriculture (General) |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Anisya Putri Octafiani | ||||||||||||
| Date Deposited: | 11 Sep 2025 04:59 | ||||||||||||
| Last Modified: | 11 Sep 2025 04:59 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/54381 |
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