eprintid: 48130 rev_number: 16 eprint_status: archive userid: 8191 dir: disk0/00/04/81/30 datestamp: 2025-04-10 02:15:11 lastmod: 2025-04-10 02:15:11 status_changed: 2025-04-10 02:15:11 type: thesis metadata_visibility: show creators_name: ANNISA, SHIFA creators_id: 4444200045 contributors_type: http://www.loc.gov/loc.terms/relators/THS contributors_type: http://www.loc.gov/loc.terms/relators/THS contributors_type: http://www.loc.gov/loc.terms/relators/THS contributors_name: RIANY ERIS, FITRIA contributors_name: KUSUMASARI, SEPTARIAWULAN contributors_name: KHASANAH, YUNIAR contributors_id: 197908252003122002 contributors_id: 199009272020122017 contributors_id: 198012092003122003 corp_creators: UNIVERSITAS SULTAN AGENG TIRTAYASA corp_creators: FAKULTAS PERTANIAN corp_creators: TEKNOLOGI PANGAN title: PENGARUH LAMA PERENDAMAN DAN PERKECAMBAHAN TERHADAP KARAKTERISTIK KIMIA DAN SIFAT FUNGSIONAL TEPUNG SORGUM (Sorghum bicolor (L.) Moench) ispublished: pub subjects: Q1 subjects: QD divisions: FAPERTA divisions: TekPang full_text_status: restricted keywords: chemical characteristics, functional properties, germination, soaking, sorghum flour note: 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. 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. date: 2025 date_type: published pages: 70 institution: UNIVERSITAS SULTAN AGENG TIRTAYASA department: TEKNOLOGI PANGAN thesis_type: sarjana thesis_name: sarjana citation: 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. document_url: https://eprints.untirta.ac.id/48130/1/Shifa%20Annisa_4444200045_Fulltext.pdf document_url: https://eprints.untirta.ac.id/48130/2/Shifa%20Annisa_4444200045_01.pdf document_url: https://eprints.untirta.ac.id/48130/3/Shifa%20Annisa_4444200045_02.pdf document_url: https://eprints.untirta.ac.id/48130/4/Shifa%20Annisa_4444200045_03.pdf document_url: https://eprints.untirta.ac.id/48130/5/Shifa%20Annisa_4444200045_04.pdf document_url: https://eprints.untirta.ac.id/48130/6/Shifa%20Annisa_4444200045_05.pdf document_url: https://eprints.untirta.ac.id/48130/7/Shifa%20Annisa_4444200045_Ref.pdf document_url: https://eprints.untirta.ac.id/48130/8/Shifa%20Annisa_4444200045_Lamp.pdf