PENGARUH METODE PERENDAMAN TERHADAP KUALITAS TEPUNG SORGUM MERAH DAN SORGUM PUTIH
DOI:
https://doi.org/10.30605/acs1gp13Keywords:
Soaking method, sorghum variety, sorghum flourAbstract
This study aimed to determine the quality of red sorghum and white sorghum flour after different soaking treatments. The study employed a two-factor Completely Randomized Design (CRD). The first factor was the soaking medium (distilled water, Na₂CO₃, and rice husk ash solution), while the second factor was the sorghum type (white sorghum and red sorghum), resulting in six treatment combinations with four replications each. The flour quality parameters observed included moisture content, fat content, ash content, protein content, carbohydrate content, amylose content, amylopectin content, protein digestibility, tannin content, and phytic acid content. Data were analyzed using Analysis of Variance (ANOVA) at a significance level of α = 0.05, followed by the Honestly Significant Difference (HSD) test at α = 0.05. The results showed that both the soaking treatment and sorghum type significantly affected the moisture, fat, ash, protein, carbohydrate, amylose, amylopectin, protein digestibility, tannin, and phytic acid contents of sorghum flour. The best sorghum flour quality, as indicated by the greatest reduction in antinutritional factors, was obtained from the Na₂CO₃ soaking treatment using white sorghum. The best-quality flour had a moisture content of 8.42%, fat content of 2.83%, ash content of 0.78%, protein content of 8.16%, carbohydrate content of 78.84%, amylose content of 17.33%, amylopectin content of 53.01%, protein digestibility of 54.28%, tannin content of 0.14%, and phytic acid content of 0.21%.
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