PENGARUH SUPLEMENTASI ISOLAT PROTEIN SORGHUM TERHADAP SIFAT KIMIA, BIOLOGIS DAN ORGANOLEPTIK BISKUIT SORGHUM
Abstract: The aims of the
research were to determine the potential of isolate sorghum protein as ingredient
functional food which focused on the effect of supplementation isolate sorghum
protein to chemical, biological and organoleptic properties of biscuits
sorghum. First phase of the application was made biscuit formula with a mixture
of various wheat flour and sorghum flour (0: 100, 0:75, 0:50 and 0:25). The
best formula biscuit from organoleptic test was added isolate sorghum protein
5, 10 and 15%, then the biscuit were analyzed of the chemical, biological and
organoleptic properties. The results showed that the panelists preferred the
formula biscuits with 25% sorghum flour. Chemical analysis showed that biscuit
with sorghum isolate protein increase protein, amino acid, phenolic, and
antioxidant activity. There were characteristic of biscuits with 15% isolate
sorghum protein 3.8% fiber, 11.87% protein, 7.96% amino acid, 0.808 mg TAE/mg
phenolic and 40.675 g/g BHA antioxidant activity. Suplementation of isolate
shorgum protein increase the fiber, antioxidants and proteins content. Further
more could be applied in to functional food products, such as food products for
hypoglycemic, antioxidant, diabetes mellitus or for KEP patients.
Penulis: Fatim Illaningtyas,
Sri Istini, Sri Peni, Iim Sukarti, Fajarwati Utami
Kode Jurnal: jppertaniandd140815
