STUDI LAMA PERENDAMAN DAN LAMA PERKECAMBAHAN SORGUM (Sorghum bicolour L. Moench) UNTUK MENGHASILKAN TEPUNG RENDAH TANIN DAN FITAT
ABSTRACT: Flour sorghum has
not been exploited widely for food product such as other cereal flour because
of the content of phytic acid and tannin in the seed. The modification of flour
processing could reduce tannin and phytic content which could increase the
flour quality. Time of soaking and seed germination have an important role for
the production of high quality flour. The
purpose of this research was to study the appropriate treatments of
soaking time and seed germination to
reduce tannin and phytic acid content.This study was carried out using
factorial randomized block design with two factors, which were soaking time
(24, 48 and 72 hours) and germination time (12, 24 and 36 hours). Data was analyzed by Anova and continued by
Least Significant Difference or Duncan
Multiple Range Test.The result showed that the soaking time of 72 hours and the
germination time of 36 hours had the lowest tannin and phytic acid content which
were 0.75% and 3.10 mg/g respectively. The low tannin and phyitic acid flour
was applied on muffin bread.The sensory test of muffin hedonic scale score
showed that the panelist stated like for color and slihtly like for texture.
Keywords: sorghum, soaking,
germination, tannin, phytic acid
Penulis: Narsih Narsih,
Yunianta Yunianta, Harijono Harijono
Kode Jurnal: jppertaniandd080024
