OPTIMIZATION OF SORGHUM INSTANT NOODLES PRODUCTS: A STUDY OF THE CHARACTERISTICS OF RED SORGHUM (SORGHUM BICOLOR) AND WHITE SORGHUM (KD4)

Noerhartati, Endang OPTIMIZATION OF SORGHUM INSTANT NOODLES PRODUCTS: A STUDY OF THE CHARACTERISTICS OF RED SORGHUM (SORGHUM BICOLOR) AND WHITE SORGHUM (KD4). International Seminar of Resource, Environment, And Marine In The Global Challenge 2015. (Unpublished)

Text 41- Prosiding Isrem I - 2015 - Endang Noerhartati - mie - rv.pdf Download (599kB)

Abstract

Various potential alternative food sources can be developed to support diversification and food security program of the Indonesian, one of them is sorghum. It is the most important food source in the fifth rank after wheat, rice, corn and barley. Research is aimed at developing sorghum as an alternative food product of sorghum noodles. Research used Randomized Block Design (RBD): 2-factors RBD experiments with 3 replications. Factor I: Types of flour (T): T1: red sorghum flour (Sorghum bicolor) and T2: white sorghum flour (KD 4). Factor II: Concentration (K): K1:25%; K2:50%; K3:75%; and K4:100%. Observations: organoleptic parameters of taste, color, aroma, elasticity, moisture content, carbohydrate, protein, and fat. Data analysis: organoleptic test used Friedman test, chemical analysis used an analysis of variance followed by Duncan test 5%. Results of the study: 1) Rendement of grain was 6 tons/ha, rice 4,2 tons/ha, flour 4,2 tons/ha, bran 0,6 tons/ha, sorghum bran 1,2 tons/ha; 2) sorghum noodles as sorghum flour product diversification; 3) The best treatment for some combinations of sorghum noodles: T1K1 (K1=25%); 4) second best treatment for sorghum noodles: T2K2 (K2 = 50%); 5) The water content of the noodles = 2-3%; 6) carbohydrate noodles = 39-45%; 7) protein noodles = 8-9%; 8) fat noodles=2-4%; 8) organoleptic parameters of taste, color, and aroma were significantly different, while the appearance was not significantly different; 9) noodle products testing parameters = score of 3 (neutral)-5 (really liked), color = 3 (neutral)-5 (really liked); aroma = 3 (neutral)-5 (really liked); crispness = score of 4 (like) - 5 (really liked) Keywords: Sorghum flour, characteristics, alternative food, and noodles

Item Type:	Other
Subjects:	T Technology > T Technology (General)
Divisions:	Faculty of Engineering > Agro-industrial Technology Study Program
Depositing User:	Sulimin BP3
Date Deposited:	02 Nov 2023 05:41
Last Modified:	02 Nov 2023 05:41
URI:	http://erepository.uwks.ac.id/id/eprint/16466

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