Soft Bran of Sorghum Potential for High Fiber Supplement Food

Noerhartati, Endang Soft Bran of Sorghum Potential for High Fiber Supplement Food. International Food Conference 2016. (Unpublished)

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Abstract

Soft bran of sorghum produced from the second polishing of rice sorghum, which is the outermost part of the grain portion encased by husks. This research is aimed at examine the potential of soft bran sorghum as a food supplement, and research used was Randomized Block Design (RBD): 1-factor RBD experiments with 3 replications. Factor Types of Sorghum Rice Bran (B) were B1 : soft bran of red sorghum (Sorghum bicolor) and B2 : soft bran of white sorghum (KD 4). Observations: organoleptic test with parameters of taste, color, flavor, and appearances, and chemical analysis of moisture content, carbohydrate, protein, fat, and fiber. Data analysis: organoleptic test used Friedman test, while chemical analysis used variance analysis continued by Duncan test 5%. Conclusions: 1) Rendement of sorghum grain was 6 tons/ha, sorghum rice was 4,2 tons/ha, sorghum flour was 4,2 tons/ha, soft bran of sorghum was 0,6 tons/ha, bran of the sorghum grain was 1,2 tons/ha; 2) The best treatment for soft bran of sorghum (B2 / soft bran of white sorghum (KD 4)): water content was 11%, carbohydrates was 71%, protein was 11.5%, fat was 2.1%, and fiber was 11.2%; 3) Soft bran of sorghum could be used as food supplements: bakery, cookies, soup mix, pureed, and supplement drinks. Keywords: sorghum, soft bran, supplement, fiber

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 05:42
Last Modified:	02 Nov 2023 05:42
URI:	http://erepository.uwks.ac.id/id/eprint/16471

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