Karakteristik Fisikokimia Tepung Sorgum (Sorghum bicolor L.) Varietas Lokal Merah dengan Fermentasi Spontan
(Physicochemical Characteristics of Sorghum Flour (Sorghum bicolor L.) Red Local Variety with Spontaneous Fermentation)
Embedded Files
Syarifah Yusra
Program Studi Agroteknologi, Fakultas Pertanian, Universitas Sains Cut Nyak Dhien, Indonesia
Elisa Putri
Fakultas Farmasi, Universitas Sains Cut Nyak Dhien, Indonesia
DOI: https://doi.org/10.19184/j-agt.v16i02.35046
ABSTRACT
Modification of flour was carried out to improve the functional properties of starch and to expand the use of starch in food products. Local red varieties of sorghum (Sorghum bicolor L.) were modified by spontaneous fermentation to increase protein digestibility and carbohydrate digestibility. In this study, 2 stages were carried out, i.e. natural sorghum flour (TSA), and spontaneously fermented sorghum flour (TSFS) with 3 levels of fermentation times (12, 48, and 72 hours TSFS). The purpose of this study was to determine the physicochemical characteristics of local red sorghum flour using the spontaneous fermentation method. The resulting product was observed for amylose content, tannin content, color, and amylograph profile with a rapid visco analyzer (RVA). The results showed that the fermentation conditions with 72 hours of TSFS increased the highest amylose content (6.43% wb) followed by the greatest change in the amylograph profile of the peak viscosity (2621 cP) compared to the 12 hours of TSFS and 48 hours of TFSF. This correlated positively with a significant decrease in tannin content in the 72-hour TSFS treatment (7.53 mg as.tannat/g). The tannin content lost by this method reached 60% of sorghum flour without treatment (16.69 mg as.tannat/g). However, in the analysis of the brightness level of sorghum flour, it was shown that the brightest color was obtained in the 48 h TSFS treatment. Modification of sorghum flour by spontaneous fermentation (using aquades immersion) can increase starch degradation and effectively improve the physicochemical properties of local varieties of red sorghum flour.
Keywords: fermentation, flour, modification, sorghum
REFERENCES
Agustin & Sukmiyati. (2011). ”Kajian Pengaruh Hidrokoloid dan CaCl2 Terhadap Profil Gelatinisasi Bahan Baku serta Aplikasinya pada Bihun Sukun”. Tesis. Institut Pertanian Bogor, Bogor.
Amrinola, W., Widowati, S., & Hariyadi, P. (2015). Metode pembuatan sorgum sosoh rendah tanin pada pembuatan nasi sorgum (Sorghum bicolor L.) instan. Jurnal Comtech, 6(1), 9–19. DOI: 10.21512/comtech.v6i1.2280
Apriyantono, A., Fardiaz, D., Puspitasari, N.L., Sedarnawati, & Budiyanto, S. (1989). Analisis pangan. Jakarta: IPB Press.
Babu, A.S., Parimalavallia, R., & Rudra, S.G. (2015). Effect of citric acid concentration and hydrolysis time on physicochemical properties of sweet potato starches. International Journal of Biological Macromolecules, 80, 557–565. DOI: 10.1016/j.Ijbio. mac.2015.07.020
Balet, S., Guelpa, A., Fox, G., & Manley M. (2019). Rapid visco analyser (RVA) as a tool for measuring starch-related physiochemical properties in cereals: A review. Food Anal. Methods, 12(10), 2344–2360. DOI: 10.1007/s12161-019-01581
Budijanto, S., & Yulianti (2012). Studi persiapan tepung sorgum (Sorghum bicolor L. Moench) dan aplikasinya pada pembuatan beras analog. Jurnal Teknologi Pertanian, 13(3), 177–186.
Deetae., P., Shobsngob, S., Varanyanond, W., Chinachoti, P., Navikul, O., & Vavarinit (2008). Preparation, pasting properties, and freeze thaw stability of dual modified crosslink- phosphorylated rice starch. Carbohydrate Polymer, 73, 351–358. DOI: 10.1016/j.carbpol.2007.12.004
Deshpande, S.S., & Salunke, D.K. (1982). Interactions of tannin acid and catechin with legume starches. Journal Food Science, 47, 2080–2081. https://doi.org/10.1111/j.1365-2621.1982.tb12956.x
Fonseca, L.M., Mello, H.S.L.E., Dias, A.R.G., & Zavareze, E.R. (2021). Physicalmmodification of starch by heat-moisture treatment and annealing and their applications: A review. Carbohydrate Polymers, 274, 1–15. DOI: 10.1016/j.carbpol.2021.118665
García-Mantrana, I., Yebra, M.J., Haros, M., & Monedero, V. (2016). Expression of Bifidobacterial phytases and Lactobacillus casei and their application in a food model of whole-grain sourdough bread. International Journal of Food Microbiology, 216, 18–24. DOI: 10.1016/j.ijfoodmicro.2015.09.003
Garnida, Y., Hervelly, & Rahma, R.N. (2019). Modifikasi tepung ganyong (Canna edulis Kerr.) metode heat moisture treatment pada suhu dan waktu pemanasan berbeda dan aplikasi tepung pada pembuatan cookies. Pasundan Food Technology Journal, 6(1), 65–72. DOI: 10.23969/pftj.v6i1.1508
Griffiths, D.W., & Moseley, G. (1980). The effect of diets containing field beans of high or low polyphenolic content on the activity of digestive enzymes in the intestines of rats. Journal Science Food Agricultural, 31, 255–259. DOI: 10.1002/jsfa.2740310307
Imanningsih, N. (2012). Profil gelatinisasi beberapa formula tepung-tepungan untuk pendugaan sifat pemasakan. Journal Nutrition of Food Research, 35(01), 13–22.
Kurniadi, M., Andriani, M., Faturohman, F., & Damayanti, E. (2013). Karakteristik fisikokimia tepung biji sorghum (Sorghum bicolor L.) terfermentasi bakteri asam laktat Lactobacilllus acidophilus. Agritech, 33(3), 288–295 DOI: 10.22146/agritech.9550
Madoroba, E., Steenkamp, E.T., Theron, J., Scheirlinck, I., Cloete, T.E., & Huys, G. (2011). Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produced ting, a South African food. Journal Systematic and Applied Microbiology, 34(3), 227–234. DOI: 10.1016/j.syapm.2010.11.016
Park, K.H., Kim, T.J., Cheong, T.K., Kim, J.W., Oh, B.H., & Svensson, B. (2000). Structure, specificity, and function of cyclomaltodextrinase, a multispecific enzyme of the α-amylase family. Biochimica et Biophysica Acta (BBA)-Protein Structure and Molecular Enzymology, 1478(2), 165–185. https://doi.org/10.1016/S0167-4838(00)00041-8
Polnaya, F.J., Huwae, A.A., & Tetelepta, G. (2018). Karakteristik sifat fisiko-kimia dan fungsional pati sagu ihur (Metroxylon sylvestre) dimodifikasi dengan hidrolisis asam. Agritech, 38(1), 7–15. DOI: 10.22146/Agritech.16611
Przybylska-Balcerek, A., Frankowski, J., & Stuper-Szablewska K. (2019). Bioactive compound in sorghum. European Food Res. Technol., 245(5), 1075–1080. DOI: 10.1007/s00217-018-3207-0
Purwani, E.Y., Widaningrum, Thahir, R., & Muslich (2006). Effect of moiusture treatmeant of sagu starch on its noodle quality. Indonesian Journal of Agricultural Science, 7(1) 8–14. DOI: 10.21082/ijas.v7n1.2006.p8-14
Rahman, I.E.A., & Osman, M.A.W. (2011). Effect of sorghum type (Sorghum bicolor) and traditional fermentation on tannins and phytic acid contents and trypsin inhibitor activity. Journal of Food, Agriculture, and Environment, 9, 163–166.
Ranganna, S. (1977). Manual analysis of fruit and vegetable product. New York: Mcgraw-Hill Book Company.
Ridhayanti. (2017). Pengaruh persentase dan lama perendaman dalam larutan kapur sirih Ca(OH)2 terhadap kualitas keripik pepaya (Carica papaya L.) dengan vacuum frying. Jurnal Pendidikan Teknologi Pertanian, 3(1), S221–S233. https://doi.org/10.2685 8/jptp.v3i0.5721
Schons, P.F., Battestin, V., & Macedo, G.A. (2012). Fermentation and enzyme treatments for sorghum. Brazilian Journal of Microbiology, 43(1), 89–97. DOI: 10.1590/S1517-83822012000100010
Setiarto, R.H.B., Widhyastuti, N., & Saskiawan, I. (2016). Pengaruh fermentasi fungi, bakteri asam laktat dan khamir terhadap kualitas nutrisi tepung sorgum. Agritech, 36(4), 440–449. DOI: 10.22146/agritech.16769
Setiarto, R.H.M., & Widhyastuti, M. (2016). Penurunan kadar tanin dan asam fitat pada tepung sorgum melalui fermentasi Rhizopus oligosporus, Lactobacillus plantarum, dan Saccharomyces cerevisiae. Jurnal Ilmu-Ilmu Hayati, 15(2), 149–157. DOI: 10.14203/beritabiologi.v15i2.2295
Siruguri, V., Ganguly, C., & Bhat, R.V. (2009). Utilization of mouldy sorghum and Cassia tora through fermentation for feed purposes. African Journal of Biotechnology, 8(22), 6349–6354. DOI: 10.4314/ajb.v8i22.66150
Subagio, H., & Aqil, M. (2013). Pengembangan produksi sorgum di Indonesia. Prosiding Seminar Nasional Inovasi Teknologi Pertanian, pp. 199–214.
Suprapto, H.S., & Mudjisihono, R. (1987). Budidaya dan pengolahan sorgum. Jakarta: Penebar Swadaya.
Suprijadi. (2012). “Karakteristik dan Kimia Tepung Sorgum (Sorgum bicolor L.) Rendah Tanin”. Skripsi. Institut Pertanian Bogor, Bogor.
Taylor, J., Belton, P., Beta, T., & Duodu, K. (2014). Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic, phytochemicals, biofortification, and protein functionality. J. Cereal Sci., 59(3), 257–275. DOI: 10.1016/j.Jcs.2013.10.009
Taylor, J.R.N., & Duodu, K.G. (2019). Sorghum and millets: Chemistry, technology, and nutritional. Franch Attributes. Woodland Publishing: AACC International.
Towo, E., Matuschek, E., & Svanberg, U. (2006). Fermentation and enzyme treatment of tannin sorghum gruels: Effects on phenolic compounds, phytate and in vitro accessible iron. Food Chemistry, 94, 369–376. DOI: 10.1016/j.foodchem.2004.11.027
Vaclavik, V., & Christian, E. (2014). Essential of food science. 4th ed. Heldman DR, editor. New York: Springer.
Von Elbe, J.H., & Schawartz, S.J. (1996). Colorants. Dalam Fennema, O. R (Ed). “Food Chemistry”, 3nd ed. New York: Marcel Dekker, Inc.
Wibowo, P., Saputra, J.A., Ayucitra, A., & Setiawan, L.E. (2008). Isolasi pati dari pisang kepok dengan menggunakan metode alkaline steeping. Widya Teknik, 7(2), 113–123. DOI: 10.33508/wt.v7i2.1266
Winarno, F.G. (2004). Kimia pangan dan gizi. Jakarta: Gramedia Pustaka Utama.
Yousif, N.E., & El-Tinay, A. (2000). Effect of fermentation on sorghum protein fraction and in vitro protein. Digestibility Plant Foods Hum. Nut., 56, 175–182. DOI: 10.1023/a:1011140602122
Yusra, S., Pranoto, Y., Anwar, C., & Hidayat. C. (2020). Hidrolisis pati dari batang kelapa sawit dengan kombinasi perlakuan asam sitrat dan steam explosion terhadap sifat fisiko dektrin. Jurnal Aplikasi Teknologi Pangan, 9(1), 9–17. DOI: 10.17728/jatp.6273
Published
20-12-2022
Issue
Vol. 16 No. 2 2022: Jurnal Agroteknologi
Pages
163-175
License
Copyright (c) 2022 Jurnal Agroteknologi
How to Cite
Yusra, S. & Putri, E. (2022). Karakteristik fisikokimia tepung sorgum (Sorghum bicolor L.) varietas Lokal Merah dengan fermentasi spontan. Jurnal Agroteknologi, 16(2), 163-175. https://doi.org/10.19184/j-agt.v16i02.35046
Page updated
Report abuse