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Please use this identifier to cite or link to this item: http://repository.uksw.edu/handle/123456789/4676
Title: Optimalisasi Tepung Sorghum (Sorghum bicolor L.) Terfortifikasi Kacang Tanah Sebagai Flakes Termodifikasi (Tinjauan Analisis dari Protein Terlarut, Asam Amino dan Asam Lemak)
Authors: Martono, Yohanes
Hartini, Sri
Puspaningsih, Vellisya
Keywords: sorghum;fermentation;fortification;amino acid;fatty acid
Issue Date: 2013
Publisher: Program Studi Kimia FSM-UKSW
Abstract: Purpose of this researcheswere to determine the optimum method lowering tanin in sorghum, to find the best condition for fermentation and fortification by microbe, fortification of peanut and time and to indentify amino acid and fatty acid on modified sorghum. The results were analyzed by using The Factorial Design 3x5x5 and Randomized Completely Block Design (RCBD) with 3 replications. The Honestly Significance Difference (HSD) test at 5% level significance was used to compare the treatment average. The organoleptic test used triangle test's table at 5% level significance and t-test at a significance level of 1% was used for hedonic test. The result showed that soaking with 0.3% Na2CO3 solution, followed by soaking with Na2HPO4 was the optimum method to decrease tanin. The optimum condition for fermentation were the dosage of microbe (2,5%), fortified by peanut (5%) and 24 hours fermentation. The result showed that the main compound unsaturated fatty acid of modified sorghum flour were oleic acid and linoleic acid. Amino acid in modified sorghum flour were aspartic acid, glutamic acid, serine, histidine, glysine, arginine, alanin, tyrosine, methionine, valine, phenylalanine, ileusine, leusin and lysine. Triangle test test showed that there was no difference between sorghum flakes and wheat flakes. There was no difference between both, sorghum and wheat flakes on crispness and color.but was a difference on flavor.
URI: http://repository.uksw.edu/handle/123456789/4676
Appears in Collections:T1 - Chemistry

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