PHYSICOCHEMICAL CHARACTERISTICS OF STARCH NOODLES BASED ON SORGHUM FLOUR (Sorghum bicolor L. Moench) AND SAGO FLOUR (Metroxylon Sp)
ABSTRAK Sorghum is one of the local commodities that has the potential to be developed intoalternative food products. Sorghum is a gluten-free source of protein, vitamins, minerals andcalories. This study aims to determine the effect of the proportion of sorghum flour and sagoflouro...
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| Format: | Article |
| Language: | English |
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Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2023-07-01
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| Series: | Jurnal Pangan dan Agroindustri |
| Subjects: | |
| Online Access: | https://jpa.ub.ac.id/index.php/jpa/article/view/985 |
| _version_ | 1797763091623051264 |
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| author | Marningsih Doko Patty Erni Sofia Murtini Widya Dwi Rukmi Putri |
| author_facet | Marningsih Doko Patty Erni Sofia Murtini Widya Dwi Rukmi Putri |
| author_sort | Marningsih Doko Patty |
| collection | DOAJ |
| description | ABSTRAK
Sorghum is one of the local commodities that has the potential to be developed intoalternative food products. Sorghum is a gluten-free source of protein, vitamins, minerals andcalories. This study aims to determine the effect of the proportion of sorghum flour and sagoflouron physical and chemical characteristics anddetermine the best treatment for drynoodles. The experimental design used a completely randomised design with one factor, thatis the proportion of sorghum flour and sago flour consisting of 6 levels (80:20; 75:25; 70:30;65:35;60:40;55:45)grams.Theresultsshowedthattheproportionofsorghumflourandsagoflouraffectedthephysicalcharacteristicsofcolour,breakage,elongation,cookingtime,cooking shrinkage, and water absorption, but had no effect on breaking point. The bestbehaviourwasproducedintheproportionof60gramsofwhitesorghumflourand40gramsofsago flour which was then chemically analysedto have a moisture content of 11.90%, fatcontent of 0.24, ash content of 1.15%, protein content of 5.98%, and carbohydrate content of80.79%.
Keywords:Drynoodles,Sorghumflour,Sagoflour |
| first_indexed | 2024-03-12T19:36:37Z |
| format | Article |
| id | doaj.art-8f412b02d5cd4f9aa66bc92fef93f792 |
| institution | Directory Open Access Journal |
| issn | 2354-7936 2685-2861 |
| language | English |
| last_indexed | 2024-03-12T19:36:37Z |
| publishDate | 2023-07-01 |
| publisher | Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty |
| record_format | Article |
| series | Jurnal Pangan dan Agroindustri |
| spelling | doaj.art-8f412b02d5cd4f9aa66bc92fef93f7922023-08-02T04:08:36ZengUniversitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology FacultyJurnal Pangan dan Agroindustri2354-79362685-28612023-07-0111314715710.21776/ub.jpa.2023.011.03.5PHYSICOCHEMICAL CHARACTERISTICS OF STARCH NOODLES BASED ON SORGHUM FLOUR (Sorghum bicolor L. Moench) AND SAGO FLOUR (Metroxylon Sp)Marningsih Doko Patty0Erni Sofia Murtini1Widya Dwi Rukmi Putri2Universitas BrawijayaUniversitas BrawijayaUniversitas BrawijayaABSTRAK Sorghum is one of the local commodities that has the potential to be developed intoalternative food products. Sorghum is a gluten-free source of protein, vitamins, minerals andcalories. This study aims to determine the effect of the proportion of sorghum flour and sagoflouron physical and chemical characteristics anddetermine the best treatment for drynoodles. The experimental design used a completely randomised design with one factor, thatis the proportion of sorghum flour and sago flour consisting of 6 levels (80:20; 75:25; 70:30;65:35;60:40;55:45)grams.Theresultsshowedthattheproportionofsorghumflourandsagoflouraffectedthephysicalcharacteristicsofcolour,breakage,elongation,cookingtime,cooking shrinkage, and water absorption, but had no effect on breaking point. The bestbehaviourwasproducedintheproportionof60gramsofwhitesorghumflourand40gramsofsago flour which was then chemically analysedto have a moisture content of 11.90%, fatcontent of 0.24, ash content of 1.15%, protein content of 5.98%, and carbohydrate content of80.79%. Keywords:Drynoodles,Sorghumflour,Sagoflourhttps://jpa.ub.ac.id/index.php/jpa/article/view/985drynoodlessorghumfloursagoflour |
| spellingShingle | Marningsih Doko Patty Erni Sofia Murtini Widya Dwi Rukmi Putri PHYSICOCHEMICAL CHARACTERISTICS OF STARCH NOODLES BASED ON SORGHUM FLOUR (Sorghum bicolor L. Moench) AND SAGO FLOUR (Metroxylon Sp) Jurnal Pangan dan Agroindustri drynoodles sorghumflour sagoflour |
| title | PHYSICOCHEMICAL CHARACTERISTICS OF STARCH NOODLES BASED ON SORGHUM FLOUR (Sorghum bicolor L. Moench) AND SAGO FLOUR (Metroxylon Sp) |
| title_full | PHYSICOCHEMICAL CHARACTERISTICS OF STARCH NOODLES BASED ON SORGHUM FLOUR (Sorghum bicolor L. Moench) AND SAGO FLOUR (Metroxylon Sp) |
| title_fullStr | PHYSICOCHEMICAL CHARACTERISTICS OF STARCH NOODLES BASED ON SORGHUM FLOUR (Sorghum bicolor L. Moench) AND SAGO FLOUR (Metroxylon Sp) |
| title_full_unstemmed | PHYSICOCHEMICAL CHARACTERISTICS OF STARCH NOODLES BASED ON SORGHUM FLOUR (Sorghum bicolor L. Moench) AND SAGO FLOUR (Metroxylon Sp) |
| title_short | PHYSICOCHEMICAL CHARACTERISTICS OF STARCH NOODLES BASED ON SORGHUM FLOUR (Sorghum bicolor L. Moench) AND SAGO FLOUR (Metroxylon Sp) |
| title_sort | physicochemical characteristics of starch noodles based on sorghum flour sorghum bicolor l moench and sago flour metroxylon sp |
| topic | drynoodles sorghumflour sagoflour |
| url | https://jpa.ub.ac.id/index.php/jpa/article/view/985 |
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