Purpose The purposes of this paper are to determine the nutritional composition of the pulp and its antioxidant activity; study the effect of drying and storage on the nutritional composition and antioxidant of the pulp; investigate the effect of de-bittering using fermentative microbes, sodium carbonate and polyethylene glycol (PEG) on antioxidant of the pulp, and to study the shelf-life and sensory evaluation of de-bittered pulp products. Design/methodology/approach The ripe fruits of palmyra (Borassus flabellifer L) were collected around Kupang city, Indonesia. The pulp was extracted with different techniques. The fresh pulp was directly analyzed for its nutritional and antioxidant properties. The rest of the pulp was de-bittered, dried and used for further treatments and products development. The de-bittered pulp was used to make chips, stick cracker, and jelly sweet. Fresh products were sensory evaluated by 30 semi-trained panelists. For shelf-life analysis, products were wrapped and/or packed with different thickness of food grade plastic, plastic-alumina foil, or mica stopples and kept at different temperatures (30, 40 and 50oC) for one month. Findings The fresh pulp contains carotenoids (609.10 mg per kg of pulp), vitamin C (461.40 mg per kg of pulp), polyphenols (270 mg per kg of pulp) and anthocyanin (53.90 mg per kg of pulp). Free radical scavenging activity of the dried pulp (water content of 11.60 percent) was 93.4 percent. Several techniques including fermentation, sodium carbonate, and PEG treatment have been successfully developed to reduce the bitterness of the pulp without significantly reducing its antioxidant activities. Food products (chips, stick cracker, and jelly sweet) have then been developed and have got positive response from panelist. Research limitations/implications Pulp of fruit is a potential source of antioxidants, i.e. carotenoids (pro vitamin A), vitamin C, and polyphenols. The pulp potentially can be used in fresh and dried form for functional food. The bitterness of the pulp can be significantly reduced using fermentation, sodium carbonate or PEG treatment. The pulp can be utilized for producing chips, crackers, and semi moist food products. Practical implications First, pulp of the palmyrah fruit can be easily extracted using water. Second, the bitterness of the pulp can be reduced by using traditional fermentation starter. Third, many type of food products can be developed using the palmyrah pulp. Social implications This effort offers opportunity for farmers to optimize the use of palmyrah pulp for functional food. It will provide new jobs and increase the income of farmer at East Nusa Tenggara Province. Originality/value The study has revealed that pulp of palmyrah fruit is a source of antioxidants: carotenoids (pro vitamin A), vitamin C, and polyphenols. The pulp potentially can be used in fresh and dried form for functional food. The bitterness of the pulp can be significantly reduced using fermentation, sodium carbonate, and PEG. The pulp can be utilized for producing chips, crackers, and semi moist food products.

The purpose of this study was to examine the physicochemical characteristics of fermented sorghum flour using indigenous sorghum yeast. The study used a completely randomized factorial design with various fermentation times (24, 48, 72 hours) as the first factor and the concentration of indigenous sorghum yeast starter (2.5%, 5%, 7.5%, 10%, 12.5%, and 15% w/v) as the second factor in three replications. Parameters observed were physicochemical characteristics including starch content, water content, swelling power, water absorption, and bulk density. The data obtained were analyzed using analysis of variance (ANOVA) (P<0.05) and Duncan's Multiple Range Test (DMRT). The results show that the best-fermented sorghum flour was obtained at 72 hours of fermentation time with a 5% starter. The sorghum flour has a starch content of 74.8%, water content of 10.97%, swelling power of 15.44 g/g, water absorption capacity of 67.58%, and bulk density 0.6 g/ml. Modification by fermentation using indigenous sorghum yeast can improve the physical and chemical properties of sorghum flour. Based on the nutritional content of sorghum flour, it met the quality requirements of Codex Standard 173-1989 in ash, protein, fat, crude fiber, and carbohydrate contents.Keywords:sorghum, modified, yeast indigenous, phisycal and chemical characteristik.ABSTRAKTujuan penelitian ini adalah untuk mengkaji karakteristik fisikokimia tepung sorgum hasil fermentasi dengan menggunakan yeast indigenous sorgum. Penelitian dilakukan dengan menggunakan rancangan acak lengkap pola faktorial dengan lama fermentasi (24, 48, 72 jam) sebagai faktor pertama dan konsentrasi starter yeast indigenous sorgum (2,5%, 5%, 7,5% dan 10%, 12,5% dan 15% b/v) sebagai faktor kedua, menggunakan 3 ulangan. Parameter yang diamati adalah karakteristik fisikokimia meliputi kadar pati, kadar air, sweeling power, daya serap air dan densitas Kamba. Data yang diperoleh dianalisis dengan menggunakan Analisis Ragam (ANOVA) (P<0,05) dan uji lanjut Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa tepung sorghum terfermentasi terbaik didapatkan pada perlakuan lama fermentasi 72 jam dengan jumlah starter sebanyak 5%. Karakterisitik tepung sorgum ynag dimiliki adalah kadar pati 74,8%, kadar air 10,97%, swelling power 15,44 g/g, daya serap air 67,58% dan densitas kamba 0,6 g/ml. Modifikasi dengan fermentasi menggunakan yeast indigenous sorgum mampu memperbaiki sifat fisik dan kimia tepung sorgum. Berdasarkan kandungan gizi pada tepung sorgum telah memenuhi syarat mutu Codex Standard 173-1989 pada kadar, abu, protein, lemak, serat kasar dan karbohidrat.Kata kunci: sorgum, modifikasi, yeast indigenous, sifat fisikokimia