Pengaruh Metode Fermentasi Substrat Padat Dan Substrat Terendam Pada Biji Sorgum Terhadap Kualitas Tepung

Abstract

The utilization of sorghum as food products is restricted b y its lack of digestib ility and the presence of anti-nutrients factors. Fermentation process has b een recommended to improve cereal -based flour quality. This study was aimed to evaluate the effect of two fermentation methods namely solid state (a method adopting tempeh processing procedure with fermentation course of 60 and 72 h) and sub merged fermentation (similar to ampok processing procedure with fermentation course of 72 and 84 h). The fermented-sorghum grains were then dried, and milled to produce sorghum flour. Analyses of proximate, physical poperties (particle size index/PSI, Water Ab sorption Index/WAI, swelling power) and amylograph profiles were carried out to ob tain the flour characteristi cs. The results showed that b oth fermentation methods significantly influenced the proximate, physical and amilograph properties of the sorghum flour. Solid state fermentation of sorghum grains decreased the starch content, reduced its lightness, swelling power and viscosity, while increased the PSI and WAI. However, the solid state fermentation did not significantly change the protein, fat, ash and moisture content of the sorghum flour. Sub merged fermentation of sorghum grain decreased the starch and protein content, increased the lightness, swelling power and viscosity, while did not significantly modify fat, ash and moisture content of the flour. Based on the characteristics ob tained, it is suggested that sorghum flour made from solid state fermented -sorghum grain may b e applicab le for making-not viscous-food products, such as porridge. On the other side, the sorghum flour made from sub merged-fermented-sorghum grain may b e used as thickening agent, b inder or for making highly viscous food products. ABSTRAK 1Pemanfaatan sorgum sebagai bahan pangan dibatasi oleh rendahnya daya cerna dan juga keberadaan anti nutrisi. Fermentasi sereal telah dilaporkan dapat meningkatkan kualitas tepung sorgum. Penelitian ini bertujuan mengetahui karakteristik tepung sorgum yang dihasilkan dari biji yang difermentasi menggunakan dua metode yaitu substrat padat (mengikuti prosedur pembuatan tempe dengan lama fermentasi 60 dan 72 jam) dan substrat terendam (mengikuti prosedur pembuatan ampok dengan lama fermentasi 72 dan 84 jam). Biji sorgum terfermentasi kemudian dikeringkan dan digiling untuk menghasilkan tepung sorgum. Analisis proksimat, sifat fisik (indeks ukuran partikel, indeks penyerapan air, swelling, dan viskositas menggunakan Brab ender Amilograph) dilakukan untuk karakterisasi tepung sorgum yang dihasilkan. Hasil penelitian menunjukkan bahwa kedua metode fermentasi mempengaruhi proksimat, sifat fisik dan amilografi tepung sorgum yang dihasilkan. Fermentasi biji sorgum metode substrat padat menurunkan kandungan pati, kecerahan warna tepung, swelling power dan viskositas, meningkatkan PSI dan WAI, namun tidak mengubah kandungan protein, lemak, abu dan air. Fermentasi biji sorgum metode submerged menurunkan kadar pati dan protein, meningkatkan kecerah an...

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