MODIFIKASI TEPUNG SORGUM (Sorghum bicolor L. Moench) DENGAN MENGGUNAKAN PANAS MICROWAVE
Daftar Isi:
- The objective of this research was to determine the effect of modified sorgum flour (Sorghum bicolor L. Moench) with microwave heat. The research was conducted at the Chemical Laboratory of Agricultural Product Processing Technology, Departement of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, from March 2018 until January 2020. This study aimed to determine the physical and chemical characteristics of sorghum flour with microwave modification. The research used a Completely Randomized Factorial Design consisted of two factors and each treatment was repeated three times. The first factor was power (240 watt, 420 watt, and 720 watt) and second factor was the time (1 minute, 2 minutes, and 3 minutes). The observed parameters were physical characteristic; color (L,C,h), solubility, swelling power, and chemical characteristics such as moisture content, ash content and tanin. Watt treatment had significant effects on lightness, chroma, hue, solubility, swelling power. While, time teatment had significant effects on lightness, solubility, swelling power, moisture content, and tanin. Based on physical and chemical characteristics, the best treatment was A3B3 (720 watt and 3 minutes) were containing lightness 68.61%, chroma 11.90%, hue 41.90o, solubility 12.27%, swelling power 0.65 %, moisture content 9.58%, ash content 0.75%, and tanin 0.38%.