Jurnal Pangan dan Agroindustri (Jul 2023)

PHYSICOCHEMICAL CHARACTERISTICS OF STARCH NOODLES BASED ON SORGHUM FLOUR (Sorghum bicolor L. Moench) AND SAGO FLOUR (Metroxylon Sp)

  • Marningsih Doko Patty,
  • Erni Sofia Murtini,
  • Widya Dwi Rukmi Putri

DOI
https://doi.org/10.21776/ub.jpa.2023.011.03.5
Journal volume & issue
Vol. 11, no. 3
pp. 147 – 157

Abstract

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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

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