<p class="Abstrak"><span lang="EN-GB">By processing sorghum grains into flour, the use of sorghum grains to support food diversification can be made more varied. The research objective was to determine the physical and chemical properties of sorghum muffins and changes of physical properties of sorghum muffins during storage. The research uses a completely randomized design with two factor, grain soaking duration (hours) and ratio of concentration of whole sorghum flours with gluten flour (%) and consists of nine treatments combination. The result shows that treatment has a significant effect on the power expansion, degree of brightness, fat, and preference for organoleptic properties. The best treatment was 24-hours of soaking, 25% whole sorghum flour, 75% gluten flour that produces expanded power at 138,83%, degree of brightness (L) at 67.03, redness (a) at +4.33, yellowness (b) at +27.37, water content of 12.59%, protein content of 6.95%, fat content of 2.46%, score of color at 3.20, texture score at 3.13, aroma score at 3.16, taste score at 3.24, and for overall acceptance at 3.53 (like). Changes of physical properties of sorghum muffins during storage for 3 days can be explained with the linear equation. For all parameter (weight loss, volume loss, brightness loss), the value of constant a in the equation of sorghum muffin was lower than control muffin that indicated quality loss of sorghum muffins is higher than control muffin. Increasing the concentration of sorghum flour resulted a decrease in the quality of the muffins. The soaking treatment of the seeds in making sorghum flour can maintain the quality of the muffin.</span></p>
Sorghum (Sorghum bicolor L.) has the potential to be developed as an alternative food to substitute wheat and rice in supporting food diversification programs. However, the development of sorghum in Indonesia is progressing very slowly. The Russia-Ukraine conflict, which caused the price of wheat to rise and the threat of a food crisis, became the right momentum to accelerate sorghum development in Indonesia. This study aims to examine the challenges in developing sorghum in Indonesia. Primary and secondary data were collected from discussions in “WhaApps Group As.Agri.Sorghum Indo/MASI”, which involves various parties related to sorghum, as well as webinars related to sorghum and literature review. The method employed was descriptive qualitative analysis. The study results show that sorghum development in Indonesia faces problems and constraints from cultivation (on-farm), harvesting, postharvest, processing, and marketing to utilization/consumption of sorghum (table) that make it progress very slowly. To accelerate the role of sorghum in the food diversification program, efforts to solve problems and constraints in the development of sorghum in Indonesia need to be integrated from upstream to downstream and involve all relevant stakeholders.
Penggunaan pengering bertenaga hybrid memiliki keunggulan dapat memanfaatkan tenaga matahari dan biomasa sehingga dapat digunakan pada kondisi cuaca kurang baik, diantaranya untuk pengeringan sawut ubi kayu terfermentasi. Tujuan penelitian ini mengevaluasi keragaan Pengering Hybrid Energi Surya dan Biomasa arang kayu (PHESB) untuk mengeringkan sawut ubi kayu terfermentasi. Keragaan PHESB dievaluasi menggunakan model linier dan exponensial untuk menentukan laju pengeringan (% bb/jam), kapasitas pengeringan (kg/jam), dan kelayakan finansial penerapannya. Mutu hasil pengeringan dianalisis dengan uji homogenitas koefisien regresi (laju pengeringan) dari model pengeringan yang mempunyai tingkat koefisien derterminasi (R2) terbesar dari pengamatan kadar air sawut dalam arah tegak (atas, tengah, bawah) dan mendatar (depan, tengah, belakang). Hasil penelitian menunjukkan bahwa pada kadar air awal sawut ubi kayu 71,45% bb dan rata-rata suhu pengeringan 40,51 + 3,61 oC, penurunan kadar air sawut ubi kayu mengikuti model linier dengan R2 dari 0,969 sampai 0,984 dengan laju pengeringan homogen baik dalam arah tegak maupun mendatar. Karakteristik PHESB dapat dinyatakan dengan model linier y =-5,081x +78,30 (R2=0,978). Dengan model ini diperoleh kapasitas pengeringan 20,86 kg/jam untuk mencapai kadar air sawut ubi kayu 14% bb. Dengan harga alat pengering Rp. 40 juta/unit dan ongkos jasa pengeringan sawut ubi kayu basah Rp 600/kg diperoleh nisbah keuntungan dengan biaya pengeringan (B/C)<1,0. Secara teknis PHESB layak digunakan, tetapi secara finansial masih belum layak diterapkan dalam bentuk penjualan jasa pengering sawut ubi kayu.
This research discusses the infiltration of furrow irrigation invarious forms of irrigation channels in homogeneous soils. The governing equation of the problems is a Richard’s Equation. This equation is transformed using a set of transformation including Kirchhoff and dimensionless variables into Helmholtz modified equations. Furthermore with Dual Reciprocity Boundary Element Method (DRBEM), numerical solution of modified Helmholtz equation obtained. The proposed method is tested on problem involved infiltration from periodic flat channels, non-flat channels without impermeable and non-flat channels with impermeable. The greatest value of suction potential and water content is located below the channel surface. The most water consecutively is a non-flat channel without impermeable, non-flat channel with impermeable and flat channel on Lakish Clay soils.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.