KARAKTERISTIK FISIKOKIMIA DAN SENSORI MINUMAN SEREAL INSTAN DARI SORGUM (Sorgum bicolor) DAN TEPUNG TEMPE

Novidahlia, Noli; Kusumaningrum, Intan; Pamela, Aisyah Intan

doi:10.30997/jah.v6i2.3248

Cited by 4 publications

(4 citation statements)

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“…In comparison to the previous study, which also produced a sorghum powder drink using tempeh powder, the moisture content ranged from 4.24−5.31% [18], somewhat higher than in our own research. This discrepancy may arise from variations in the choice of raw ingredients and the inclusion of stabilizers such maltodextrin.…”

Section: Moisture Content Of Sorghum Powdered Drinkcontrasting

confidence: 90%

Different concentrations of maltodextrin and albumin influenced the quality characteristics and hedonic acceptance of sorghum powder drinks

Romulo,

Aurellia

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Sorghum emerges as a promising choice for developing nutritional powdered beverages, employing the foam mat drying technique with ingredients like maltodextrin and egg white powder. Yet, the precise impact of these components on the quality of powdered beverages remains unclear. This study aimed to explore the effects of maltodextrin (10-30%) and egg white powder (4-5%) on moisture content, color, antioxidant activity, and hedonic acceptance in sorghum-based beverages. Nine formulations were assessed, indicating that increased maltodextrin and egg white powder decreased water content (from 4.88% to 3.96%) and resulted in a lightness (L*) value exceeding 80. Generally, higher concentrations of maltodextrin (>10%) and egg white powder (4.5%) elevated the a* and b* values. Furthermore, elevated quantities of these components led to reduced antioxidant capacity (from 0.00013 to 0.00028 mg TE/g sample) and total phenols (from 9.98 to 4.84 mg GAE/g sample) in the beverages. Notably, egg white powder significantly influenced (p<0.05) the overall liking of the sorghum beverage.

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Section: Moisture Content Of Sorghum Powdered Drinkcontrasting

confidence: 90%

Different concentrations of maltodextrin and albumin influenced the quality characteristics and hedonic acceptance of sorghum powder drinks

Romulo,

Aurellia

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…This is following previous research by Amanda et al, (2021) that the increasing addition of soy flour will further reduce the water absorption of cereals. According to Novidahlia et al, (2020), the higher carbohydrates containing starch will increase the water absorption of instant cereal drinks and vice versa.…”

Section: Water Absorption Testmentioning

confidence: 99%

Characterization of Flakes Made in Corn Flour (Zea Mays) and Pumpkin (Cucurbita Moshcata) With Addition of Soybean Flour (Glicine Max)

Saraswati

Azima²,

Syukri

2022

And. Int. J. Agric. Nat. Sci.

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ABSTRACT This study aims to determine the effect of adding soybean flour (Glicine max) to the chemical, physical, and organoleptic characteristics of flakes from a combination of corn (Zea mays) and pumpkin (Cucurbita moshcata) and to determine the best treatment for flakes produced based on chemical, physical characteristics, and it's organoleptic. The research method used is an experimental method with descriptive data analysis. This study used 5 treatments and 3 replications: A = (addition of 0 grams of soybean flour), B = (addition of 15 grams of soybean flour), C = (addition of 30 grams of soybean flour), D = (addition of 45 grams of soybean flour), and E = (addition of 60 grams of soybean flour). Observations made were chemical analysis in the form of water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, and total amino acids in treatment C, as well as physical tests in the form of water absorption tests, color tests, and organoleptic tests in the form of color, aroma, taste, and texture. The results showed that the addition of soybean flour in the study of corn and pumpkin flour flakes affected water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, water absorption, brightness (color), and preference level based on the color, flavor, taste, and texture of the resulting flakes. The best treatment of flakes produced was treatment C (addition of 30 grams of soybean flour) based on the panelists' preference level with quality characteristics, is: water content (6.43% ± 0.41), ash content (1.76% ± 0.19), protein content (9.78% ± 0.29), fat content (11.25% ± 0.69), carbohydrate content (70.89% ± 0.57), crude fiber content (2.81% ± 0.29), water absorption 368.31% ± 2.49), °Hue (78.57 ± 0.01) and organoleptic values ??(color 4.35; aroma 3.65; taste 4.10; texture 3, 70) with a total value of 9.72% amino acids and the types of amino acids identified are glutamic acids, leucine, aspartic acid, arginine, alanine, phenylalanine, valine, serine, isoleucine, tyrosine, threonine, lysine, histidine, glycine, and methionine. . threonine, lysine, histidine, glycine, and methionine. . threonine, lysine, histidine, glycine, and methionine. Keywords : Flakes, soybean flour, corn flour, pumpkin, characteristics, protein, amino acids.

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“…The utilization of sorghum as a staple food has been widely encouraged by Indonesia's government as a way of diversification, considering the pattern of consumption of Indonesian people, which was dominated by rice and wheat [12]. The development of sorghum-based products is currently limited, and there are no commercially available sorghum-based beverage products.…”

Section: Introductionmentioning

confidence: 99%

Study of chemical, physical stabilites, and sensory properties of sorghum-adlay-based milk

Sanjaya,

Romulo

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Plant-based beverages made from various plant sources have been regarded as a good replacement for animal-based milk, especially for people with health limitations and customary food practices such as vegans and vegetarians. The development of alternative beverages made from sorghum (Sorghum bicolor L.) and adlay (Coix lacryma-jobi L.) was limited in Indonesia, despite the grains have been reported to contain good nutrients and health-benefiting compounds. Therefore, the aim of the research was to create plant-based beverages made from sorghum and adlay and evaluate their nutritional value, physical stability, and consumer acceptance. There were five formulas tested in this research, namely formula 1 (100% sorghum, 0% adlay), formula 2 (90% sorghum, 10% adlay), formula 3 (80% sorghum, 20% adlay), formula 4 (70% sorghum, 30% adlay), and formula 5 (60% sorghum, 40% adlay). The results showed that the addition of adlay to the formulation of a sorghum-adlay-based beverage significantly increased the carbohydrate content from 1.24% to 2.71%, tended to increase the protein content from 0.27% to 0.33%, decreased moisture content from 98.47% to 96.91%, and decreased sodium and potassium significantly. The higher concentration of adlay in the product significantly reduced the physical stability of the product and decreased its sensory acceptance. Based on sensory analysis, formula 3 was chosen as the most acceptable sorghum-adlay-based milk with a score of 4.9. The data obtained give brief information on the development of sorghum-adlay-based milk.

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KARAKTERISTIK FISIKOKIMIA DAN SENSORI MINUMAN SEREAL INSTAN DARI SORGUM (Sorgum bicolor) DAN TEPUNG TEMPE

Cited by 4 publications

References 1 publication

Different concentrations of maltodextrin and albumin influenced the quality characteristics and hedonic acceptance of sorghum powder drinks

Different concentrations of maltodextrin and albumin influenced the quality characteristics and hedonic acceptance of sorghum powder drinks

Characterization of Flakes Made in Corn Flour (Zea Mays) and Pumpkin (Cucurbita Moshcata) With Addition of Soybean Flour (Glicine Max)

Study of chemical, physical stabilites, and sensory properties of sorghum-adlay-based milk

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