Karakterisasi Fisikokimia Tepung Sorgum Fermentasi dan Aplikasinya sebagai Bahan Substitusi Roti Tawar

Abstract

Bread as an energy-producing food are widely consumed and generally made with wheat flour. Sorghum is local resources that can be used as a replacement or substitution of wheat flour to reduce dependence on imported wheat. The use of sorghum flour in bread making will give a sandy, dry, and hard crumb. This can be reduced through fermentation process in sorghum flour production. Research consists of production and characterization of sorghum flour, bread formulation, sensory testing, and physicochemical characterization of bread substituted. Sorghum flour made with two treatments that are non-fermented (NF) and fermented (F). Characterization of sorghum flour includes physical properties and chemical content. Bread made with six formulas that are NF 20%, NF 30%, NF 40%, F 20%, F 30%, and F 40% then evaluated in sensory testing to get the chosen formulas. Furthermore, that formulas was analyzed its physical properties and chemical content. Sorghum flour NF has yellowish-white, normal flavor, and texture rather coarse while sorghum flour F has dull brownish, sour flavor, and texture rather coarse. The water, ash, protein, fat, carbohydrate, and crude fiber content of the sorghum flour NF in dry basis were respectively 10.11%; 1.28%; 7.50%; 4.62%; 76.50% and 2.91%, while sorghum flour F were respectively 10.19%; 0.94%; 7.95%, 4.86%; 76.06% and 2.65%. Based on the sensory test, bread substituted were chosen are NF 20% and F 30%. Results of physical analysis showed that the higher amount of substituted sorghum flour NF and F can decrease the proofing ratio, specific volume of dough and bread. Bread NF 20% (237.25 gf) has firmness value lower than bread F 30% (301.26 gf). Bread NF 20% containing water, ash, protein, fat, carbohydrate, and crude fiber (dry basis) were respectively 53.74%; 2.48%; 11.34%; 9.74%; 22.72% and 3.77%, while bread F 30% were respectively 52.06%; 2.44%; 12.05%; 9.80%; 23.66%, and 3.20%.