Pengaruh Cara Perendaman Pada Pembuatan Sorgum(Sorghum Bicolor (L.) Moench) Instan

Abstract

In Indonesia, rice consumption is increasing. National rice consumption reach 139 Kg per kapita per year and it is the biggest in the world. In order to have national food security, it is important to create food diversification for providing staple food alternative so as to reduce rice consumption. Sorghum is a kind of cerealia that can be a staple food alternative. This research aim to choose the right method of intstant sorghumpreparationwith good porosity and quick rehidration time. The research was divided in two steps. The first step was the soaking treatment of sorghum grain with 0.2% Na2HPO4, 1% Na-citrate and 0.2% Na2HPO4 + 1% Na-citrate(1:1). In this step, the good instant sorghum and preferred by consumer was instant sorghum that soaked with 0.2% Na2HPO4.The specification of this productwas quick rehydration time within 7.21 minute, rehydration ratio of 2.33 g/g, bulk porocity of54.81% and level of likeness 4.55 (like). The secound step was to conduct treatment of soaking at 25 oC, 35 oC, 45 oC, 50 oC and 60 oC with 0.2% Na2HPO4.Based on such criteria, the best instant sorghum was produced on the soaking in 60 oC. However, the anova statictic showed that no difference occurs amongst the soaking temperature of 45 oC, 50 oC and 60 oC. Therefore, the sampel with 45 oC of soaking temperature is chosen. The moisture content of the samples showed no signifance difference in the range of 6.21% - 7.67%. The protein content ranged between 7.95%-8.00%. The sample soaked in 0.2% Na2HPO4 soaking at 45 oC has the highets consument’s organoleptic acceptability.