Pengaruh Fermentasi Spontan terhadap Karakteristik Fisik dan Kimia Tepung Sorgum (Sorghum Bicolor L. Moench) serta Aplikasinya dalam Pembuatan Cookies

Abstract

The study aims to observe if sorghum grain spontaneous fermentation can affect physical and chemical characteristics of its flour. Sorghum grain was spontaneously fermented for 5 days. Samples were taken daily, and selected physical and chemical characteristics were studied. Results showed that sorgum spontaneous fermentation significantly (α<0.05) decreased water and ash content, but significantly (α<0.05) increased carbohidrat, starch, amylosa, and amylopectin content. Spontaneous fermentation tended to decrease protein and fat content but not significant. Spontaneous fermentation also significantly (α<0.05) increased yield of the flour and degree of flour whiteness. Fermented flour had significantly (α<0.05) lower water absorbancy capacity and oil absorbancy capacity than non fermented flour. Fermentation decreased gelatinization temperature and setback viscosity, but increased peak viscosity, breakdown viscosity, and diameter of starch granula. Fermented sorghum flour can substitute wheat flour up to 50% in cookies. Spontaneous fermentation also significantly (α<005) increased panelist preference for organoleptic characteristics (color, aroma, flavor, and texture) and decreased gritty texture of sorghum cookies.