| dc.description.abstract | Instant sorghum substitution noodle is a food product alternative as source of carbohydrate with high antioxidant content. Research methodology was divided into 3 stages: sorghum flour processing, instant sorghum noodles production, and instant sorghum noodle analysis. Sorghum was hulled 0, 20, and 60 seconds before the flour will be used in the formulation. Concentrations of sorghum flour for substitution were 30%, 40%, and 50%. Addition of water about 40% by weight of the mixed flour and frying for 120 seconds at 160oC were the most optimum parameters. Based on organoleptic tests, formulation was made from hulled sorghum about 20 seconds with 30% concentration of substitution was the most preferred formulation. Based on physical analysis, elongation value of formulation selected was 72.68%, hardness value was 3609.50 gf, adhesiveness value was 977.42 gf, springiness value was 0.2706 gs, water absorption (DSA) value was 146.96% and cooking loss value was 9.20%. Based on chemical analysis, formulation selected had 3.56% moisture content, 1.64% ash content, 17.32% fat content, 9.55% protein content, 67.91% carbohydrate content, and 0.61% crude fiber content. Sorghum flour was used had 8.37% moisture content, 1.18% ash content, 3.86% fat content, 6.15% protein content, 80.43% carbohydrate content, and 2.40% crude fiber content. Based on antioxidants analysis, total phenol content of formulation selected was 0.05 mg GAE (Gallic Acid Equivalent)/g, antioxidant activity was 0.58 mg AEAC (Ascorbic acid Equivalent Antioxidant Capacity)/g, and antioxidant capacity was 18.17%. Sorghum flour was used had total phenol content was 0.12 mg GAE/g, antioxidant activity was 0.73 mg AEAC/g, and antioxidant capacity was 23.13%. | en |
