Studi Persiapan Tepung Sorgum dan Aplikasinya pada Pembuatan Beras Analog

Abstract

Rice analogues is artificial rice product made from non rice and non wheat raw material by twin screw extruder. Effect of sorghum varieties toward consumer acceptance on analog rice have been investigated. Sorghum varieties that are used in this study are Pahat, B100, Numbu, and Genjah. This research are milling process of sorghum flour, make a rice analogues, and characterization physico-chemical of rice analogues. Rice analogues was pruduced by twin screw extruder. All product was selected by sensory analysis. The highest yield of sorgum flour was obtained from additional of 25% water before milling process. The result of sensory analysis showed that sorghum varieties was significant effect to rice analogues. Rice analogues from Pahat and numbu sorghum has higher consumer acceptance. Rice analogues from pahat and numbut have a higher carbohydrate and dietary fiber content than polished rice.