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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Forum Pasca Sarjana Jurnal AGROTEKNOLOGI Jurnal Ilmiah Aplikasi Isotop Radiasi Jurnal Keteknikan Pertanian Jurnal Penelitian Hasil Hutan Jurnal Penelitian Tanaman Industri Perspektif : Review Penelitian Tanaman Industri Pembangunan Pedesaan agriTECH Warta IHP (Warta Industri Hasil Pertanian) IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Aplikasi Teknologi Pangan Indonesian Food and Nutrition Progress ComTech: Computer, Mathematics and Engineering Applications JURNAL PANGAN Jurnal Teknologi Hasil Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Penelitian Hasil Hutan Jurnal Penelitian Tanaman Industri (Littri) Buletin Palma Perspektif, Review Penelitian Tanaman Industri Policy Brief Pertanian, Kelautan, dan Biosains Tropika
Purwiyatno Hariyadi
1) Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor 2) SEAFAST Center, Institut Pertanian Bogor, Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Public Health Social Sciences Other

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Journal : ComTech: Computer, Mathematics and Engineering Applications

 1 
Metode Pembuatan Sorgum Sosoh Rendah Tanin pada Pembuatan Nasi Sorgum (Sorghum Bicolor L) Instan Amrinola, Wiwit; Widowati, Sri; Hariyadi, Purwiyatno
ComTech: Computer, Mathematics and Engineering Applications Vol 6, No 1 (2015): ComTech
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/comtech.v6i1.2280

Abstract

Sorghum is one of the non-rice commodities which have a relatively high content of nutrients, especially protein and carbohydrate. However, the nutritional value is to be down and relatively low due to the relatively high tannin content as an anti-nutrient. Fairly high tannin content in sorghum is also causing sorghumhas unpleasant taste and slightly bitter or "Sepet". Therefore, it is necessary to reduce the content of tannins in sorghum that is expected to improve the quality of nutrition, especially the increase in protein and starch digestibility and palatability or the flavor of sorghum products. The purpose of this study is to obtain the best method to lower tannin content in the manufacture of low-tannin sorghum milling, which will be used in the manufacture of instant rice sorghum. This research was done in two stages, namely 1) the timing of the millingstage and 2) the development stage of a method of making low-tannin sorghum milling by comparing the content of tannin reduction method with the immersion process in alkaline solution (NaOH 0.3% and 0.3% Na2CO3) and distilled water with the method of reducing tannin content without immersion process. The results of this study indicate that the best milling time that can produce milled sorghum with good physical sorghum is five minutes and the best immersion treatment that can lower the optimum tannin content is by immersing in 0.3%Na2CO3 solution for 24 hours. This method can reduce up to 77.46% tannin content.
Metode Pembuatan Sorgum Sosoh Rendah Tanin pada Pembuatan Nasi Sorgum (Sorghum Bicolor L) Instan Wiwit Amrinola; Sri Widowati; Purwiyatno Hariyadi
ComTech: Computer, Mathematics and Engineering Applications Vol. 6 No. 1 (2015): ComTech
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/comtech.v6i1.2280

Abstract

Sorghum is one of the non-rice commodities which have a relatively high content of nutrients, especially protein and carbohydrate. However, the nutritional value is to be down and relatively low due to the relatively high tannin content as an anti-nutrient. Fairly high tannin content in sorghum is also causing sorghumhas unpleasant taste and slightly bitter or "Sepet". Therefore, it is necessary to reduce the content of tannins in sorghum that is expected to improve the quality of nutrition, especially the increase in protein and starch digestibility and palatability or the flavor of sorghum products. The purpose of this study is to obtain the best method to lower tannin content in the manufacture of low-tannin sorghum milling, which will be used in the manufacture of instant rice sorghum. This research was done in two stages, namely 1) the timing of the millingstage and 2) the development stage of a method of making low-tannin sorghum milling by comparing the content of tannin reduction method with the immersion process in alkaline solution (NaOH 0.3% and 0.3% Na2CO3) and distilled water with the method of reducing tannin content without immersion process. The results of this study indicate that the best milling time that can produce milled sorghum with good physical sorghum is five minutes and the best immersion treatment that can lower the optimum tannin content is by immersing in 0.3%Na2CO3 solution for 24 hours. This method can reduce up to 77.46% tannin content.
Co-Authors - Mursalin -, Sugiyono . Mursalin A.A. Ketut Agung Cahyawan W Afifah Z. Agista Agus Supryadi Andarwulan, Nuri Andri J. Laksana Anton Apriyantono Arief Mulyawan Arief R. Affandi Atjeng M. Syarief Ayu C. Wulan Azis B. Sitanggang Azis Boing Sitanggang C Hanny Wijaya DAHRUL SYAH Dahrul Syah DAHRUL SYAH Daisy Irawan Dede R. Adawiyah Dede Robiatul Adawiyah Dedi Fardiaz Denny S. Agustin Desty G. Pratiwi Desty Gitapratiwi Dewi Fortuna Ayu Didah Nur Faridah Dodik Briawan Drajat Martianto Dwi Fitriani Dwi Karmila Syafriyanti Eko Hari Purnomo Elisa Julianti Elvira Syamsir Erka Fitria Erka Fitria Fahim M. Taqi Fahma Yuliwardi Fahma Yuliwardi, Fahma Fajriyati Mas’ud Faleh Setia Budi Feri Kusnandar Fitri Hasrini, Reno Friska Citra Agustia Gema Noor Muhammad Gina Nur Rahmasari Hendra Wijaya Hendri Hermawan Adinugraha Hoerudin Hoerudin Hoerudin Hoerudin Hunaefi, Dase Indah Epriliati Iyus Hendrawan Joni Munarso Joni Munarso, Joni Khoerul Bariyah Laksana, Andri J. Leonardus B. Raditya Prabowo Lilis Nuraida Lisa Norisza Sjahwil M. Taqi, Fahim Masykur, Siti Fauziyyah Munarso, S. Joni Mursalin Mursalin MURSALIN MURSALIN Nur Aini NUR AINI Nur Aini . Nur Fitriana Dewi Nur Richana Nur Wulandari Nur Wulandari Nur Wulandari Nurhasanah, Siti Nuri Andarwulan Nuri Andarwulan Nuri Andarwulan Nuri Andarwulan Puspo Edi Giriwono Rahmawati Rahmawati Ratih Dewanti -Hariyadi Ratih Dewanti Hariyadi Reno Fitri Hasrini Ria Noviar Triana Rindy Panca Tanhindarto Rokhani Hasbullah Rosiana Ulfa Rosulva, Indah S. Joni Munarso Santi Dwi Astuti Santi Dwi Astuti Satiti Kawuri Putri Satrya Dharmawan Siti Fauziyyah Masykur Siti Madanijah Siti Nurhasanah Siti Nurhasanah Slamet Budijanto Soewarno T Soekarto Soewarno T. Soekarto Sri Widowati Sri Widowati Stefani Hartono Subarna - Sugiyono - Sugiyono . Sumarto Sumarto Sumarto Sumarto Sutrisno Sutrisno Sutrisno, Sutrisno Syafriyanti, Dwi Karmila Tanti Lanovia1,2)* Tien R. Muchtadi Tjahja Muhandri Tri Haryati Winiati P. Rahayu Wiwit Amrinola Wulandari, Nur Yundari, Yundari Zita L. Sarungallo Zubaidah Irawati Zulaikhah Zulaikhah