Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Jurnal AGROTEKNOLOGI
Sri Istini
Teknologi Bioindustri BPPT, Gedung II BPPT Lantai15
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
PENGARUH SUPLEMENTASI ISOLAT PROTEIN SORGHUM TERHADAP SIFAT KIMIA, BIOLOGIS DAN ORGANOLEPTIK BISKUIT SORGHUM Fatim Illaningtyas; Sri Istini; Sri Peni; Iim Sukarti; Fajarwati Utami
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (368.225 KB)

Abstract

The aims of the research were to determine the potential of isolate sorghum protein as ingredient functional food which focused on the effect of supplementation isolate sorghum protein to chemical, biological and organoleptic properties of biscuits sorghum. First phase of the application was made biscuit formula with a mixture of various wheat flour and sorghum flour (0: 100, 0:75, 0:50 and 0:25). The best formula biscuit from organoleptic test was added isolate sorghum protein 5, 10 and 15%, then the biscuit were analyzed of the chemical, biological and organoleptic properties. The results showed that the panelists preferred the formula biscuits with 25% sorghum flour. Chemical analysis showed that biscuit with sorghum isolate protein increase protein, amino acid, phenolic, and antioxidant activity. There were characteristic of biscuits with 15% isolate sorghum protein 3.8% fiber, 11.87% protein, 7.96% amino acid, 0.808 mg TAE/mg phenolic and 40.675 g/g BHA antioxidant activity. Suplementation of isolate shorgum protein increase the fiber, antioxidants and proteins content. Further more could be applied in to functional food products, such as food products for hypoglycemic, antioxidant, diabetes mellitus or for KEP patients.Keywords: isolate sorghum protein, sorghum, biscuits, antioxidants, functional food
Co-Authors Fajarwati Utami Fatim Illaningtyas Iim Sukarti Sri Peni