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All Journal Journal of Tropical Soils AGRIKA Jurnal Manajemen Akuntansi dan Bisnis Conference on Innovation and Application of Science and Technology (CIASTECH) BUANA SAINS J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Aplikasi Dan Inovasi Ipteks SOLIDITAS Prosidia Widya Saintek Jurnal Pengabdian Kolaborasi dan Inovasi IPTEKS Jurnal Ilmiah Bisnis dan Ekonomi Asia (Jibeka)
Yuni Agung Nugroho
Fakultas Pertanian Universitas Widyagama Malang
Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Physics Social Sciences Transportation

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Journal : BUANA SAINS

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FERMENTASI TEPUNG SORGUM MERAH OLEH Lactobacillus plantarum ATCC 14977 UNTUK MENDUKUNG DIVERSIFIKASI PANGAN LOKAL putri, silvy novita; Sudiyono, Sudiyono; Nugroho, Yuni Agung; Purnomo, Dea Shania
BUANA SAINS Vol 25, No 3 (2025)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v25i3.7907

Abstract

Red sorghum (Sorghum bicolor L.) is a promising local food resource in Indonesia, but its utilization is hindered by its inherent bitterness, primarily caused by tannins. This study aimed to reduce bitterness and improve functional properties through fermentation using Lactobacillus plantarum. A Randomized Block Design with two factors—inoculum concentration (3 levels) and fermentation time (3 levels)—was applied, resulting in nine treatments. The tannin content, protein digestibility, solubility, swelling power, and water absorption capacity were analyzed. Fermentation significantly reduced tannin content by up to 60% (p 0.005) and increased protein digestibility from 45% to 70%. Simultaneously, solubility, swelling power, and water absorption capacity improved from 33.45% to 55.87%, 7.28 g/g to 9.05 g/g, and 11.92% to 13.68%, respectively. Optimal results were obtained after 48 hours of fermentation. These findings demonstrate that L. plantarum fermentation effectively mitigates bitterness while enhancing nutritional and functional qualities, offering a viable processing method to promote red sorghum as a functional food ingredient and support food diversification strategies in Indonesia. Further research should focus on sensory evaluation and application in food product development.
Co-Authors Ainun, Siti Nur Aminullah, Mukhammad Andra Guitaryano Angraeni, Frida Dwi Ardiansyah, Mohamad Yusuf Arief Purwanto BAGUS SETYAWAN Darmadji Darmadji, Darmadji Dayi, Nos Ibi Deris Trian R Elik Murni Ningtias Ningsih Elik Murni Ningtias Ningsih Elik Murni Ningtias Ningsih Elik Murni Ningtyas Ningsih Elik Murni Ningtyas Ningsih Elik Murni NN Evi Nurifah Julitasari Firman Hidayat Frida Dwi Anggraeni Hanif Rani Iswari Haryono Prawito Hasanah, Romlatul Iwan Nugroho Junaidi, Fahmi Kiyono, Kiyono Kurniawati, Adelia Kusuma, Maryani Dwi Maulidatus, Laily Maulidatus, Layli Maya, Siti Milla Yuni Hastuti Nevi Anggraeni Priyono Ningsih, Elik Murni Ningtyas Ningsih, Elik Murni Nintyas NN, Elik Murni Prihandarini, Ririen Priyandoko Gigih Purnomo, Dea Shania Putri, Silvy Novita Ramadhan, Dino Rina Mei Fatul Jannah Ririen Prihandarini Rita Hanafie Rivaldo Tito Da Silva Rohmah, Zailir Rudianingsih, Pinky Viona Sahro, Hanifatus Sania Ramadhani Silvy Novita A.P Sodik Sodik Sodik, Sodik SRI LESTARI Sudiyono Sudiyono Sudiyono Sudiyono Sue, Maria Roswita Bheno Sukamto Sukamto Suslam Pratamaningtyas Syela Ransy Tonapa TEGUH ARIFIANTO, TEGUH Toni Artaka Toto Suharjanto Toto Suharjanto Toto Suharjanto Tri Wardhani Tri Wardhani Trianitasari - Untung Sugiarti Untung Sugiarti Wahju Wulandari Wardhani, Tri Yudha Ade Candra Zaenuddin - - Zahroh, Viony Alfiyatu Zahwa, Anindya Roshifa Az