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All Journal Jurnal Ilmu Pertanian Indonesia Pro Food JURNAL KONVERSI Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) JISIP: Jurnal Ilmu Sosial dan Pendidikan ComTech: Computer, Mathematics and Engineering Applications Abdi Masyarakat Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Industri Pariwisata Journal of Food Technology and Health El-Mujtama: Jurnal Pengabdian Masyarakat Jurnal Abdi Masyarakat Indonesia International Journal of Travel, Hospitality and Events JURNAL AGROINDUSTRI HALAL
Shanti Pujilestari, Shanti
Sahid University
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Journal : Jurnal Ilmu Pertanian Indonesia

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The Characteristics of Local Dark Brown Waxy Sorghum Rice from Lamongan Due to the Different Polishing Frequency and Soaking Conditions Rahmawati, Rahmawati; Aulia, Malika Husni; Pujilestari, Shanti; Amelia, Julfi Restu; Munarso, Joni
Jurnal Ilmu Pertanian Indonesia Vol. 30 No. 3 (2025): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.30.3.621

Abstract

Dark brown local glutinous sorghum has the potential to replace white rice because it has higher carbohydrate and dietary fiber contents and lower total sugar content. Sorghum has the disadvantages of hard seeds and astringency, which can be reduced by polishing and soaking. The aim of the research was to study the effect of the polishing frequency and soaking condition on sorghum seed with 2 research variables: (1) the polishing frequency [once and twice] and (2) soaking conditions [(1) 100°C water allowed to reach room temperature for 24 h; (2) 100°C water allowed to reach room temperature for 36 h; (3) baker's yeast 0.25% b/v at room temperature for 24 h; and (4) baker's yeast 0.25% b/v at room temperature for 36 h]. Rice quality was tested for hardness, elasticity, chewiness, stickiness, organoleptic properties, and antioxidant activity. Data was processed using ANOVA (α = 0.05) and Duncan’s Multiple Range Test. The results showed that the polishing frequency and soaking conditions affected the hardness, elasticity, chewiness, and stickiness of sorghum rice. The best sample was found to be twice-polished dark brown glutinous sorghum rice, with a 100 °C water soaking condition, and allowed to reach room temperature for 36 h. The sorghum rice had a hardness of 2,578.6 ± 1,044.4 gf, elasticity of 48.24 ± 0.20%, chewiness of 0.3622 ± 0.00, stickiness of (-76.88 ± 0.76) gs, with antioxidant activity of 0.0041 mg/g (strong), which panelists liked and similar with rice from the parameters of color (score 5.0 ± 0.2), aroma (score 4.5 ± 0.1), texture (score 4.8 ± 0.1), and taste (score 4.5 ± 0.1). Keywords: dark brown waxy sorghum, Lamongan city, local commodity, polishing frequency, soaking condition
Co-Authors Afrilia Ratna Hapsari Aulia, Malika Husni Batubara, Siti Chairiyah Bayuadji, Handono Chendi Liana, Chendi Diny A Sandrasari, Diny A Ekaterina Setyawati, Ekaterina Euis Widiati Fajri, Septika Fifi Anggia Sari Giyatmi Giyatmi Giyatmi Giyatmi Hamidatun Hamidatun, Hamidatun Haniza, Thifani Hapsari, Afrilia Ratna Iman Basriman Intan Nurul Azni Irnawati Agustin Ismi Asih Joni Munarso, Joni Julfi Restu Amelia, Julfi Restu Listijono Setyopratignjo Listijono Setyopratignjo Marida, Rimmaria Moch Sambas Moch Sambas Monica, Putri Muhammad Fajri Romadhan Muhammad Fajri Romadhan Niken Larasati Niken Larasati Nindy Sabrina Putri, Sekar Selasih Ayuningtyas Rahmawati Rahmawati Rahmawati, Rahmawati Restiara Tamrin Rimmaria Marida Rina Kurniawati Rina Kurniawati Romadhan, Muhammad Fajri Sabariman, Mohammad Sandrasari, Diny A. Sari, Fifi Anggia Septika Fajri Setyawat, Ekaterina Syahril Makosim Zuhria, Siti Aminatu