MODIFIKASI FISIK-KIMIA TEPUNG SORGUM BERDASARKAN KARAKTERISTIK SIFAT FISIKOKIMIA SEBAGAI SUBSTITUEN TEPUNG GANDUM

Abstract

Physical-chemical modification on sorghum flour through the process of hmt and acetylation reaction. The research’s aim is to learn the influence of reaction time and temperature and addtional of material to swelling power and % solubility of sorghum in order to get modified with characteristics similiar to wheat. In the process of heat moisture treatment, sorghum flour with water content of 25% was heated at (100 0C; 110 0C; 120 0C ) for (14 jam; 15 jam; 16 jam). Acetylation process, 30 gram of sorghum flour was treated by adding (5%,10%,15%,20%,25%) acetic acid at (60,70,80 0c ) and atmospheric pressure for 30 minutes. Then the product were analyzed according to Leach et al (1959) method, % solubility according to Kainuma et al (1967 method). The result of this study shows that the swelling power and % solubility, when the reaction time and temperature initial increased. And the highest swelling power, % solubility and carboxyl content when the solution was adjusted at pH 8 and reaction time during 90 minutes. The swelling power and solubility characteristics of near-modified sorghum grain obtained at a temperature 100 0C , over 14 hours in the HMT and the temperature 80 0C ,concentraion of 15%V acetic acid in process acetylation.