%0 Report
%9 Project Report
%A Retno Utami Hatmi, -
%A Arya Wirabhuana, -
%A Yeyen Prestyaning Wanita, -
%A Edi Tando, -
%A Musyadik, -
%C Jember
%D 2020
%F digilib:42018
%I UIN Sunan Kalijaga Yogyakarta
%K polishing process; sorgum type (brown and white)  nutrition
%T The Effect of the Polishing Process and Sorghum Type (Brown and White) on the Content of Crackers Nutrition
%U https://digilib.uin-suka.ac.id/id/eprint/42018/
%X Yogyakarta - Indonesia has a variety of types of sorghum. Antioxidants and protein   are among its nutritional advantages. Processing technology innovation is still needed to   optimize its nutrition. Polishing is the main process in sorghum. This study aims to determine   the effect of polishing and types of sorghum (brown and white) on the nutritional content of   sorghum crackers. Nutrient content analyzed included water, ash, protein, fat, crude fiber,   carbohydrate, energy, and beta carotene content. We found that the polishing process of the two   types of sorghum resulted in different nutritional advantages of the sorghum crackers. The water,   protein, fat, and crude fiber content of sorghum crackers decreased from the initial nutrient   content of sorghum grain. Conversely, the content of ash, carbohydrates, and energy increase   after becoming crackers. Polishing of white and brown sorghum grain causes higher content of   ash, protein, energy, and beta carotene in sorghum crackers compared to unpolished ones. The   crackers made from polished white sorghum grain had a higher protein content (7.74%) than   those from polished brown sorghum grain (5.71%). The crackers made from polished brown   sorghum grain had nutritional advantages in the content of ash (2.78%), energy (333.92   calori/100g) and beta carotene (2134.16mg/100g) compared to crackers made from polished   white sorghum grain (2.66%; 317.23 calori/100g; 53.01mg/100g). Polishing of white sorghum   grain produces high protein crackers, while polishing of brown sorghum grain produces crackers   with high functional beta carotene content.