eprintid: 42018
rev_number: 22
eprint_status: archive
userid: 12253
dir: disk0/00/04/20/18
datestamp: 2021-02-10 06:01:50
lastmod: 2021-10-25 13:02:51
status_changed: 2021-10-25 13:02:51
type: monograph
metadata_visibility: show
creators_name: Retno Utami Hatmi, -
creators_name: Arya Wirabhuana, -
creators_name: Yeyen Prestyaning Wanita, -
creators_name: Edi Tando, -
creators_name: Musyadik, -
title: The Effect of the Polishing Process and Sorghum Type (Brown and White) on the Content of Crackers Nutrition
ispublished: pub
subjects: KC
subjects: TA
divisions: penelitian
full_text_status: public
monograph_type: project_report
keywords: polishing process; sorgum type (brown and white)  nutrition
abstract: 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.
date: 2020-10
date_type: published
publisher: Universitas Jember,
place_of_pub: Jember
pages: 24
institution: UIN Sunan Kalijaga Yogyakarta
citation:   Retno Utami Hatmi, - and Arya Wirabhuana, - and Yeyen Prestyaning Wanita, - and Edi Tando, - and Musyadik, -  (2020) The Effect of the Polishing Process and Sorghum Type (Brown and White) on the Content of Crackers Nutrition.  Project Report. Universitas Jember,, Jember.     
document_url: https://digilib.uin-suka.ac.id/id/eprint/42018/13/The%20Effect%20of%20the%20Polishing%20Process%20and%20Sorghum%20Type%20%28Brown%20and%20White%29%20on%20the%20Content%20of%20Crackers%20Nutrition.pdf
document_url: https://digilib.uin-suka.ac.id/id/eprint/42018/14/surat-surat-pernyataan1612935834.pdf