The Effect of the Polishing Process and Sorghum Type (Brown and White) on the Content of Crackers Nutrition

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.

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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.

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