Chemical and Microbial Properties of Sorghum (Sorghum bicolor L.) Tapai ANDRE YUSUF TRISNA PUTRA, ROSIDA
DEPARTEMENT OF FOOD TECHNOLOGY, FACULTY OF ENGINEERING, UNIVERSITAS PEMBANGUNAN NASIONAL VETERAN JAWA TIMUR
Jl. Rungkut Madya No.1, Gn. Anyar, Kec. Gn. Anyar, Kota SBY, Jawa Timur 60294
andreyusuf.tp[at]upnjatim.ac.id
Abstract
Sorghum is a crop with lots of nutritional and health benefits. The study investigated the effect of different type of sorghum on the chemical and microbiology of tapai made from sorghum. Sorghum tapai was made by fermenting sorghum during 48 hours with commercial yeast. In this study, Chemical composition, viable cell count, and alcohol content were studied. A gas chromatographic method was used to detect the alcohol naturally occurring during fermentation. Result showed that, there were not significant differences (p≥0.05) in moisture, ash, protein, and fat while there were significant differences (p≤0.05) in protein of sorghum tapai. In the fermented product, brown sorghum tapai showed highest microbial population (8,35 Log CFU/ml). Alcohol per volume of 0,56% to 0,995% were reported for the all treatment. Ethanol was observed for the highest content (96,32%) after 48 hours of fermentation. The white sorghum tapai resulting tannin decreased from 0,085% to 0,034% in the white sorghum tapai. This study provides new insights into grain-based traditional fermented food production.
