KADAR PROTEIN DAN TANIN NASI SORGUM (Sorghum bicolor (L.) Moench) DENGAN PENAMBAHAN KACANG TUNGGAK (Vigna unguiculata) [PROTEIN AND TANNIN CONTENTS OF SORGHUM (Sorghum bicolor (L.) Moench) RICE WITH ADDITION OF COWPEA (Vigna unguiculata)]

Endah Wulandari; Husna Muthia; Elazmanawati Lembong; Fitry Filiant

著者

Endah Wulandari Departemen Teknologi Industri Pangan Universitas Padjadjaran, Jl. Raya Bandung-Sumedang Km. 21, Jatinangor, Bandung 40600 Telp. (022) 7798844, 7795780 Fax. (022) 7795780
Husna Muthia
Elazmanawati Lembong
Fitry Filiant

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cowpea##common.commaListSeparator## germination##common.commaListSeparator## protein##common.commaListSeparator## sorghum rice##common.commaListSeparator## tannin

要旨

Sorghum is the fifth most important cereal and is a staple food for people living in semiarid tropical regions such as Africa, Asia and Latin America. Sorghum contains nutrients that are equivalent to rice so it can be used as rice and become a staple food for Indonesian people, but sorghum has a low protein quality due to its low lysine content and contains antinutrients, tannins, so it is necessary to do several ways to improve the quality of sorghum protein. The addition of cowpea aims to increase the level of rice sorghum lysine, while germination is done to reduce the level of sorghum rice tannins. The purpose of this study was to determine the protein content and levels of sorghum rice tannin with the addition of cowpea. The results showed that the addition of cowpea caused increased levels of tannin and rice sorghum protein, while germination could reduce tannin levels and increase the protein content of sorghum rice.

ABSTRAK

Sorgum adalah serealia terpenting kelima dan merupakan makanan pokok bagi masyarakat yang tinggal di daerah tropis semi kering seperti Afrika, Asia dan Amerika Latin. Sorgum mengandung nutrisi yang setara dengan beras sehingga dapat dimanfaatkan sebagai nasi dan menjadi makanan pokok masyarakat Indonesia, namun sorgum memiliki kualitas
protein yang rendah karena kandungan lisin yang rendah dan mengandung zat antinutrisi yaitu tanin, sehingga perlu dilakukan beberapa cara untuk meningkatkan kualitas protein sorgum. Penambahan kacang tunggak bertujuan untuk meningkatkan kadar lisin nasi sorgum,
sedangkan perkecambahan dilakukan untuk mengurangi kadar tanin nasi sorgum. Tujuan penelitian ini adalah untuk mengetahui kadar protein dan kadar tanin nasi sorgum dengan penambahan kacang tunggak. Hasil penelitian menunjukkan bahwa penambahan kacang tunggak menyebabkan meningkatnya kadar tanin dan protein nasi sorgum, sedangkan perkecambahan dapat menurunkan kadar tanin dan meningkatkan kadar protein nasi sorgum.

Kata kunci: Kacang tunggak, nasi sorgum, perkecambahan, protein, tanin

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