Pengaruh Penambahan Tepung Sorgum (Sorghum bicolor L.) terhadap Karakteristik Tortilla Chips

Abstract

Tortilla chips are a snack product that has a high fat content made from wheat flour, so it is necessary to use alternatives to replace basic ingredients that have a low fat content, one of which is sorghum flour.The research was carried out using a Factorial Completely Randomized Design (CRD), the first factor was concentration (%) of Ca(OH)2 with 5 treatment levels (0,1%, 0,4%, 0,7%, 1%, and 1.3%) and the second factor was the length of fermentation time with 3 treatment levels (6 hours, 12 hours, and 18 hours) with treatment parameters water content (%), ash content (%), protein content (%), fat content (%), carbohydrate content (%) and crude fiber content analysis (%). The first and second factors were obtained by a combination of 15 treatments with 2 repetitions. The results of research with the addition of Ca(OH)2 and fermentation time showed the best results for a protein content of 9.77% in the K4L3 treatment in accordance with the minimum sorghum flour quality requirements of 8.5% and with the hedonic analysis values of aroma and color not significantly different. The best sorghum flour was used to make tortilla chips products with the composition - 40% sorghum flour per 100 grams and 60% corn flour per 100 grams. The product results showed an increase in protein in tortilla chips of 14.104%, an increase in protein content of ± 5%. The hedonic test results for tortilla chip products were not significantly different in all parameters (taste, aroma, texture, and overall acceptability). It can be said that sorghum is a substitute for wheat flour and had a positive effect on the quality characteristics of tortilla chips.