The Characteristics of Local Dark Brown Waxy Sorghum Rice from Lamongan Due to the Different Polishing Frequency and Soaking Conditions
Dark brown local glutinous sorghum has the potential to replace white rice because it has higher carbohydrate and dietary fiber contents and lower total sugar content. Sorghum has the disadvantages of hard seeds and astringency, which can be reduced by polishing and soaking. The aim of the research...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University
2025-06-01
|
| Series: | Jurnal Ilmu Pertanian Indonesia |
| Online Access: | https://journal.ipb.ac.id/index.php/JIPI/article/view/54953 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849689200111124480 |
|---|---|
| author | Rahmawati Rahmawati Malika Husni Aulia Shanti Pujilestari Julfi Restu Amelia Joni Munarso |
| author_facet | Rahmawati Rahmawati Malika Husni Aulia Shanti Pujilestari Julfi Restu Amelia Joni Munarso |
| author_sort | Rahmawati Rahmawati |
| collection | DOAJ |
| description |
Dark brown local glutinous sorghum has the potential to replace white rice because it has higher carbohydrate and dietary fiber contents and lower total sugar content. Sorghum has the disadvantages of hard seeds and astringency, which can be reduced by polishing and soaking. The aim of the research was to study the effect of the polishing frequency and soaking condition on sorghum seed with 2 research variables: (1) the polishing frequency [once and twice] and (2) soaking conditions [(1) 100°C water allowed to reach room temperature for 24 h; (2) 100°C water allowed to reach room temperature for 36 h; (3) baker's yeast 0.25% b/v at room temperature for 24 h; and (4) baker's yeast 0.25% b/v at room temperature for 36 h]. Rice quality was tested for hardness, elasticity, chewiness, stickiness, organoleptic properties, and antioxidant activity. Data was processed using ANOVA (α = 0.05) and Duncan’s Multiple Range Test. The results showed that the polishing frequency and soaking conditions affected the hardness, elasticity, chewiness, and stickiness of sorghum rice. The best sample was found to be twice-polished dark brown glutinous sorghum rice, with a 100 °C water soaking condition, and allowed to reach room temperature for 36 h. The sorghum rice had a hardness of 2,578.6 ± 1,044.4 gf, elasticity of 48.24 ± 0.20%, chewiness of 0.3622 ± 0.00, stickiness of (-76.88 ± 0.76) gs, with antioxidant activity of 0.0041 mg/g (strong), which panelists liked and similar with rice from the parameters of color (score 5.0 ± 0.2), aroma (score 4.5 ± 0.1), texture (score 4.8 ± 0.1), and taste (score 4.5 ± 0.1).
Keywords: dark brown waxy sorghum, Lamongan city, local commodity, polishing frequency, soaking condition
|
| format | Article |
| id | doaj-art-af16f77387244c1abdd3e3cebcd7bf4f |
| institution | DOAJ |
| issn | 0853-4217 2443-3462 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Bogor Agricultural University |
| record_format | Article |
| series | Jurnal Ilmu Pertanian Indonesia |
| spelling | doaj-art-af16f77387244c1abdd3e3cebcd7bf4f2025-08-20T03:21:43ZengBogor Agricultural UniversityJurnal Ilmu Pertanian Indonesia0853-42172443-34622025-06-0130310.18343/jipi.30.3.621The Characteristics of Local Dark Brown Waxy Sorghum Rice from Lamongan Due to the Different Polishing Frequency and Soaking ConditionsRahmawati Rahmawati0Malika Husni Aulia1Shanti Pujilestari2Julfi Restu Amelia3Joni Munarso4Food Technology Study Program, Faculty of Food Technology and Health, Universitas Sahid, Jakarta Selatan 12870, IndonesiaFood Technology Study Program, Faculty of Food Technology and Health, Universitas Sahid, Jakarta Selatan 12870, IndonesiaFood Technology Study Program, Faculty of Food Technology and Health, Universitas Sahid, Jakarta Selatan 12870, IndonesiaFood Technology Study Program, Faculty of Food Technology and Health, Universitas Sahid, Jakarta Selatan 12870, IndonesiaFood Technology Study Program, Faculty of Food Technology and Health, Universitas Sahid, Jakarta Selatan 12870, Indonesia; Badan Riset dan Inovasi Nasional (BRIN) Dark brown local glutinous sorghum has the potential to replace white rice because it has higher carbohydrate and dietary fiber contents and lower total sugar content. Sorghum has the disadvantages of hard seeds and astringency, which can be reduced by polishing and soaking. The aim of the research was to study the effect of the polishing frequency and soaking condition on sorghum seed with 2 research variables: (1) the polishing frequency [once and twice] and (2) soaking conditions [(1) 100°C water allowed to reach room temperature for 24 h; (2) 100°C water allowed to reach room temperature for 36 h; (3) baker's yeast 0.25% b/v at room temperature for 24 h; and (4) baker's yeast 0.25% b/v at room temperature for 36 h]. Rice quality was tested for hardness, elasticity, chewiness, stickiness, organoleptic properties, and antioxidant activity. Data was processed using ANOVA (α = 0.05) and Duncan’s Multiple Range Test. The results showed that the polishing frequency and soaking conditions affected the hardness, elasticity, chewiness, and stickiness of sorghum rice. The best sample was found to be twice-polished dark brown glutinous sorghum rice, with a 100 °C water soaking condition, and allowed to reach room temperature for 36 h. The sorghum rice had a hardness of 2,578.6 ± 1,044.4 gf, elasticity of 48.24 ± 0.20%, chewiness of 0.3622 ± 0.00, stickiness of (-76.88 ± 0.76) gs, with antioxidant activity of 0.0041 mg/g (strong), which panelists liked and similar with rice from the parameters of color (score 5.0 ± 0.2), aroma (score 4.5 ± 0.1), texture (score 4.8 ± 0.1), and taste (score 4.5 ± 0.1). Keywords: dark brown waxy sorghum, Lamongan city, local commodity, polishing frequency, soaking condition https://journal.ipb.ac.id/index.php/JIPI/article/view/54953 |
| spellingShingle | Rahmawati Rahmawati Malika Husni Aulia Shanti Pujilestari Julfi Restu Amelia Joni Munarso The Characteristics of Local Dark Brown Waxy Sorghum Rice from Lamongan Due to the Different Polishing Frequency and Soaking Conditions Jurnal Ilmu Pertanian Indonesia |
| title | The Characteristics of Local Dark Brown Waxy Sorghum Rice from Lamongan Due to the Different Polishing Frequency and Soaking Conditions |
| title_full | The Characteristics of Local Dark Brown Waxy Sorghum Rice from Lamongan Due to the Different Polishing Frequency and Soaking Conditions |
| title_fullStr | The Characteristics of Local Dark Brown Waxy Sorghum Rice from Lamongan Due to the Different Polishing Frequency and Soaking Conditions |
| title_full_unstemmed | The Characteristics of Local Dark Brown Waxy Sorghum Rice from Lamongan Due to the Different Polishing Frequency and Soaking Conditions |
| title_short | The Characteristics of Local Dark Brown Waxy Sorghum Rice from Lamongan Due to the Different Polishing Frequency and Soaking Conditions |
| title_sort | characteristics of local dark brown waxy sorghum rice from lamongan due to the different polishing frequency and soaking conditions |
| url | https://journal.ipb.ac.id/index.php/JIPI/article/view/54953 |
| work_keys_str_mv | AT rahmawatirahmawati thecharacteristicsoflocaldarkbrownwaxysorghumricefromlamonganduetothedifferentpolishingfrequencyandsoakingconditions AT malikahusniaulia thecharacteristicsoflocaldarkbrownwaxysorghumricefromlamonganduetothedifferentpolishingfrequencyandsoakingconditions AT shantipujilestari thecharacteristicsoflocaldarkbrownwaxysorghumricefromlamonganduetothedifferentpolishingfrequencyandsoakingconditions AT julfirestuamelia thecharacteristicsoflocaldarkbrownwaxysorghumricefromlamonganduetothedifferentpolishingfrequencyandsoakingconditions AT jonimunarso thecharacteristicsoflocaldarkbrownwaxysorghumricefromlamonganduetothedifferentpolishingfrequencyandsoakingconditions AT rahmawatirahmawati characteristicsoflocaldarkbrownwaxysorghumricefromlamonganduetothedifferentpolishingfrequencyandsoakingconditions AT malikahusniaulia characteristicsoflocaldarkbrownwaxysorghumricefromlamonganduetothedifferentpolishingfrequencyandsoakingconditions AT shantipujilestari characteristicsoflocaldarkbrownwaxysorghumricefromlamonganduetothedifferentpolishingfrequencyandsoakingconditions AT julfirestuamelia characteristicsoflocaldarkbrownwaxysorghumricefromlamonganduetothedifferentpolishingfrequencyandsoakingconditions AT jonimunarso characteristicsoflocaldarkbrownwaxysorghumricefromlamonganduetothedifferentpolishingfrequencyandsoakingconditions |