Effect of time and temperature sorghum germination on the fineness and color of sorghum sprout flour

Abstract

Sorghum is a local product that is quite prospective in providing local carbohydrate sources. Processing sorghum seeds into sorghum flour is one alternative to replace the consumption of wheat flour which continues to increase. However, sorghum flour used in composite flour will provide dry, sandy and crumb properties that are hard so fast, so that other processes need to be done to improve its characteristics. Soaking and germination can reduce antinutrient compounds and can also increase nutritional value. The purpose of this study was to obtain the time and temperature of germination and the interaction between the two to produce good sorghum sprout flour. The research method used was an experimental method using Factorial Randomized Group Design (RGD). The first factor is the germination temperature (A) with 2 levels, namely A1 = 25 °C and A2 = 35 °C. The second factor is the time of germination (B) with 3 levels, namely B1 = 12 hours, B2 = 24 hours and B3 = 36 hours. Combinations carried out there are 6, each combination is repeated 3 times. Germination with variations in the time and temperature of germination did not show a significant effect on the physical characteristics of sorghum sprout flour. The best rendement and color values were found in the germination treatment at 25C at 36 hours ie 98.02% and 72.36% while the best fineness modulus was found in the germination treatment at 35 °C for 36 hours ie 2.43.