Abstract
This research aimed to determine the influence of various doses of urea fertilizer on the chemical characteristics of mutant sorghum (Sorghum bicolor L.) grain varieties Samurai1, Samurai-2, and Pahat. A Fully Randomized Factorial Design was used by employing two factors and three replications. The three varieties of mutant sorghum grain served as the first factor while four doses (i.e., 0, 30, 60, and 90 kg/ha) of urea fertilizer administration served as the second factor. The parameters in the chemical test on the sorghum grain include ash, total protein, amylum, reducing sugar, dissolved protein, and tannin contents. The administration of urea fertilizer significantly influenced the increase in the ash, amylum, reducing sugar, and dissolved protein contents of Samurai-1 but did not significantly do so to such contents of Samurai-2 and Pahat. The urea fertilizer dose of 90 kg/ha gave the best results of the chemical composition of the three types of mutant sorghum grain. Chemically, mutant sorghum flour of the three varieties is qualified as a quality food ingredient with Samurai-1 being the best of the three varieties, in that case, possessing total protein content of 7.90%, amylum (or starch) content of 14.51%, dissolved protein content of 2.38%, reducing sugar content of 2.88%, and tannin content of 0.70%.
Highlights
Introduction sorghum and conventional sorghumSorghum has great potential for being grown in Indonesia because of its wide adaptability and high productivity
Based on the above reasoning, the purpose of the research was to determine the influence of various doses of urea fertilizer administration on the chemical characteristics of mutant sorghum grain varieties called Samurai-1, Samurai-2, and Pahat as food ingredients
The tannin content in sorghum is concentrated in the outermost layer of skin; it is proven that the sorghum fusion stage reduces the tannin content by 75%, from the range of 1.82-3.98% to that of 0.36-1.72%, depending on the variety (Suarni and Patong, 2002)
Summary
Sorghum ( known as Sorghum bicolor L.) has great potential for being grown in Indonesia because of its wide adaptability and high productivity. Sorghum is not a native Indonesian plant species so that its genetic variability in Indonesia is low and the development of programs for its improvement, in that case, is required to support the development of national sorghum (Human, 2010). Other elements that must be known are starch, dissolved protein, and reducing sugar. Starch (or amylum) is a complex carbohydrate that does not dissolve in water. It is composed of amylose and amylopectin in diverse compositions. Amylose gives it its hard quality while amylopectin causes its sticky quality.
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