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Kajian Sifat Biji Sorgum Putih Varietas Lokal Bandung serta Pengaruh Kadar Air Setelah Conditioning dan Lama Pengosohan Abrasif terhadap Hasil Beras Sorgum

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• Code	CallNo	Lokasi	Ketersediaan
  01001140100067	630 Suk k/R.15.51	Perpustakaan Pusat (REF.15.51)	Tersedia

• Perpustakaan	Perpustakaan Pusat
  Judul Seri	-
  No. Panggil	630 Suk k/R.15.51
  Penerbit	Program Pascasarjana Unpad : Bandung., 2014
  Deskripsi Fisik	xxi,;223 hlm,;29 cm
  Bahasa	Indonesia
  ISBN/ISSN	-
  Klasifikasi	630 Suk k
  Tipe Isi	-
  Tipe Media	-
  Tipe Pembawa	-
  Edisi	-
  Subyek	Sorghum grains to be consumed as food requires dec
  Info Detil Spesifik	-
  Pernyataan Tanggungjawab	Sukarminah Een

• Sorghum grains to be consumed as food requires decortication to remove their pericarp. Sorghum rice should possess favorable sensory characteristics and the decortication process should be efficient. Decortication requires information about sorghum grain characteristics as well as appropriate decortication methods. The objectives of this research was to characterize the physical and chemical properties of a Bandung Local Variety of White Sorghum Grain retained on 6 and 7 mesh sieves and to obtain the best moisture content of conditioning sorghum grains and decortication time for obtaining sorghum rice of good. Characterization of the physical properties of the sorghum grains was carried out by descriptive method while the decortication experiment employed a Factorial Randomized Block Design consisting of 2 factors, respectively moisture content of grains after conditioning (13.78% and 15.87%) and decortication time (4 to 12 minute with a 2 minute interval) in 3 replicates, followed by correlation and regresion analyses. Seed characteristics of the Local White Sorghum retained on 6 mesh sieve were as follows: large kernel, respectively 4.54 x 4.32 x 2.64 mm; round-shape (sphericity 0.82); brown-yellowish gray (L*54, a*-1.71, b*17.60) colored seedcoat with brownish-black hilum. Grain hardness 7,73 kg (Kiya Hardness Tester) or hard grain, thick pericarp (0.18 mm), corneousness 57.03% or endosperm hardness ~e 5 (hard endosperm), grain weight (glI000) 36.08 or, bulk density 0.74 (g/cm ) and specific density 1.26 (g/cnr'), grain composition: moisture 11.88% (db), starch 83.45% (db), protein 11.60% (db), fat 3.13% (db), crude fiber 5.79% (db), ash 3.13% (db) and carbohydrate 82.05% (db). Seed characteristics of the Local White Sorghum retained on 7 mesh sieve were as follows large kernel, resfectively: 3,90 x 3,65 x 2,37 mm; round shape (sphericity 0.83); brown-yellowish gray (L*57.08, a*-2.51, b*21.21) colored seedcoat with black hilum, grain hardness 6,49 kg (Kiya Hardness Tester) or hard grain; thick pericarp (0.20 mm); corneousness 35.94% or endospenn hardness type 7 (soft endosperm), grain weight (gllOOO) 25.73; bulk density 0.73 (g/cm ') and specific density 1.26 (g/cm"). Grain composition: moisture 11.94% (db), starch 81.68% (db), protein 11.38% (db), fat 3.34% (db), crude fiber 3.63% (db), ash 2.01% (db) and carbohydrate 83.29% (db). Conditioning of sorghum grains before decortication was effective only on grains retained on 6 mesh sieve and the moisture level of 13.78% was best. Effect of decortication time on grains retained on 6 mesh sieve gave smaller decortication efficiencies as decortication time increased. This effect caused decrease of total sorghum rice and material loss yields and increase of total bran yield. On grains retained on 7 mesh sieve, abrasion or polishing of seedcoat only progressed up to 6 minutes decortication time. This was probably due to insufficient fill of dehuller compartment, mainly due to size reduction of grains during decortication and continuous removal of bran from this compartment. Relationship between decortication time and decortication efficiency, total sorghum rice yield and percentage of material loss were linear and decreasing, but was linear and increasing for total bran yield on grains retained on 6 mesh sieve. However on grains

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