Zuhriyan Ash Shiddieqy Bahlawan, Andri Cahyo Kumoro, Satriyo Krido Wahono, Megawati, Tan Chin Ping
Tannin is one of the phenolic components present in food ingredients, especially grains and nuts. The tannin content in sorghum grain up to 4.8% depending on the variety. In low concentrations, tannins have benefits if consumed by humans. Meanwhile, at high amounts, tannin acts as an anti-nutritional substance that can inhibit the absorption of protein in digestion. In this study, the process of degrading tannin levels in this study used the soaking method using potassium hydroxide and calcium hydroxide solutions with concentrations (0.05-0.15%) with soaking temperatures of 30, 40, and 50oC. Soaking was carried out for 8 hours with sampling every 1 hour. The use of Calcium hydroxide alkaline solution of 0.15% obtained in the highest dissolved tannin solution in sorghum grain soaking process. The results of soaking process also obtained data on the Water Adsorption Index, Water Solubility Index, and Swelling Power. From this research it is expected to obtain low concentrations tannin of sorghum grain as a quality food ingredient. © 2024, Semarak Ilmu Publishing. All rights reserved.
Department Chemical Engineering, Faculty of Engineering, Universitas Negeri Semarang, Gunungpati, Semarang, 50299, Indonesia; Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Jl. Prof. Soedarto S.H, Semarang, Tembalang, 50239, Indonesia; Research Center for Food Technology and Processing-National Research and Innovation Agency Republic of Indonesia (PRTPP-BRIN), Playen, Gunungkidul, Yogyakarta, 55861, Indonesia; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
