Karakteristik Fisikokimia Sirup Sorgum (Sorghum bicolor L. Moench) Terfermentasi sebagai Kandidat Pemanis Alami

Cahyaning Rini Utami; Hapsari Titi Palupi

doi:10.35891/fknpbr71

Authors

Cahyaning Rini Utami Universitas Yudharta Pasuruan
Hapsari Titi Palupi

DOI:

https://doi.org/10.35891/fknpbr71

Keywords:

sorghum grain, sorghum flour, fermentation time, physicochemical characteristics, sorghum syrup

Abstract

ABSTRACT

Introduction:

Sorghum is a drought-tolerant local cereal whose starch-rich grain can be fermented into simple sugars, making it a candidate raw material for natural sweeteners. How the physical form of the raw material affects fermented sorghum syrup remains poorly documented.

Research purposes:

This study evaluated the effects of raw material form (grain versus flour) and fermentation time (24, 48, and 72 h) on the physicochemical and sensory characteristics of fermented sorghum syrup and determined the best treatment.

Methods:

A factorial randomized block design with three replicates was applied using a glutinous-rice tapai starter. Yield, total soluble solids, pH, total sugar, reducing sugar, alcohol, and titratable acidity were measured, followed by hedonic testing. Data were analyzed by ANOVA and Tukey’s test; the best treatment was chosen using the De Garmo effectiveness index.

Results:

Both factors significantly affected all physicochemical parameters (p < 0.05). Longer fermentation increased yield (7.04–12.23%), alcohol (1.88–7.00%), and titratable acidity (0.12–0.26%) but lowered soluble solids (22.60–12.56 °Brix). Sugars in grain-based syrup peaked at 48 h and then declined. Flour accelerated these changes, lowered sugar content, and reduced preference for aroma, taste, and color, whereas texture scores were similar. Grain fermented for 48 h was the best treatment (yield 10.27%; 20.13 °Brix; pH 3.43; total sugar 0.72%; alcohol 3.44%; taste score 4.43).

Conclusion:

Raw material form and fermentation time jointly govern the balance between starch hydrolysis and sugar consumption. Whole grain fermented for 48 h gave the most balanced and best-liked syrup, although its low sugar content requires concentration before sweetener use.

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