Karakteristik fisikokimia tepung biji jagaq, kecambah, dan biji jagaq terfermentasi
DOI:
https://doi.org/10.35941/jtaf.8.2.2026.11061.95-101Keywords:
Fermentasi, Jagaq, Kecambah, Karakteristik Tepung Jagaq,Abstract
Tanaman jagaq (Setaria italica) merupakan tanaman serelia sejenis millet yang banyak ditanam di antara tanaman padi ladang di daerah Kutai Barat. Jagaq mengandung protein 9-14%, karbohidrat 70-80%, energi, vitamin, mineral serta serat makanan yang lebih tinggi dari beras atau gandum. Tujuan penelitian ini untuk mempelajari pengaruh metode pra-pengolahan biji jagaq (biji, kecambah, dan fermentasi) terhadap sifat fisikokimia tepung dihasilkan. Penelitian menggunakan Rancangan Acak Lengkap dengan 3 perlakuan dan 3 kali ulangan. Data yang diperoleh diolah dengan analisis varians, dilanjutkan dengan uji Beda Nyata Terkecil. Penggunaan biji jagaq, kecambah, dan biji jagaq terfermentasi berpengaruh nyata terhadap kadar air, kadar abu, dan densitas kamba tepung jagaq, sedangkan daya serap air dan daya serap lemak berpengaruh tidak nyata. Kadar air dan kadar abu tepung paling tinggi diperoleh dari biji jagaq dengan pra-pengolahan fermentasi dengan kadar air 11,81% dan kadar abu 7,16%. Pra-pengolahan berpengaruh tidak nyata (p>0,05) terhadap daya serap minyak dan air.
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