[Influence of amino acid composition of sorghum flour on bread produced]

anglais. A research on the influence of amino acid composition of sorghum flour on bread produced has been conducted. The research was conducted in the Laboratory of Chemistry and Cereal Processing Balitjas Maros, Laboratory of Quality Control PT Berdikari Sari Utama Flour Mills, a laboratory of chemistry, Institute of Agro-Based Industry, Bogor during the period of January-April 1999. The amino acid content of both flour was determined by amino acid analyzer. Bread dough was made by Sponge Dough Method. Amino acid content of Isiap Dorado is more superior than UPCA-S1. Several amino acid contents of the sorghum flour are very low compared with wheat flour. They are glutamic acid 1.587 percent : 3.826 percent, proline 0.292 percent : 1.514 percent, arginine 0.315 percent : 0.725 percent and phenilalanine 0.272 percent : 0.614 percent. The only exellence of the sorghum flour is the higher content of leucine and alanine i.e. (1.393 percent : 0.882 percent) and (0.854 percent : 0.487 percent), respectively. The organoleptic test of bread in terms of color, taste, flavour and texture showed that substitution at 20 percent level produced bread closely similar to wheat bread. Panelists response were still available at 30 percent substitution level, however, several sensoris properties should be improved. Substitution at 40 percent level showed a less response, especially in term of taste, while color and flavour have been accepted. At 50 percent substitution level, nothing can be accepted

inconnu. Kelebihan tepung terigu dibanding tepung sorgum adalah kandungan asam amino dalam protein. Untuk mengetahui perbedaan tersebut telah dilakukan penelitian tentang komposisi asam amino dalam protein terigu dan tepung sorgum serta pengaruhnya terhadap sifat adonan dan organolept1s roti yang dihasilkan. Penelitian dilaksanakan mulai Januari-April 1999 di Laboratorium Pengolahan dan Kimia Balitjas, Maros, Laboratorium Kimia Balai Besar Hasil Industri Pertanian, Bogor dan Laboratorium Quality Control PT Berdikari Sari Utama Flour Mills Ujung Pandang. Metode yang digunakan adalah penentuan kandungan asam amino dengan penganalisis asam amino dan adonan roti tawar dengan metode Sponge Dough Method. Kadar asam amino yang sangat rendah dari tepung sorgum adalah asam glutamat (1,587 persen), prolin (0,292 persen), arginin (0,315 persen), dan fenilalanin (0,272 persen), sedangkan terigu mengandung asam glutamat (3,826 persen), prolin (1,514 persen), arginin (0,725 persen), dan fenilalanin (0,614 persen). Kelebihan tepung sorgum hanya kadar leusin dan alaninnya yang lebih tinggi dibanding terigu, masing-masing (1,393 persen : 0,882 persen) dan (0,854 Persen : 0,487 persen). Substitusi tepung sorgum pada tingkat 20 persen, dari uji organoleptik roti yang dihasilkan mendekati tepung terigu. Kriteria yang dinilai adalah uji aroma, rasa, warna dan tekstur dengan tingkat kesukaan. Pada taraf substitusi 30 persen panelis sudah dapat menerimanya walaupun beberapa sifat sensorisnya masih harus diperbaiki. Substitusi taraf 40 persen memperlihatkan respon yang kurang baik, terutama nilai rasa belum dapat diterima, tetapi warna dan aromanya mulai disukai; sedangkan substitusi taraf 50 persen sama sekali belum dapat masuk kriteria disukai