Analysis of Value Added Comparison of Characteristics of Millet Flour (Setaria italica) of Selayar and Enrekang Local Varieties

Nur Rahmah(1*), Annisa Aulia Ramadhani Hidayat(2),

(1) Agricultural Technology Education, Faculty of Engineering, Universitas Negeri Makassar
(2) Food Science and Technology, Faculty of Agriculture, Hasanuddin University
(*) Corresponding Author




DOI: https://doi.org/10.26858/jai.v1i1.46938

Abstract


Food diversification by utilizing millet flour (Setaria italica) will provide added value that can significantly increase the economic value of various types of food made from millet flour. Therefore this research was conducted to compare the characteristics of the local varieties of Selayar and Enrekang millet flour and to calculate the added value ratio of millet flour. The research method is proximate testing including moisture content, protein content, and ash content; and value added analysis. The results showed that there were characteristic differences between the local varieties of Selayar and Enrekang millet flour. The results of the Selayar local variety millet flour test: Enrekang were 5.04% : 4.85% moisture content; protein content 17.31% : 15.42%; and ash content 10.37 : 8.94%; and the analysis results of added value of millet flour amounting to Rp.32,358/kg of raw material. The conclusion from the research results is that the Selayar variety millet flour has superior nutritional value, namely protein, moisture content, and ash content compared to Enrekang variety barley flour; and millet flour processing has a large added value of zero (32,358)> 0) so that it provides positive added value.


Full Text:

PDF

References


Afify, A. S., Abdalla, A. A., Elsayed, A., Gamuhay, B., Abu-Khadra, A. S., Hassan, M., Athalla, M., & Mohamed, A. (2017). Survey on the Moisture and Ash Contents in Agricultural Commodities in Al-Rass Governorate, Saudi Arabia in 2017. Assiut J. Agric. Sci., 48(6), 55-62.

Atmaja, R. P., & Sari, R. Y. (2017). Pembuatan Tepung Millet Terfermentasi dan Pemanfaatannya dalam Produk Mie Kering. Jurnal Teknologi Hasil Pertanian, 10(2), 115-122.

BPTP Balitbangtan. 2017. Potensi Dan Teknologi Budidaya Tanaman Jewawut (Setaria Italica) di Sulawesi Barat.

Chandra D, Chandra S, and Sharma, P. A. K. (2016). Review of Finger Millet (Eleusine coracana (L.) Gaertn): A Power House of Health Benefiting. Food Science and Human Wellness, 5(3), 149-155.

Hariprasanna, K. (2023). Foxtail Millet: Nutritional Importance and Cultivation Aspects. Indian Farming, 73(1), 47-49.

Hasbullah, U. H. A. A., & Umiyati, R. (2017). Perbedaan sifat fisik, kimia dan sensoris tepung umbi suweg (Amorphophallus campamulatus BI) pada fase dorman dan vegetatif. PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science), 5(2), 70-78.

Jamal, S., Qazi, I. M., & Ahmed, I. (2016). Comparative Studies on Flour Proximate Compositions and Functional Properties of Selected Pakistani Rice Varieties. Proceedings of the Pakistan Academy of Sciences: Pakistan Academy of Sciences B. Life and Environmental Sciences, 53(1), 47–56.

Mane, R. P., Kshirsgar, R. B., Patil, B.M., Agarkar, B.S., & Katke, S. D. (2022). Physicochemical, Functional and Nutritional Properties of Millet Grains. The Pharma Innovation Journal, 11(11), 1596-1600.

Maulani, T. R., Utami, R., & Mulyanah, A. (2019). Pengembangan produk makaroni dari tepung talas beneng dengan penambahan daun kelor (Moringa oleifera L). Gorontalo Agriculture Technology Journal, 2(2), 69-78.

Pakhri, A., Yani, N., Mas'ud, H., & Sirajuddin. (2017). Cookies Dengan Subtitusi Tepung Jewawut. Media Gizi Pangan, 24(2), 21-27.

Pandarinathan, S., & Geethanjali, S. (2023). Profiling of Nutritional and Anti-nutritional Factors in Selected Minor Millets. Biological Forum-An International Journal, 15(3), 524-529.

Puspawati, G. A. (2009). Kajian Aktivitas Proliferasi Limfosit dan Kapasitas Antioksidan Sorgum (Sorghum Bicolor L Moench) dan Jewawut (Pennisetum sp) Pada Tikus Sprague Dawley. Tesis. Institut Pertanian Bogor.

Ramlah., Pabendon, MB, & Daryono, BS (2020). Local Food Diversification of Foxtail millet (Setaria italica) Cultivars In West Sulawesi, Indonesia: A Case Study Of Diversity and Local Culture. Biodiversity, 21(1), 67-73.

Rohmah, M., Saragih, B., Amaliah, N., Kristopal, K., Putra, YHE, & Rahmadi, A. (2021). Determination of Moisture, Ash, Protein, Polyphenolic, Flavonoids, and Amino Acid Contents and Antioxidant Capacity of Dried Mekai (Pycnarrhena tumefacta Miers) Leaf as Potential Herbal Flavor Enhancers. Biological Sciences Research, 17, 149-158.

Laksito Rukmi, D., Legowo, A. M., & Dwiloka, B. (2015). Total Polifenol dan Aktivitas Antioksidan Yoghurt dengan Penambahan Tepung Jewawut. Jurnal Pengembangan Penyuluhan Pertanian, 11(22), 10-18.

Salimi, Y.K., Zakaria, F.R., Bambang P. P,, & Widowati, S. (2011). Pengaruh Penyosohan Serealia Sorgum dan Jewawut Terhadap Kandungan Gizi, Ekstrak Serat β-Glukan dan Aktivitas Proliferasi Sel Limfosit. Journal of Saintek, 6(3), 230-237.

Santosa, I., Winata, A. P., & Sulistiawati, E. (2016). Kajian sifat kimia dan uji sensori tepung ubi jalar putih hasil pengeringan cara sangrai. Chemica, 3(2), 55-60.

Satpathy, L. (2020). Quantitation Of Total Protein Content In Some Common Edible Food Sources By Lowry Protein Assay. Applied Nanobioscience, 9(3), 1275–1283.

Singode, A., Chapke, RR, Sangappa., Domathoti, B., Padmaja, PG, Bhat, VB, Malathi VM, Venkateswarlu, R., Dheeravathu SN, & Ratnavathi, CV (2023). Proso Millet: Importance and Cultivation. Indian Farming, 73(1), 110-111.

Standarisasi Nasional Indonesia (SNI). (1992). SNI 01-2891-1992 Cara Uji Makanan dan Minuman. Badan Standardisasi Nasional. Jakarta.

Standarisasi Nasional Indonesia (SNI). (1992). SNI 3751: 2009 Tepung Terigu sebagai Bahan Makanan. Badan Standardisasi Nasional. Jakarta.

Stone, A. K., Nosworthy, M. G., Chiremba, C., House, J. D., & Nickerson, M. T. (2019). A comparative study of the functionality and protein quality of a variety of legume and cereal flours. Cereal Chemistry, 96(6), 1159-1169.

Ningrum, A. S., Rahmawati, & Aqil, M. (2017). Karakteristik Tepung Jewawut (Foxtail Millet) Varietas Lokal Majene Dengan Perlakuan Perendaman Jurnal Penelitian Pascapanen Pertanian, 14(1), 11-21.

Wahyuni, P., Saidi, D., Iriani, D., & Astuti, B. (2021). Karangtalun Wukirsari Imogiri Bantul Yogyakarta Sebagai Sentra Pengembangan Burung Perkutut. LPPM UPN "Veteran" Yogyakarta. Yogyakarta.

Widjanarko, SB, & Suwasito, TS (2014). Pengaruh Lama Penggilingan Dengan Metode Ball Mill Terhadap Rendemen dan Kemampuan Hidrasi Tepung Porang (Amorphophallus muelleri Blume) [IN PRESS JANUARI 2014] Jurnal Pangan dan Agroindustri, 2(1), 79-85.

Yonata, D., Pranata, B., & Nurhidajah. (2022). Pengaruh Waktu Fermentasi terhadap Serat Pangan dan Daya Cerna Protein Tepung Jewawut (Setaria italica) Menggunakan Ekstrak Kubis Terfermentasi. Jurnal Warta Industri Hasil Pertanian, 39(1), 1-8.


Article Metrics

Abstract view : 194 times | PDF view : 14 times

Refbacks

  • There are currently no refbacks.


Copyright (c) 2023 Author(s)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Publisher Address :

Agricultural Technology Education Study Program, Faculty of Engineering, Universitas Negeri Makassar

Kampus UNM Parang Tambung, Jalan Daeng Tata Raya, Makassar, South Sulawesi, Indonesia 90224
Email: j.agroscience@gmail.com
Website: https://ojs.unm.ac.id/journalagroscience

Journal of Agroscience Indonesia Indexed by:

 

This journal is published under the terms of  Creative Commons Attribution 4.0 International License.