Evaluasi Kualitas Sensoris dan Fisikokimia Mi Basah Sorgum (Sorghum bicolor L. Moench) sebagai Pangan Fungsional

<em><span lang="IN">Sorghum contains nutrients and has the potential to become functional food. The purpose of research is know sensory, physicochemistry, it’s potency as food noodle made from wheat flour substituted by sorghum Numbu Super 2 variety. comparison used in this are 35:65; 50:50 ; 65:35. This make comes two different variety, 2. Anova was analyze difference between groups Duncan</span><span lang="EN-US">Multiple Range</span><span lang="IN"> test for within groups. Sensory analysis done using 40 untrained panelists shows that there significant based on formulation color, aroma, flavor, texture, elasticity, overall parameters, but no sorgum Noodle samples with higher proportion lower score. highest sensory value obtained wet 35% soghum fluor Wet resulting have elongation score range 10.5833–40.0000%. Water content 33.3731–38.4184%, ash 0.4799–0.8670%, protein 6.2080–8.1109%; fat 1.1250–2.5684%; meanwhile carbohydrate contain 51.9081–57.1975%. be product due high antioxidant activity (84.32–89.12%) dietary fiber (2.540–4.370%).</span></em>