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Sorghum is a type of cereal with high protein content compared to other cereals. Along with the development of increasingly modern processing technology, cereals such as sorghum seeds are not only processed convensionally, but also can be used as food ingredients or food additives. Protein isolation or protein purification in principle is extraction and precipitation. Functional characteristics of proteins consist of water holding capacity, oil holding capacity, emulsion capacity, foam capacity and gelation (viscosity). This study aims to determine the functional characteristics of red tannin sorghum which consists of seeds, rice and red tannin sorghum bran. The results of isolation of red tannin sorghum seed contained 35.50% protein content, with the value of water holding of 132.404%, value of oil holding capacity 151.452%, emulsion capacity of 2.725%, foam capacity of 47.5 ml/g and viscosity 35.75 cP. The results of protein isolation of red tannin sorghum rice contained 33.09% protein content with the value of water holding capacity 162.008%, value of oil holding capacity 154.463%, emulsion capacity of 13%, foam capacity of 56.25 ml/g and viscosity of 42.5 cP. Meanwhile, the results of isolation of red tannin sorghum bran contained 25.98% of protein content with a value of 157.874% water holding capacity, oil holding capacity value of 145.039%, emulsion capacity of 0.575%, foam capacity of 38.75 ml/g and viscosity of 21.5 cP.

Karakterisasi Sifat Fungsional Isolat Protein Biji Sorgum Merah (Sorghum bicolor (L.) Moench) Varietas Lokal Bandung