Open AccessAntioxidant activity, carbohydrates and protein in sorgum (Sorghum bicolor L. Moench) plants as a development of economic functional food materials during the COVID-19 pandemic
Author(s) -
Ni Wayan Sukma Antari,
Ida Ayu Manik Damayanti,
Nadya Treesna Wulansari
Publication year - 2021
Publication title -
international journal of chemical and material sciences
Language(s) - English
Resource type - Journals
ISSN - 2632-9468
DOI - 10.21744/ijcms.v4n1.1776
Subject(s) - kjeldahl method , sorghum , functional food , dpph , ingredient , food science , sweet sorghum , antioxidant , steeping , agronomy , carbohydrate , biology , chemistry , botany , microbiology and biotechnology , biochemistry , organic chemistry , nitrogen
This study aims to determine the content of antioxidants, carbohydrates, and protein in Sorghum (Sorghum bicolor L. Moench) as an economically functional food ingredient during the COVID-19 pandemic. The research stages include the manufacture of sorghum seed extract, Antioxidant level testing using the DPPH test, carbohydrate content testing, and protein content determination using the Kjeldahl method, the Kjeldahl method consists of 3 stages, namely: the destruction stage, the distillation stage, and the titration stage. The results showed that Sorghum had an IC50 value of 88.8970 ppm, carbohydrate content of 71.8 g, and protein content of 9.68%. so that sorghum has the potential to develop functional food during the COVID-19 pandemic.