Sensory Preference and Nutrient Content of Sorghum Substitute Bread With Strawberry Dadih Vla

Abstract

Sorghum ( Sorghum bicolor (L.) Moench) is a cereal crop ranked the world′s fifth most important cereal grain after wheat, maize, rice, and barley. Sorghum grain protein varies from 4.4% to 21.1%, with a mean value of 11.4%. Sorghum grain is known for its hardness compared to other food grains. The hardness of the grain is due to a higher content of protein prolamin (3.6%–5.1%). Dadih is a fermented buffalo milk with various lactic acid bacteria (LAB). Dadih could be developed into other products such as vla. This study was aimed at analyzing sensory preference and nutrient content of dadih vla. Dadih was collected from Agam District, West Sumatra. The development of sorghum and dadih substitute bread products was carried out by dividing them into three product formulations, namely, 0%, 5%, and 10% sorghum substitute bread and vla with the addition of 0%, 15%, and 20% strawberries. Based on the physicochemical and sensory tests that have been carried out, it was found that the best formulation was a bread formula with 5% sorghum substitution and 15% strawberry vla. The selected formula contains 39.24% water, 48.51% carbohydrates, 0.76% ash, 5.85% protein, 5.74% fat, 1.81% crude fiber, and 43.89 mg vitamin C. The pH value is 4.89 with a brightness of 56.87, a redness of 5.60, and a yellowness of 16.97. The most abundant amino acid in the sorghum substitute bread (5% with strawberry vla, 15%) was glutamate, followed by proline, aspartic acid, serine, histidine, phenylalanine, glycine, arginine, valine, alanine, threonine, isoleucine, tyrosine, tryptophan, cystine, and methionine. The antioxidant activity of sorghum substitute bread 5% with strawberry vla 15% is 93,667.44 μ g/mL. For future research, it is recommended that product testing be carried out in accredited laboratories and that testing of other nutritional variables be conducted so that the resulting product is more optimal and complete.

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