Antioxidant activity, carbohydrates and protein in sorgum (Sorghum bicolor L. Moench) plants as a development of economic functional food materials during the COVID-19 pandemic

Ni Wayan Sukma Antari; Ida Ayu Manik Damayanti; Nadya Treesna Wulansari

doi:10.21744/ijcms.v4n1.1776

Authors

Ni Wayan Sukma Antari
niwynsukmaantari@gmail.com
Institute of Technology and Health Bali, Indonesia
Ida Ayu Manik Damayanti Institute of Technology and Health Bali, Indonesia
Nadya Treesna Wulansari Institute of Technology and Health Bali, Indonesia

Keywords:

antioxidants, carbohydrates, protein, Sorghum bicolor L. Moench

Abstract

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.

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