Characterization Of Unmilled Local Foxtail Millet (Setaria Italica L.) Varieties As Potential Local Food Sources To Support Indonesia'S Food Security

Khairiah Khairiah; Sakina Yeti Kiptiyah; Putri Jasmine Nurfadillah; Amelia Deswita Putri Soleh; Zahra Khairunisa; Islah Nurazizah

doi:10.37676/agritepa.v13i1.10420

Khairiah Khairiah Universitas Muhammadiyah Bandung
Sakina Yeti Kiptiyah Universitas Muhammadiyah Bandung
Putri Jasmine Nurfadillah Universitas Muhammadiyah Bandung
Amelia Deswita Putri Soleh Universitas Muhammadiyah Bandung
Zahra Khairunisa Universitas Muhammadiyah Bandung
Islah Nurazizah Universitas Muhammadiyah Bandung

DOI: https://doi.org/10.37676/agritepa.v13i1.10420

Keywords: Jewawut, Caracterisation, Local Food, Fisiko, Kimia

Abstract

Foxtail millet (Setaria italica L.) is a local cereal with great potential as an alternative food source in Indonesia. Purpose : This study aims to characterize the physicochemical properties of whole-grain foxtail millet flour from three different varieties based on seed color: cream (TXX), red (TYY), and black (TZZ). Methodology: The evaluated parameters included chemical properties (moisture, ash, fat, protein, and carbohydrate contents) and physical properties (thousand-grain weight and color parameters). This study utilized a Completely Randomized Design (CRD). Data were analyzed using ANOVA followed by Tukey’s test at a 5% significance level. Results: The results showed significant differences in moisture content, ash content, thousand-grain weight, and color parameters (p < 0,05). Conversely, fat, protein, and carbohydrate contents were not significantly different among the varieties (p < 0,05). Findings: The black variety exhibited the lowest moisture content (10.23%) and the highest ash content (4.79%), indicating excellent storage stability and high mineral content. The cream variety showed the highest thousand-grain weight (1.26 g) along with a lightness value () of 68.16 and a value of 25.85, reflecting a bright, yellowish flour profile. Novelty: This study demonstrates that the red variety displays the highest value (6.83), which strongly indicates the presence of anthocyanin content. Conclusion: Each variety possesses specific advantages tailored for different product applications; thus, this characterization is essential for optimizing the utilization of foxtail millet in diversifying local Indonesian food sources. Type of Paper: Research paper.

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