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PROXIMATE, TANNIN, AND AMYLOSE IN SIX SORGHUM VARIETIES ACROSS TWO PLANTING SEASONS

BIOTROPIA · Vol. 32 No. 2 (2025) · hlm. 181–190

DOI
10.11598/btb.2025.32.2.2461
ISSN
1907-770X, 0215-6334
Terbit
2025-08-28
Penerbit
SEAMEO BIOTROP
Bahasa
en
Lisensi
creativecommons.org/licenses/by-nc-nd/4.0

Abstrak

ARTICLE HIGLIGHTS- Sorghum nutrition varies across varieties and growing seasons- Dry season increases starch and amylose content in some varieties- Rainy season enhances protein levels in sorghum grains- Genotype-environment interaction affects sorghum nutritional quality- Sorghum adaptation supports food diversification and climate resilienceABSTRACTSorghum (Sorghum bicolor (L.) Moench) is a potential staple food in Indonesia, offering an alternative to rice and corn due to its adaptability to marginal lands and drought tolerance. However, research on the impact of environmental factors, particularly different growing seasons, to the nutritional composition of sorghum varieties are still lacking. This study aimed to analyze the proximate contents of tannin and amylose in six sorghum varieties cultivated in two different planting seasons (wet and dry seasons). A Completely Randomized Design with three replications was applied in this experiment. The tested varieties included three newly developed superior varieties (Bioguma, Samurai, and Kawali) and three local varieties (Black Bonteb, Red Glutinous Sorghum, and KD4). The results showed that proximate composition varied across varieties and seasons. Starch content was generally higher in the dry season, with the highest observed in Kawali (64.16%) and Bioguma (63.11%), while the lowest was in Black Wareng (11.99%). Similarly, protein content peaked in Black Wareng (7.68%) and Red Glutinous Sorghum (7.37%), but was the lowest in Samurai (4.48%). Tannin levels also fluctuated by season, where Bioguma, KD4, and Kawali exhibited higher tannin content in the dry season, whereas Samurai, Red Glutinous Sorghum, and Black Bonteb had lower tannin levels. Notably, amylose content was significantly higher in Red Glutinous Sorghum (4.72%) and Black Bonteb (4.62%) across both seasons, contributing to their fluffier texture when cooked. These findings highlight the influence of environmental conditions on sorghum nutritional quality, reinforcing its potential for food diversification, including processed sorghum flour as a substitute for wheat flour.

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  • Universitas Gadjah Mada
  • National Research and Innovation Agency
  • IPB University
  • Sriwijaya University
  • Tokyo University of Agriculture
  • Universitas Merangin
  • Universitas Halu Oleo
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Rekan penulisOrganisasiArtikel bersama
Laila HanumSriwijaya University3
Eko Agus SuyonoUniversitas Gadjah Mada3
Ganies Riza AristyaUniversitas Gadjah Mada3
Purnomo PurnomoUniversitas Gadjah Mada3
Achmad GunawanNational Research and Innovation Agency3
Ani MugiasihNational Research and Innovation Agency3
Purnomo PurnomoUniversitas Gadjah Mada2
Adib Fakhruddin YusufUniversitas Gadjah Mada2
Purnomo PurnomoUniversitas Gadjah Mada2
Tuty ArisuryantiUniversitas Gadjah Mada2
Keiko T. NatsuakiTokyo University of Agriculture2
Endang SemiartiUniversitas Gadjah Mada2
Endah RetnaningrumUniversitas Gadjah Mada2
Sukmawan F. SantosaUniversitas Gadjah Mada2
R. RugayahUniversitas Gadjah Mada2
Fitri NadifahUniversitas Gadjah Mada2
SutardiUniversitas Halu Oleo2
Heni Sulistyawati Purwaning RahayuAfiliasi tidak diketahui2
KristamtiniAfiliasi tidak diketahui2
Pandu LaksonoNational Research and Innovation Agency2
Heni PurwaningsihNational Research and Innovation Agency2
Dewi SaharaNational Research and Innovation Agency2
Sugeng WidodoNational Research and Innovation Agency2
Diah Arina FahmiNational Research and Innovation Agency2
Joko TriastonoNational Research and Innovation Agency2
Arlyna Budi PustikaNational Research and Innovation Agency2
Niken Satuti Nur HandayaniUniversitas Gadjah Mada2
Yekti Asih PurwestriUniversitas Gadjah Mada2
Juanita HibatullahUniversitas Merangin1
Laila Uswatun ChasanahUniversitas Gadjah Mada1
Munif GhulamahdiIPB University1
Hajrial AswidinnoorIPB University1
Sintho Wahyuning ArdieIPB University1
Suwarno SuwarnoUniversitas Airlangga1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.biotrop.org/index.php/biotropia/oai, pertama di-harvest 8 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">PROXIMATE, TANNIN, AND AMYLOSE IN SIX SORGHUM VARIETIES ACROSS TWO PLANTING SEASONS </dc:title>
	<dc:creator xml:lang="en">Muazam, Arif</dc:creator>
	<dc:creator xml:lang="en">Kristamtini, Kristamtini</dc:creator>
	<dc:creator xml:lang="en">Widyayanti, Setyorini</dc:creator>
	<dc:creator xml:lang="en">Nugraha, Yudhistira</dc:creator>
	<dc:creator xml:lang="en">Kasiamdari, Rina Sri</dc:creator>
	<dc:creator xml:lang="en">Setiadi Daryono, Budi</dc:creator>
	<dc:subject xml:lang="en">amylose</dc:subject>
	<dc:subject xml:lang="en"> sorghum</dc:subject>
	<dc:subject xml:lang="en">Research Gap and Study Significance</dc:subject>
	<dc:description xml:lang="en">ARTICLE HIGLIGHTS- Sorghum nutrition varies across varieties and growing seasons- Dry season increases starch and amylose content in some varieties- Rainy season enhances protein levels in sorghum grains- Genotype-environment interaction affects sorghum nutritional quality- Sorghum adaptation supports food diversification and climate resilienceABSTRACTSorghum (Sorghum bicolor (L.) Moench) is a potential staple food in Indonesia, offering an alternative to rice and corn due to its adaptability to marginal lands and drought tolerance. However, research on the impact of environmental factors, particularly different growing seasons, to the nutritional composition of sorghum varieties are still lacking. This study aimed to analyze the proximate contents of tannin and amylose in six sorghum varieties cultivated in two different planting seasons (wet and dry seasons). A Completely Randomized Design with three replications was applied in this experiment. The tested varieties included three newly developed superior varieties (Bioguma, Samurai, and Kawali) and three local varieties (Black Bonteb, Red Glutinous Sorghum, and KD4). The results showed that proximate composition varied across varieties and seasons. Starch content was generally higher in the dry season, with the highest observed in Kawali (64.16%) and Bioguma (63.11%), while the lowest was in Black Wareng (11.99%). Similarly, protein content peaked in Black Wareng (7.68%) and Red Glutinous Sorghum (7.37%), but was the lowest in Samurai (4.48%). Tannin levels also fluctuated by season, where Bioguma, KD4, and Kawali exhibited higher tannin content in the dry season, whereas Samurai, Red Glutinous Sorghum, and Black Bonteb had lower tannin levels. Notably, amylose content was significantly higher in Red Glutinous Sorghum (4.72%) and Black Bonteb (4.62%) across both seasons, contributing to their fluffier texture when cooked. These findings highlight the influence of environmental conditions on sorghum nutritional quality, reinforcing its potential for food diversification, including processed sorghum flour as a substitute for wheat flour.</dc:description>
	<dc:publisher xml:lang="en">SEAMEO BIOTROP</dc:publisher>
	<dc:date>2025-08-28</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:identifier>https://journal.biotrop.org/index.php/biotropia/article/view/2461</dc:identifier>
	<dc:identifier>10.11598/btb.2025.32.2.2461</dc:identifier>
	<dc:source xml:lang="en">BIOTROPIA; Vol. 32 No. 2 (2025): BIOTROPIA Vol. 32 No. 2 August 2025; 181 - 190</dc:source>
	<dc:source>1907-770X</dc:source>
	<dc:source>0215-6334</dc:source>
	<dc:source>10.11598/btb.2025.32.2.</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.biotrop.org/index.php/biotropia/article/view/2461/880</dc:relation>
	<dc:relation>https://journal.biotrop.org/index.php/biotropia/article/view/2461/894</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Arif Muazam, Kristamtini Kristamtini, Setyorini Widyayanti, Yudhistira Nugraha, Rina Sri Kasiamdari, Budi Setiadi Daryono</dc:rights>
	<dc:rights xml:lang="en">http://creativecommons.org/licenses/by-nc-nd/4.0</dc:rights>
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