Sorghum Crackers (Sorghum bicolor L.) as an Effort in Utilizing Food Material of Local Wisdom in Lamongan City

Authors

  • Irvan Adhin Cholilie Universitas Internasional Semen Indonesia
  • Anni Rahmat Universitas Internasional Semen Indonesia
  • Azmi Alvian Gabriel Universitas Internasional Semen Indonesia
  • Yunita Siti Mardhiyyah Universitas Internasional Semen Indonesia
  • Yulia Nur Rohmawati Universitas Internasional Semen Indonesia
  • Ahmad Musonnif Dzulfikri Universitas Internasional Semen Indonesia
  • Eka Nur Fadilah Universitas Internasional Semen Indonesia
  • Anisah Firdausiah Oktarilivyana Universitas Internasional Semen Indonesia
  • Hans Febrianto Setyo Universitas Internasional Semen Indonesia

DOI:

https://doi.org/10.21111/agrotech.v6i3.4942

Keywords:

sorghum, chemical substances, organoleptics, hedonic

Abstract

In an effort to meet the growing needs for food, feed and industrial materials, as well as to increase the income of farmers in dry climates, sorghum development is one of the alternatives that can be selected. This research uses sorghum to become three types of food processing, namely crackers, popped and sorghum sugar. However, at this stage only crackers are processed. The research was conducted in several stages, namely (i) making crackers, (ii) chemical analysis of crackers and (iii) organoleptic crackers testing. The independent variable which is the subject of the study is the type of shorgum used. This study used three types of sorghum, namely KD4, Kawali, and Samurai. From the results of the tests carried out for the sorghum crackers sample, it was found that this product could still be said to be balanced, even though the amount of energy from the fat was at the maximum threshold, namely in the range of 29-31%. Products with this category are not recommended for someone who is on a fat diet. As a snack category, this product can be good declared. Based on the organoleptic (sensory) test results also indicate that the product can be accepted by consumers.

Author Biography

Irvan Adhin Cholilie, Universitas Internasional Semen Indonesia

Teknologi Agroindustri

References

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Published

2020-11-25

How to Cite

Cholilie, I. A., Rahmat, A., Gabriel, A. A., Mardhiyyah, Y. S., Rohmawati, Y. N., Dzulfikri, A. M., Fadilah, E. N., Oktarilivyana, A. F., & Setyo, H. F. (2020). Sorghum Crackers (Sorghum bicolor L.) as an Effort in Utilizing Food Material of Local Wisdom in Lamongan City. Gontor Agrotech Science Journal, 6(3), 283–297. https://doi.org/10.21111/agrotech.v6i3.4942

Issue

Vol. 6 No. 3 (2020): Special issue Seminar Nasional Sains dan Teknologi (SNST) 2020

Section

Articles

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