PELATIHAN PEMBUATAN TEPUNG BIJI SORGUM PUTIH DENGAN PENAMBAHAN KONSENTRASI RAGI DI DESA BOAK KELURAHAN UNTER IWES KABUPATEN SUMBAWA

Chairul Anam Afgani, Ihlana Nairfana, Lukman Azis, Mikhratunnisa Mikhratunnisa

Abstract


Sorghum is one of the cereal commodities that is quite well used in the manufacture of flour. In Indonesia, the utilization of sorghum seeds is still not maximally used. At this time, sorghum seeds are used as animal feed and boiled directly for consumption. The aim of manufacture of white sorghum seed flour with the addition of yeast in Boak  Village, Unter Iwes was to extend shelf life and facilitate its use. The provision of knowledge is done by providing socialization, discussion and practice. The results show that the community understood sorghum seeds as flour in the manufacture of food and processed with a good quality. Processing sorghum seeds with the addition of yeast is a way to extend the shelf life of sorghum and make it easier to  be processed into various food products.

Keywords


Sorghum seeds, Yeast concentratiaon Boak, Village

Full Text:

PDF

References


Armanda, Y., & Putri, W. D. . (2016). Karakteristik Fisikokimia Tepung Sorgum Coklat Utuh (Whole Grain Broen Sorghum Flour) Terfermentasi Ragi Tape. Jurnal Pangan Dan Agroindustri, 4(2), 458–467.

Cahyadi, W. (2019). KAJIAN PERBANDINGAN TEPUNG SORGUM (Sorghum bicolor) DENGAN TEPUNG GANYONG (Canna edulis) DAN KONSENTRASI IKAN KEMBUNG (Rastrelliger kanagurta L) TERHADAP KARAKTERISTIK NUGGET. Pasundan Food Technology Journal, 5(3), 190. https://doi.org/10.23969/pftj.v5i3.1268

Herawati, H. (2012). Teknologi Proses Produksi Food Ingredient. Litbang Pertanian, 31(12), 68–76.

Lina, E. C., & Murtius, W. S. (2020). PENGEMBANGAN BUDIDAYA SORGUM TANAMAN PANGAN ALTERNATIF PADA DAERAH BAYANGAN HUJAN DI NAGARI RAMBATAN KABUPATEN LIMA PULUH KOTA. Jurnal Hilirisasi IPTEKS, 3(3), 220–228. https://doi.org/10.25077/jhi.v3i3.428

Lufiria, P. Y. (2012). Kadar Protein, Zat Besi, dan Mutu Organoleptik Kue Kering Berbahan Dasar Tepung Terigu dan Tepung Beras Dengan Substitusi Tepung Sorgum (Sorghum bicolor L . Moench). Journal of Nutrition Collage, 1–7. Kadar Protein, Zat Besi, dan Mutu Organoleptik Kue Kering Berbahan Dasar Tepung Terigu dan Tepung Beras dengan Subsitusi Tepung Sorgum (Sorghum bicolor L. Moench)

Putri, W. D. R., Widyaningsih, T. D., & Ningtyas, D. W. (2012). Application of Dried Mixed Culture (Lactobacillus Plantarum, Lactobacillus Fermentum and Sacchromyces Cereviceae) in Maize and Sorghum Fermentation. Jurnal Teknologi Pertanian, 10(1), 34–46.

Sofia Murtini, E., Iqbal Prawira-Atmaja, M., & Sutrisno, A. (2016). PENGARUH METODE FERMENTASI SUBSTRAT PADAT DAN SUBSTRAT TERENDAM PADA BIJI SORGUM TERHADAP KUALITAS TEPUNG. Jurnal Teknologi Dan Industri Pangan, 27(1), 59–67. https://doi.org/10.6066/jtip.2016.27.1.59

Zulkarnaen, Z., Irmansyah, T., & Irsal, I. (2014). RESPONS PERTUMBUHAN DAN PRODUKSI BEBERAPA VARIETAS SORGUM (SORGHUM BICOLOR (L.) MOENCH)PADA BERBAGAI JARAK TANAM DI LAHAN KELAPA SAWIT TBM I. Jurnal Agroekoteknologi Universitas Sumatera Utara, 3(1), 103351. https://doi.org/10.32734/jaet.v3i1.9484




DOI: https://doi.org/10.31764/jadm.v2i1.4219

Refbacks

  • There are currently no refbacks.


Copyright (c) 2021 Chairul Anam Afgani

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.