Rancangan buku resep aneka camilan berbahan sorgum

Tanuwihardja, Jennifer and Tanakotta, Indriany and Susanto, Rut (2023) Rancangan buku resep aneka camilan berbahan sorgum. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Sorgum merupakan salah satu komoditas yang sudah lama menjadi sumber daya ekonomi di sektor pertanian rakyat Indonesia. Sorgum ini sendiri adalah tanaman serealia yang dapat diolah sebagai bahan pangan yang kaya akan kandungan gizinya. Sorgum bermula dari biji-bijian hingga diolah menjadi tepung yang digunakan sebagai bahan dasar pengganti gandum, dari batang tanaman tersebut dapat menghasilkan nira yang dapat diolah menjadi gula sorgum. Untuk meningkatkan penggunaan sorgum sebagai bahan pengganti pangan, sorgum dapat diolah dan dijadikan beraneka camilan seperti roti, kue, puding, dan ada banyak macam camilan lainnya. Banyak orang belum mengenal bahan pangan sorgum dengan baik serta cara pengolahannya agar bisa menjadi bahan makanan yang nikmat namun tetap sehat. / Sorghum is a commodity that has long been an economic resource in the agricultural sector of the Indonesian people. Sorghum itself is a cereal plant that can be processed as a food ingredient that is rich in nutritional content. Sorghum originates from grain until it is processed into flour which is used as a basic ingredient to replace wheat, from the stems of these plants it can produce sap which can be processed into sorghum sugar. To increase the use of sorghum as a food substitute, sorghum can be processed and made into various snacks such as bread, cakes, puddings, and many other types of snacks. Many people are not familiar with the food ingredient sorghum and how to process it so that it can become a delicious but healthy food ingredient.

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