Sensory evaluation of sorghum cakes: Substituting sorghum flour for rice flour, sticky rice flour and wheat flour

Hernanda, Pratika Yuhyi (2019) Sensory evaluation of sorghum cakes: Substituting sorghum flour for rice flour, sticky rice flour and wheat flour. IOP Publishing Ltd.. (Unpublished)

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Abstract

The research objective was the development of the potential of sorghum as an alternative food source to support the Diversification and Food Security Program, by developing various wet cake products, the substitution results of sorghum flour with various other flour, namely: rice flour, sticky rice flour and wheat flour. Specific target: get sorghum-based cakes and various formulations and products that can be accepted by consumers, including quality in terms of physical aspects and organoleptic aspects. The results of these studies are useful for the formulation of the next phase of technical studies, namely obtaining appropriate technology that can be applied to the community. The selected treatment was sorghum “nogosari” cake with S1B1 treatment (combination of sorghum flour 30% and rice flour 70%), sorghum “mendut” cake with S1K1 treatment (combination of sorghum flour 30% and sticky rice flour 70%), while sorghum “bolu” cake with S1T2 treatment (combination of sorghum flour 40% and wheat flour 60%).

Item Type:	Other
Subjects:	R Medicine > R Medicine (General)
Divisions:	Faculty of Medicine > Medicine Study Program
Depositing User:	Sulimin BP3
Date Deposited:	25 Mar 2021 04:30
Last Modified:	25 Mar 2021 04:30
URI:	http://erepository.uwks.ac.id/id/eprint/8529

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