Pengembangan Potensi Pangan Strategis Melalui Hilirisasi Sorgum di Desa Sumberjambe Kabupaten Jember
Abstract
Sorghum is a cereals plant rich in fiber and has many benefits. Sorghum can grow with a fairly high environmental adaptation that is resistant to drought and short harvest duration. This activity aims to socialize the sorghum plant and its utilization, and began in August until November 2017 at Sumberjambe village, Jember. Participants of the activities are PKK Dasa Wisma Sumberjambe which amounted to 30 peoples. The methods used in this activity are lectures, demonstrations, discussions and practice directly. The result of this activity is increasing knowledge about sorghum and processing of semi-finished products up to processed products. The food products are popped sorghum, cendol sorghum, kembang goyang sorghum, sorghum milk, cucur cake, lumpia sorghum, dadar sorghum, cookies, dodol sorghum, pastel sorghum, steak sorghum, lapis sorghum, nagasari sorghum, cetot sorghum, brownies sorghum dan wajik sorghum. The 90%Â products has a very good taste and unique texture since sorghum has a high fiber. The community is motivated to cultivate sorghum and use it as local food diversification, developing it into processed products so that it can be used as a home scale business.
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