Pengembangan Beras Tiruan Berbasis Sorgum

Abstract

Rice is a staple food for Indonesians which still can not be replaced by another source of carbohydrate. This phenomenon is risky for national food security. There for goverment has done several program in food diversification but seems none of them works really success. Regarding these issue, this research is conduct to make an artificiall rice made from sorghum as one of solution to food diversification. The best formulation regarding hedonik rating test is the artificial rice made from 80% of sorghum flour, 20% mokaf of total flour needed, 40% water from total flour, and 1% of GMS of total flour needed. the proksimat analysis showed the best formulation contain water 6,48% , ash 0,775%(bb), protein content 6,53% (bb), fat contain 1,39% (bb), and carbohydrate contain 84,81% (bb).