NURCHOLIS, Mohamad and Puspitaningrum, Dwi Aulia and Krismawan, Henri (2019) Pengembangan Pangan Sehat Berbasis Sorgum di Masyarakat. In: Prosiding Seminar Nasional dan Call For Paper Pengembangan Ristek dan Pengabdian menuju Hilirisasi Industri LPPM UPNVY ; Pengembangan Pangan Sehat Berbasis Sorgum Di Masyarakat, 16—17 Oktober 2019, LPPM UPNVYK.
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Abstract
Sorghum (Sorghum bicolor L. Moench) is an important food crop in the semiarid
tropics. The potential of sorghum in Indonesia is guite large with variety tipes, both
from local and introductory crops, however for development this crop is not easy.
This study was aimed to approach the development of sorghum as a healthy
foodstuff in the community. This research was carried out by conducting
descriptions, developments, case studies, and causal-comparative studies. The
results of the study showed that sorghum is rich in antioxidants, minerals, food fiber,
and as a functional food source. Sorghum has tannins and pitat acids, both
consumed by people with obesity, diabetes mellitus. The high Fe element in
sorghum is beneficial for sufferers of anemia. Sorghum which contains bioactive
elements provides multifunctional physiological effects for sufferers of anemia,
including strengthening the body's resistance, regulating physical rhythm, slowing
aging, and helping prevent degenerative diseases. In addition, sorghum-based
processed products are suitable for people with gluten allergies. Sorghum
excellence can change the image from inferior food to superior food.
Keywords: functional foodstuff, healthy food, sorghum
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Uncontrolled Keywords: | functional foodstuff, healthy food, sorghum |
| Subjects: | S Agriculture > SB Plant culture |
| Divisions: | Faculty of Law, Arts and Social Sciences > School of Social Sciences |
| Depositing User: | Dr. SP. MP DWI AULIA PUSPITANINGRUM |
| Date Deposited: | 05 Apr 2023 11:57 |
| Last Modified: | 19 Apr 2023 04:58 |
| URI: | http://eprints.upnyk.ac.id/id/eprint/33630 |
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