NURCHOLIS, Mohamad and Puspitaningrum, Dwi Aulia and Krismawan, Henri (2019) Pengembangan Pangan Sehat Berbasis Sorgum Di Masyarakat. In: Pengembangan Pangan Sehat Berbasis Sorgum Di Masyarakat, 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 quite 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: | H Social Sciences > H Social Sciences (General) |
| Divisions: | Faculty of Law, Arts and Social Sciences > School of Social Sciences |
| Depositing User: | Dr. SP. MP DWI AULIA PUSPITANINGRUM |
| Date Deposited: | 19 Apr 2023 06:03 |
| Last Modified: | 19 Apr 2023 06:08 |
| URI: | http://eprints.upnyk.ac.id/id/eprint/33811 |
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