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Found 5 from your keywords: subject="Sorghum"
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The Effect of Unsweetened Cocoa Powder on the Physical Properties, Proximate …
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Ju Won Lee

Soy flour is a good source of vegetable proteins, with a low fat content. Sorghum has proven to be a super-rich component of nutrition and adds a superb flavor to gluten-free baking. The project aims to expand the age range by product development of soy sorghum biscuits that are edible at the age of 3 to 5 years by adding chocolate flavors. The study examines the effect of cocoa powder addi…

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FSN 24-013
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Sensory Evaluation of Soy-Sorghum Biscuits Among Pre-School Children Aged 3 t…
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Valeska Refflyn

Pre-School Children are more vulnerable to malnutrition. Malnutrition can be addressed by supplying an attractive nutrient-dense snack. One of the most common snacks that is loved by all children and often modified is biscuits. When producing children healthy snacks, the sensory properties of the product must be considered as the key of children’s food preferences. Hence, this study aimed…

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FSN 24-026
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Effect of Eggshell Fortification on the Physical Properties and Nutrient Prof…
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Reynaldi Budiman W

Biscuit is a baked product that consists of flour, fat or shortenings, and sugars, which, flour has potentiality to be swapped with sorghum, a gluten-free cereal, while eggshell, one of the ingredients with the highest pollution problem in the food industry, has the potential to be a calcium fortification source. This research focuses on developing eggshell-fortified soy sorghum biscuits as…

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FSN 24-025
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Business Start-Up Program Business Plan
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Reynaldi Budiman W

Wheat is one of the food sources in Indonesia that has one the highest consumption rates. With the rise in the consumption rate of wheat in Indonesia over the past year, the Indonesia’s government has to increase its import activity on wheat to maintain its supply. This can also cause most of Indonesian society to have high dependency towards the consumption of wheat. However, currently t…

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EP FS-021
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Assessment Of Microbial and Chemical Properties Of Red Sorghum Kombucha Products
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Anastasya Anjany

There is a possibility of sorghum utilization as a food product in the Indonesian Market. In reality, some parts of the country already started to produce Sorghum to provide food and animal feed requirements. This is due to the nutritional content in sorghum that is said to be high in carbohydrates, protein (10%), fiber, and a rich source of amino acids. However, a large portion of compon…

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FT 23-035