Sorghum (Sorghum Bicolor) Entrepreneurship Products: Chemical Quality Analysis
Purpose: The study aims to find to determine the effect of the proportion of sorghum flour: glutinous rice flour and types of sugar on the quality of sorghum dodol products Design/methodology/approach: This study used a factorial randomized block design (RAK) with factor (T) the proportion of so...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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LPPM of Narotama University Surabaya
2022-09-01
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| Series: | IJEBD (International Journal of Entrepreneurship and Business Development) |
| Subjects: | |
| Online Access: | https://jurnal.narotama.ac.id/index.php/ijebd/article/view/1996 |
| _version_ | 1798006047016747008 |
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| author | Ami Silvia Rusydah Endang Noerhartati Tri Rahayuningsih |
| author_facet | Ami Silvia Rusydah Endang Noerhartati Tri Rahayuningsih |
| author_sort | Ami Silvia Rusydah |
| collection | DOAJ |
| description |
Purpose: The study aims to find to determine the effect of the proportion of sorghum flour: glutinous rice flour and types of sugar on the quality of sorghum dodol products
Design/methodology/approach: This study used a factorial randomized block design (RAK) with factor (T) the proportion of sorghum flour: glutinous rice flour (T1 = 30:70 and T2 = 40:60 and factor (G) the type of brown sugar (G1 = palm sugar and G2 = palm sugar. While each treatment was repeated three times. Data on yield value, water content, ash content, protein content, fat content, carbohydrate content, and total sugar were analyzed using analysis of variance (ANOVA) and if there was a difference The results will be followed by Duncan's test with a confidence level of 95%.
Findings: The results will be followed by Duncan's test with a confidence level of 95%. Research results show that product entrepreneurship dodol sorghum treatment T1G1 (proportion of sorghum flour: glutinous rice flour 30:70 and palm sugar) became the selected treatment with an expected value of 8.75. This treatment had a yield of 88.83%, water content 26.59%, ash content 0.52%, protein content 1.47%, fat content 0.52%, carbohydrate content 70.90% and total sugar 67.53%.
Research limitations/implications: This research is specifically for the development of sorghum dodol entrepreneurial products with chemical quality studies
Practical implications: The development of sorghum-based entrepreneurship products must continue to be promoted in order to continue to support food security
Originality/value: This paper is original
Paper type: Research paper
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| first_indexed | 2024-04-11T12:48:47Z |
| format | Article |
| id | doaj.art-9c93c5849a724245954ee024639caeca |
| institution | Directory Open Access Journal |
| issn | 2597-4750 2597-4785 |
| language | English |
| last_indexed | 2024-04-11T12:48:47Z |
| publishDate | 2022-09-01 |
| publisher | LPPM of Narotama University Surabaya |
| record_format | Article |
| series | IJEBD (International Journal of Entrepreneurship and Business Development) |
| spelling | doaj.art-9c93c5849a724245954ee024639caeca2022-12-22T04:23:16ZengLPPM of Narotama University SurabayaIJEBD (International Journal of Entrepreneurship and Business Development)2597-47502597-47852022-09-015510.29138/ijebd.v5i5.1996Sorghum (Sorghum Bicolor) Entrepreneurship Products: Chemical Quality AnalysisAmi Silvia Rusydah0Endang Noerhartati1Tri Rahayuningsih2Wijaya Kusuma University SurabayaUniversitas Wijaya Kusuma SurabayaWijaya Kusuma University Surabaya Purpose: The study aims to find to determine the effect of the proportion of sorghum flour: glutinous rice flour and types of sugar on the quality of sorghum dodol products Design/methodology/approach: This study used a factorial randomized block design (RAK) with factor (T) the proportion of sorghum flour: glutinous rice flour (T1 = 30:70 and T2 = 40:60 and factor (G) the type of brown sugar (G1 = palm sugar and G2 = palm sugar. While each treatment was repeated three times. Data on yield value, water content, ash content, protein content, fat content, carbohydrate content, and total sugar were analyzed using analysis of variance (ANOVA) and if there was a difference The results will be followed by Duncan's test with a confidence level of 95%. Findings: The results will be followed by Duncan's test with a confidence level of 95%. Research results show that product entrepreneurship dodol sorghum treatment T1G1 (proportion of sorghum flour: glutinous rice flour 30:70 and palm sugar) became the selected treatment with an expected value of 8.75. This treatment had a yield of 88.83%, water content 26.59%, ash content 0.52%, protein content 1.47%, fat content 0.52%, carbohydrate content 70.90% and total sugar 67.53%. Research limitations/implications: This research is specifically for the development of sorghum dodol entrepreneurial products with chemical quality studies Practical implications: The development of sorghum-based entrepreneurship products must continue to be promoted in order to continue to support food security Originality/value: This paper is original Paper type: Research paper https://jurnal.narotama.ac.id/index.php/ijebd/article/view/1996Dodol SorghumPalm SugarProduct EntrepreneurshipSiwalan Brown SugarSorghum Flour |
| spellingShingle | Ami Silvia Rusydah Endang Noerhartati Tri Rahayuningsih Sorghum (Sorghum Bicolor) Entrepreneurship Products: Chemical Quality Analysis IJEBD (International Journal of Entrepreneurship and Business Development) Dodol Sorghum Palm Sugar Product Entrepreneurship Siwalan Brown Sugar Sorghum Flour |
| title | Sorghum (Sorghum Bicolor) Entrepreneurship Products: Chemical Quality Analysis |
| title_full | Sorghum (Sorghum Bicolor) Entrepreneurship Products: Chemical Quality Analysis |
| title_fullStr | Sorghum (Sorghum Bicolor) Entrepreneurship Products: Chemical Quality Analysis |
| title_full_unstemmed | Sorghum (Sorghum Bicolor) Entrepreneurship Products: Chemical Quality Analysis |
| title_short | Sorghum (Sorghum Bicolor) Entrepreneurship Products: Chemical Quality Analysis |
| title_sort | sorghum sorghum bicolor entrepreneurship products chemical quality analysis |
| topic | Dodol Sorghum Palm Sugar Product Entrepreneurship Siwalan Brown Sugar Sorghum Flour |
| url | https://jurnal.narotama.ac.id/index.php/ijebd/article/view/1996 |
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