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The increasing demand for wheat flour leads to higher wheat imports, which can be minimized by using local alternatives like sorghum. Indonesia’s initiative to incorporate sorghum in biscuits aligns with the UN-SDGs’ zero hunger goal, promoting sustainable production with local ingredients. Enzyme Modified Cheese (EMC) was used to increase the protein content of sorghum biscuits. This study aims to find the ideal composition of EMC and sorghum in biscuits, as well as evaluate and determine the appropriateness of biscuits for consumption. The use of sorghum flour and EMC is expected to increase the nutritional and functional value of biscuits. The hedonic approach was used in this study, with two variables: variations in sorghum flour substitution and EMC. Nine treatment combinations are created by combining sorghum flour and wheat flour in ratios of 100:0, 75:25, and 50:50, with EMC added at 10, 20, and 30 g. The hedonic test results indicated that the sorghum flour formulation and EMC had a substantial impact on the sensory qualities of the biscuits. The ANOVA statistical test employing the hedonic approach indicated that the results were significantly different. The preferred biscuit formula is the 50% sorghum formulation with 10 g of EMC.

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Toward Zero Hunger: Sorghum-Based Biscuit Formulation Enhanced with EMC (Enzyme Modified Cheese)

  • 会议论文

  • 发表日期：

    2026年

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  • Hari Kristopo,
  • Elisabeth Rukmini,
  • Mikael Ananda Ang,
  • Cynthia Huna Kore,
  • Luisa Gratia Eva Puspita

摘要

The increasing demand for wheat flour leads to higher wheat imports, which can be minimized by using local alternatives like sorghum. Indonesia’s initiative to incorporate sorghum in biscuits aligns with the UN-SDGs’ zero hunger goal, promoting sustainable production with local ingredients. Enzyme Modified Cheese (EMC) was used to increase the protein content of sorghum biscuits. This study aims to find the ideal composition of EMC and sorghum in biscuits, as well as evaluate and determine the appropriateness of biscuits for consumption. The use of sorghum flour and EMC is expected to increase the nutritional and functional value of biscuits. The hedonic approach was used in this study, with two variables: variations in sorghum flour substitution and EMC. Nine treatment combinations are created by combining sorghum flour and wheat flour in ratios of 100:0, 75:25, and 50:50, with EMC added at 10, 20, and 30 g. The hedonic test results indicated that the sorghum flour formulation and EMC had a substantial impact on the sensory qualities of the biscuits. The ANOVA statistical test employing the hedonic approach indicated that the results were significantly different. The preferred biscuit formula is the 50% sorghum formulation with 10 g of EMC.