Super Sorghum with Nur Rahmi Yanti

With the world’s wealth of biodiversity, people have many choices to satisfy their carbohydrate needs – and one of them is sorghum. This plant once dominated community agriculture in East Nusa Tenggara. However, its popularity has declined over time due to the mobilization of rice by the government. Nonetheless, the nutritional content of sorghum is no less than rice, and sorghum is also high in fiber and contains protein, making it particularly suitable for plant-based diets. Nur Rahmi Yanti will demonstrate how to cook sorghum fried rice, sorghum-based drinks, and sorghum-based desserts.

Dengan kekayaan keanekaragaman hayati dunia, orang-orang memiliki banyak pilihan untuk memenuhi kebutuhan karbohidratnya – salah satunya dengan sorgum. Tanaman ini pernah mendominasi pertanian masyarakat di NTT, namun popularitasnya semakin menurun seiring berjalannya waktu akibat mobilisasi beras oleh pemerintah. Meskipun demikian, kandungan nutrisi sorgum tidak kalah dengan beras, tinggi serat dan mengandung protein, sehingga sangat cocok untuk diet nabati. Nur Rahmi Yanti akan mendemonstrasikan cara memasak nasi goreng, membuat minuman dan makanan penutup, semua berbahan dasar sorgum.