<![CDATA[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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