Center for Sorghum Entrepreneurship (CSE) Supports the Diversification and Food Security Program

Abstract

Sorghum is food source has been developed in Universitas Wijaya Kusuma Surabaya (UWKS) since 2009 up to now by doing Tri Dharma Perguruan Tinggi. Sorghum plant can be utilized especially to support diversification program and food sustainability: rice, flour and soft bran, and liquid stem sugar sorghum. IbIKK program is Science and Technology for Innovation and Creativity of Campus, since 2016 it has been done the development of entrepreneurship as Center for Sorghum Entrepreneurship and developed Sorghum Entrepreneurship Unit (SEU) has 26 units: students, lecturers, and employees of UWKS as well as community. The gradual development of SEU includes training and assistance in the manufacture of various sorghum products, supporting equipment, and sorghum product competition made from rice and flour of sorghum. It’s achievement is UWKS able to contribute and provide solution to the nation of Indonesia through the diversification of sorghum food, raising the potential of sorghum as alternative food, opening opportunities sorghum industry, created new entrepreneurs in the field of sorghum. by becoming CSE, UWKS can support the program of can support the Indonesian Food Diversification and Food Security Program, also support the stabilization of production of natural sweeteners.