Banyak hal yang perlu dilanjutkan dari penelitian ini untuk mendapatkan hasil yang lebih baik. Aspek-aspek yang belum dianalisis dalam penelitian ini adalah pengaruh ukuran partikel (mesh) grits sorgum yang digunakan, formulasi bahan dengan penambahan bahan baku di luar sorgum untuk memperbaiki cita rasa dan tekstur produk serta pengukuran umur simpan produk.
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