This study aimed to explore the use of sorghum flour as an alternative ingredient to wheat flour in the manufacture of Mantau bread and to evaluate the final characteristics of the resulting product to determine the extent to which sorghum flour can replicate the characteristics of the original Mantau bread. The methodology applied in this study was qualitative research with an experimental approach. Data collection was conducted through an interview process with informants who were divided into two, namely, expert informants and ordinary informants categorized as rarely, often, and always. In this study, the preparation techniques tested include; the use of pure sorghum flour, sorghum flour sludge, and sorghum milk - to assess how each method affects the organoleptic and functional characteristics of the final product. The experimental design applied was designed to compare the effectiveness of each technique in producing bread with texture, color, taste, and aroma characteristics that resemble the original Mantau bread. The results showed that sorghum flour is an alternative ingredient that can replace wheat flour in making Mantau bread. Two recipe trials with different techniques produced breads with characteristics close to the original Mantau bread, suggesting that sorghum flour can be effective in replicating the sensory and structural qualities of the product. In conclusion, the use of sorghum flour as a substitute for wheat flour in Mantau bread recipes can be effective, especially under certain preparation conditions that have been identified during the research process. This finding could be a significant potential for gluten-free product development in the culinary industry, expanding the diversity of bread options in traditional markets and providing a solution for consumers who are reducing gluten. This study makes an important contribution to food ingredient innovation and the development of more inclusive and diverse products.
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