SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP)
ISSN: 2964-3538
Sweet corn is one of the main ingredients used in the instant vegetable porridge product "Bubbor Paddas." However, dried corn often fails to expand optimally when brewed or cooked. This study aims to examine the main effects of corn type and pre-drying treatment methods and their interactions on the moisture content and rehydration ability of dried sweet corn. The treatments tested included: steamed sliced corn, steamed corn kernels, boiled sliced corn, and boiled corn kernels. All samples were dried using a tray-oven at a constant temperature of 65°C for two hours. Parameters observed included moisture content and rehydration capacity. The results showed that boiling treatment resulted in lower moisture content and higher rehydration capacity compared to steaming. Corn in the form of slices showed better dehydration efficiency and water absorption than corn kernels. A two-way ANOVA analysis showed that the treatment method, corn shape, and their interaction significantly influenced the moisture content and rehydration capacity. Boiling and slicing treatment is the most ideal combination to produce dried corn components with longer shelf life and better rehydration. These findings provide a scientific basis for improving the formulation of dried sweet corn in instant vegetable porridge products that are high quality and easy to prepare.
Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Transformasi Teknologi Pertanian untuk Meningkatkan Hilirilisasi Agroindustri dan Kedaulatan Pangan
Volume:
5
Issue:
1
Publication date:
22 December 2025