Pengembangan proses pembuatan emping dari jagung.
1996
Fathmah W. | Baso R. A. | Ramlah S. | Masuri
Corn are cultivated in many regions in Indonesia, including South Sulawesi. To make use of this agricultural resource a research of making chips from corn seeds has been done. From the preliminary research, it was found that the species of waxy corns are good for making corn chips. In the primary research the corn seeds were soaked in Calsium Solution with concentration of 0,5; 1; 1,5; and 2 percent. There were two types of processes used to make these formed corn chips, that were by flatting the steammed corn seeds and by casting the corn seed flour. The results showed that chips made from corn seed soaked in the Calsium Solution with a concentration of 1,5 percent and formd by casting the corn flour seemed to be in favor. The panelists liked their taste, color, and crispiness. The laboratory tests showed that these chips contained 8,04 percent of water, 66,41 percent as carbohydrate and 53,05 percent of amilopectin.
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