Jurnal Teknologi dan Industri Pangan (Aug 2004)

KAJIAN OPTIMASI TEKNOLOGI PENGOLAHAN BERAS JAGUNG INSTAN [Optimation Study of Processing Technology of Instant Corn Grits]

  • Sugiyono1),
  • Soewarno T Soekarto1),
  • Purwiyatno Hariyadi1),
  • Agus Supryadi2)

Journal volume & issue
Vol. 15, no. 2
pp. 119 – 128

Abstract

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This research was aimed to process corn kernels into instant corn-grits. Corn kernels were milled into grits and pregelatinized before drying to make them instant product. The study showed that pre-gelatinization step affected the degree of gelatinization of corn-grits, which inturn significantly affected characteristics of the product such as cooking time, degree of swelling and amount of water absorbed. Processing of corn kernels into instant corn-grits yielded 60-63% product. Instant corn grits can be cooked for 5 minutes. The shelf life of the product lasted for 12.8-13.4 months.

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