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Agus Supryadi
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Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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OptimationStudy of Processing Technology of Instant Corn Grits Sugiyono .; Soewarno T Soekarto; Purwiyatno Hariyadi; Agus Supryadi
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 2 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

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. Key words : Pre-gelatinization, instant, corn-grits.
Co-Authors Purwiyatno Hariyadi Soewarno T Soekarto Sugiyono .