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All Journal Journal of Indonesian Tourism and Development Studies International Journal of Humanity Studies (IJHS) Jurnal Ilmiah Peuradeun JURNAL HOSPITALITI DAN PARIWISATA Jurnal Industri Pariwisata Seminar Nasional Produk Terapan Unggulan Vokasi International Journal of Tourism Business Research Journal of Commerce Management and Tourism Studies Jurnal Ragam Pengabdian Jurnal Ilmu Sosial dan Humaniora
Benny Irwan Towoliu
Department of Tourism, State Polytechnic of Manado, Indonesia
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Journal : JURNAL HOSPITALITI DAN PARIWISATA

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PENGOLAHAN BIJI JAGUNG MENJADI CORNFUSE NATURAL CHOICE SEBAGAI ALTERNATIF MINUMAN SEHAT Rajamuddin, Sintia; Pesik, Vena; Maronrong, Nabila Sanzabila; Permana, Dimas Ero; Towoliu, Benny Irwan
HOSPITALITI DAN PARIWISATA Vol 8 No 2 (2025): JURNAL HOSPITALITI DAN PARIWISATA
Publisher : PolimdoSains

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35729/jhp.v8i2.155

Abstract

The growing public awareness of healthy lifestyles has led to a shift in consumption patterns,particularly in reducing the intake of caffeinated beverages such as coffee. The adverse effects ofcaffeine including sleep disturbances, anxiety, and dependency underscore the need for healthier andmore natural alternatives. This study aimed to develop Cornfuse Natural Choice, a functionalbeverage derived from sweet corn, formulated to resemble coffee in aroma, taste, and appearance, yetfree of caffeine. Corn was selected for its nutritional profile, including dietary fiber, B vitamins, andantioxidants, as well as its naturally pleasant flavor and consumer acceptance. The researchemployed a design-based approach, utilizing data collection methods such as experimentation,interviews, and organoleptic testing. A total of 13 respondents—comprising academics, students, thegeneral public, and industry practitioners—participated in evaluating the product’s sensory attributesand packaging. The production process involved stages of cleaning, drying, roasting, cooling,grinding, and packaging. Findings indicated that a 30-minute roasting period yielded the mostpreferred sensory characteristics, closely mimicking coffee while preserving corn's distinctive notes.Cornfuse Natural Choice demonstrates strong potential for commercialization as a nutritious,caffeine-free beverage alternative in the functional food and drink market.
Co-Authors Alma K. Pongtuluran Alma Karangan Pongtuluran Bawole, Merryany Bernadain Dainty Polii Deby Cnristiyani Sendow Diane Tangian Dianne O. Rondonuwu Fonny Sangari Jeanlly A. Solang Jemmy Rudolf Pangemanan Kamagi, Jongky Kevin Keril Pangemanan Kondoj, Telly H. I. Kondoj, Telly Hetty Isje Kumaat, Hendry Moudy Estefanus Lumettu, Agustinus Mandulangi, Jufrina Mangolo, Mikhael Credo Samuel Margresya Diana Rompas Margresye Diana Rompas Maronrong, Nabila Sanzabila Maryke Alelo Mikhael C.S. Mangolo Mita Erdiaty Takaendengan Natos, Christoffer Daniel Pagayang, Dirna Pangemanan, Jemmy Rudolf Permana, Dimas E. Permana, Dimas Ero Pesik, Vena Rajamuddin, Sintia Rondonuwu, Dianne O. Sangari, Fonny Sangari, Fonny Erny Helty Selvy R Kalele, Selvy R Silvana Audry Rima Wewengkang Solang, Jeanlly A. Watung, Enrico Aldo Wenas, Pearl Loesye