Slamet, Patricia Regina and Purwadaria, Hadi K. and Pandjaitan, Maruli (2009) Assessment of the Usage of the Local Corn Varietes in Making Popcorn. Bachelor thesis, Swiss German University.

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Abstract

The objective of this research was to identify good local corn variety that suitable for making popcorn in order to reduce dependability of imported corn, to compare the physical properties of popcorn made from local corn varieties, and to observe the influence of pre-treatment of corn on the quality of popcorn. Treatments carried out in this research included corn varieties (Anoman, Arjuna, Bayu, Bisma, Kalingga, Lamuru, and Handry), drying methods (sun drying and non-drying) and cooking methods (using popcorn machine and stove). Observations were done for the percentage of popping yiled, texture of the popcorn, puffed-volume of the popcorn, and organoleptic evaluation of popcorn. The most suitable local corn varieties in making popcorn are Bisma and Srikandi, however the popcorn quality was lower. Stove and non-drying treatments provided better quality of popcorn compared to other treatments. Popping Bisma and Srikandi corn in the microwave produced better quality popcorn.

Item Type:	Thesis (Bachelor)
Subjects:	S Agriculture > SB Plant culture > SB191 Rice > SB191.1 Corn T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TX Home economics > TX799 Popcorn
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	02 Nov 2020 15:49
Last Modified:	02 Nov 2020 15:49
URI:	http://repository.sgu.ac.id/id/eprint/988

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