Optimization of Production Instant Madura Corn Rice using Response Surface Methodology

Abstract

Corn commodity in the territory of Indonesia including Madura ranks second after rice. Corn (Zea mays L.) is a food source with a high carbohydrate content. One of Madura’s local corn is Talango corn, which has large cobs and a lower setback value compared to other corn. In various regions in Indonesia corn is used as a staple food instead of rice because there are carbohydrates contained in corn. One of the famous corn preparations in the community is corn rice. Instant corn rice is an instant food product that goes through an instantiation process so that the cooking process will be faster, easier and practical. The purpose of this study was to determine the effect of boiling time and calcium hydroxide concentration on the physical, chemical and sensory characteristics of instant Madura corn rice and determine the optimum value and the best composition of instant Madura corn rice. The research method used was Response Surface Methodology with 2 factors, i.e boiling time (20; 30; 40; 50; 60) minutes and calcium hydroxide concentration (0; 0.5, 1; 1.5; 2) %. The results showed that the boiling time and calcium hydroxide concentration did not affect the water content, cooking time and sensory. The optimum value with the best composition is based on sensory characteristics at a boiling time of 60 minutes and a calcium hydroxide concentration of 0% (0 grams) with a desirability value of 0.9087.