Abstract
This study aims to evaluate how the effect of the addition level of neem leaf flour (Melia azedarach Linn) on the quality of shelled corn during storage. The research material used was neem leaves, shelled corn, storage containers and analytical equipment. Neem leaves are given in the form of flour with a size of 60 mesh while corn used in shell corn with water content and aflatoxin content before storage are 20% and 110 ppb respectively. Shelled corn was used as much as 1 kg for each treatment and stored in modified woven bags for 4 weeks. The research method is an experimental method using a completely randomized design (CRD), with 4 treatments and 4 replications. The treatments were the percentage of neem leaf flour addition in shelled corn, the four treatments were treatment A (0% neem leaf flour), B (2.5% neem leaf flour), C (5% neem leaf flour), and D ( 7.5% neem leaf flour). Parameters measured were percentage of damaged seeds, percentage of moldy seeds, moisture content and aflatoxin content. The results of the study showed that the treatment had a highly significant effect (P<0.01) on% of damaged seeds, % of moldy seeds, and aflatoxin content on shelled corn during storage. The administration of neem leaf flour at 2.5% level was able to maintain the quality of shelled corn during storage, where the aflatoxin content could decrease from 110 ppb before storage to 34,25 ppb after being stored for 4 weeks.
 Keywords: neem (Melia azedarach Linn), shelled corn, storage, aflatoxin
Highlights
This study aims to evaluate how the effect of the addition level of neem leaf flour (Melia azedarach Linn) on the quality of shelled corn during storage
Effects of neem leaf volatiles on submerged cultures of aflatoxigenic Aspergillus parasiticus
Summary
Bahan yang diperlukan dalam penelitian ini antara lain : jagung sortiran yang berasal dari PT Japfa Comfeed Indonesia Padang dengan kadar air 20% dan kandungan aflatoksin sebesar 110 ppb, daun mindi, serta bahan lainnya. A : tanpa pemberian tepung daun mindi B : pemberian tepung daun mindi 2,5% C : pemberian tepung daun mindi 5,0% D : pemberian tepung daun mindi 7,5% Pada penelitian ini setiap percobaan terdiri dari 1000 g jagung yang ditambahkan dengan masingmasing tepung daun mindi sesuai perlakuan, kemudian dilakukan penyimpanan dalam suhu ruang selama 4 minggu. Persentase Kadar Air. Untuk menghitung kadar air pada jagung dapat dihitung dengan menggunakan alat yang biasa digunakan oleh perusahaan Japfa Comfeed Tbk Padang yaitu dengan alat Moisture Tester Kett PM410. Jagung dengan berat 800 g digiling halus dengan mesin penggiling dan diletakkan pada baki lalu diratakan, untuk perhitungan kandungan aflatoksin jagung dibawa ke ruangan gelap kemudian alat dihidupkan, baki yang berisi jagung halus diletakkan di bawah sinar UV lalu dilakukan perhitungan kandungan aflatoksin sesuai dengan yang dilakukan oleh perusahaan Japfa Comfeed Tbk Padang
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