The Use of Pregelatinized Sweetcorn (Zea mays Saccharata Sturt.) in The Production of Instant Corn Bakwan flour Mix

Abstract

Instant corn bakwan flour is a mixture of various flours with mixed spices so that it is practical in its production. This study aimed to determine the effect of pregelatinized sweet corn flour substitution on the physicochemical properties of instant corn bakwan flour. The research method used a completely randomized design (CRD) with 6 treatments, namely the substitution of pregelatinized sweet corn flour 0% as a control (T0), 5% (T1), 10% (T2), 15% (T3), 20% (T4), and 25% (T5). Each treatment was repeated 3 times. The data obtained were processed using statistical tests and further tests using Duncan Multiple Range Test (DMRT). The results of this research on the physical properties of instant corn bakwan flour showed the value of bulk density ranged from 0,77-0,79 g/ml, water absorption capacity of 165,67-187,67%, and solubility of 74,67-88,50%. The results of the chemical properties showed that the water content ranged from 10,67-11,67%, the ash content was 0,58-1,08%, the fat content wash 1,03-4,73%, the protein content was 9,65-10,49%, and carbohydrate content of 73,53-77,15%.. The substitution of pregelatinized sweet corn flour increased water absorption and solubility, protein content, fat content and β carotene of instant corn bakwan flour.