The utilization of young-harvested purple corn for dodol processed to support functional food diversification

Abstract

Young-harvested purple corn can be processed to some products, including traditional processed dodol in Indonesia, that very liked by all people until now. The superiority of purple corn dodol is it has component of anthocyanin that has antioxidant activities. The ingredient using young-harvested purple corn. The method using complete randomize design, factor I extractor water P (300ml, 400 ml, 500ml), factor II heating duration L (15 minutes, 25 minutes, 35 minutes), each intervention done by 3 times repeating, cooked in boiled temperature. The data analyze using Anova, and continue with DMRT test. The level of panelists’ acceptance using organoleptic test with display parameter of colour, smells, texture, and taste test. The result of this research showed that the intervention which very liked by panelists was P1L1 500g of corn extracted by 300 ml of water with heating duration about 15 minutes, with component of water 24.86%, ash 0.44%, protein 5.98%, and high relative anthocyanin 4.04 (μg/g). Dodol processed of purple corn can be developed to instant product, with proper packaging can support functional food product diversification that has high sale value.