Sweet Corn Research Articles

Effect of some growth stimulating compounds on growth and yield of three Sweet corn (Zea mays L. Saccharata) cultivars

Effect of some growth stimulating compounds on growth and yield of three Sweet corn (Zea mays L. Saccharata) cultivars

Pembuatan Frozen Food (Stuffed Chicken) dengan Penambahan Proporsi Puree Sayuran (Wortel, Jagung Manis, Dan Kacang Polong)

Changes in social conditions and lifestyle change people's consumption patterns, so there is a need for innovation in making food by utilizing vegetables to increase nutritional complexity. Stuffed Chicken is a processed product made from the main ingredient of chicken meat with the addition of vegetable puree. These problems became the objectives of this study to determine: 1) Sensory quality results which include shape, color, taste, aroma, texture and level of preference; 2) Nutritional content which includes energy, carbohydrates, protein, fat, fiber, and vitamin A; 3) Selling price of stuffed chicken per 250 gram package. This research used observation method through a sensory quality test with 30 panelists. Data result were processed with a single anova test followed by a Duncan’s test. Nutritional content (energy, carbohydrate, protein, fat, fiber, and vitamin A) was tested in the laboratory. The results showed: 1) the addition of vegetable puree proportion (carrots, sweet corn, and peas) affects the criteria of taste and aroma, while the criteria of shape, color, texture and level of liking have no significant effect. The nutritional content of stuffed chicken is energy of 294.85 kcal, carbohydrates 42.90g, protein 14.96g, fat 7.24g, Fiber 3.23g, and vitamin A 67.10 μg. The selling price of stuffed chicken is known to be Rp.36,500 per package weighing 250 grams.

The Effect of Mungbeans and Skim Milk Concentration on The Nutritional and Sensory Properties of Corn Milk

The research aims to determine the effect of adding mungbean and skim milk on the physical, chemical and sensory properties of corn milk as well as the best formula to produce the best corn milk. The experimental design used was a factorial randomized block design. The factors studied were the addition of green beans consisting of three levels, namely 10, 20 and 30% and the concentration of skim milk consisting of three levels, namely 3, 9 and 15%. Three repetitions were carried out to obtain 27 experimental units. The results showed that the higher the addition of green beans, the lower the viscosity and protein content. The higher the concentration of skim milk used, the higher the total dissolved solids, the lower the water content, and the higher the fat content. Determining the best treatment using the Multiple Attribute Method. Sweet corn milk with the addition of 10% green beans and 3% skim milk was the best treatment with total dissolved solids of 11.67oBrix; viscosity 27.9 cP; moisture 86.1%; ash content 0.357%; fat content 0.643%; protein content 1.69; whitish yellow color (3.35); slightly strong corn aroma (3.28); slightly thick (3.23); delicious flavor (3.67); and favorable (3.63).

Response of Sweet Corn (Zea mays saccharata L.) to Varying Tillage Methods and Seaweed Bio-stimulant Application

Response of Sweet Corn (Zea mays saccharata L.) to Varying Tillage Methods and Seaweed Bio-stimulant Application

Comparative Study on Early-Maturing High-Quality Sweet Corn Varieties Introduced from Abroad for Autumn Cultivation in the Pearl River Delta Region

Comparative Study on Early-Maturing High-Quality Sweet Corn Varieties Introduced from Abroad for Autumn Cultivation in the Pearl River Delta Region

Penguatan Kemandirian Pangan Nasional Melalui Produk Olahan Jagung di Kecamatan Pajarakan Kabupaten Probolinggo

The agricultural sector can be one of the sectors capable of creating a high number of jobs, but the farmers themselves have the business development of crops into processed products so that they have a high selling value. Most of the farmers in Probolinggo Regency still sell their crops directly without going through further processing, especially for corn. Regulation of the Minister of Agriculture Number: 43/Permentan/OT.140/10/2009, concerning the Movement for the Acceleration of Diversification of Food Consumption (P2KP) Based on Local Resources encourages people to consume diversified non-rice food products, one of which is processed corn products. Therefore, it is necessary to optimize efforts to process corn so as to provide added value to farmers in the form of training to utilize corn yields into innovative and varied new products in order to strengthen food security and increase welfare for farmers. This community service activity was carried out at the Lestari farmer group in Pajarakan District, Probolinggo Regency. The implementation of service activities is in the form of providing training to corn farmers in processing sweet corn into corn chip snacks which have a higher selling value and helping to provide knowledge about online marketing and direct distribution to consumers. The participants gained some knowledge regarding the benefits of added value and also procedures for processing corn into corn chips to add value to a product. Not only did the knowledge increase but the skills of the participants also increased with the training carried out.

Effect of corn silk powder on the baking and quality dynamics of muffins.

Corn silk, often considered as a waste material in sweet corn processing, is typically discarded by most food manufacturing industries. This study aims to maximize the utilization of corn silk by evaluating its phytochemical, physicochemical and sensory characteristics. The development of food products with enhanced nutritional value is a pressing concern for both scientists and food producers in the industry. Therefore, this research focuses on the creation of highly nutritious muffins incorporating underutilized corn silk powder (CSP). In the muffin preparation, CSP was used to partially replace refined wheat flour at levels of 10%, 20%, 30% and 40%. As the proportion of CSP increased, the protein and crude fiber content of the muffins gradually increased. Additionally, the total phenolic content and antioxidant activity of the muffins significantly increased (p ≤ 0.05) with the inclusion of CSP, reaching their maximum values when CSP was used to replace 40% of the refined wheat flour. The incorporation of CSP led to a decrease in the L* (lightness) value, resulting in lower a* (redness) and b* (yellowness) values in the muffins. Texture analysis revealed that the cohesiveness, chewiness and gumminess of the muffins increased as the amount of CSP in the recipe was raised. A sensory evaluation was conducted to assess the acceptability of the corn silk muffins. The addition of CSP in muffins improved the sensory characteristics including colour, aroma, mouthfeel, texture and overall acceptability. These findings indicate that CSP has the potential to be used in the development of bakery food products, instant mixes, infant food formulas and value-added items.

Response of Several Varieties and Doses of Mycorrhizal Vesiclea Arbuskula (MVA) and P Uptake to Plant Growth and Yield Sweet Corn (Zea mays saccharata Sturt)

Response of Several Varieties and Doses of Mycorrhizal Vesiclea Arbuskula (MVA) and P Uptake to Plant Growth and Yield Sweet Corn (Zea mays saccharata Sturt)

Yield and Agronomic Performance of Sweet Corn in Response to Inoculation with Azospirillum sp. under Arid Land Conditions

Yield and Agronomic Performance of Sweet Corn in Response to Inoculation with Azospirillum sp. under Arid Land Conditions

Acceleration of Organic Compost Supply Using Microbial Consortium Formulation on Various Organic Wastes and their Effect on Sweet Corn

Organic waste, primarily originating from agricultural sources, remains underutilized in Indonesia, despite its substantial potential as an organic fertilizer. Consequently, it is imperative to comprehend the technology capable of efficiently decomposing organic matter and yielding high-quality compost. This study aimed to investigate the impact of a microbial consortium compris-ing Bacillus sp., Pseudomonas sp., Trichoderma sp., and Aspergillus sp. on the decomposition of organic waste derived from rice, sugarcane, corn and as well as to examine its application to sweet-corn (Zea mays var. saccharata). The study used a factorial randomized block design, featuring two primary factors, compost types and their respective doses. This design in total of nine treatments, each replicated three times, thus resulting in a sum of 27 experimental units. The treatments were RSC: Rice straw compost; SLC: Sugarcane leaves compost; CHC: Corn husk compost; D7.5: Compost dose of 7.5 t ha-1; D15: Compost dose of 15 t ha-1; D22.5: Compost dose of 22.5 t ha-1. Moreover, an essential fertilizer, NPK, was applied at a rate of 200 kg/ha. The find-ings demonstrated a substantial impact of both compost types and doses on maize growth parameters, which encompassed plant height, leaf area, chlo-rophyll contentand dry weight. These effects were observed individually, without any interactions between the two factors. Furthermore, these treat-ments exhibited a discernible influence on corn yield. The highest to lowest yields were recorded as follows: CHC (9.29 t ha-1), RSC (8.72 t ha-1), and SLC (8.00 t ha-1). Combining organic compost with chemical fertilizer effectively prevented nutrient loss through denitrification and evaporation, facilitating nutrient retention and controlled release over time.

Tillage and Seaweed Extract Effects on Soil Physio-chemical Properties, Microbial Population and Yield of Sweet Corn (Zea mays saccharata L.) in Hills of Nagaland

Background: Sweet corn is a selectively crossbred variant of maize designed with the intention of enhancing its sugar content. It highly remunerative and is gaining momentum among the progressive farmers due to its extra sweetness, early maturity, nutritious green fodder at harvest which earns high market value. Methods: Field experiments were undertaken during kharif season of 2021 and 2022 at Experimental Research Farm, Department of Agronomy, SAS, Nagaland University to access tillage and seaweed extract effects on soil physio-chemical properties, microbial population and yield of sweet corn. Result: The results from study revealed that yield parameters such as green cob yield, green fodder yield showed significant increase under conventional tillage and application of 10% S-SWE. Highest microbial population was exhibited under zero tilled plots, Sargassum seaweed extract (15% S-SWE) application noted significantly higher bacterial, actinomycetes and total microbial population.

Grain Yield and Its Contributing Traits in Sweet Corn Hybrids

Grain Yield and Its Contributing Traits in Sweet Corn Hybrids

Effect of Relative Sowing Time on the Growth and Yield of Sweet Corn and Water Melon Intercropping

Effect of Relative Sowing Time on the Growth and Yield of Sweet Corn and Water Melon Intercropping

Utilization of Local Food as a Business Opportunity in Karangjatianyar Village Wonorejo Pasuruan

Utilization of local food in the economic crisis is a concept in the economic field that prioritizes human resources who have knowledge and creative ideas as a strategy to advance the community's economy. There are problems in Karangjatianyar Village residents such as unemployment, one of which is due to layoffs (Termination of Employment), the work program chosen is the utilization of local food as a new business opportunity in the economic crisis, namely increasing economic efforts by utilizing sweet corn processed into JaSuKe, utilizing Cassava plants so as to increase economic efforts by making Cassava chips, home businesses utilizing spicy dried noodles, tomato cultivation to improve the economy in the economic crisis. This work program involves cooperation between the village head, household heads, Cassava chip business owners, noodle home business owners, and tomato plant cultivation owners as well as local residents. With the efforts made in Karangjatianyar Village, it is hoped that it can continue to be developed by local residents to help improve the economy.

Morphological Characterization and Genetic Diversity Analyses of Yield and Yield Attributing Traits in Sweet Corn (Zea mays var. saccharata)

The genetic diversity among the genotypes were useful resources that enabled breeders to comprehend the performance of attributes or genotypes. This understanding is crucial in selecting appropriate genotypes or traits for hybridization programmes. A total of 15 sweet corn genotypes were utilized to assess the characteristics of genetic diversity, correlation, path coefficient and genetic divergence study. The phenotypic coefficient of variation (PCV) exceeded the genotypic coefficient of variation (GCV) for all the traits examined, suggesting certain degree of interaction with the environment. The heritability estimates for all variables examined in this study were found to be high. The genetic advance as per cent of mean (GAM) identified a significant difference between high and low values. The traits ear weight with husk, ear weight without husk, husk ratio, chlorophyll content, ear length, ear girth, number of rows per ear, number of kernels per row, 100 kernel weight, shelling percentage, cob yield per plot and fodder yield per plot exhibited high heritability and high GAM. Furthermore, the correlation analysis revealed a significant and positive association for the aforementioned attributes. Additionally, the path coefficient analysis for these traits indicated a favourable direct influence. A total of 15 genotypes were categorized into seven clusters based on their genetic distance. The features that made the biggest contribution to divergence were fodder yield per plot (21%) and shelling percentage (21%), followed by ear weight (14%) and cob yield per plot (10%). The results of this study would be valuable for identifying the desirable characteristics and genetic makeup that can be used in future breeding programmes aimed at enhancing the production of corn cobs in sweet corn.

Timing of feeding a protein supplement on nitrogen balance and plasma amino acids during exercise recovery in horses.

Eight geldings weighing 544 ± 16 kg were used to evaluate feeding a postexercise protein meal on plasma amino acids during recovery. Horses were fed sweet feed, corn, grass hay and equal amounts of a protein pellet (32% CP) with meals (MP group) or postexercise (EP group). Horses exercised 1-2 h/day, 5 days/week, for 12 weeks. A pre and poststudy 4 days total urine and feces collection was conducted. Urine and fecal samples were analyzed for nitrogen (N) to calculate N balance. Blood samples were drawn immediately after and at 1 and 3 hpostexercise at the start and end of the study for plasma amino acid concentrations. Absorbed N and N retention were greater for the MP group compared to the EP group (p = 0.038, 0.033 respectively). An interaction revealed an increase in fecal N (p = 0.01) and decreased N digestibility for the MP group compared to the EP group at the end of the study. Plasma concentrations for 8 out of 14 amino acids were less for the EP group immediately after exercise compared to the MP group (p < 0.02). Plasma concentrations of lysine and arginine were greater for the EP group compared to the MP group at 1 and 3 hafter exercise (p < 0.05 and 0.04 respectively). Changes were different for 8 out of the 14 amino acids immediately post exercise, 7 out of 14 amino acids at 1 hpostexercise and 10 out of 14 amino acids at 3 hpostexercise with positive changes for the EP group and negative changes for the MP group. The EP group had improved supply of plasma amino acids in the recovery period that sustained for 3 hpostexercise and are indicative of better amino acid supply supporting muscle development.

A Induksi pertumbuhan tunas anggrek (Dendrobium sp.) dengan pemberian BAP dan ekstrak jagung manis (Zea mays L.)

This study aims to determine the effect of the combination of BAP and sweet corn extract on the formation of shoots as an effort to propagate Dendrobium sp. This study used a factorial completely randomized design (CRD) with two factors. The first factor is the concentration of BAP which consists of 4 levels, namely B0 : 0 ppm, B1 : 1 ppm, B2 : 2 ppm, B3 : 3 ppm and the second factor is the concentration of sweet corn extract which consists of 4 levels, namely J0 : 0 gr/l , J20 : 20 gr/l, J40 : 40 gr/l, J60 : 60 gr/l. There were 16 treatment combinations and each treatment was repeated 3 times to obtain 48 experimental units. Data on the emergence of shoots and roots were analyzed descriptively. Data on the number of shoots, number of leaves, plantlet height and number of roots were analyzed by Analysis of Variance (ANOVA) and if they were significantly different, further tests would be carried out with the Duncan Multiple Range Test (DMRT) at 5% level. The results showed that the interaction between BAP and sweet corn extract had a significant effect on the number of shoots, number of leaves, plantlet height, and number of roots. The best results for the average number of shoots and leaves in the B2J60 treatment were 4.67 shoots and 15.67 leaves. The best results for the average plantlet height in the B1J60 treatment were 3.77 cm. The best result for the average number of roots in the B2J40 treatment was 8.33 roots.

Optimizing the drying process with the surface response method for snap beans, sweet corn, and carrots

Abstract Vegetables contain many nutrients that are susceptible to loss when dried. Pre-treatment is needed to reduce nutrient loss during drying. This research aims to determine optimal pre-treatment and drying conditions for dried vegetables. Optimization using the D-optimal response surface method for snap beans, carrots, and sweet corn. The optimized process conditions are drying temperature (45°C, 50°C, 55°C); blanching technique at 75°C (immersion, steaming); freezing treatment (with freezing -20°C 24 hours, without freezing); and type of dryer (cabinet dryer, dehydrator). The research results show that immersion blanching (75°C), freezing (-20°C, 24 hours), and cabinet dryer type at 50°C are the best conditions for processing dried snap beans. The best method for drying sweet corn is immersion blanching (75°C), freezing (-20°C, 24 hours), and drying in a dehydrator-type drying at 50°C. Immersion blanching (75°C), freezing (-20°C, 24 hours), and dehydrator-type dryer at 55°C are the best methods for drying carrots.

Application of Liquid Organic Fertilizer Derived from Vegetable Waste and NPK on Sweet Corn Plants (Zea mays saccharata Sturt)

Application of Liquid Organic Fertilizer Derived from Vegetable Waste and NPK on Sweet Corn Plants (Zea mays saccharata Sturt)

Effect of nitrogen and plant densities on growth and yield attributes of sweet corn

Effect of nitrogen and plant densities on growth and yield attributes of sweet corn