Assessment of the usage of the local corn varietes in making popcorn
The objective of this research was to identify good local corn variety that suitable for making popcorn in order to reduce dependability of imported corn, to compare the physical properties of popcorn made from local corn varieties, and to observe the influence of pre-treatment of corn on the quality of popcorn. Treatments carried out in this research included corn varieties (Anoman, Arjuna, Bayu, Bisma, Kalingga, Lamuru, and Handry), drying methods (sun drying and non-drying) and cooking methods (using popcorn machine and stove). Observations were done for the percentage of popping yiled, texture of the popcorn, puffed-volume of the popcorn, and organoleptic evaluation of popcorn. The most suitable local corn varieties in making popcorn are Bisma and Srikandi, however the popcorn quality was lower. Stove and non-drying treatments provided better quality of popcorn compared to other treatments. Popping Bisma and Srikandi corn in the microwave produced better quality popcorn.
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