Studi Pembuatan Serat Makanan Dari Tongkol Jagung

Abstract

PRODUCTION STUDI OF DIETARY FIBER FROM MAIZE-EAR

Dietary fiber is an important food supplement but is still imported altough its sources are abundant domestically. However, researces on the subject are veri limited. The aim of this researche was to investigate the production methode dietary fiber from maize-ear. The researceh had been performed using factorial completely randomized design with two factors, ie kind of acid (P): acetic, chloride and sulfate acid and acid concentration (K): 0,2 %, 0,4 %, 0,6%, 0,8 % and 1,0 %. Parameter analyze were yield, water content, dust content, fiber crude content, water absorption capacity and organoleptic values (aroma and taste). The result showed that the kind of acid and acid concentration had highly significant afeect on all parameters. The interaction of the kind of acid and acid concentration had highly significant effect on organoleptic value. Dietary fiber extracted from maize-ear by acetic acid at 0,2 % concentration produced the highest organoleptic values.