Pengaruh metode pembekuan dan pengeringan terhadap karakteristik grits jagung instan

Abstract

Bassang is a traditional food of Makassar mainly made of corn grits. The food takes about 23 hours of traditional preparation. This lengthy process leads to a need for a technological innovation for a quicker preparation. In this study corn kernels were ground into grits. The com grits were then gelatinized, frozen and dried using cabinet, fludized bed, oven, and vacuum dryers. Soaking of kernels in 1% sodium citric followed by slow freeing yielded better results compared to soaking in calcium chlonde followed by steaming and quick freezing. Oven drying yielded better results compared to cabinet, vacuum and fluidized bed drying, in relation to the porous characteristics and rehidration time instant corn gnts can be cooked for 7 minutes