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    As An Innovation of Noodles Made From Corn Cobs To Utilize The Waste of Corn Cobs in North Sumatra

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    20-010Natalia Pratamasari
    Corn cobs produced as an agricultural waste from corn plantations in North Sumatra, Indonesia have potential value if processed. Researchers developed "comie", a noodle made from corn cob flour as an innovative way to utilize the waste and add economic value. Comie noodles are produced without preservatives, contain protein and fiber from the corn cobs, and could provide a healthier alternative to instant noodles that are commonly high in preservatives. It is hoped that comie production can improve corn cob processing and waste management in North Sumatra while boosting the local economy.

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    As An Innovation of Noodles Made From Corn Cobs To Utilize The Waste of Corn Cobs in North Sumatra

    Uploaded by

    20-010Natalia Pratamasari
    42 views1 page
    Corn cobs produced as an agricultural waste from corn plantations in North Sumatra, Indonesia have potential value if processed. Researchers developed "comie", a noodle made from corn cob flour as an innovative way to utilize the waste and add economic value. Comie noodles are produced without preservatives, contain protein and fiber from the corn cobs, and could provide a healthier alternative to instant noodles that are commonly high in preservatives. It is hoped that comie production can improve corn cob processing and waste management in North Sumatra while boosting the local economy.

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    Poster Corn

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    Corn cobs produced as an agricultural waste from corn plantations in North Sumatra, Indonesia have potential value if processed. Researchers developed "comie", a noodle made from corn cob flour as an innovative way to utilize the waste and add economic value. Comie noodles are produced without preservatives, contain protein and fiber from the corn cobs, and could provide a healthier alternative to instant noodles that are commonly high in preservatives. It is hoped that comie production can improve corn cob processing and waste management in North Sumatra while boosting the local economy.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    42 views1 page

    As An Innovation of Noodles Made From Corn Cobs To Utilize The Waste of Corn Cobs in North Sumatra

    Uploaded by

    20-010Natalia Pratamasari
    Corn cobs produced as an agricultural waste from corn plantations in North Sumatra, Indonesia have potential value if processed. Researchers developed "comie", a noodle made from corn cob flour as an innovative way to utilize the waste and add economic value. Comie noodles are produced without preservatives, contain protein and fiber from the corn cobs, and could provide a healthier alternative to instant noodles that are commonly high in preservatives. It is hoped that comie production can improve corn cob processing and waste management in North Sumatra while boosting the local economy.

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    COM CORNCOB NOODLES

    E
    As an Innovation of Noodles Made from Corn Cobs To Utilize the Waste of Corn Cobs in North Sumatra

    iNtroduction Purpose

    One of the plantations in the Province of The goal is to increase the selling value of corn cobs so that it has a
    North Sumatra, Indonesia is the 2018 positive impact on the community and is no longer used as waste,
    long-standing plantations covering an especially for the people of North Sumatra.
    area of 292,388 ha and corn production
    of 1,757,126 kg. However, corn DATA AND DISCUSSION
    plantations will produce an environmental
    waste corn cobs. Corn cobs have great
    potential to be processed into foodstuffs Comie is an innovative processed flour from corn cob processed into
    which cause corn cobs to not only noodles, the advantages of this innovation itself is harmless to the
    become waste but can be processed to body and does not contain preservatives so it is very appropriate in
    improve the economy in particular. Corn innovation for the people of Indonesia, especially north Sumatra.
    cobs can be processed into flour if Seen from processed noodles today contains many preservatives that
    usually corn that is processed into flour are harmful to the body, based on that comie is also present to be
    now corn cobs can be processed into noodles that are free of preservatives and not harmful to the body.
    flour as well as flour made from The large
    number of Indonesian people in
    consuming instant noodles can cause Content of Corn Cobs Water
    cancer, and therefore the utilization of 29,54%
    Protein
    corn cobs that are processed into 46,52%
    protein-enriched flour by 46.52% is very
    suitable as a substitute for instant Dry Matter
    noodles which has 7.22 grams of protein. 70,45%

    Content of Comie
    PROCedure 6,16 Carbohydrate & 0%
    perservative
    6,16 Protein
    1 4
    6,80 fiber

    11,67 Water

    2 5 CONCLUSION

    With comie, it is hoped that it can improve the processing of corn cobs
    in North Sumatra, so that it will reduce the negative impact on the
    environment. Therefore, the author offers a creative idea "comie" with
    a touch of healthy corn cobs waste technology. This strategy will move
    3 the economic wheels of the people of North Sumatra.
    6
    RECOmenDation

    Corncob have a high potential when treated. So it doesn’t cause the


    garbage and the rot. The comie provides an immediate solution for the
    corn cabbage treatment in the North Sumatera province. Moreover it
    REFERENCE also increases the potential for corncob in the North Sumatera
    Province.
    Adamsons, W.A 1976 Physical Chemistry Of Surface. New York; Interscience
    Karim, M .Y. 2007. Pengaruh Salinitas dan Bobot Terhadap Konsumsi Mie Instatnt. Jurnal Sains dan Teknologi UNHAS
    Lempang, Mody. 2011. Struktur dan Komponen Tongkol Jagung http://www.pustakolah.org/data_content/attachment/7_moody_wasri Diakses pada tanggal 5 November 2018
    Sugiyono,2004. Teknologi Pengolahan Jagung. Makalah Seminar
    Anonim 2004, Profil Bisnis Mie Jagung Instant. Riset Unggulan Strategis Nasional (RUSNAS) Diverisifikasi Pangan Pokok Alternatif. Lembaga Pengelola: Pusat Studi Pangan, Institut Pertanian Bogor.
    Lubis Rika. Pemanfaatan Limbah Jagung Menjadi Pakan. Jurnal Natural Volume 2 No 2.

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