Pengaruh Suhu Ruang Penyimpanan dan Kadar Air Terhadap Nilai Gizi Jagung (zea Mays L.) Pipilan Kering Untuk Pakan Selama Masa Penyimpanan

Abstract

Corn is the second most important food commodities after rice. But the increase of corn production has not been able to meet the needs of food to its fullest in Indonesia, this can occur due to obstacles both in the field and in the storage process. This research aims to determine the effect of storage room temperature and moisture content on the physiological characteristics of dry-shelled corn for feeding during the storage period. The analyzed physiological characteristics of corn were the level of fat and carbohydrate. The treatments applied were as follows; the temperature difference in the storage room and the difference of moisture content. The temperature difference in the storage room includes room temperature, room temperature of 10° C and room temperature of 5° C, meanwhile, the difference of moisture content includes control (<10%), 10%, 14%, and 18%. Each treatment was repeated three times and was analyzed once a week for one month. The research was conducted at the SWCU FPB Food Technology Laboratory in Salatiga from November 2018 until April 2019 . It was found from the results of the study that the storage temperature and different moisture content could affect the fat content and sugar content in dry-shelled corn. Dry-shelled corn which will be stored for a long period of time with good fat content is more precisely be stored at the storage temperature with moisture content of <10% (control), dry-shelled corn that will be stored for a long time by maintaining the carbohydrate content is more precisely be stored at the storage temperature of 10° C or 5° C with varying moisture content.