The Substitution of Corn (Zea Mays L.) As an Functional Food in Making Bakpao

cahya chita; Ani Nuraeni; Yulia Kurnia Ningsih; Endah Ayu Andari; Annisa Rizkiriani; Vieta Annisa Nurhidayati; Della Modesty

doi:10.21009//JSB.005.2.02

cahya chita Institut Pertanian Bogor
Ani Nuraeni Program Studi Industri Jasa Makanan dan Gizi, Sekolah Vokasi, Institut Pertanian Bogor
Yulia Kurnia Ningsih Program Studi Industri Jasa Makanan dan Gizi, Sekolah Vokasi, Institut Pertanian Bogor
Endah Ayu Andari Program Studi Industri Jasa Makanan dan Gizi, Sekolah Vokasi, Institut Pertanian Bogor
Annisa Rizkiriani Program Studi Industri Jasa Makanan dan Gizi, Sekolah Vokasi, Institut Pertanian Bogor
Vieta Annisa Nurhidayati Program Studi Industri Jasa Makanan dan Gizi, Sekolah Vokasi, Institut Pertanian Bogor
Della Modesty Program Studi Industri Jasa Makanan dan Gizi, Sekolah Vokasi, Institut Pertanian Bogor

DOI: https://doi.org/10.21009//JSB.005.2.02

Abstract

Corn bakpao is a snack that is loved by the public because of its soft texture. Corn contains nutrient content like carbohydrates, fiber, vitamin, potassium, linoleic acid, beta carotene, mineral, and protein. Corn silk contains bioactive compounds which can act as antioxidants for the body and to decrease cholesterol levels. The purpose of this research is to get innovative products in the form of bakpao which are substituted with corn as a functional food. This research uses 2 formulas with different quantities substitutes of flour and corn for getting the right formula and being the most liked by consumers. The best result based on the organoleptic test was on formula 1 with 200 gram flour and 50 gram corn.