| Issue |
E3S Web Conf.
Volume 361, 2022
3rd International Conference on Agribusiness and Rural Development (IConARD 2022)
|
|
|---|---|---|
| Article Number | 01017 | |
| Number of page(s) | 8 | |
| Section | Agribusiness | |
| DOI | https://doi.org/10.1051/e3sconf/202236101017 | |
| Published online | 29 November 2022 | |
Preference Level for Glutinous Corn and Sweet Corn as Local Food in Sigi Regency
1 Research Center for Behavioral and Circular Economics, National Research and Innovation Agency Republic of Indonesia. Widya Graha Building 4th floor, Jl. Gatot Subroto No.10, South Jakarta, Indonesia, 12170
2 Research Center for Horticultural and Estate Crops, National Research and Innovation Agency Republic of Indonesia Jl. Raya Jakarta-Bogor Km.46, Cibinong, West Java, Indonesia, 16911
3 Assessment Institute for Agricultural Technology Central Sulawesi, Indonesian Ministry of Agriculture, Sigi Regency, Central Sulawesi, Indonesia
4 Research Center for Appropriate Technology, National Research and Innovation Agency Republic of Indonesia. Jl. KS Tubun No.5 Subang, West Java, Indonesia, 41213
* Corresponding author: sulistyawati79@gmail.com
Corn is widely used as feed especially poultry. Nevertheless, corn is also a source of local food that can be developed in a food diversification program. The nutrients contained in corn especially carbohydrates, are not inferior compared to rice. Types of corn which potential as local food include glutinous corn and sweet corn. As a local food material, it is necessary to know the level of user preference before it is widely developed. This study aims to determine the level of preference for glutinous corns and sweet corn as local food. The research was conducted in July 2020 in Sigi Regency. The method used is an organoleptic test namely a hedonic test or a preference test for white glutinous corn, purple glutinous corn, and yellow sweet corn. Data analysis was performed using one-way analysis of variance followed by the DMRT test. The results of the analysis showed that there was a significant difference in the color and flavor parameters, while in the texture and aroma parameters were not significantly different. Based on the results of further tests, purple glutinous corn and yellow sweet corn are preferred in terms of color and flavor, so they are recommended to be developed as local food materials in Sigi Regency.
© The Authors, published by EDP Sciences, 2022
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