Product Development of Corn Rice Using Value Engineering Method
Khoirul Hidayat (a*), Muhamad Khoirun Nasikin (a), Rakhmawati (a)

a) Department of Agroindustrial Technology,
Trunojoyo University, Indonesia
*irul_ie[at]yahoo.co.id

Abstract

National maize production is 19,612,435 tons and has the main nutritional content in the form of starch (72-73%), simple sugar levels which include: glucose, fructose, and sucrose ranging from 1-3%, protein 8-11%. In terms of health, corn rice can be used as an alternative food to rice, because it contains a low glycemic index when compared to rice and potatoes. Seeing the many benefits of corn which has the potential as a functional food and makes it easier for people to enjoy functional foods made from corn, it is necessary to innovate instant corn rice products for diabetics. The method used in this study is the value engineering method because this method is very well used in making a quality product using minimum costs. The stages in the value engineering method are the information, creative, analysis, development, and recommendation stages. The purpose of this research is to find the best alternative for the development of instant corn rice. The results of this study indicate that there are four attributes in the development of instant Madura corn rice, namely price (0.286), texture (0.263), packaging (0.253), and net (0.196) which results in 90 alternative designs. Alternative one is the best alternative with a value of 1,093. Where the best alternative is instant corn rice that consumers want is instant corn rice with slightly coarse texture (30 mesh), using plastic packaging, net of 300 grams, and the price is IDR 7000 - IDR 8000.

Keywords: Instant Corn Rice- Value Engineering

Topic: AGROINDUSTRIAL PRODUCTION SYSTEM MANAGEMENT AND REGULATION