Product development of corn rice using value engineering method

K. Hidayat, M. K. Nasikin, Rakhmawati

Research output: Contribution to journalConference articlepeer-review

3 Citations (Scopus)


National maize production is 19,612,435 tons. Corn 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%. For health purposes, corn rice can be used as an alternative food to rice, because it contains a low glycemic index when compared to rice and potatoes. Considering many benefits of corn which has the potential as a functional food and to make it easier for people to enjoy functional foods made of corn, it is necessary to innovate instant corn rice products, especially for people with diabetics. The method used in this study is the value engineering method because this method is suitable for 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, i.e 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.

Original languageEnglish
Article number012039
JournalIOP Conference Series: Earth and Environmental Science
Issue number1
Publication statusPublished - 4 May 2021
Event4th International Conference on Green Agro-industry and Bioeconomy, ICGAB 2020 - Malang, Virtual, Indonesia
Duration: 25 Aug 2020 → …


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