Proximate Value Analysis of Local Corn from Gorontalo Binthe Kiki, Binthe Momala, and Binthe Pulo Varieties

Muhammad Nasrul; Titi  Hawanda Metania Cono

doi:10.35724/ag.v16i2.7587

Muhammad Nasrul Program Studi Agroteknologi, Fakultas Pertanian dan Ilmu Perikanan Universitas Pohuwato
Titi Hawanda Metania Cono Program Studi PWK, Fakultas Teknik dan Perencanaan, Universitas Pohuwato

DOI: https://doi.org/10.35724/ag.v16i2.7587

Kata Kunci: Local corn, Gorontalo, Binthe kiki, Binthe momala, Binthe pulo, Proximate

Abstrak

Gorontalo corn, one of the local food sources, has the potential to be used as an alternative food source. The goal of this study is to find out the proximate values of three known local Gorontalo corn varieties, including Binthe Kiki, Binthe Momala, and Binthe Pulo. This includes moisture, ash, fat, protein, carbohydrates, and crude fiber content. The study was conducted using a quantitative descriptive approach that involved surveys and laboratory analyses. Proximate parameters were used to analyze samples of Binthe Kiki, Binthe Momala, and Binthe Pulo local corn. According to the results, Gorontalo local corn varieties Binthe Kiki and Momala have 7.60% moisture, 2.48% ash, 4.24% fat, 12.53% protein, 73.15% carbohydrates, and 7.68% crude fiber. Binthe Pulo has 6.69% moisture, 2.52% ash, 4.81% fat, 12.62% protein, 13.30% carbohydrates, and 6.75% crude fiber

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