PENGOLAHAN BIJI JAGUNG MENJADI CORNFUSE NATURAL CHOICE SEBAGAI ALTERNATIF MINUMAN SEHAT

  • Sintia Rajamuddin Program Studi Manajemen Perhotelan (D.IV), Jurusan Pariwisata, Politeknik Negeri Manado
  • Vena Pesik Program Studi Manajemen Perhotelan (D.IV), Jurusan Pariwisata, Politeknik Negeri Manado
  • Nabila Sanzabila Maronrong Program Studi Manajemen Perhotelan (D.IV), Jurusan Pariwisata, Politeknik Negeri Manado
  • Dimas Ero Permana Program Studi Manajemen Perhotelan (D.IV), Jurusan Pariwisata, Politeknik Negeri Manado
  • Benny Irwan Towoliu Politeknik Negeri Manado
DOI: https://doi.org/10.35729/jhp.v8i2.155

Abstract

The growing public awareness of healthy lifestyles has led to a shift in consumption patterns,
particularly in reducing the intake of caffeinated beverages such as coffee. The adverse effects of
caffeine including sleep disturbances, anxiety, and dependency underscore the need for healthier and
more natural alternatives. This study aimed to develop Cornfuse Natural Choice, a functional
beverage derived from sweet corn, formulated to resemble coffee in aroma, taste, and appearance, yet
free of caffeine. Corn was selected for its nutritional profile, including dietary fiber, B vitamins, and
antioxidants, as well as its naturally pleasant flavor and consumer acceptance. The research
employed a design-based approach, utilizing data collection methods such as experimentation,
interviews, and organoleptic testing. A total of 13 respondents—comprising academics, students, the
general public, and industry practitioners—participated in evaluating the product’s sensory attributes
and packaging. The production process involved stages of cleaning, drying, roasting, cooling,
grinding, and packaging. Findings indicated that a 30-minute roasting period yielded the most
preferred sensory characteristics, closely mimicking coffee while preserving corn's distinctive notes.
Cornfuse Natural Choice demonstrates strong potential for commercialization as a nutritious,
caffeine-free beverage alternative in the functional food and drink market.

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Published
2025-07-30
How to Cite
Rajamuddin, S., Pesik, V., Maronrong, N. S., Permana, D., & Towoliu, B. (2025, July 30). PENGOLAHAN BIJI JAGUNG MENJADI CORNFUSE NATURAL CHOICE SEBAGAI ALTERNATIF MINUMAN SEHAT. HOSPITALITY AND TOURISM, 8(2). https://doi.org/https://doi.org/10.35729/jhp.v8i2.155
Issue
Vol 8 No 2 (2025): JURNAL HOSPITALITI DAN PARIWISATA
Section
Hospitality and Tourism
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