1. Menerima (Receiving) Jagung yang telah dipanen akan diterima atau ditampung dalam gudang. 2.

Pengupasan kulit (Husk removal) Pengupasan kulit merupakan proses pembuangan bagian yang tidak diperlukan. Proses ini dapat dilakukan secara manual dengan menggunakan pisau atau secara mekanis. ulit !agung akan men!adi limbah padat yang bisa digunakan untuk makanan ternak. "ongkol dari hasil pengupasan akan melalui proses pemilihan. #. Pemilihan (sorting) Pemilihan bahan baku dilakukan untuk mendapatkan !agung yang bermutu baik. "ongkol dipilah$pilah dan di grade berdasarkan mutu yang baik yaitu ukuran atau diameter% kenampakannya utuh% lurus% segar (tidak layu) dan &arna. emudian bedakan tongkol pada tempat yang berbeda sesuai dengan grade nya masing$masing. Jagung yang bermutu baik akan melalui proses pengupasan bi!i. '. Mengupas bi!i ((rain Removal) ). Pembersihan (*leaning) Pembersihan adalah proses untuk menghilangkan kotoran dari bahan baku. egiatan ini menggunakan air bersih sebagai media pembersih. +i!i !agung akan disamakan &arnanya melalui proses pemutihan. ,. Pemutihan (+leaching) Pemutihan dilakukan dengan menambahkan sul-it kedalam air yang berisi bi!i !agung. Penambahan sul-it selain untuk memutihkan !uga untuk menga&etkan bahan tersebut. .ir sisa perendaman akan men!adi limbah cair. /. Pencucian dan pendinginan (0ashing and *ooling) Pencucian merupakan proses membersihkan bi!i !agung dari bahan yang masih menempel pada bi!i !agung. egiatan ini dapat dilakukan dengan cara direndam atau menyemprot benda dengan air dingin. 1imbah yang dihasilkan berupa limbah padat seperti kotoran dan limbah cair yaitu air dari proses pembersihan. 2. Pemilihan +i!i ((rain 3election) +i!i dipilah berdasarkan bentuk dan ukuran yang sama. Proses ini biasanya menggunakan alat untuk mempermudah pemilihan bi!i yang banyak. +i!i yang tidak memenuhi standart akan men!adi limbah padat. 4. Pengemasan pada kaleng (Packaging) h

*orn is the best agricultural commodities in 5ndonesia. *orn can be developed both -or -ood and industrial purposes. 5n industry% the corn can be -urther processed into canned products. 0ith the canning process% the corn &ill be more durable so it &ill increase the value$added commodities. +e-ore starting the process o- canning% mainly -rom ra& material preparation. Preparation o- ra& materials includes income o- corn -armers. *orn has been harvested &ill be accepted by the -actory and stored in a &arehouse. 6urthermore% carried shelling corn% ra& material selection and &ashing. Preparation o- ra& materials intended -or canned corn is mai7e good 8uality. "he initial process o- canning &as shelling corn. *orn has been harvested -rom the garden should be kept in the &arehouse to avoid sun e9posure% -urther stripping or removal o- skin -rom the corn cob. "his process can be done manually using a kni-e or mechanically. *orn husk &ill become solid &aste that can be used -or animal -eed. *ob o- the results o- stripping going through the selection process. "he selection o- ra& materials made to obtain good 8uality corn. *ob sorted out and digrade based on shape% si7e and color. 5t is intended that the canned corn is not disabled. (ood 8uality corn &ill go through the process o- stripping seeds. "he ne9t process is stripping in canning corn seeds. "his process is very important because in canning corn% the material used is the seeds only% &hereas cob discarded. *orn that has been broken do&n by the 8uality o- release seeds -rom the cob. "his process can be done manually or mechanically. *orn kernels that have been separated -rom the cob and then enter in the cleaning process. *leaning is the process to remove impurities -rom the ra& materials. *leaning is also intended to reduce the number o- early microbes. 5n this process using &ater as a cleaning medium. *leaning can be done by soaking or spraying the material &ith &ater. 3eed corn is clean &ill be matched the color through bleaching process. (enerally the bleaching process -or canned ra& materials is done by immersion. +leaching is done by adding sul-ite into &ater containing corn grain &ith a predetermined dose% ie 2::$#:: ppm that is not to9ic. "he addition o- sul-ite in addition to &hiten as &ell to preserve the material. Residual &ater immersion &ould be a &aste li8uid. .-ter going through the process o- bleaching% corn seed should be &ashed clean oresidual impurities and residual chemicals that are still attached to the material% such as sul-ite. "his activity can be done by soaking or spraying the material &ith cold &ater. 0aste generated in the -orm o- solid &aste such as se&age and &aste &ater. .-ter the clean corn kernels% -urther cooling. *ooling is very important in maintaining the temperature o- the material so as to make -resh corn kernels remain. "o obtain a 8uality product% corn seeds need to go through the selection process again in order to obtain good 8uality materials. 3eed corn disaggregated the same shape and si7e.

"his process typically uses a tool to -acilitate the selection o- seeds that very much. 3eeds that do not meet the standard can be used as animal -eed. Packaging in cans starting &ith -illing material has been heated /1$22o * in a container. 6illing ingredients should not be too -ull and empty space should be le-t above the section cans or head space. Head space is use-ul as a content development &hen through the sterili7ation process. Head space volume o- no more than 1:;. 5- the head space is not enough% the heat trans-er rate decreases% thus a longer processing time. *onversely% i- the head space is too large% the accumulated air in the room -or more% &hich can cause o9idation and discoloration o- the canned ingredients. .-ter re-ueling% the ne9t process is heating. "he amount o- heat used should not cause penuruanan nutritional value and -lavor materials. *ontainers that contain corn included in the tool and then heated by steaming% steaming &ill emit gas in cans and deadly microorganisms. "his process can take several hours. 3teaming &as also done so that the canned corn seed has been cooked so it<s ready -or consumption. 5n the process o- closing cans% do penghampaan to obtain a vacuum. Penghampaan in the container serves to prevent e9cessive pressure in the container at the time o- sterili7ation% =2 and emit gases and cans o- -ood% reduce the possibility o- rust or corrosion% in order to keep the lid is concave% prevents o9idation &hich can cause damage and damage -lavor vitamins. .-ter canning is complete% the ne9t product in the packing process. .t this stage% the products included in a large container. "his process typically uses a tool to -acilitate packing. *orn re-ined products very easily attacked by microorganisms% so it is necessary to the process o- sterili7ation. 3terili7ation is the destruction o- all living microorganisms in -ood. "he process o- canning -ood o-ten involves the sterili7ation process commercially. "emperature% &hich is typically 121o * -or 2: $ ': minutes% because it can be deadly and bacterial contamination in the product.

"he ne9t process is cooling. *ooling has the purpose to prevent over cooking (cooking over) -rom -ood and prevent the gro&th o- the spores o- the bacteria damaging -ood that has not died. Ho& to cool the cans > containers that are heated and cooled &ith cold &ater until the temperature is #) $ ':o *. Re-rigeration done until the temperature slightly above room temperature% &hich means that &ater attached to the &all o- the container 8uickly evaporate% so the rust can be prevented. "he end o- the canning process &as packing corn. "he packaging serves to protect the cans -rom impact and simpli-y the distribution process. .ll cans are labeled to -acilitate the public in kno&ing the product. 1ater people &ill conduct an assessment o- the

products are made so that &hen the -lavor and 8uality meet the standard then this product &ill be sold hard.