Sushi Berbahan Beras Jagung Pulut: Pengembangan Diversifikasi Pangan Guna Memanfaatkan Potensi Lokal Sulawesi Selatan

Abstract

Food diversification is one of the cornerstones in realizing food security. Diversification can be done by promoting local food excellent. South Sulawesi is one of the major maize producing areas in Indonesia; maize is the second staple food after rice, in 2008, an increase of 10.76 % when compared with the productivity of maize in 2004. South Sulawesi is typical corn corn sticky rice is a local maize seed with a white color, good taste, savory, and fluffier that can be consumed in a variety of preparations. This literature study aims to determine the potential know sushi rice made from sticky rice corn can develop diversification opportunities sushi and know this as a trend among the people. As the nutrient content owned corn, showed that strongly supports the efforts of diversification of food raw materials. Waxy corn including corn is processed into corn rice sticky rice as sushi making materials that allow it to be developed to support diversification. Waxy corn sushi rice is made to support the diversification of food because corn is a source of calories substitute for consumption. Thus, sushi made from sticky rice corn rice potential in diversification efforts and has the opportunity to be a trend in society as presented in the form of a unique, nutritious and more economical price.