Corncob Cookies: A Unique Innovation by KKNT Inovasi Students of IPB University
The students of the Real-Thematic Work Lecture (KKNT) Inovasi team from IPB University introduced a method to process corncobs into delicious cookies in Karangmalang Village, Tegal, Central Java (July 30). This corncob cookies innovation emerged due to the abundance of corncobs that had not yet been utilized.
Maylaffayza Permata Shifa, a member of the KKNT Inovasi team, expressed her concern over the large quantities of corncobs in the village. She noted that the surplus corncobs have so far been treated as waste, despite their potential to be converted into products with higher value.
She explained that Karangmalang Village is one of the largest suppliers of dried corn, with most of the residents working as farmers. “The dried corn harvested needs to be separated from the cob before it is sold. As a result, the leftover cobs, after being separated, become waste and are just stored in sacks in residents’ yards,” said Maylaffayza.
She continued, explaining that these leftover corncobs have not yet received much attention from the villagers and have not been processed. Currently, their only use is as a material for burning household trash. However, with a little attention, these corncobs could be turned into a valuable resource with higher economic and practical benefits.
Maylaffayza detailed that the KKNT Inovasi team at IPB University, recognizing this potential, developed an innovation to transform corncob waste into cookies. She explained that making cookies from corncobs involves various processes before they can be consumed.
“The key to turning corncobs into cookies lies in the milling process, where the hard, whole corncobs are processed into flour, making them a viable ingredient for cookies. This milling process helps to extend the shelf life of the corncobs and facilitates their conversion into cookie ingredients,” said Maylaffayza.
She emphasized that, given the raw material’s vulnerability to contamination, several steps must be carefully managed during the production of corncob cookies to ensure they are safe for consumption. This starts with selecting the corncobs to be milled into flour.
Maylaffayza explained that the chosen corncobs should be those freshly separated from the kernels and not stored for long periods. Afterward, the cobs are brushed and washed under running water to remove visible dirt. Next is the blanching process, which involves quickly boiling the cobs in hot water to prevent undesirable odors and colors during the subsequent drying process.
“The drying process is done by sun-drying the cobs until they are completely dry and ready to be milled. Once fully dried, the cobs are ground using a machine that turns them into flour. The milling is repeated several times to achieve a fine consistency,” said Maylaffayza.
The corncob cookies innovation was presented through a socialization and demonstration event at the Karangmalang Village Hall (30/7). The event was attended by Karangmalang Village officials, representatives from Kedungbanteng District, the Agricultural Extension Center (BPP) of Karangmalang Village, and members of the Family Welfare Empowerment (PKK) and Women’s Farming Group (KWT). (*/ra/Rz) (IAAS/RUM)
