Increased yield and quality of corn by inorganic fertilizers and utilization of corn as food to support food security

This research was carried out in two stages, three replications. The first stage was to determine the effectiveness of NPK 26-12-12 fertilizer on the yields and quality of corn. Corn with the best quality obtained from the best treatment of fertilization results at the first stage, was used as raw material in the second stage; namely noodles production. The second stage was to determine the quality of corn noodles. The factors that were used in the first stage were the combination dose of NPK 26-12-12 + urea + KCl which was compared to NPK 15-15-15 + urea + KCl (there are nine treatments). The factors that were used in the second stage was the percentage of corn flour (0; 10; 20; 30; 40; 50; 60%). The results of the first research found that the application of NPK fertilizer can increase the vegetative growth of corn plants, the highest yield was in the G treatment which produced a harvest of 6.94 t / ha; R/C ratio 1.56 and RAE 181. The results of the second research found that the addition of corn flour affected the quality of corn noodles. Panelists like noodles with the addition of 30% corn flour.


Introduction
Inceptisol (inceptum or beginning) can be called a young soil because of its rather rapid formation as a result of weathering of the parent material.Inceptisol has a low clay content, which is < 8% at a depth of 20-50 cm [1].Inceptisol has a less fertile soil properties, including a slightly acidic soil pH, moderate C-organic levels, and low NPK nutrients [2].Low soil fertility, high acidification, high clay content, and easy to leaching in the top soils is the limiting factors of Inceptisol [3].
Corn, a dryland crop, is the second largest food commodity in Indonesia after rice.In addition to being used as food, corn can also be used as animal feed.East Java is the largest corn producer in Indonesia, corn production data in East Java based on [4] 6 million tons and followed by Central Java province with 3 million tons, while the total corn production in Indonesia itself reaches 19 million tons.The limiting factor in increasing the productivity of food crops is the availability of macronutrients (NPK) [5], because soil macronutrients in available are an important component for increasing food crop production [6].

First research (Fields's experiment)
2. 1.1.Research materials and tools.The materials used in this study consisted of: hybrid corn of BISI 18 variety, furadan for uret control, calaris and gramaxon to control weeds, NPK 15-15-15 fertilizer, urea, KCl, organic fertilizer and NPK 26-12-12.The tools used in this study consisted of: a meter to measure plant height, a digital scale for weighing fertilizer, a 20 kg scale for weighing organic fertilizers and weighing the weight of the cob and the dry flattening yield of corn per plot, a caliper for measuring the diameter of corn stalks and cobs, tally counter for calculating the number of cobs and 100 seeds, as well as a solo sprayer for spraying herbicide solutions, and insecticides.

Research methods.
This field research has 9 treatments (Randomized Group Design) and 3 replications.The factors used in this study were the combination dose of NPK 26-12-12 + urea + KCl which was compared to NPK 15-15-15 + urea + KCl.Standard dose (SD) was the dose used by local farmers is NPK 15-15-15 (267 kg/ha) + Urea (391 kg/ha) + KCl (183 kg/ha), while the recommended dose (RD) was the dose recommended by fertilizer producers was NPK 26-12-12 (333 kg/ha) + Urea (290 kg/ha)+ KCl (183 kg/ha) (Table 1).2.1.3.Data observation and analysis.Observation was carried out at the age of 30, 57 and 100 day after plant (DAP).In the vegetative phase observed were parameters consisting of high plant and total of leaves per plant.Meanwhile, the result component or generative phase observed is diameter of cob, leght of cob, weighs of 100 acorn and corn yields (t/ha).Data obtained then tested statistically, if there was a real difference, it was continued with the Duncan test at a significant level of 5% and based on Permentan 36 of 2017, to determine the level of fertilizer effectiveness using the Relative Agronomic Efficiency (RAE) method.Each treatment was tested against control fertilizer (treatment A) and standard fertilizer (treatment B).RAE is a comparison between the increase in yield due to the use of a fertilizer and the increase in yield using standard fertilizer multiplied by 100%.The RAE formula is as follows: Meanwhile, to determine the Economic benefits of corn cultivation was analyzed using R/C ratio (Revenue-Cost Ratio).Financial analysis of farming is carried out to determine the feasibility of farming.The analysis tool used is R/C ratio, R is revenue and C is cost.

Second research (Laboratory experiment)
2.2.1.Research materials and tools.The materials that used are hybrid corn of BISI 18 variety from the best treatment of fertilization results at the first stage.Corn was processed into corn flour, then corn flour was used as an ingredient for noodle production.The tools that used in this research consisted of : pasta engine and equipments for analysis.

Research methods.
The research design in the processing of corn noodles is a Randomized Group Design, with the treatment of corn flour : wheat flour (%) as raw materials to make noodles (Table 2).

Data observation and analysis.
The data obtained were analyzed using ANOVA (Analysis of variance) followed by the Fisher test with a significant level of 95%.Chemical analysis use [19], for protein content with the Kjeldahl method, ash content, fat content of the Sohxlet method, water content of the oven method and rate carbohydrates.To find out the level of liking for corn noodles, an organoleptic test is carried out, namely the hedonic test.

Corn flour processing.
Corn kernels are soaked for 3 hours and then ground into flour.The corn flour was drained in oven 50 0 C then sifted with a size of 80 mesh so it will produces fine corn flour.The fine corn flour then weighed according treatment that given.
2.2.5.Corn noodle processing.Corn flour's concentration according to the treatment was then mixed with wheat flour and salt (1% of the total flour).All ingredients were stirred until homogeneous then formed in a noodle mold to form noodle strands.Wet noodles boiled for 3 minutes then drained.The resulting wet noodles were then analyzed chemically and organoleptically tested to a number of panelists.

Research location and time
The study was conducted in irrigated rice fields, Mojosari Experimental Garden, located at + 28 m above sea level and 112 o 28 EL and 7 o 30 SL.The study was conducted in the rainy season at 2018/2019, starting from January-April 2019.Mojosari Experimental Garden paddy fields have a rice-rice-maize planting pattern.The soil classified as Inceptisol, slightly acidic (pH 6.37) and sandy loamy soil.Analysis of corn noodles was carried out in the postharvest laboratory at the East Java Assessment Institute for Agricultural Technology (AIAT).

First research (Fields experiment)
3.1.1.General conditions of the research site.The results of the soil analysis showed that the macro nutrient content of nitrogen belongs to a very low class (0.07%), very low potassium (0.18 me.100g -1 ) and a P2O5 content which is classified as low grade (5.20 ppm.P).The data shows that the content of N, P and K in the soil is not sufficiently available, so it requires additional elements N, P and K in the form of fertilizer to meet the needs of corn crops.Meanwhile, the Cation Exchange Capacity (CEC) value is low (10.76 me.100g -1 ), and has a moderate wet saturation value (57.71%).While the soil texture at the study site is sandy loam, with a percentage of sand 56%, loam 25% and clay 19% (Table 3).The CEC of the soil is directly proportional to the number of clay grains.The higher the amount of clay of the same type of soil, the CEC also increases in size.The finer the soil texture, the greater the number of clay colloids and organic colloids, so the CEC is also greater.In contrast to rough textures such as sand or loam, the number of clay colloids is relatively small as are their organic colloids, so CEC is also relatively smaller than finely textured soils.
The results of the initial soil analysis showed that the soil reaction was classified as slightly acidic (pH 6.37).The C-organic content is very low (0.92%) and the calculation of organic matter is 1.58%.The content of organic matter (organic carbon) in the soil reflects the quality of the soil which has an or indirect effect on the quality of the soil and agronomic sustainability due to its influence on the chemical and biological indicators of soil quality [20].

Plant height.
The results of plant height observations based on the Anova test did not different, both at 30 DAP; 57 DAP and 100 DAP.The highest results at the observation of plant height aged 30 DAP in F treatment at a dose of 45 kg / ha Urea + 61 kg / ha KCl + 83 kg / ha of NPK inorganic fertilizer 26-12-12 showed a plant height of 54.93 cm, and the lowest yield at a standard dose (treatment B) at a dose of 391 kg / ha Urea 183 kg / ha + KCl + 267 kg / ha of NPK inorganic fertilizer "15-15-15" which was 44.08 cm or an increase of 24.61%.
Meanwhile, the anova test for plant heights aged 57 DAP and 100 DAP was significantly different with the lowest values found in the control (treatment A) of 116.33 cm and 123.40 cm, while the highest values were found in the G treatment, namely with a dose of 268 kg / ha Urea + 367 kg / ha KCl + 500 kg / ha of NPK inorganic fertilizer 26-1212 of 177.93 cm and 188.07 cm or an increase of 37.03% and 52.40% of the control treatment.So that in the treatment of plant height with an increase in the dose of fertilizer, the plant height also increases.
According to Fageria [21], nitrogen nutrients contained in Urea and NPK fertilizers are very large in their use for plants for growth and development, including making plant leaves fresher greener and containing a lot of green leaf grains (chlorophyl) which have an important role in the process of photosynthesis, accelerating plant height growth and increasing plant protein content.
It is supported Erisman et al. [22], that N fertilization contributes 30-50% to the increase in corn yield.Corn crop production is strongly influenced by the availability of nutrients, especially Nitrogen.Generally, corn development land in Indonesia lacks N nutrients so that additional N fertilizers (inorganic and organic) are needed so that plants grow and produce well.The results of the anova test showed that the application of inorganic fertilizer NPK 26-12-12 had no noticeable effect on the number of leaves.Age 30 DAP the most numerous number of leaves was in the H treatment at a dose of 312 kg / ha Urea + 428 kg / ha KCl + 583 kg / ha of NPK inorganic fertilizer 26-12-12 with a number of leaves of 6.27 or an increase of 25.4% from the control (treatment A) with the average number of leaves was 5.00.While at the age of 100 DAP the most number of leaves was in G treatment with a dose of 268 kg / ha Urea + 367 kg / ha KCl + 500 kg / ha of NPK inorganic fertilizer 26-12-12 with a number of leaves 12.13 or an increase of 27.92% from the control (treatment A) with the number of leaves 9.67.According to Haroon et al. [23], corn leaves range from 10 -18 strands.As a complement to its role in protein synthesis, Nitrogen is an integral part of the chlorophyll molecule, because a sufficient amount of N will result in vegetative growth, namely vigor and fresh green color.According to Nathania [24], that the more the number of leaves, the more the ability to intercept sunlight increases, causing the effectiveness of photosynthesis to take place optimally and the asymilate produced is higher.
According to Hardjowigeno [25], Phosphorus fertilizers are more effective at increasing yields and more efficient to raising nitrogen for wheat than for corn, while the effect of manure application is relatively greater for corn than for wheat.The availability of sufficient Nitrogen causes a balance of ratios between leaves and roots, so vegetative growth goes manually and perfectly.In such conditions, it will affect the plant to enter the generative growth phase.

Yield component.
The results of the variety analysis showed that the application of inorganic fertilizer NPK 26-12-12 had a significant effect on corn yields.In duncan's further test, it was found that the highest results in treatment G at a dose of 268 kg/ha urea + 367 kg/ha KCl + 500 kg/ha of NPK inorganic fertilizer 26-12-12 with a total harvest weight of 6.94 t/ha or an increase of 392% from the control (treatment A) and an increase of 55.60% from the standard dose (treatment B) with a fertilization dose of 391 kg/ha urea + 183 kg/ha KCl + 267 kg/ha of NPK fertilizer 15-15-15 with a yield of 4.46 t/ha.
Analysis of the variety of cob weights (g) showed that the application of NPK 26-12-12 inorganic fertilizer had a significant effect on the weight per cob.In duncan's further test, it was found that the highest results were obtained in treatment G at a dose of 268 kg/ha urea + 367 kg/ha KCl + 500 kg/ha of NPK inorganic fertilizer 26-12-12 with a total weight per cob of 24.00 g or an increase of 148.20% from the control (treatment A) and an increase of 22.01% from the standard dose (treatment B) with a combination of fertilization doses of 391 kg/ha of Urea + 183 kg/ha KCl + 267 kg/ha of NPK fertilizer 15-15-15, namely 9.67 g.
The application of inorganic fertilizer NPK 26-12-12 has a noticeable effect on the increase in the diameter of the cob (cm).In duncan's further test, it was found that the highest results were obtained in the H treatment at a dose of 312 kg / ha Urea + 428 kg / ha KCl + 587 kg / ha of NPK inorganic fertilizer 26-12-12 (2.40 cm) or an increase of 20% to control (treatment A) and an increase of 7.68% from the standard dose (treatment B) with a fertilization dose of 391 kg / ha urea + 183 kg / ha KCl + 267 kg / ha NPK fertilizer 15-15-15 which is 2.23 g.Observations of the components of the cob length yield showed markedly different results.On the length of the cob, there is a tendency that by increasing the dose of inorganic fertilizer, it can increase the length of the cob, namely in the H treatment with a dose of 312 kg / ha Urea + 428 kg / ha KCl + 587 kg / ha of NPK inorganic fertilizer 26-1212 (17.10 cm) or an increase of 66.02% from the control (treatment A) which is 10.30 cm.Meanwhile, the observation of the components of the weight results of 100 grains (g) showed that the application of inorganic fertilizer NPK 2612-12 was not a real impact.
The productivity of corn crops is strongly influenced by the availability of nutrients, especially nitrogen (N).Fertilization N contributes 30-50% to the increase in corn yield [22].To obtain 1 ton of corn h, the plant absorbs N nutrients in the upper part of the plant as much as 5.5-7 kg and in seeds 12.1-14.5kg [10].
In addition to nitrogen corn also requires phosphorus (P) nutrients for growth, corn acids give a positive response to the application of P fertilizer with a concentration gradation but if the amount of P fertilizer applied is above the optimum point, it is seen that there is a tendency to increase biomass very low or even decrease [26].Its main function is as an energy reserve as well as a constituent of compounds to convert energy, for genetic information systems, for cell processing, and phosphoproteins [11].In line with that P plays a role in root development, flowering and fruit ripening, P is mobile in plant tissues so the symptoms of P defesience are shown first by old leaves.
In addition to the essential nutrients N and P, the element Potassium (K) also plays a role in the plant body, and is closely related to biophysical and biochemical processes.Potash fertilizers affect the fresh weight of cobs with kelobot and fresh weight of cobs without kelobot but have no effect on the level of sweetness (brix) [27], while according to Solihin et al. the application of various doses of potash fertilizers to sweet corn plants (Zea mays L.) in inceptisol soils affects plant height and increases yield [28].

Production analysis.
The results of the assessment of the technical effectiveness of agronomical production are presented in Table 7, the calculation of the technical effectiveness of agronomists using the calculation of the Agronimis Relativity Value (RAE).
In the results of the RAE calculation, it was found that the combination of inorganic fertilizers Urea, KCl and the one that technically most meets / effective is in treatment G at a dose of 268 kg / ha Urea + 367 kg / ha KCl + 500 kg / ha inorganic fertilizer NPK 26-12-12 with a value of RAE 181 or an increase of 40.31% from the recommended dose (treatment C) 290 kg / ha Urea + 183 k g/ha KCl + 333 kg/ha inorganic fertilizer NPK 26-12-12 with a value of RAE 129.  8, the calculation of the economic analysis of farming using the calculation of R / C ratio.If the R/C ratio result is more than 1, it can be said that the treatment/dose is economically beneficial.
The highest R/C ratio value was shown in the D treatment at a dose of 134 kg/ha urea + 183 kg/ha KCl + 250 kg/ha of NPK inorganic fertilizer 26-12-12 with an R/C ratio value of 1.63 with a net income of IDR 7,891,300,.Meanwhile, the lowest R/C ratio value is in the control (treatment A), which has an R/C ratio value of 0.64 which suffered a loss of IDR 2,717,500,-.While the C treatment with a dose of 290 kg / ha Urea + 183 kg / ha KCl + 333 kg / ha of NPK inorganic fertilizer 26-12-12 with an R / C ratio value of 1.41 with a net income of IDR 5,404,500,-.
The use of inorganic fertilizers NPK 26-12-12 is economically advantageous because it obtains an R/C ratio value greater than 1.So that in general the use of NPK 26-12-12 fertilizer has good prospects and is feasible to apply.Table 8

Protein.
Based on anova analysis, the addition of corn flour has a significant effect on corn noodles.The protein content of corn wet noodles ranges from 2.933 to 3.697% (Table 9).The addition of corn flour has an insignificant effect on the protein content of corn noodles; however, at the highest concentration of corn flour (60%), the protein content of corn noodles was the smallest (2.93%).This is due to the characteristics of the corn flour; the protein content in corn flour is lower than wheat flour.Corn flour contains 8.40% protein [29] while wheat flour contains 9.89-16.28%protein [30] so that the addition of corn flour to noodle making a significant influence on the protein content of noodles.With the higher the concentration of corn flour added, the concentration of wheat flour is reduced so that the protein content of corn noodles tends to be low because wheat protein is higher than corn flour.Corn kernels contain protein in the embryo by 18.4 %; whole seeds 3.7 %; endosperm 8%; epidermis 3.7% and tip cap 9.1% [31].In the process of making flour, it goes through a process of washing, soaking, grinding and heating which causes the separation of embryo, epidermis, tip cap, endosperm so that the protein content of corn flour is lower than of whole seeds.The most proteins in corn are zein and glutelin.Zein is a proalamin that is insoluble in water.The insolubility in water is due to the presence of hydrophobic amino acids such as leucine, proline and alanine.The insolubility in water is also due to the high proposition in terms of the hydrocarbon chain and the high percentage of amide present with a relatively low amount of free carboxylic acid [32].While the main constituent of protein in wheat flour is gluten.According to Fennema [33], gluten consists of gliadin (20-25%) and glutenin (35-40%).
Wheat flour has a high protein content that can affect the chewiness of the noodles produced.The more gluten content in the wheat flour used, the higher the elasticity of the noodles produced.The most elastic noodles are noodles with wheat flour ingredients (control) without other flour mixtures [17].9).The addition of corn flour has a significant effect on the fat content of corn noodles.The noticeable difference is the treatment with corn flour of 10; 40; 50 and 60%.The addition of corn flour makes the highest fat contents of noodles.This is due to the characteristics of corn flour, namely the fat content of corn flour is 3.6% [29] higher than wheat flour 1.44-1.51%[29].Corn contains fat in the embryo of 33.2%; whole seeds 1.0%; endosperm 0.8%; arid epidermis 1% and tip cap 3.8% [31].

Water content.
Water content is the amount of water contained in a food that can affect the appearance, texture and taste.The addition of corn flour has a significant influence on the water content of corn noodles.The difference in water content is more due to differences in water absorption.The higher the concentration of corn flour added, the higher the water content of the noodles.The water content of corn noodles ranges from 58.780 to 65.733% (Table 9).
Corn contains starch by 70-80% [34].Corn starch is generally 25-30% amylose, 70-75% amylopectin [35].Starch has the ability to bind water, because of hydroxyl groups contained on it [36].The increase in temperature will increase the starch's ability to absorb water, thus helping the gelatinization and increasing the ability of starch as a binder [37].The higher the starch content of corn, the higher the water trapped in the noodle granules so that after boiling, the water content on noodles is high.
Corn contains high fiber [35], so the higher the addition of corn flour, the higher the water content of corn noodles.Fibers have a high water absorption capacity due to the large size of the polymer, complex structure and contain many hydroxyl groups so that they are able to absorb large amounts of water [38].
The water content of noodle dough greatly affects the texture of the noodles produced.The more water content of the dough becomes mushy and makes the strings sticky to one other.The less water content the dough becomes hard and can complicate in the process of printing the string of noodles [17].The moisture content of wet corn noodles ranges from 58.780 to 65.733% (Table 9) is as required by SNI we noodle, which is a maximum of 65%.

Ash content.
The relationship between ash content and total minerals is that the greater the ash content, the more mineral content in the product.Thus a little ash content of a material indicates a good processing, the higher ash content on a product can be said to be not good.Ash content will describe the amount of minerals that do not burn into substances that can evaporate.Ash content is the residue left behind when a sample of foodstuffs is burned completely [39].
The addition of corn flour affects the ash content of corn noodles.Noodles with the addition of corn flour of 0 to 30% contain a moisture content that does not differ markedly, against treatment with the addition of corn flour 40 to 60%.The higher the addition of corn flour, the ash content of the noodles increases.The increase in ash content in corn noodles is due to the influence of high mineral content in corn flour compared to wheat flour.The ash content of corn flour was 1.0% [30] higher than the wheat ash content of 0.44 -0.64% [30].The high ash content of corn flour due to corn contains ash in the embryo of 10.5%, tip cap 1.6%, endosperm 0.3% and bran 0.8% [40].
3.2.1.5.Carbohydrates.The carbohydrate content of wet corn noodles ranges from 25.423 to 32.287% (Table 9).Calculation of carbohydrate content using the by difference method.The addition of corn flour affects the carbohydrate content of corn noodles.The more percentage of corn flour, the lower the carbohydrate content.It is influenced by the water content, fat, ash and protein content for each treatment which causes differences in carbohydrate content.

Organoleptic analysis of wet noodles.
The addition of corn flour has a significant effect on the preference of corn noodles as in Table 10 below.The more the addition of corn flour, the more preference by panelist.The more panelists preference of noodles is a treatment with the 50% of corn flour (Table 10).
According to the panelists, the more percentage of corn flour were added, the more intense yellow the noodles.The yellow color of corn noodles is caused by the pigment carotene of 1.3 ppm; â-carotene of 0.7-1.46ppm [41], carotene is a natural dye that contain an antioxidant and provitamin A activities, which has benefits in human health [42,43].

Aroma.
Panelists' aroma preference of wet noodles ranged from 3.750 to 4.750 (Table 10).The more corn flour is added, the less the aroma preference (Table 10).Corn starch has a distinctive aroma so that if mixed in the dough, it will affect the aroma of the noodles produced.On the part of the embryo contains a fairly high level of unsaturated fats that can affect the aroma of corn flour [44].The more corn flour, make the corn's aroma in the noodles increases.

3.2.2.3.
Texture.The panelists' texture preference for wet noodles ranged from 3.500 to 4.812 (Table 10).The more corn flour is added, the less the texture preference of wet noodles.According to the panelists, the noodles with more corn flour make the texture hard, brittle, and inelastic.Panelist liked the chewy noodle texture, has a low degree of stickiness and does not stick together [45].This degree of suppleness is influenced by the gluten contained in wheat flour.The more presentation of corn flour, the decrease in the amount of wheat flour used.Wheat gluten content is generally above 10% so that it has the fluffy properties needed in the manufacture and burning of cakes, and the like [46].
The low concentration of wheat flour results in a decrease in the elasticity of wet noodles.Gluten consists of gliadin and glutenin proteins.Gliadin functions as an adhesive and makes the dough more elastic while glutenin serves to keep the dough firm and hold CO2 gas so that the dough can expand and form pores. Gluten can be grouped into monomeric, namely gliadin and polymeric glutenin which can form a viscoelastic dough.Zein is a protein in corn, with an amount of 50% of the total endosperm protein [46].Zein has similarities to gluten so it is often used as considered to be able to replace gluten, and it is often used in gluten-free foods [47].The formation of noodle texture from corn flour is more determined by the gelatinized starch which acts as a binder for the dough rather than determined by the role of gluten protein [48].The balance of amylose and amylopectin content affects the texture of noodles.Amylose plays a role in reducing the stickiness of noodles and increasing the hardness of noodles, while amylopectin plays a role in increasing the elasticity of noodles and as a binding agent for flour components [49].
IOP Publishing doi:10.1088/1755-1315/1253/1/01212913 3.2.2.4.Taste.Taste is an impression received through the nerves of the sense of taste [18] that determine the degree of liking of the product.Panelists' taste preferences for wet noodles ranged from 3.437 to 4.812 (Table 10).The more corn flour is added, the less the panelist's preference for the taste of the noodles.Corn has a distinctive taste so the more the percentage of corn flour, the more the distinctive taste of corn in the noodles increases.

General Preference
The general preference of panelists' values for noodles based on overall parameters (color, aroma, texture, and taste) ranged from 3.312 to 4.875 (Table 10).Panelists more liked the noodles with the addition of corn flour at 30%.The more the concentration of corn flour, the less preference panelists become because the color of the noodles became more intense yellow, the stronger the distinctive aroma and the strong taste of the corn, and the hard and inelastic texture.

Conclusion
The use of inorganic fertilizer NPK 26-12-12 is effective in increasing the growth and yield of corn crops.The effective dose to increase corn crop production is 268 kg/ha urea + 367 kg/ha KCl + 500 kg/ha of NPK inorganic fertilizer 26-12-12 with a value of RAE 181 which produces flat corn of 6.94 t/ha, and financially the farming business provides a net income of Rp. 8,682,600,-with an R/C ratio of 1.56.
In the observation of corn noodles, it was found that the addition of corn flour affected the physical, chemical, and organoleptic properties.The more corn flour was added the more color preference of the noodles, but the panelists did not like the texture of the corn noodles with the most addition of corn flour.Panelists like corn noodles with the addition of 30% corn flour.In this treatment, the protein value was 3.697%; fat of 4.407; water content of 63.383%; ash content of 0.837%, and carbohydrate of 27.677%.Meanwhile, the panelist's preference for the color of corn noodles was 4.625, the aroma of 4.562; the textures of 4.500; the taste of 4.562; and the general preference of 4.437.

Figure 1 .
Figure 1.Protein, fat and ash levels in corn noodles.

Figure 2 .
Figure 2. Water and carbohydrate content of corn noodles.
1.2.Fat.The fat content of wet corn noodles ranges from 4.180 to 4.830% (Table

Table 3 .
Soil test results before treatment.

Table 4 .
Effect of NPK organic fertilizer on corn crop height.SD : standard dose; RD= recomendation dose .Note: Numbers followed by the same letter in the same column show no noticeable difference at 5% in the DMRT test.Number of Leaves per Plant

Table 5 .
The effect of inorganic fertilizers on the number of leaves of corn plants.Numbers followed by the same letter in the same column show no noticeable difference at 5% in the DMRT test.

Table 6 .
Effect of NPK inorganic fertilizer on corn crop yield components.SD : standard dose; RD= recomendation dose Note: Numbers followed by the same letter in the same column show no noticeable difference at 5% in the DMRT test.

Table 7 .
The effect of NPK fertilizer on the analysis of corn crop production.Economic analysis of farming.The results of the economic analysis of farming on inorganic fertilizers NPK 26-12-12 are presented in Table

Table 8 .
is a comparison of the economic analysis of farming between 2 treatments, namely at the recommended dose (treatment C) with a dose of 290 kg / ha Urea + 183 kg / ha KCl + 333 kg / ha of NPK inorganic fertilizer 26-1212 which has an R / C value of 1.41 and 1 1/2 dose of recommendation (treatment D) dose 134 kg / ha Urea + 183 kg / ha KCl + 250 kg / ha of NPK inorganic fertilizer 26-12-12 which has an R / C value of 1.63.Farm business analysis.
3.2.Second research (Laboratory experiment) 3.2.1.Chemical analysis of wet noodles.The treatment of adding corn flour affects the characteristics of corn noodles as shown in Figures 1 and 2 below.

Table 9 .
Results of the analysis of cooked wet noodles.

Table 10 .
The value of panelist preferences for wet noodles.The panelist's color preference of wet noodles ranged from 4.125 to 4.812.