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in some areas in Indonesia to make maize as a staple food. Corn processing carried out by the
Central Java community in general, new into semi-finished food products such as corn flour
with simple technology and equipment. Appropriate processing technology is one method that
can be done to make the process of processing corn into processed so that the resulting
product has added value. The processing is done can be a food processing semi-finished and processed food as a staple food, a variety of processed foods and various processed food dry wet. Methods: To increase the knowledge and skills of women farmers with the application of technology in Temanggung, Wonosobo and Grobogan. The application of technology to conduct training and mentoring in the food processing semi-finished and processed food wet and dry corn-based. Results: 1) The color of the preferred type of processing is dumplings, chestik, rolls and egg roll with a value of 3.95 to 4.1; 2) Taste type of processed food cukil wet sponge, sponge dry cukil, egg roll, dumpling, chestik has a value of 4 to 4.2 which means panelists liked the aroma of these foods and typical fragrant aroma of corn flour appeared so favored; 3) Aroma type of processed food is preferably a wet sponge and sponge cukil cukil dry with a value of 4.4 to 4.5 is in the leading position kesangat like; 4) The texture of the preferred types of processed food is egg roll with a value of 4.25; 5) The economic value of the most profitable is processed eggrol and dry sponge. Conclusion: The type of processed food that is preferred in terms of color, aroma, flavor and texture with a minimum value of 4 is egg roll.
Keywords: Corn, processe , value added