Modification of dry grain processing for rice nutrition produced

Rice is a staple food for people in Indonesia that provides high energy and nutrients of up to 360 calories per 100 g. Based on the research it was known that the nutrient content in rice will increased by soaking. This is suspected because the nutrient content in the aleurone layer adsorbed to the...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2018-05, Vol.157 (1), p.12036
Main Authors: Rahman, A N F, Genisa, J, Dirpan, A, Badani, A A
Format: Article
Language:English
Subjects:
Aleurone layer
Calories
Drying
Endosperm
Grain
Immersion
Nutrient content
Nutrients
Nutrition
Nutritive value
Raw materials
Rice
Submerging
Thiamine
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Summary:Rice is a staple food for people in Indonesia that provides high energy and nutrients of up to 360 calories per 100 g. Based on the research it was known that the nutrient content in rice will increased by soaking. This is suspected because the nutrient content in the aleurone layer adsorbed to the endosperm. The purpose of this research was to know the effect of dry grain immersion on the nutrition of rice produced. The method of this research was conducted through some stages: 1. Preparation of raw materials, 2. Grain immersion, 3. Grain drying, 4. Peeling chaff, 5. Testing the nutritional value of rice. The research was processed by using factorial randomized complete random design (RCRD) with three replications. The result showed that soaking the grain for 12 hours has the highest nutritional value increases compared to the control. Proximate test resulted from the best treatment were: protein content of 8.26%, ash content of 0.42% and thiamine content of 0.023%.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/157/1/012036