Skripsi
PENGARUH PENCUCIAN TERHADAP ZAT GIZI BERAS
Rice is the staple food of most of Indonesian population. Rice also serves as a source of energy for humans. Before cooking, rice is generally treated first, namely washing. The process of washing rice produces cloudly water. This mean that the protein, carbohydrates, water-soluble minerals, fiber and vitamin B1 that contained in rice are also eroded. This study aimed to determine the effect of washing on rice nutrients. The research was conducted at Chemical of Agricultural Product Laboratory, Agricultural Technology Department, Agricultural Faculty, Sriwijaya University, and Laboratory Saraswati Indo Genetech, Bogor from March 2019 until December 2020. The process of washing rice which produces clean starchy water will further erode the nutrients that have been depleted as a result of being rubbed. This study used a Factorial Randomized Block Design (RAKF) with two treatment factors, factor A (washing frekuency) and factor B (washing method). Each treatment was repeated three times. The parameters observed included moisture, ash, fat, protein, carbohydrate, and phosphorus content. The result showed that washing frequency, washing method, and their interaction significantly affected rice moisture content, but did not significantly affected rice ash content of rice. Rice with 2 times washing frequency and light method was the best treatment. Key words: rice, nutrition of rice, washing
Inventory Code | Barcode | Call Number | Location | Status |
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2107003277 | T43262 | T432622021 | Central Library (Referens) | Available but not for loan - Not for Loan |
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