PENGARUH PENCUCIAN TERHADAP ZAT GIZI BERAS

ANDRIANI, WINDA and Pambayun, Rindit and Syafutri, Merynda Indriyani (2021) PENGARUH PENCUCIAN TERHADAP ZAT GIZI BERAS. Undergraduate thesis, Sriwijaya University.

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Abstract

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

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Beras, kandungan gizi beras, pencucian
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 10998 not found.
Date Deposited:	23 Feb 2021 06:12
Last Modified:	23 Feb 2021 06:12
URI:	http://repository.unsri.ac.id/id/eprint/43262

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