Pengaruh Penyosohan Gabah dan Pemasakan terhadap Kandungan Vitamin B Beras Merah

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dc.contributoren-US
dc.creatorIndrasari, Siti Dewi; Balai Besar Penelitian Tanaman Padi Jl. Raya 9, Sukamandi, Subang, Jawa Barat
dc.date2015-12-11
dc.date.accessioned2018-05-07T04:05:47Z
dc.date.available2018-05-07T04:05:47Z
dc.date.issued2015-12-11
dc.descriptionThe number of improved red rice varieties (red color caryopsis) is still limited, namely Bahbutong and Aek Sibundong. Red rice is useful as functional food due to its antocyanin content which have a potential function as antioxidant. The research was aimed to study the effect of processing (milling and cooking) on the thiamin (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), and pyridoxin (vitamin B6) content of new varieties, local red vareties and advanced lines of red rice. The materials used in the experiment were two red rice advanced lines, local red rice (Jembar Beureum and Jatiluwih), red rice improved variety Aek Sibundong, and white rice variety Ciherang. Results showed that milling and cooking processes reduce thiamin, riboflavin, niacin , and pyridoxin contents on advanced improved red lines, red improved variety, local red varieties and Ciherang white improved variety. Jembar Beureum milled and cooked rice had the highest thiamin and niacin content. Jatiluwih milled and cooked rice had the highest riboflavin and pyridoxin content. Local red rice had higher vitamin B content than improved red advanced lines, Aek Sibundong and Ciherang white rice. Local red rice varieties may be used as parent material on the breeding program to develop red rice improved varieties with higher vitamin B content.en-US
dc.formatapplication/pdf
dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/jpptp/article/view/3024
dc.identifier10.21082/jpptp.v30n3.2011.p%p
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/1341
dc.languageeng
dc.publisherPusat Penelitian dan Pengembangan Tanaman Panganen-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/jpptp/article/view/3024/2646
dc.rightsCopyright (c) 2015 Jurnal Penelitian Pertanian Tanaman Panganen-US
dc.rightshttp://creativecommons.org/licenses/by-nc-sa/4.0en-US
dc.source2541-5174
dc.source2541-5166
dc.sourceJurnal Penelitian Pertanian Tanaman Pangan; Vol 30, No 3 (2011): Desember 2011; 182-188en-US
dc.titlePengaruh Penyosohan Gabah dan Pemasakan terhadap Kandungan Vitamin B Beras Merahen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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