Browsing by Author "Ardhiyanti, Shinta D. Furqan Nazari, dan Suhartini"

Now showing 1 - 1 of 1
  • Thumbnail Image
    Item
    PENGARUH KONFIGURASI PENGGILINGAN PADI DAN WAKTU TEMPERING TERHADAP MUTU FISIK BERAS
    (Sekretariat Badan Penelitian dan Pengembangan Pertanian, 2021-12-15) Kusbiantoro, Bram; Ardhiyanti, Shinta D. Furqan Nazari, dan Suhartini; Nazari, Furqan; Suhartini
    The quality of rice is not only affected by cultivation activity in the field, but also by postharvest handling, like drying and milling. This research aims to study the effect of tempering duration, milling configuration, and the interaction of both treatments on the physical quality of rice. Inpari 43 and Ciherang were used in this research, with post-drying tempering treatment at room temperature (0, 24 and 48 hours) and milling configuration (2H2P, 1H2P, 1H1P). A completely randomized factorial design was used with tempering duration and milling configuration as factors. Rice physical quality i.e., rice dimension, whiteness, translucency, milling degree, and rice wholeness and also organoleptic quality of rice and cooked rice were observed. Tempering duration influenced whiteness and translucency, while milling configuration affected whiteness, translucency, grain length and brewers percentage. There was interaction between tempering duration and milling configuration on some of rice physical qualities. Degree of milling and shape of rice largely determined panelist's response to rice and cooked rice organoleptic test.