PENGARUH KONFIGURASI PENGGILINGAN PADI DAN WAKTU TEMPERING TERHADAP MUTU FISIK BERAS
| dc.contributor.author | Kusbiantoro, Bram | |
| dc.contributor.author | Ardhiyanti, Shinta D. Furqan Nazari, dan Suhartini | |
| dc.contributor.author | Nazari, Furqan | |
| dc.contributor.author | Suhartini | |
| dc.date.accessioned | 2024-10-23T08:47:58Z | |
| dc.date.available | 2024-10-23T08:47:58Z | |
| dc.date.issued | 2021-12-15 | |
| dc.description | Mutu beras tidak hanya dipengaruhi oleh budi daya padi di pertanaman, tetapi juga penanganan pascapanen seperti pengeringan dan penggilingan. Penelitian ini bertujuan mempelajari pengaruh waktu tempering, konfigurasi penggilingan, dan interaksi keduanya terhadap mutu fisik beras. Penelitian menggunakan varietas Inpari-43 dan Ciherang dengan perlakuan tempering pascapengeringan pada suhu ruang (0, 24 dan 48 jam) dan konfigurasi penggilingan (2H2P, 1H2P, dan 1H1P). Rancangan acak lengkap faktorial digunakan dengan waktu tempering dan konfigurasi sebagai perlakuan. Pengamatan terhadap mutu fisik meliputi dimensi beras, derajat putih, keterawangan, derajat sosoh, tingkat keutuhan beras, mutu organoleptik beras dan nasi. Waktu tempering mempengaruhi derajat putih dan keterawangan, sedangkan konfigurasi penggilingan mempengaruhi derajat putih, keterawangan, panjang beras, dan persentase menir. Terdapat interaksi antara waktu tempering dan konfigurasi penggilingan pada beberapa parameter tersebut. Derajat sosoh dan bentuk beras sangat menentukan respon panelis pada uji organoleptik beras dan nasi. | |
| dc.description.abstract | 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. | |
| dc.identifier.issn | 0852-1743 | |
| dc.identifier.uri | https://repository.pertanian.go.id/handle/123456789/23743 | |
| dc.language.iso | id | |
| dc.publisher | Sekretariat Badan Penelitian dan Pengembangan Pertanian | |
| dc.relation.ispartofseries | Vol. 30; No.2 | |
| dc.title | PENGARUH KONFIGURASI PENGGILINGAN PADI DAN WAKTU TEMPERING TERHADAP MUTU FISIK BERAS | |
| dc.title.alternative | The Effect of Rice Milling Configuration and Tempering Time to Milled Rice Physical Quality | |
| dc.type | Article |