2021
DOI: 10.22487/agroland.v8i1.694
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Improving the Quality of Rice Through the Process of Parboiled Grain to Be Healthy Rice

Abstract: Rice is one of the staple food in Indonesia which is easy to serve and contain high level carbohydrate, thus influenced the daily activities and human health. The aim of this research is producing low glucose healthy parboiled rice and obtaining the chemical content of Mekongga parboiled rice. This research was held Chemistry Laboratory of Mathematics and Natural Science Faculty, Tadulako University. This research used Mekongga parboiled rice which used completely randomized design with one factor, i.e. kind o… Show more

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“…Penurunan berat benih disebabkan karena perubahan kandungan nutrisi, kandungan air (Sulistyaningrum et al,, 2020), dan kerusakan umbi yang disebabkan busuk, hampa dan bertunas (Aziz et al, 2013;Mutia, 2019). Pengurangan berat akibat pengaruh kadar air disebabkan proses transpirasi dan respirasi (Fajri et al, 2021;Sarjani et al, 2018) serta perubahan glukosa menjadi CO 2 dan H 2 O (Priyantono et al,, 2016;Sulistyaningrum et al,, 2020).…”
Section: Tingkatunclassified
“…Penurunan berat benih disebabkan karena perubahan kandungan nutrisi, kandungan air (Sulistyaningrum et al,, 2020), dan kerusakan umbi yang disebabkan busuk, hampa dan bertunas (Aziz et al, 2013;Mutia, 2019). Pengurangan berat akibat pengaruh kadar air disebabkan proses transpirasi dan respirasi (Fajri et al, 2021;Sarjani et al, 2018) serta perubahan glukosa menjadi CO 2 dan H 2 O (Priyantono et al,, 2016;Sulistyaningrum et al,, 2020).…”
Section: Tingkatunclassified