Statistical Analysis of Changes in Physical and Chemical Parameters and Cooking Quality of Rice with a Combination of Temperature Treatment and Amylose Content During Storage
Febriana Intan Permata Hati,
Joko Nugroho Wahyu Karyadi,
Nursigit Bintoro
Abstract:Rice is one of the staple foods produced in Indonesia. One of the postharvest processes experienced by rice is storage. During the storage process, rice changes cooking quality, physical and physicochemical qualities. This research aims to analyze changes in cooking, physical and physicochemical qualities of Indonesian rice varieties. The rice varieties used, namely Sintanur, Ciherang, and IR 42 were stored at storage room temperatures of 30˚C, 20˚C, and 10˚C. Rice taken from farmers was stored for 4 months an… Show more
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