Analysis of The Chemical Properties of Bread from Grain Germination Rice Flour and Parboiled Rice Flour Nur Afni Azis 1), Andi Nur Faidah Rahman 1,a), Muhammad Asfar 1)
1) Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, Indonesia
Abstract
Rice is a source of daily calorie intake for Indonesia. Rice contains nutriens needed by the body, but with the process of miling grain or post-harvest handling, the resulting nutrient decreases. therefore, one of the post-harvest processing methods developed for parboiled and germinated rice aims to maintain and improve food nutrition. germinated unhulled rice contains higher levels of protein, ash and vitamin B1 than non-germinated rice. Parboiled rice contains higher levels of protein, fat content and ash (minerals) than non-parboiled rice. The food processed product in this study was bread. The choice of bread in this study is because bread has now become the second staple food after rice and is a breakfast menu among Indonesians. The purpose of this study was to determine the effect of using rice flour from unhulled germination and parboiled rice flour on the resulting bread products, chemical properties of bread products and the level of consumer acceptance of bread products with the use of rice flour from unhulled germination and parboiled rice flour. The results of this study showed that the highest moisture content was at 100% TT at 24.90%, the highest fiber content was in the TB treatment 40%: TT 60% and the texture test results showed TBB 20%: TBP 20%: TT 60% had the highest value is 2343.64 g/sec.
