The Effect Of Grain And Rice Germination Process On The Chemical Properties Of Rice Flour Kurniati Tajuddin 1,a), Andi Nur Faidah Rahman (2), Meta Mahendradatta (2)
1Food Science and Technology, Faculty of Agriculture, Hasanuddin University, Makassar, Indonesia
2Department of Agriculture Faculty, Hasanuddin University, Makassar, Indonesia
andinurfaidahrahman[at]unhas.ac.id
Abstract
Loss of nutrients in rice is usually caused by the post-harvest stage which is not handled properly. Nutrients wasted during the processing of grain into rice, can be prevented by going through a process called germination or germination. Germination is the beginning of plant development, especially in grains. Rice with high nutrition can be produced from grain germination and rice germination processes. Grain germination process is made through several processes such as soaking grain, curing, drying and milling. Thus the germination method is expected to be able to retain nutrients in the grain. The purpose of the study was to determine the effect of grain germination and rice germination processes on the physicochemical characteristics of the rice flour produced. This research was carried out in several stages, such as the germination process, grain milling and milling processes into flour. The flour milling process used is the wet milling method. The results obtained were the process of grain germination and rice germination had an effect on changes in the chemical analysis produced, namely being able to increase nutrients or nutritional components such as carbohydrates and fiber content in germinated rice flour.
