scholarly journals The Physical and Chemical Characteristic of 3 Varietas of Germination Brown Rice (Mentik susu, Ciherang, and Pandan wangi)

2021 ◽  
Vol 5 (2) ◽  
pp. 63
Author(s):  
Dwi Eva Nirmagustina

Brown rice has physical and sensory characteristics that are less favorable despite its high content of nutrition and phytochemical. The germination process is one way to improve and increase the acceptance of brown rice. The objective research was to determine germination time and varieties of brown rice on the physical and chemical characteristics of germinated brown rice. The research was conducted in RAL with 2 factors, germination time (24, 48, and 72 hours) and rice varieties (Mentik susu, Ciherang, and Pandan wangi). The data obtained were processed with analysis of variance to determine the effect of treatment on the parameters tested. If the effect is significant, then to determine the difference between treatments, a Tukey test is performed. Germination time of 24, 48, and 72 hours affected the color, germination, weight, dimensions of lenght, width, and thickness, bulk density, hydration capacity and swelling of germinated brown rice var. Mentik susu, Ciherang, and Pandan wangi. Germination time of 24, 48, 72 hours affected the chemical composition of BCG var. Mentik susu, Ciherang, and Pandan wangi. Based on observations of the physical and chemical characteristics of BCG var. Mentik susu, Ciherang, and Pandan wangi, germination time of 48 hours is recommended to do the germination with germination time of 48 hours compared to germination time of 24 and 72 hours.

1978 ◽  
Vol 50 (3) ◽  
pp. 276-284
Author(s):  
Maija-Liisa Salo

61 samples of barley with a volume weight of 38—75 kg/hl, and 49 oat samples with a volume weight of 40—65kg/hl were analyzed for physical and chemical characteristics. The approximate metabolizable energy (ME) value was calculated from the composition. The physical characteristics varied more, but the starch content less, in barley than in oats. There was also a negative correlation between starch and crude protein, and ether extract level in barley, but not in oats. Therefore the difference between the ME values of the best and the poorest samples was only 12% for barley, but 27 % for oats. Both the starch and the crude protein content predicted the ME value well: R2 of starch was 78—94 %, and that of crude fibre 55—84 %. The volume weight still gave a good indication for barley, but not at all for oats.


2017 ◽  
Vol 21 (2) ◽  
pp. 123-128 ◽  
Author(s):  
Nirmala Juita ◽  
. Iskandar ◽  
. Sudarsono

One of factors that is interasting from Vertisol to be investigated beside the management of the soil fertility was color variations which can vary from gray to brown and brownish red. Exclusive characteristics of Vertisol are shrink swell capacity with clay dominant clay that make agricultural activities in the Jeneponto area less productive. The purpose of this study was to assess the differences of physical and chemical characteristics of black and red Vertisol in Jeneponto R.egency. The research location was based on the difference and overlaying of soil color. Black soils were taken from the village Bontomarannu and Tonrokassi Timur while red soil and overlaying colors of red and black soil were taken from the village Sarroanging. Results showed that one of the chemical characteristic which was very differences between black and red soils were calcium carbonate and base saturation. Generally CaCO3 on black soil was higher (ranged of 13.20-36.73%) than  red soil (ranged of 2.21-13.86%). As for overlaying colors of red and black soil were ranged of 2.62-3.88%. The highest base saturation was found in the black soil that was> 100%, red soil between 40-89% and overlaying colors red and black soil between 80-83%.  While Fe, Mn and Al concentrations were highest with citrate dithionite bicarbonate extracts followed by oxalate and pyrophosphate extracts. Clay montmorillonite minerals were present in all profiles observed.


2019 ◽  
Vol 3 (1) ◽  
Author(s):  
IN P SOETEDJO

Abstract. Soetedjo IP. 2019. Various dosages of active powder of cassava improved sustainability of physical and chemical characteristics of Vertisol and Alfisol on dryland farming system. Trop Drylands 3: 29-33. Vertisol and Alfisol are two kinds of dominant soil in dryland farming system of East Nusa Tenggara and other areas with similar ecological conditions. However, both soils generally have a low content of some nutrients such as N, P, K, C organic, and are dominated by clay, high water saturated, and prone to Al, Fe, and Mn poisonings. Some studies reported that improvement practices by application of inorganic and organic fertilizers increased soil compaction and soil microbiology dormancy. An innovation product called active powder may improve soil microbiology activity and physical characteristics of soil, which might then improve the availability of soil nutrients. Research had been done to know the effect of various dosages of active powder to enhance the physical and chemical characteristic of Vertisol and Alfisol in dryland farming system in Kupang, East Nusa Tenggara. The research was a factorial treatment designed laid out in a Randomized Complete Block Design, and four replicates. The treatments employed were two types of soil (Vertisol and Alfisol) and various dosages of active powder (0, 100, 200, and 300 g ha-1). Parameters observed were subjected to ANOVA and was followed by a Least Significant Different Test at 0.05 level. Results of the research showed that dosage of active powder of 300 g ha-1 was able to improve number colony of soil bacteria, soil porosity, soil bulk density, total N, P availability, and K availability. Generally, the physical and chemical characteristic of Vertisol was better improved than Alfisol. The yield of mungbean was significantly affected by the dosage of the active powder of 200-300 g ha-1 in which yield of mungbean grown at Vertisol was higher than that at Alfisol.


2021 ◽  
Vol 17 (2) ◽  
pp. 33
Author(s):  
Uswatun Hasanah ◽  
Edlina Putri Sukma Dewi ◽  
Umar Santoso ◽  
Supriyadi Supriyadi

Traditional food is usually packed with natural packaging materials such as young coconut leaves (janur), but a little scientific information is available related to the packaging material. This study aimed to examine the physical and chemical characteristics of fresh and steamed janur (30 minutes steaming at 100 0 C). The physical and chemical properties of janur were expected to be the basis for the development of janur as an environmentally friendly packaging material. The results showed that fresh and steamed janur color was greenish-yellow and brownish-yellow. The fresh and steamed janur had a tensile strength 19.19 MPa and 30.62 MPa; water content 73.54% and 69.57%; and fat content 1.85% and 0.54%, respectively. After steaming, the microstructure of the cells became finer and irregular. The dominant fatty acid in fresh janur and steamed janur was palmitic acid (24.27%), and palmitoleic acid (38.56%), respectively. The treatment of steaming of janur influenced the physical and chemical characteristics of packaging materials.


2020 ◽  
Vol 187 ◽  
pp. 04016
Author(s):  
Natthaporn Chatchavanthatri ◽  
Tiraporn Junyusen ◽  
Pornpimol Moolkaew ◽  
Weerachai Arjharn ◽  
Payungsak Junyusen

The aim of this study was to determine the effect of germination process (i.e., soaking time and temperature, germination time, and ultrasound treatment) on the germination rate of germinated paddy. In addition, gamma-aminobutyric acid (GABA) content, and morphology of starch granule of dehulled germinated paddy (germinated brown rice, GB) were characterized. The results showed that extended soaking time from 4 h to 24 h insignificantly increased the germination rate, and increased soaking temperature from 30°C to 40°C had no effect on germination rate (p>0.05). However, extended germination time from 14 h to 48 h significantly improved the germination rate, given soaking time and temperature of 2-8 h at 30°C (p<0.05). Ultrasound treatment for 15 min after 8 h soaking significantly increased the germination rate of 24 h germination, compared with non-ultrasound and ultrasound treatment for 15 min before 8 h soaking. Meanwhile, extended germination time to 48 h, the ultrasound treatment had no effect on the germination rate (p>0.05). The germination process did not affect the morphology of the GB starch granule, compared with brown rice (BR). However, GaBa content of GB (11.67 mg/l00g) was significantly higher than that of BR (1.08 mg/100g) (p<0.05).


Food Industry ◽  
2018 ◽  
Vol 3 (4) ◽  
Author(s):  
Nataliia V. Nepovinnykh ◽  
Yuri A. Kodatsky ◽  
Oksana N. Klyukina ◽  
Nataliia M. Ptichkin ◽  
Samira Yeganehzad

2013 ◽  
Vol 39 (6) ◽  
pp. 1089
Author(s):  
Qian ZHANG ◽  
Ming-Cai ZHANG ◽  
Hai-Yan ZHANG ◽  
Wei-Ming TAN ◽  
Zhao-Hu LI ◽  
...  

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