scholarly journals KARAKTERISASI ABSORBANSI LARUTAN DAN PENDUGAAN DERAJAT SOSOH BERAS BERDASARKAN ABSORBANSI PADA SPEKTRUM ULTRA- VIOLET

2019 ◽  
Vol 15 (1) ◽  
pp. 43
Author(s):  
NFN Mardison ◽  
Usman Ahmad ◽  
NFN Sutrisno ◽  
Slamet Widodo
Keyword(s):  
Spectral Characteristics ◽  
Ultra Violet ◽  
Milled Rice ◽  
Uv Spectrum ◽  
Rice Varieties ◽  
Soaking Time ◽  
Degree Of Milling ◽  
Non Destructive ◽  
Absorbance Profile

<p>Teknologi non-destruktif seperti penggunaan gelombang ultra-violet (UV) dapat dijadikan sebagai alternatif dalam menentukan kualitas beras sosoh. Pengembangan metode pengukuran dan karakterisasi beras sosoh berdasarkan absorbansi spektrumnya pada daerah UV sangat berpotensi dalam evaluasi kualitas beras secara non-destruktif. Penelitian ini bertujuan untuk menganalisis spektrum absorbansi UV pada beberapa varietas beras dengan tingkat penyosohan bervariasi dan menentukan hubungan derajat sosoh beras varietas Ciherang dengan spektrum absorbansi UV dari larutan beras dalam pelarut n-heksana. Larutan beras dibuat dengan pelarut n-heksana dengan perlakuan waktu perendaman dan konsentrasi n-heksana, kemudian dilakukan pengukuran absorbansi larutan pada spektrum UV, dan terakhir dilakukan analisis terhadap absorbansi larutan, dalam hubungannya dengan derajat sosoh. Sebelum analisis absorbansi pada spektrum UV dilakukan, didahului dengan dua pra-pengolahan data yaitu derivatif pertama dan normalisasi. Hasil analisis adalah karakteristik spektra untuk enam varietas beras yang diuji memiliki profil dan pola absorbansi pada spektrum UV dan hubungannya dengan dengan derajat sosoh beras varietas Ciherang adalah dengan nilai koefisien korelasi (r) sebesar 0.927. Dari penelitian ini didapatkan metode persiapan sampel terbaik dengan waktu perendaman 2-3 jam, dan dengan konsentrasi larutan beras dalam pelarut n-heksanasebesar 43.3% absorbansi pada spektrum UV paling besar terjadi pada panjang gelombang 330-335 nm.</p><p> </p><p><strong>Non-destructive technology such as the use of ultra-violet (UV) waves can be used as an alternative in determining the quality of milled rice</strong></p><p>The development of method of measuring and characterizing milled rice based on the absorbance of spectra in the UV area is highly potential in milled rice quality evaluation non-destructively. This study aims to analyze the spectrum of UV absorbance for some rice varieties with varying degree of milling and determining relation degree of milling for ciherang rice varieties with the absorption on UV area of rice solution in n-hexane solvent. The rice solution was prepared with n-hexane solvent by treatment of immersion time and n-hexane concentration, then measured the absorbance of the solution on the UV spectrum, and finally analyzed the absorbance of the solution, in relation to the rice degree of milling. Prior to the analysis of absorbance on the UV spectrum, by two pre-processing data, first derivative and data normalization were performed. The results of the analysis are spectral characteristics for the six rice varieties tested were absorbance profile and pattern on the UV spectrum and its relation with the degree of milling for ciherang rice varieties with the correlation coefficient value (r) of 0.927. It was observed from this research the best sample preparation method was that with 2-3 hours of soaking time, and the concentration of rice solution in 43.3% n-hexane solvent, resulted maximum absorbance on UV spectrum by rice solution at wavelengths of 330-335 nm.</p>

scholarly journals Changes in the zinc content of selected bangladeshi rice varieties through modified parboiling and milling methods

2018 ◽  
Vol 15 (2) ◽  
pp. 31-43
Author(s):  
SS Dipti ◽  
C Hotz ◽  
KA Kabir ◽  
M Bipul
Keyword(s):  
Brown Rice ◽  
Zinc Content ◽  
Milled Rice ◽  
Rice Varieties ◽  
Soaking Time ◽  
Bioavailable Fraction ◽  
Zinc Bioavailability ◽  
Degree Of Milling ◽  
Women And Children ◽  
Phytate Content

Zinc deficiency is prevalent among women and children in Bangladesh, and methods to increase the zinc content of parboiled rice could contribute to its prevention. We quantified the effect of modified parboiling conditions on zinc content and of the degree of milling on zinc and phytate contents of Bangladeshi rice varieties. Parboiling studies varied the conditions used in the local commercial operations, including pre-steaming and soaking times, change of soaking water, and steaming pressure. Milling studies used 10 Bangladeshi varieties at 0% (brown), 2%, 4%, 6%, 8%, and 10% degree of milling. With ambient soaking water, shorter soaking time was observed with a higher zinc content in brown rice, but not in 10% milled rice, and changing soaking water did not modify zinc content in brown or 10% milled rice. Pre-steaming time and open- vs. closed-system steaming had no significant effect on brown or 10% milled rice zinc content. Reducing the degree of milling from 10% to 6% or 4% resulted in a mean increase in zinc content of 27% and 47%, respectively, and an increase in phytate content of 35% and 72%, respectively. Zinc content in milled rice did not appear to be significantly affected by the parboiling conditions tested. While lower degree of milling resulted in higher zinc content, it is uncertain whether the higher phytate content would fully negate this increase by decreasing the bioavailable fraction of zinc. Human studies of zinc bioavailability from Bangladeshi rice at different degrees of milling are warranted.SAARC J. Agri., 15(2): 31-43 (2017)

scholarly journals Physical and Milling Quality of Milled Rice in Indonesia

2021 ◽  
Vol 17 (2) ◽  
pp. 33-40
Author(s):  
Mahargono Kobarsih ◽  
Siti Dewi Indrasari
Keyword(s):  
High Yield ◽  
Eating Quality ◽  
Milled Rice ◽  
Rice Varieties ◽  
Rice Quality ◽  
Milling Quality ◽  
High Productivity ◽  
Pigmented Rice ◽  
Local Cultivar

More than 250 rice varieties are grown in Indonesia from new superior varieties and local varieties with aromatic, non-aromatic aromas and pigmented rice. Rice quality is one factor that must be considered in addition to high productivity. Generally, the quality of grain and rice quality in Indonesia have met the quality standards set based on SNI 0224-1987/SPI-TAN/01/01/1993 and SNI 6128:2020. Ricequality is determined by several factors such as grain appearance, nutritional value, cooking and eating quality and become one of the foremost considerations for rice buyers. Such information can be utilized as basic data of character of genetic resources on assembling of new superior varieties by rice breeders. Those information can be used as a descriptive information for farmers and rice productivity, high yield, and better rice quality. Good quality local cultivar can be used as parents for the formation of new superior varieties.

Parboiling of rice. Part I: Effect of hot soaking time on quality of milled rice

2002 ◽  
Vol 37 (5) ◽  
pp. 527-537 ◽  
Author(s):  
M. A. Kaddus Miah ◽  
Anwarul Haque ◽  
M. Paul Douglass ◽  
Brian Clarke
Keyword(s):  
Milled Rice ◽  
Soaking Time

Milled Rice Quality Assessment

2010 ◽  
Vol 6 (2) ◽  
Author(s):  
Reza Farahmandfar ◽  
Esfandiyar Farahmandfar ◽  
Mahdi Ghasemi Varnamkhasti ◽  
Mahdi Zarei
Keyword(s):  
Rice Yield ◽  
Milling Process ◽  
Milled Rice ◽  
Rice Varieties ◽  
Breeding Lines ◽  
Head Rice ◽  
Rough Rice ◽  
Degree Of Milling ◽  
Head Rice Yield ◽  
Important Processing

Milling, an important processing step of rough rice, is usually done to produce white, polished grains. In this paper the quality of 22 milled rice varieties, common in Mazandaran, Iran, are investigated. These rice varieties included local varieties and breeding lines. Parameters assessed were head rice yield, degree of milling, husk removed percent, and total milling recovery. Results obtained revealed that the Tarom Mahali and Champa varieties have the highest head rice yield as 60.58 and 66.39 % and total milling recovery as 69.96 and 71.38 %, respectively. The greatest degree of milling value was found for the Haraz variety with a mean of 16.06 %. Also, it was found that the husk removed percent values were not statistically different among the varieties studied. Finally, considering all results obtained, the varieties of Tarom Mahali, Champa, and Neda showed to be more economical in the milling process.

Influence of Plant Density and Nitrogen on Yield and Milling Quality of Lowland Rice in Nigeria

1977 ◽  
Vol 13 (1) ◽  
pp. 17-24 ◽  
Author(s):  
S. O. Fagade ◽  
A. A. Ojo
Keyword(s):  
Plant Density ◽  
Lowland Rice ◽  
Milled Rice ◽  
Plant Populations ◽  
Rice Varieties ◽  
N Application ◽  
Milling Quality ◽  
Head Rice

SUMMARYIn experiments conducted with three rice varieties at different plant populations and N levels, the non-lodging varieties responded to 150 kg N/ha. The highest yield in non-lodging varieties were at the highest transplanted density, but at the lowest density in the lodging variety. The percentage of total milled rice of all varieties was not significantly affected by N application, which improved head-rice recovery in chalky IR-8, but had no significant effect on non-chalky varieties. Competition for nutrients could be a major factor limiting head rice return at high densities.

scholarly journals Evaluation of the chemical composition and sensory quality of parboiled local and imported milled rice varieties marketed in south-east zone of Nigeria

2019 ◽  
Vol 13 (6) ◽  
pp. 120-128
Author(s):  
Eberechukwu Azuka Chinenye ◽  
Nkama Iro ◽  
Rachael Eze Chinwendu ◽  
Danbaba Nahemiah ◽  
Uzochukwu Asoiro Felix
Keyword(s):  
Chemical Composition ◽  
Sensory Quality ◽  
Milled Rice ◽  
Rice Varieties

scholarly journals Mutu Fisik, Mutu Giling dan Mutu Fungsional Beras Varietas Lokal Kalimantan Barat

2016 ◽  
Vol 35 (1) ◽  
pp. 19
Author(s):  
Siti Dewi Indrasari ◽  
Ami Teja Rakhmi ◽  
Agus Subekti ◽  
Kristamtini Kristamtini
Keyword(s):  
Brown Rice ◽  
Functional Characteristic ◽  
Red Rice ◽  
Milled Rice ◽  
Rice Varieties ◽  
Milling Quality ◽  
West Kalimantan ◽  
Quality Properties ◽  
Head Rice

The physical of paddy and milled rice qualities, physicochemical properties and the functional properties of milled rice were analyzed to study the grain characteristics of four local paddy varieties derived from West Kalimantan. The study was conducted at Post Harvest Grain Quality Laboratory, Indonesian Center for Rice Research in 2013. Method used for physical and milling quality properties followed IRRI method. Functional characteristic was analyzed using LC-MS. The observations were done in six replications. The data was analyzed for the correlation among characters. Significant correlation between characters was further analysed for regression equation. The shapes of grains of local rice varieties were slim to medium. There was correlation between paddy moisture content and head rice percentage, between damaged grain and paddy density, between yield of brown rice and yield of milled rice, and percentage of head rice, between percentage of head rice and yield of milled rice, and between empty grain and broken grain. The functional character relationship showed that Cyanidin 3 Glucosidase (C3G) content of brown rice influenced the C3G content of milled rice. “Sanik” red rice, “Beliah” purple rice and “Balik” black rice may be useful to be used as parent for crossing in the breeding program for functional rice varieties, due to their good quality of milled rice and their high content of C3G. The C3G is considered as anticancer, antioxidant, anti coronaria heart disease and it improves fat profiles in the blood. Therefore, colored rice is recommended to be consumed in a form of brown rice or milled rice with 80% degree milling to retain the C3G content which is beneficial for the human health.

scholarly journals Analysis of Physical Quality and Nutrition of Two Rice Varieties With the Implementation of Various Planting Systems

2018 ◽  
Vol 6 (1) ◽  
pp. 20-29 ◽  
Author(s):  
RATNA W. ARIEF ◽  
R. ASNAWI ◽  
B. BAKRIE
Keyword(s):  
Nutritional Quality ◽  
New Technologies ◽  
Milled Rice ◽  
Double Row ◽  
Rice Varieties ◽  
Physical Quality ◽  
Randomized Design ◽  
Head Rice ◽  
Planting System

As an effort to overcome problems in rice cultivation system, it is necessary to use new technologies and innovations. This study aims to determine the physical and nutritional quality of grain and milled rice from 2 varieties of rice using several planting systems. The research was conducted using a Completely Randomized Design of factorial pattern, consisting of 2 factors with 3 replications. The factors were: a) Planting system (S1 = Cubic S2 = Double row 2: 1, and S3 = Twin seed) and b) Rice varieties (V1 = Ciherang; V2 = Inpari 10). The observation parameters include: physical quality of grain, rice milled quality, physical quality of rice and rice nutrition. The results showed that the cubic planting system produced a higher empty grains than the double row and twin seed planting system. The twin seed planting system, yielding lime green grains and yellow broken grains lower than other planting systems, both on rice varieties of Ciherang and Inpari 10. Grains from Ciherang variety had a thinner shell and a higher hardness level of rice compared to grain of Inpari 10 variety, resulting in higher milled rice and head rice, but lower in broken rice and rice groats contents. It can be concluded that: a) the physical quality of rice was not affected by the planting system, but it was significantly affected by the rice varieties; b) the planting system and rice varieties used in this study did not have significant effect on the nutritional quality of the rice produced.

scholarly journals Effect of harvest time of paddy on milled rice yield and broken kernels

2019 ◽  
Vol 11 (4) ◽  
pp. 327-331
Author(s):  
V. N. Markova Ruzdik Ilieva ◽  
N. Markova Ruzdik ◽  
D. Vulcheva ◽  
Lj. Mihajlov ◽  
M. Ilievski
Keyword(s):  
Moisture Content ◽  
Rice Yield ◽  
Rice Variety ◽  
Maximum Yield ◽  
Harvest Time ◽  
Milled Rice ◽  
Rice Varieties ◽  
Yield And Quality ◽  
Rice Yields

Abstract. The aim of this study was to determine the optimal harvest time to achieve maximum milled rice yield and quality of white rice in some newly introduced Italian rice varieties grown under agro-ecological conditions in the region of Kocani town, Republic of North Macedonia. During the 2014 and 2015, fourteen rice varieties were cultivated to estimate the milled rice yield and broken kernels from three different harvest times. From each rice variety, samples with moisture content between 20-22% (I variant), 18-20% (II variant) and 16-18% (III variant) were taken. From the third harvest variant the highest percentage of milled rice yield (65.23%) was obtained but also the highest rate of broken kernels (12.79%). From the remaining two harvests, almost identical milled rice yields were received (64.19% from the first variant and 64.33% from the second variant), but in terms of broken kernels, there were significant differences. The optimum moisture content during the harvest in order to obtain maximum yield and quality of milled rice ranged from 18% to 20%. The varieties Arsenal, Sprint and Mirko had the most favorable values for milled rice yield and broken kernels.

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