scholarly journals Manufacturing Organic Embryo Red Rice using Sugawa Machine at Lombok Kulon, Wonosari Subdistrict Bondowoso Regency, East Java

2020 ◽  
Vol 3 (1) ◽  
pp. 233
Author(s):  
Rohimatush Shofiyah ◽  
Mochamad Alfan ◽  
Wiwik Suharso
Keyword(s):  
Community Health Center ◽  
Brown Rice ◽  
Milling Process ◽  
The Body ◽  
Rice Grain ◽  
Red Rice ◽  
Organic Rice ◽  
Cooked Rice ◽  
Materials Used ◽  
Village Government

Gapoktan Al-Barokah of Lombok Kulon, Wonosari Subdistrict, in Bondowoso Regency has started milling organic rice using husking machine thus produced raw red rice. Raw red rice is rice grain that has its husks removed. The study established that raw red rice is actually covered by hard husk which contains Phytic Acid that could obstruct nutrition absorption to the body. Other drawbacks from raw red rice is that soaking is required before cooking, the texture of the cooked rice is hard to eat, and its nutrition is difficult to digest. These make it less favorable among society therefore it is not in a good sale so far, resulting in low revenue of the organic rice farmers. Therefore, this program was initiated to enrich the quality of red rice products through adding a step into the milling process which is milling using sugawa machine to remove the hard husks. The final product expected from the program was organic embryo red rice that is easy for cooking, soft textured cooked rice, and digestable rice in order to increase the chance of optimal nutrition absorption to the body. Among several solutions offered in the program include supplying and testing a milling machine, production training and guidance, socializing and marketing. The first solution administered was supplying and testing a Sugawa machine to mill raw rice into embryo red and brown rice. Then, it was followed by providing a Sugawa pressure cooker tool to mix derived product from the materials used such as embryo rice and bran, that is embryo porridge and bran cereal. The training conducted in the program contains guidance for applying the SOP of producing embryo rice and its derivatives. While socialization was administered specifically to the board and partners of Gapoktan Al-Barokah, village government, field trainers, and muspika (council for local government) of Wonosari aiming to achieve a collective and sustainable movement, as well as a group of patients of degenerative illnesses from Community Health Center of Wonosari. Finally, it was followed by marketing that was performed during the socialization by providing samples of embryo red rice, embryo brown rice, and its derivatives. The embryo rice was packaged in a 1kg-vacuum bag, labelled with Botanik Beras Embrio Merah and Botanik Beras Embrio Coklat and thereby distributed to nearby stores around Wonosari subdistrict area.

scholarly journals GIVING RED RICE (ORIZA NIVARA) TO CHANGE GLUCOSE LEVELS IN DIABETES MELLITUS PATIENTS IN KENDARI CITY

2021 ◽  
Vol 3 (1) ◽  
pp. 38-44
Author(s):  
La Ode Ardiansyah ◽  
Nawawi Nawawi
Keyword(s):  
Diabetes Mellitus ◽  
Blood Glucose ◽  
Brown Rice ◽  
Secondary Data ◽  
The Body ◽  
P Value ◽  
Red Rice ◽  
Glucose Levels ◽  
Blood Glucose Levels ◽  
Quasi Experimental

Background:Diabetes mellitus (DM) is a phenomenon which the body  cannot  produce insulin supply which is indicated by increasing blood glucose levels. Red Rice (Oriza nivara) contains flavonoid compounds which have antidiabetic abilities. It can  reduce blood glucose by increasing insulin secretion and preventing insulin resistance. This study aims to determine the effect of giving brown rice (Oriza nivara) to change   blood glucose levels in people with diabetes mellitus in Kendari City. Methods: This research method was carried out with a quasi-experimental design with pre-post test design for 1 week with primary and secondary data collection techniques. The respondents  were  determined by proportional random sampling. Respondents in this study were 33 people with DM. Result:The results of the study on checking blood glucose levels before and after giving brown rice (oriza nivara) within 1 week obtained P value = 0.000 <  alpha 0.05. Conclusion: there is a  significant  effect of giving brown rice (oriza nivara) on changes in blood glucose level in diabetes mellitus people  in Kendari City.

scholarly journals DISTRIBUSI NILAI TAMBAH BERAS ORGANIK DENGAN PENDEKATAN KONSEP RANTAI NILAI

2019 ◽  
Vol 7 (1) ◽  
pp. 64
Author(s):  
Regina Vrischika Harnadi ◽  
I Gusti Agung Ayu Ambarawati ◽  
I Gusti Ayu Oka Suryawardani
Keyword(s):  
Internal Control ◽  
Value Chain ◽  
Value Added ◽  
Added Value ◽  
Rice Grain ◽  
Processing Unit ◽  
Red Rice ◽  
White Rice ◽  
Organic Rice ◽  
Level Increase

ABSTRACT Consumer awareness on food safety and organic product consumption has open up an opportunity for producers of organic products. The Somya Pertiwi Farmer Group is one of the organic rice cultivator that has been certified by LeSos. The purpose of this study is to analyze the flow of actors, products, financial, and information, as well as the distribution of value added in the value chain of organic rice agribusiness produce by Somya Pertiwi. This research was conducted along the value chain using forward and backward approach from the focus point of the research which is the Somya Pertiwi Farmer Group. The research shows that the actors’ flow devided by main and supporting actors. The product flows from upstream to downstream shows the transformation of 43,900 kg of dried organic red rice grain become 20,852 kg of organic red rice and 76,700 kg of dry organic white rice grain become 36,432 kg of organic white rice. The flow of information moves both from upstream, downstream, as well as from supporting institutions such as the Somya Pertiwi Farmer Group, LeSos, and also the Internal Control System. The most balanced value-added distribution is in the organic red rice value chain through UD Sari Bulan Utama with 41%-46% added value at the farmer level, 20%-23% at the processing unit, 19%-22% at the wholesaler level, and 9%-19% at the reseller level. Increase in the percentage of sales at the farmer level to increase farmers’ income. Processing unit can increase organic white rice value added by increasing the retail price. Government need to establish supervision at the wholesaler and retailer level.

scholarly journals WILLINGNESS TO PAY KONSUMEN BERAS ORGANIK DAN FAKTOR-FAKTOR YANG BERKAITAN DENGAN KESEDIAAN KONSUMEN UNTUK MEMBAYAR LEBIH

2020 ◽  
Vol 10 (1) ◽  
pp. 46-57
Author(s):  
Yulia Sari ◽  
Elly Rasmikayati ◽  
Bobby Rachmat Saefudin ◽  
Tuti Karyani ◽  
Sulistyodewi Nur Wiyono
Keyword(s):  
Willingness To Pay ◽  
Contingent Valuation Method ◽  
Brown Rice ◽  
Easy Access ◽  
Survey Method ◽  
Red Rice ◽  
Organic Rice ◽  
Valuation Method ◽  
Organic Community ◽  
Descriptive Statistical Analysis

Increased public concern and awareness of health and environment, is expected to significantly increase organic rice consumers. Thus, it can be consumed and reached by more people. The objectives of the study were to identify the characteristics of organic rice consumers, measure willingness to pay of organic rice consumers and analyze the factors related to the willingness to pay of organic rice consumers. The method used in this study is a survey method with descriptive statistical analysis and Contingent Valuation Method (CVM). The numbers of research respondents were 51 people consisting of organic rice consumers in Warung Sehat 1000 Kebun (W1000K) as much 18 people and consumers of organic rice in several other places joined in the Indonesian Organic Community as much 33 people. The results showed that consumers were willing to pay up to 10% higher than the price offered for organic rice type of pandan wangi, menthik susu, red rice and brown rice sold in W1000K. Even in some other places, consumers are willing to pay for those rice at prices higher up to 22% of the offered price. While for organic rice type of black rice, consumers are willing to pay 9%-11% lower than the price offered. Factors related to consumers' willingness to pay more for organic rice are health (67%), food security (45%), impact on the environment (43%), knowledge of organic rice (39%), easy access to get rice (37%), service (33%), quality (25%), packaging (24%), price (20%), and lifestyle (18%).

scholarly journals Efektifitas Pemberian Diet Beras Merah Dalam Menurunkan Kadar Gula Darah Pada Penderita Diabetes Mellitus Di Puskesmas Pademawu Pamekasan

2017 ◽  
Vol 1 (2) ◽  
pp. 97-107
Author(s):  
Kuszairi Kuszairi
Keyword(s):  
Diabetes Mellitus ◽  
Blood Sugar ◽  
Weight Control ◽  
Statistical Tests ◽  
Brown Rice ◽  
The Body ◽  
Red Rice ◽  
Significance Level ◽  
Sugar Levels ◽  
Rice Diet

Diabetes mellitus (DM) is a disease in which blood glucose levels are high because the body can not release or use insulins sufficiently. Treatment of diabetes includes weight control, exercise and diet. One way of diet is to use brown rice. The purpose of this study to determine the effectiveness of red rice diet in lowering blood sugar levels in patients with DM. The design of this research used Quasy-Experiment research design with Simple Random Sampling method. The sample used was 16 respondents from population of 76 DM patients who performed outpatient at Puskesmas Palengaan in June 2008. Data collection was done by observing the blood sugar level before and after intervention of red rice diet using GlucoDr tool. After being tabulated, the existing data were analyzed by using Paired Sample T Test with a significance level of 0.05. The results of statistical tests obtained that H0 rejected and H1 accepted, meaning red rice diet is effective against the decrease in blood sugar levels DM patients with a value of t count of 7.202 with a significant level of 0.000. Given the results of this study proves that the red rice diet can reduce blood sugar levels of DM patients so the need for awareness of DM patients to implement a red rice diet in order to reduce the risk of complications from DM. 

Laboratory Study of Vibrio cholerae O1 Survival on Three Types of Boiled Rice (Oryza sativa L.) Held at Room Temperature

2008 ◽  
Vol 71 (12) ◽  
pp. 2453-2459 ◽  
Author(s):  
JOHN TANG YEW HUAT ◽  
YAP KOK LEONG ◽  
HING HIANG LIAN
Keyword(s):  
Vibrio Cholerae ◽  
Room Temperature ◽  
Brown Rice ◽  
Rice Grain ◽  
White Rice ◽  
Rice Grains ◽  
Cooked Rice ◽  
Glutinous Rice ◽  
Vibrio Cholerae O1 ◽  
Grain Surface

This study examined whether the survival of Vibrio cholerae O1 on contaminated cooked rice was influenced by the type of rice. Vibrios survived unchanged on clumps of glutinous white rice (wet, grains adhered) held at room temperature for 24 h. On nonglutinous white rice (slightly moist, grains separate), 30% viable vibrios remained at 24 h. On nonglutinous brown rice (moist, separate, covered with a mucus-like substance), the number of vibrios increased 2.7-fold at 24 h. Survival rates of vibrios on the surfaces of a row of five cooked rice grains after 2 h of exposure at room temperature were 86, 29, 12, and 4% for glutinous rice, white rice, and the endosperm and pericarp of brown rice, respectively. (Each boiled brown rice grain surface was partly pericarp and partly endosperm, which became exposed by a rupture of the pericarp.) Covering each inoculated grain with a similar cooked rice grain surface increased the corresponding figures to 93, 99, 60, and 94%. Scanning electron microscopy revealed that each type of cooked grain surface possessed a distinct microtopography. For example, the surfaces of glutinous rice grains consisted of separated overlapping strips with many holes, while the pericarps of brown rice were flat interspersed with small pits. In conclusion, each type of boiled rice produced a distinct survival pattern of V. cholerae O1 caused by both the distinct gross features and the fine surface characteristics of the rice. The significance of this finding is that the type of rice consumed can be a factor in cholera transmission by contaminated rice.

scholarly journals Selenium Distribution and Translocation in Rice (Oryza sativa L.) under Different Naturally Seleniferous Soils

2019 ◽  
Vol 11 (2) ◽  
pp. 520 ◽  
Author(s):  
Jia Shen ◽  
Chaoqiang Jiang ◽  
Yifeng Yan ◽  
Chaolong Zu
Keyword(s):  
Oryza Sativa L ◽  
Brown Rice ◽  
Milling Process ◽  
Human Consumption ◽  
Plant Tissues ◽  
Rice Grain ◽  
Whole Grain ◽  
Plant Foods ◽  
Polished Rice ◽  
Se Deficiency

Selenium (Se) accumulation in plant foods may be providing dietary Se to minimize the health problems related to Se deficiency. In this study, rice plants were cultivated in different naturally seleniferous soils (0.5–1.5 mg Se kg−1). Se concentration in rice plant tissues was analysed, and the distribution and translocation of Se in rice were also studied. The effect of exogenous Se on yield and Se concentration in rice grain was also investigated by spraying Na2SeO3 (15 mg L−1, 15 g ha−1). Results show that Se concentration in root, straw and grain of rice was increased with increased concentrations of Se in seleniferous soils. The root accumulated higher Se than straw and grain under the same naturally seleniferous soil. Spraying Se significantly increased Se concentration in grain, hull, brown rice and polished rice compared with spraying water. Se concentration in the grain fractions was in the following order: Bran > brown rice > whole grain > polished rice > hull. About 13.7% Se in wholegrain was discarded by milling process if about 6.9% of it was polished as bran. Se-enriched rice could be produced in naturally seleniferous soils with Se concentration from 0.5 to 1.0 mg kg−1, and this polished rice would provide enough Se (60–80 μg day−1) to satisfy the human requirement. Therefore, naturally seleniferous soils may be an effective way to produce Se-enriched rice without spraying Se fertilizer, which will be more economically feasible and environmentally friendly for without exogenous Se added to the soils or plants. However, the polished rice and brown rice, produced by spraying Na2SeO3 (15 g ha−1) or grown in soil with total Se upto 1.5 mg kg−1 was not suitable for daily human consumption, unless diluted with Se-deficient rice to meet the standard (≤0.3 mg Se kg−1). This study imparted a better understanding of the utilization of seleniferous soils and Se-enriched rice for human health and food safety.

scholarly journals Pemanfaatan Beras Merah dan Jagung dalam Pembuatan Mie Sebagai Bahan Pangan Fungsional

2018 ◽  
Vol 1 (2) ◽  
pp. 180-185
Author(s):  
Ernawati Nasution ◽  
Etti Sudaryati ◽  
Asfriyati Asfriyati
Keyword(s):  
Health Center ◽  
Functional Food ◽  
Community Health Center ◽  
Brown Rice ◽  
Rice Flour ◽  
Active Role ◽  
Staple Food ◽  
Red Rice ◽  
Corn Flour ◽  
Knowledge And Skills

Beras merah dan jagung sudah lama diketahuibermanfaat bagi kesehatan, selain sebagai pangan pokok. Namun beras merah dan jagung kurangpopuler sebagai makanan pokok masyarakat padahal kedua jenis pangan ini merupakan pangan fungsional yang sangat berguna. Maka dikenalkan cara lain untuk pemanfaatan kedua bahan ini dengan mengolahnya menjadi tepung beras merah dan tepung jagung untuk pembuatan mie. Metode. Metode yang digunakan dalam pelatihan ini adalah ceramah dan praktek. Praktek dilakukan untuk memberikan keterampilan kepada masyarakat dalam membuat mie dari tepung beras merah dan tepung jagung. Hasil. Praktek pembuatan mie tepung beras merah dan tepung jagung yang dilakukan juga berhasil menambah pengetahuan dan keterampilan peserta dalam pengolahan beras merah dan jagung. Pelatihan yang telah dilakukan ini memberikan pemahaman dan keterampilan kepada masyarakat di wilayah kerja Puskesmas Terjun Marelan, dalam pemanfaatan beras merah dan jagung yang diolah menjadi tepung sebagai bahan untuk pembuatan mie yang merupakan pangan fungsional Impilikasi yang dihasilkan. Termanfaatnya beras merah dan jagung yang dibuat menjadi tepung sebagai bahan pembuatan mie sebagai pangan yang fungsional. Diharapkan peran aktif peserta untuk menyebarluaskan informasi tentang pemanfaatan beras merah dan jagung kepada masyarakat di sekitar merek. Brown rice and corn have long been known to benefit health, as well as staple food. However, red rice and corn are not popular as the staple food although they are very healthy. Therefore, they are then introduced into red rice flour and corn flour for noodle manufacture. The methods for introducing them are through lectures and practices. The practice is conducted to provide skills to the community in making noodles from red rice flour and corn flour. The results show that the practice of making red rice flour and corn flour noodles significantly improve the participants’ knowledge and skills in processing brown rice and corn. The training that has been carried out provides understanding and skills to the community in the Terjun Marelan Community Health Center, and give benefits from processing red rice and corn into flour and use them as ingredients in making noodles as a functional food. The participants are expected to play an active role in disseminating information about the use of brown rice and corn.

Mutual Influence Study of Food Acids and Polysaccharides of Different Nature on the Sensory Perception of Low-Calorie Sweet Dishes

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 71-78
Author(s):  
Ekaterina Minnikhanova ◽  
Nataliya Zavorokhina ◽  
Anna Gilina
Keyword(s):  
Mutual Influence ◽  
Raw Materials ◽  
Sucrose Solution ◽  
Complex Mixture ◽  
The Body ◽  
Sensory Characteristics ◽  
Apple Pectin ◽  
Low Calorie ◽  
Functional Reserves ◽  
Materials Used

Abstract The inclusion of polysaccharide thickeners in the recipes of sweet dishes increases the functional reserves of the body, contributes to the preservation of health and the prevention of diseases. The purpose of the research is to study the sensory characteristics of polysaccharides of various nature when combined with food acids, to develop a recipe for a basic mixture of low-calorie meals for public catering. The authors analyzed citric, lactic and succinic acids in combinations with polysaccharides of various nature. Organoleptic tests were evaluated by a touch panel. The organization of the tasting analysis corresponded to GOST ISO 6658-2016; the consistency was determined according to GOST 31986-2012, GOST ISO 11036-2017, GOST ISO 8588-2011. The optimal organoleptic combinations of the presented food acids and complex additives of sweeteners (CDP) were identified, which included aspartame, sodium saccharinate, Sucralose, sweetness coefficient – 340: the mixture with citric acid had a long pleasant aftertaste without foreign tastes and the best taste characteristics. Using the “A-not A” method, we found that the sample with the addition of CDP is identical to the sucrose solution. In the second part of the study, polysaccharides were added to model samples of acids with complex sweeteners; the best sensory characteristics were obtained by model samples consisting of a mixture of low-esterified Apple pectin with lactic acid and KDP. The technology of obtaining a stable elastic jelly using low-esterified Apple pectin has been developed, since the complex mixture of sweeteners and food acids does not have a dehydrating effect. Developed a dry mix recipe that can serve as a basic development, low-calorie sweet products for catering and has a variance of use of lactic and succinic acids, depending on the flavor characteristics of the raw materials used and its corrective ability.

The Funerary Architecture of the La Tène Period in North-western Gaul and Southern Britain

2020 ◽  
Vol 86 ◽  
pp. 285-304
Author(s):  
Emilie Vannier
Keyword(s):  
Human Remains ◽  
The Body ◽  
Common Features ◽  
Architectural Elements ◽  
Funerary Architecture ◽  
La Tène ◽  
Materials Used ◽  
La Tene ◽  
North Western

This paper concerns the architecture of formal burials from the La Tène period in north-western Gaul and southern Britain. The research focuses on the shape and dimensions of sepulchral pits containing inhumed or burnt human remains, on the different materials used for the internal elements, and the external constructions and structures covering, framing, or marking the burials. The study of these data exposes the preferred choices in the funerary architecture of Gallic and British communities during the last five centuries bc. The results reveal different regional funerary groups within three main cross-Channel zones according to the architectural elements of the graves and the main treatments of the body. The distinct characteristics of these groups highlight their common features and relationships with neighbouring areas of the Continental and Atlantic zones.

scholarly journals Subcellular Localization and Vesicular Structures of Anthocyanin Pigmentation by Fluorescence Imaging of Black Rice (Oryza sativa L.) Stigma Protoplast

Plants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 685
Author(s):  
Enerand Mackon ◽  
Yafei Ma ◽  
Guibeline Charlie Jeazet Dongho Epse Mackon ◽  
Qiufeng Li ◽  
Qiong Zhou ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Subcellular Localization ◽  
Oryza Sativa L ◽  
Scientific Evidence ◽  
Brown Rice ◽  
The Body ◽  
Central Vacuole ◽  
In Planta ◽  
Black Rice

Anthocyanins belong to the group of flavonoid compounds broadly distributed in plant species responsible for attractive colors. In black rice (Oryza sativa L.), they are present in the stems, leaves, stigmas, and caryopsis. However, there is still no scientific evidence supporting the existence of compartmentalization and trafficking of anthocyanin inside the cells. In the current study, we took advantage of autofluorescence with anthocyanin’s unique excitation/emission properties to elucidate the subcellular localization of anthocyanin and report on the in planta characterization of anthocyanin prevacuolar vesicles (APV) and anthocyanic vacuolar inclusion (AVI) structure. Protoplasts were isolated from the stigma of black and brown rice and imaging using a confocal microscope. Our result showed the fluorescence displaying magenta color in purple stigma and no fluorescence in white stigma when excitation was provided by a helium–neon 552 nm and emission long pass 610–670 nm laser. The fluorescence was distributed throughout the cell, mainly in the central vacuole. Fluorescent images revealed two pools of anthocyanin inside the cells. The diffuse pools were largely found inside the vacuole lumen, while the body structures could be observed mostly inside the cytoplasm (APV) and slightly inside the vacuole (AVI) with different shapes, sizes, and color intensity. Based on their sizes, AVI could be grouped into small (Ф < 0.5 um), middle (Ф between 0.5 and 1 um), and large size (Ф > 1 um). Together, these results provided evidence about the sequestration and trafficking of anthocyanin from the cytoplasm to the central vacuole and the existence of different transport mechanisms of anthocyanin. Our results suggest that stigma cells are an excellent system for in vivo studying of anthocyanin in rice and provide a good foundation for understanding anthocyanin metabolism in plants, sequestration, and trafficking in black rice.

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