PENGARUH PENYIMPANAN TERHADAP KUALITAS BERAS: PERUBAHAN SIFAT KIMIA SELAMA PENYIMPANAN

Abstract

Food is one of human needs that need a special care for it influence the physical and intelectual development of the consumers. One important type of food is rice. Rice is produced three times a year in a large amount. In the other hand, rice is being consumed every day. It makes rice storage necessary. Stored rice will get changes in its quality because of the influence of storage condition and time. One of those changes is the changes in rice chemical properties, such as starch, protein, and fat content in rice. The purpose of this research is to find out the effect of storage time to those chemical properties. The research is preceeded by storing three different types of rice of which starch, protein, and fat content have been analyzed. All of the rice are stored in the same place with the same condition. For the next three months, the analysis of those content is hold once every two weeks. The research is being done for twelve weeks, started from July and ended in October. From the research it was found that the amount of starch, protein, and fat in rice decrease during storage. The same phenomenon happened to all three kinds of rice; SNI IV, Inpres, and rejected rice.