PENGARUH PENYIMPANAN TERHADAP KUALITAS BERAS : PERUBAHAN SIFAT FISIK SELAMA PENYIMPANAN

Abstract

Rice harvest performed three times a year, while rice needs must be satisfied every day. That requires the storage of rice for the food needs can be fulfilled in a sustainable manner. To maintain the quality of rice produced the need for good storage of rice. Therefore, investigation of the influence of storage on the quality of rice is needed to determine changes in physical properties during storage. Components of rice quality standard set forth in the quality of rice is the degree sosoh, moisture content, head rice / whole grains, broken grains, groats, grain red, yellow grain / grain damage, grain lime / green grains, foreign matter, grain and mixed grain varieties other. This research method is a method of sampling, ie taking a sample of rice about 100 grams of rice stored in sacks of rice BULOG. Analysis of rice using the method of observation. Analysis of water content made with grain moisture tester. Analysis of water uptake is done by soaking the samples then were weighed to determine the amount of water absorbed. During the storage of grain and grain yellow chalk has increased in each type of test rice. As for the grain head is decreasing, an increase of broken grains, and grain groats increased in each type of test rice. Increased water content in each type of test rice. Water uptake was reduced in each type of test rice. For rice quality remains good even if stored for long periods, conditions of temperature and humidity during storage must be suitable and maintained stability. We recommend that the water content of rice is maintained so as not to be too high and not too low for the fungus does not grow rice and structure also do not become brittle and break easily.