| dc.description.abstract | Parboiled rice is rice that is produced through the 5 stages of the process of cleaning, soaking, steaming, drying and milling. Parboiled process is intended to preserve the grain because the grain has been parboiled can not germinate and also to avoid loss and damage to rice, both in terms of nutritional value and yield of rice. This research aims to study the influence of the thickness of the pile on the quality of parboiled rice Ciherang varieties using a thickness of 1, 3, and 5 cm against the physical quality and proximate. Pile thickness affect the drying rate where the thicker the pile the slower rate of drying. Pile thickness of 1 cm is the best based on the quality of its physical parameters and the third treatment was able to maintain the quality and increase the nutritional content based on proximate analysis | en |
