| dc.description.abstract | The processing of parboiling rice is the process of provision of water and steam heat of grain before the dried and milled grain. The purpose of proceedings parboiling rice is to avoid the loss of nutrient and damage of rice. Several factors can affect the quality of the parboiling rice is the process of grain, old varieties, long soaking, temperature and long steaming, and drying. The purpose of this research is (1) examine the uniformity of grain temperature distribution during the steaming process. (2) examine the influence of long steaming for physical quality of parboiled rice. (3) examine the influence of the nutritional value of old rice steaming process of parboiling rice, and (4) determine the Standard Operational Procedur (SOP) parboiling rice processing process. Processing begins with the cleaning of grain ripening and then soaking the grain in water-60 oC 5 for 4 hours. Once soaked, grain steamed with a temperature of 80 °C for 20 minutes and 30 minutes. Grain and then dried to moisture content 14%. Grains which have been dried and then milled and conducted observation of parboiled rice quality. The treatment of steaming duration has no significantly to the yield milling but significant effect for milling of parboiled rice milling quality. Proximate test results show no effect against old steaming ash content, fat, protein and carbohydrates from parboiled rice. Organoleptik-test that is performed on rice cooking process before it shows that the results of the study process parboiling rice is acceptable to the panelists .Treatment process of parboiling rice on this research led to an increase in yield, ash content, fat, protein, and carbohydrates. The quality of milled parboiling rice based on the standard process of SNI is the quality of the process before the Process V. Parboiling rice processing suggested is by soaking grains at a temperature of 60 °C 5 for 4 hours followed by the steaming at temperature of 80 °C for 20 minutes. | en |
