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All Journal Jurnal Penelitian Pertanian Tanaman Pangan
Indrasari, Siti Dewi
Balai Besar Penelitian Tanaman Padi Jl. Raya 9, Sukamandi, Subang, Jawa Barat
Agriculture, Biological Sciences & Forestry

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Pengaruh Penyosohan Gabah dan Pemasakan terhadap Kandungan Vitamin B Beras Merah Indrasari, Siti Dewi
Jurnal Penelitian Pertanian Tanaman Pangan Vol 30, No 3 (2011): Desember 2011
Publisher : Pusat Penelitian dan Pengembangan Tanaman Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (76.59 KB) | DOI: 10.21082/jpptp.v30n3.2011.p182-188

Abstract

The number of improved red rice varieties (red color caryopsis) is still limited, namely Bahbutong and Aek Sibundong. Red rice is useful as functional food due to its antocyanin content which have a potential function as antioxidant. The research was aimed to study the effect of processing (milling and cooking) on the thiamin (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), and pyridoxin (vitamin B6) content of new varieties, local red vareties and advanced lines of red rice. The materials used in the experiment were two red rice advanced lines, local red rice (Jembar Beureum and Jatiluwih), red rice improved variety Aek Sibundong, and white rice variety Ciherang. Results showed that milling and cooking processes reduce thiamin, riboflavin, niacin , and pyridoxin contents on advanced improved red lines, red improved variety, local red varieties and Ciherang white improved variety. Jembar Beureum milled and cooked rice had the highest thiamin and niacin content. Jatiluwih milled and cooked rice had the highest riboflavin and pyridoxin content. Local red rice had higher vitamin B content than improved red advanced lines, Aek Sibundong and Ciherang white rice. Local red rice varieties may be used as parent material on the breeding program to develop red rice improved varieties with higher vitamin B content.
Kandungan Mineral Beberapa Galur Harapan Padi Sawah Gunarsih, Cucu; Mejaya, Made J.; Indrasari, Siti Dewi
Jurnal Penelitian Pertanian Tanaman Pangan Vol 30, No 2 (2011): Agustus 2011
Publisher : Pusat Penelitian dan Pengembangan Tanaman Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (111.562 KB) | DOI: 10.21082/jpptp.v30n2.2011.p107-113

Abstract

Rice as staple food is consumed as a source of energy and protein, but also contains minerals and vitamins. This study was aimed to obtain information on mineral contents of rice lines obtained from the bio-fortification program. The research was conducted at the Experiment Farm of the Rice Research Installation Sukamandi, during Wet Season of 2007/2008. A total of 26 rice varieties/lines with high yielding potential and high Fe and Zn contents in the grain were planted in 4 m x 5 m experimental plots with a spacing of 25 cm x 25 cm. The experiments were arranged in a randomized block design with three replications. Samples of grain harvested from each plot were milled using a Satake mini grinder that produces milled rice with an 80% milling degree. Analysis of the mineral content of rice from the varieties/lines was tested using an ICP (Inductivity Couple Plasma) at the Waite Analytical Service Laboratory, University of Adelaide, Australia. The results indicated a wide diversity in the mineral contents (Ca, P, Mg, Na, K, S, Fe, Zn, and Mn) of the milled rice of the tested rice varieties/lines. Six lines produced milled rice rich in macro minerals (Ca, P, and K) and have a potential to be released as varieties with high macro mineral contents. Seven other rice lines produced high levels of Fe and Zn and are recommended as candidate for high yielding rice varieties with high micro mineral contents.
Co-Authors Gunarsih, Cucu Mejaya, Made J.