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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences JURNAL PESISIR DAN LAUT TROPIS Bioedukasi: Jurnal Pendidikan Biologi Jurnal Edukasi dan Sains Biologi Jurnal Biology Education JMM (Jurnal Masyarakat Mandiri) AGROSCIENCE Jurnal Agritechno Rambideun : Jurnal Pengabdian Kepada Masyarakat Seminar Nasional Peningkatan Mutu Pendidikan AMMA : Jurnal Pengabdian Masyarakat Jurnal Lingkungan Almuslim
Saputra, Syifa
Program Studi Kehutanan, Fakultas Pertanian, Universitas Al-Muslim, Bireuen, Provinsi Aceh, 24267
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Nursing Public Health Social Sciences Other

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Beras pratanak, Mutu, Steaming, Pengaruh Variasi Steaming Time Terhadap Mutu Fisik dan Sensorik Dari Beras Pratanak Pada Padi Varietas Lokal di Kabupaten Aceh Tengah: Pengaruh Variasi Steaming Time Terhadap Mutu Fisik dan Sensorik Dari Beras Pratanak Pada Padi Varietas Lokal di Kabupaten Aceh Tengah irwan, irwansyah; Syahirman Hakim; Muhammad Zulfikar Nasuution; Syifa Saputra; Rustam Efendi
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

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Abstract

The steaming process is one of the stages a make parboiled rice process that produces brown rice. Brown rice is one of the foods widely consumed because it is healthy. This study aims to determine the analysis of the The steaming process is one of the stages of the parboiled rice process that produces brown rice. Brown rice is one of the foods widely consumed because it is healthy. This study aims to determine the analysis of the physical, chemical, and sensory properties of parboiled rice quality resulting from steaming treatment in Central Aceh Regency. The research method used is descriptive with steaming treatment at 90°C with steaming time treatment of 20 minutes, 25 minutes, and 30 minutes. Based on the results of physical tests, the physical quality of the rice head is 62.5% in the steaming treatment at 90°C with 30 minutes including medium rice quality 3 based on SNI Rice 6128: 2015. The higher the percentage of head rice yield, a lower on percentage of broken rice and rice grits. Based on the results of chemical tests, brown rice has nutritional content such as fat content, protein content, and high carbohydrate content than brown rice processed without steaming treatment. Based on the sensory test of parboiled rice by panelists, overall, the color, texture, taste, and aroma were assessed, namely steaming at a temperature of 90°C for 30 minutes with a liking category of 6.49. The effect of temperature and time during steaming on parboiled rice can affect quality and sensory.
Co-Authors Abdul L. Mawardi Afkar Afkar Aidil Amar Aidil Amar Aidil Amar Aisyah Aisyah Ajmir Akmal Akbar Riki Azwir Azwir Azwir Azwir Azwir Azwir Azwir Azwir Baihaqi Baihaqi Catur Retnaningdyah Cut Azizah Cut Roswita Diah Fridayati Diah Fridayati Djufri - Eka Rahmi Endang Arisoesilaningsih Fahmi Reza Faizin Faizin Faizin Faizin Fina Meilinar Fitri Muliani Hakim Muttaqim Hakim, Syahirman Hamdani Idayani Idayani irwan, irwansyah IRWANSYAH Jalaluddin Jaluddin Jamilah Maryam Kamalliansyah Walil Khairul Hasni Khairul Khairul Kurniawan , Nia Marlina Marlina Maryam Jamilah Maulidia Maulidia Muhammad Fikri Muhammad Yanis Muhammad Zulfikar Nasuution Munawar , Munawar Munawar Munawir Munawir Musriadi Musriadi Noor Fazila Nuraida Nuraida OK Hasnanda Syahputra Rahmat Abbas Reza Fahmi Reza Fahmi Rossy Azhar Rustam Efendi Rustam Efendi Sayed Ahmad Zaki Yamani Sri Wahyuni Sugianto Sugianto Sumanti Sumanti Syahirman Hakim Syamratul Achwan Syamratul Achwan Uchti Nuzul Qhinanti Lubis WAHYUDI Zuraihan Zuraihan