Nutrition value of rice polish and milled rice from different degree of milling

English. In this study, polish is part of bran which was sieved through 60 mesh screens. The objective of this study was to evaluate the nutritional value of polish and milled rice from different process of degree of milling. The design of experiment was Randomized Factorial Block Design with two factors treatment namely variety (3 levels: IR42, Memberamo and Pandanwangi) and milling level (2 levels: 0-10 percent and 10-20 percent). The experiment was carried out in four replicates. The variables observed were chemical composition, crude fiber, thiamine and energy of polish and milled rice. The preliminary study indicated that process of milling rice using Satake polisher (abrassive method) for 3 minutes was equal to process of milling rice for 0-10 percent, while process of milling rice for 8 minutes was equal to process of milling rice for ) in commercial scale was equal to the process of milling rice for 10-20 percent. In addition, process of milling rice using Ichi polisher (friction method) in commercial scale was equal to the process of milling rice 0-10 percent using Satake polisher. The results of the study indicated that there was interaction between variety and milling time that affect the contents of protein, ash, crude fiber, carbohydrate, energy and thiamine. The highest protein content of bran was in Pandanwangi (17.7 percent) variety which was milled for 3 minutes and the highest thiamine content of bran was in Memberamo (6,65 mg) and Pandanwangi (6.51 mg) which was milled for 3 minutes. From milled rice quality, it was found an interaction between variety and milling time that affect the protein, fat and thiamine content. The highest protein content of rice was in IR42 (8,89 percent) which was milled for 3 milled for 3 minutes and the highest thiamine content of rice was in Memberamo (1.67 mg) which was milled for 3 minutes. Milling process with abrassive method resulted in polish with higher nutrition composition as compare to friction method

unknown. Proses penyosohan beras umumnya dilakukan dua kali dengan hasil samping berupa dedak dan bekatul yang tercampur menjadi satu, dan umumnya disebut sebagai dedak. Sedangkan yang dimaksud dengan bekatul pada studi ini adalah bagian dedak yang telah lolos ayakan 60 mesh. Studi ini bertujuan untuk mempelajari nilai gizi bekatul dan beras giling yang diperoleh dari tingkat penyosohan yang berbeda. Rancangan percobaan yang digunakan adalah rancangan acak kelompok faktorial dengan dua faktor perlakuan, yaitu varietas (3 taraf; IR42, Memberamo, dan Pandanwangi) dan tingkat penyosohan (2 taraf: 0-10 persen dan 10-20 persen). Percobaan dilakukan dengan empat ulangan. Pengamatan dilakukan terhadap bekatul dan beras yang diperoleh. Adapun variabel yang diamati meliputi komposisi kimia, serat kasar, vitamin B1 dan kandungan energi. Studi pendahuluan menunjukkan bahwa penyosohan dengan Satake polisher (cara abrasive) selama 3 menit setara dengan penyosohan 0-10 persen, sedangkan penyosohan selama 8 menit setara dengan penyosohan 10-20 persen. Selain itu penyosohan dengan alat Ichi polisher (cara friksi) pada skala komersial adalah setara dengan penyosohan 0-10 persen dengan Satake polisher. Hasil studi menunjukkan bahwa pada bekatul yang dihasilkan terdapat pengaruh interaksi antara varietas dan lama penyosohan terhadap protein, abu, serat kasar, karbohidrat, energi dan vitamin B1. Kadar protein bekatul tertinggi pada varietas Pandanwangi (17,2 persen) yang disosoh selama 3 menit dan kadar vitamin B1 bekatul tertinggi pada Memberamo (6,65 mg) dan Pandanwangi (6,61 mg) yang disosoh selama 3 menit. Sedangkan pada beras-beras yang dihasilkan terdapat interaksi antara varietas dan lama penyosohan yang berpengaruh terhadap kadar protein, lemak dan vitamin B1. Kadar protein beras tertinggi pada IR42 (8,89 persen) yang disosoh selama 3 menit dan kadar vitamin B1 tertinggi pada Memberamo (1,67 mg) yang disosoh 3 menit. Penyosohan dengan cara abrasive menghasilkan bekatul dengan komposisi zat gizi yang lebih tinggi dibandingkan dengan cara friksi