Effect of Different Processing Methods on the Nutritional Value of Rice

Rice, the mostly used cereal grain, is composed of three layers-husk, bran and endosperm, each contains various specific components. These layers can be lost or retained depending on the different processing methods used. The objective of the present study was to know the nutritional value of raw and parboiled Ranjit rice obtained by de-husking method using both modern milling and a traditional de-husking method by “Dhenki”. After preparing the rice flour, estimation of carbohydrate, protein, crude lipid, crude fiber, Minerals: Fe, Zn, Ca, vitamins thiamin and niacin were carried out for all the rice samples following standard methods. The milled rice grains showed greater losses in the fat, protein and fiber contents compared to the rice grains de-husked by Dhenki. On the other hand, the parboiling of the paddy prior to de-husking enhanced the nutritional quality of the rice compared to the un parboiled raw rice as parboiling - allows some nutrients like Iron and vitamins to transfer from the hull into the grain. Parboiled rice also showed less carbohydrate content compared to the raw rice. Further study with animal model revealed that parboiled rice de husked by Dhenki showed slow rate of digestion indicating it as a source of good carbohydrate.The findings may be useful in helping the people to choose the right processing methods for rice to obtain maximum yield in nutrition.

IMPROVING THE QUALITY OF RICE THROUGH THE PROCESS OF PARBOILED GRAIN TO BE HEALTHY RICE

Rice is one of the staple food in Indonesia which is easy to serve and contain high level carbohydrate, thus influenced the daily activities and human health. The aim of this research is producing low glucose healthy parboiled rice and obtaining the chemical content of Mekongga parboiled rice. This research was held Chemistry Laboratory of Mathematics and Natural Science Faculty, Tadulako University. This research used Mekongga parboiled rice which used completely randomized design with one factor, i.e. kind of treatments, P1 (water soaking with 300 C + steaming for 20 min), P2 (water soaking with 400 C + steaming for 20 min), P3 (water soaking with 500 C + steaming for 20 min), P4 (without water soaking + steaming for 20 min), P5 (without treatment (Control)). Water content, ash content, starch content and sugar reduction were observed in this research. Water soaking with 300 C + steaming for 20 min treatment showed the best result if compared with other treatments in water content level (9.28%), ash content (0.798%), starch content (65.71%), sugar reduction (0.71%), and amylose (23.75%).

Enhancing the Competitive Advantage of the Germinated Parboiled Rice

Objective - This research aims to; 1) study the competitive advantage and firm performance of the geminated parboiled rice community enterprise group, 2) investigate the differences in competitive advantage and firm performance when classified by organizational factors, 3) study the difference in the influence of competitive advantage on firm performance, and 4) determine proposals to enhance competitive advantage. Methodology/Technique - This research uses mixed research methods. The quantitative method was used to study the influence of competitive advantage on firm performance of community enterprises, and a qualitative method was used to determine proposals to enhance competitive advantage. In Step 1, a quantitative research method was used to identify the population which includes management groups of 36 geminated parboiled rice community enterprises consisting of a chairperson, a vice-chairperson and a supervisor of 208 people, and 137 samples. Proportional sampling and simple random sampling were used in this process. Data was collected using questionnaires. The statistics used for data analysis was frequency, percentage, mean, standard deviation, F-test (one way ANOVA), Pearson's correlation coefficient, and hierarchical regression analysis. In step 2, data was collected from in-depth interviews with key informants, using a purposive sampling method. Data analysis from the interviews using the information obtained from the interview into categories and using content analysis to determine proposals. Findings - The research results found that competitive advantage and firm performance was high. The hypothesis testing results show that only the age of the community enterprise has an effect on the image of the community enterprise with the statistical significance of 0.05. All 3 independent variables composed of cost leadership, differentiation, and market focus had an influence on firm performance, by standardized coefficients (β) was .398, .426, .654 respectively. Novelty - The proposals from this research include the establishment of newly geminated parboiled rice community enterprises to accelerate the creation of the organization image to be known and accepted by consumers. Further, community enterprises should focus on developing a competitive advantage that comes from a market focus strategy. This will have a positive impact on firm performance. Type of Paper - Empirical. Keywords: Geminated Parboiled Rice; Community Enterprise; Competitive Advantage; Firm Performance JEL Classification: URI: http://gatrenterprise.com/GATRJournals/GJBSSR/vol9.2_5.html DOI: https://doi.org/10.35609/gjbssr.2021.9.2(5) Pages 152 – 164

The effect of Pandanus amaryllifolius Roxb. extract addition and cooling period on the preference levels, chemical properties and glycemic index of Cr and Mg fortified – parboiled rice

Diabetic patients are commonly deficient in chromium (Cr) and magnesium (Mg) and suffer from high blood sugar levels. Therefore, they need food with a low glycemic index (GI), for example, parboiled rice. However, parboiled rice is commonly not favored by consumers, particularly in Indonesia. Therefore, the aim of this research was to investigate the methods of adding pandan leaf extract and fortificants (Cr and Mg) and the cooling durations needed to produce parboiled rice that contains high resistant starch (RS) and fortificants with a low GI. The results obtained indicated that the panelists level of preference for the parboiled rice was between ‘like’ and ‘like slightly’. The lowest GI (20.03) and the highest RS content (23.99) were found in the fortified parboiled rice that was produced with method 1 (pandan leaf extract and fortificants soaked at 65oC for 2.5 hrs) and cooled at 2oC for 12 hrs. The rice that was preferred by the panelists had a score of 2.60 and contained Cr of 0.06 mg/kg and Mg of 131.80 mg/kg. The Cr and Mg fortified parboiled rice produced with method one was suitable for people with diabetes.