Statistical Analysis of Changes in Physical and Chemical Parameters and Cooking Quality of Rice with a Combination of Temperature Treatment and Amylose Content During Storage

Statistical Analysis of Changes in Physical and Chemical Parameters and Cooking Quality of Rice with a Combination of Temperature Treatment and Amylose Content During Storage

Rice is one of the staple foods produced in Indonesia. One of the postharvest processes experienced by rice is storage. During the storage process, rice changes cooking quality, physical and physicochemical qualities. This research aims to analyze changes in cooking, physical and physicochemical qua...

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Bibliographic Details
Main Authors: Febriana Intan Permata Hati, Joko Nugroho Wahyu Karyadi, Nursigit Bintoro
Format: Article
Language:Indonesian
Published: Jurusan Teknik Pertanian Universitas Lampung 2023-09-01
Series:Jurnal Teknik Pertanian Lampung
Subjects:
amylose content
cooking quality of rice
physical quality of rice
rice storage
Online Access:https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/6706

Internet

https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/6706

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