scholarly journals Protein Content of Lowland Nonglutinous Brown Rice

1971 ◽  
Vol 40 (1) ◽  
pp. 21-26
Author(s):  
Hirokadzu TAIRA ◽  
Harue TAIRA
Keyword(s):  
Protein Content ◽  
Brown Rice

scholarly journals Pemanfaatan Limbah Cucian Beras untuk Pembuatan Makanan Berserat Tinggi Menggunakan Bakteri Acetobacter xylinum

2014 ◽  
Vol 18 (2) ◽  
Author(s):  
Akhsin Zulkoni
Keyword(s):  
Protein Content ◽  
Analysis Of Variance ◽  
Starch Content ◽  
Sugar Content ◽  
Brown Rice ◽  
Acetobacter Xylinum ◽  
Fiber Content ◽  
Raw Material ◽  
White Rice ◽  
Significant Difference

AbstractThis research aimed to utilize water used for washing rice as raw material to make high-fiber foods (nata de leri), and to search the optimum sugar levels that can produce the best nata. Laboratory scale experiments were prepared using a factorial design with three repetitions. The treatments tested were four types of rice, such as white rice, brown rice, white and black sticky rice consists of 0, 5, 10, and 15% sugar content. The parameters analyzed were color, thickness, wet weight, fiber content and protein content of nata formed. Observational data were analyzed statistically using analysis of variance with α 1% and 5% followed by DMRT 5% test. Fermentation of various types of rice by the bacterium Acetobacter xylinum took five to seven days. Based on the analysis of variance α 1%, there was significant difference between the type of rice and sugar content to the quality of nata formed. Optimum sugar content that produces the best nata was 5%, which occurs in all types of rice. Excessive sugar in the fermentation medium inhibits the process of medium density allegedly causing bacterial cell lysis. Fermentation derived from white sticky rice produce the thickest and hardest nata, and had the highest fiber content, with values 130 cm, 200 gr, and 75% respectively. This was because the starch content was much in white sticky rice than others. Carbohydrates were used by bacteria as a source of nutrients and energy, which has rich of starch from white sticky rice. While the highest protein content was by nata formed from white rice, which is 1.2%.Keywords: Sugar, Acetobacter xylinum, nata de leriAbstrakPenelitian ini bertujuan memanfaatkan air bekas cucian beras sebagai bahan baku pembuatan makanan berserat tinggi (nata de leri), dan mencari kadar gula optimum yang bisa menghasilkan nata terbaik. Percobaan dilakukan pada skala laboratorium yang disusun menggunakan rancangan faktorial dengan tiga ulangan. Perlakuan yang diuji adalah jenis beras, meliputi beras putih, beras merah, ketan putih dan ketan hitam; serta kadar gula yang terdiri dari 0%, 5%, 10%, dan 15%. Parameter yang dianalisis yakni warna, tebal, berat basah, kadar serat, dan kadar protein nata yang terbentuk. Data pengamatan dianalisis statistik memakai analisis keragaman dengan α 1% dan α 5%, dilanjutkan uji DMRT α 5% bila ada perbedaan yang nyata. Berdasarkan analisis keragaman α 1%, terbukti bahwa ada pengaruh yang sangat signifikan antara jenis beras dan kadar gula dengan kualitas nata de leri yang terbentuk. Kadar gula optimum yang menghasilkan nata terbaik adalah 5% yang terjadi pada semua jenis beras. Gula yang berlebihan dalam medium justru menghambat proses fermentasi karena medium yang pekat menyebabkan sel bakteri lisis. Fermentasi leri yang berasal dari ketan putih menghasilkan nata paling tebal (130 cm), paling berat (200 g) serta mempunyai kadar serat tertinggi (7,5%). Hal ini disebabkan oleh kadar pati dalam leri ketan putih terbanyak dibandingkan dengan lainnya. Kadar protein tertinggi dikandung oleh nata yang dibentuk dari leri beras putih 1,2%.Kata kunci: Leri, gula, Acetobacter xylinum, nata

scholarly journals Protein Content of Brown Rice of Dwarf Lowland Variety

1972 ◽  
Vol 41 (2) ◽  
pp. 155-159
Author(s):  
Hirokadzu TAIRA ◽  
Kiyochika HOSHIKAWA ◽  
Harue TAIRA
Keyword(s):  
Protein Content ◽  
Brown Rice

scholarly journals Mapping and Validation of QTLs for the Amino Acid and Total Protein Content in Brown Rice

2020 ◽  
Vol 11 ◽  
Author(s):  
Su Jang ◽  
Jae-Hyuk Han ◽  
Yoon Kyung Lee ◽  
Na-Hyun Shin ◽  
Yang Jae Kang ◽  
...  
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Total Protein ◽  
Brown Rice ◽  
Total Protein Content

Protein content, distribution and retention during milling of brown rice

1986 ◽  
Vol 36 (1) ◽  
pp. 17-26 ◽  
Author(s):  
J. Raymond Ellis ◽  
Corazon P. Villareal ◽  
Bienvenido O. Juliano
Keyword(s):  
Protein Content ◽  
Content Distribution ◽  
Brown Rice

Study on Protein Components and Microstructure of the Japonica Restorer Line M119 with High Protein Content

2011 ◽  
Vol 140 ◽  
pp. 441-445
Author(s):  
Ze Tian Hua ◽  
Yi Ding ◽  
Fang Wang ◽  
Qin Zhang
Keyword(s):  
Protein Content ◽  
Brown Rice ◽  
High Protein ◽  
Laser Scanning Microscopy ◽  
Eating Quality ◽  
Restorer Line ◽  
Rice Grain ◽  
Vascular Bundles ◽  
High Protein Content ◽  
Cooking And Eating Quality

A japonica restorer line (named m119) with extremely high protein content was bred successfully, whose protein content (wet base) reached 13.30%±0.19% in brown rice. SDS-PAGE analysis showed that the proportion of glutelin to total protein content increased to 71.77% in m119 compared with CK. The fracture of m119 grain was rough compared with CK, which might bring about negative influence to cooking and eating quality. However, there was no significant difference of endosperm cell in size, shape and distribution compared with CK. The increase of protein content in brown rice was neither proportion nor synchronization; The axis of japonica rice grain was nearly at the center and close to the ventral part of the grain fracture observed by confocal laser scanning microscopy, which was associated with the distribution of vascular bundles transporting nutrition to the grain. The proportion of smooth to rough surface in soaked grain fracture had certain correlation with protein content and cooking and eating quality.

scholarly journals Protein Content of Lowland Non-glutinous Brown Rice from Hokkaido

1972 ◽  
Vol 41 (1) ◽  
pp. 44-50 ◽  
Author(s):  
Hirokadzu TAIRA ◽  
Harue TAIRA
Keyword(s):  
Protein Content ◽  
Brown Rice

scholarly journals Protein Content of Brown Rice by Upland Polyethylene Film Mulching Culture

1972 ◽  
Vol 41 (2) ◽  
pp. 160-165 ◽  
Author(s):  
Hirokadzu TAIRA ◽  
Harue TAIRA ◽  
Fumio FURUSAWA
Keyword(s):  
Protein Content ◽  
Brown Rice ◽  
Polyethylene Film ◽  
Film Mulching

scholarly journals The Evaluation Of Nutrition Containers In Hope Of New Type Of Red Rice Cross Silopuk Cultivar Using Fatmawati Variety

2020 ◽  
Vol 3 (1) ◽  
pp. 1-4
Author(s):  
Etti Swasti
Keyword(s):  
Protein Content ◽  
Glycemic Index ◽  
Healthy Lifestyle ◽  
Genetic Material ◽  
Brown Rice ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Red Rice ◽  
The Public ◽  
New Type

Absrtrak Entering moderniasi era, awareness of the public about the importance of health and healthy lifestyle has begun to be applied, one  consuming rice are high in protein and low in carbohydrates such as brown rice. This study aims to determine the nutritional content of the lines of hope crossing Silopuk cultivars with superior varieties Fatmawati . The research took place from September to October 2019. The genetic material used was the F5 generation seed selected from 18 families and selected as many as 6 families to be tested for protein content, food fiber, carbohydrates and glycemic index. . The results showed a protein content ranging from 12 , 24 % to 17.56%. The value of the protein content was lowest for the strain SF5-118-35-15 that is the biggest 12 , 24 %, while the value of the highest protein content found in different types of rice SF5-12-26-4 that is equal to 17.56%. The level of food fiber ranges from 1 , 05 % to 4.31%. The highest value of food fiber content is in the SF5-12-48-17 strain which is equal to 4 , 31 % and the lowest food fiber content is in the SF5-118-35-15 strain which is 1.05%. Carbohydrate content ranges from 66 , 5122 % to 71.9867%. The highest carbohydrate content is in the SF5-118-35-15 strain which is 71.9867% and the lowest is in the SF5-12-26-4 strain which is 66.5122%. The glycemic index ranging from 46 , 56 % to 54.98% and relatively low criteria.   Keywords : Carbohydates, family, food fiber , glycemic index  , protein

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