Quality improvement of post-harvest red rice through grain germination

Abstract

Red rice is generally consumed without the polishing process, but only milled into brown rice. The results of rice milling are only wasted and used as animal feed, even though there are many nutrients inside that exceed the rice itself. With grain germination technology, it is expected that the nutrients in the husk can be absorbed into the red rice and improving its quality. This research was conducted to determine the effect of temperature and humidity on the immersion and germination of red rice grain and the best treatment to produce germinated red rice. The method of this research was carried out by soaking the grain in the water and then proceed with germination with varied temperature and humidity. The duration of grain soaking was 48 hours then incubated in a gunny sack with 20 C, 30 C, and uncontrolled temperature and humidity of 70%, 80%, 90%, and uncontrolled humidity until the grain germinates along 1 cm sprout. The research observed the effect of temperature and humidity on the length of germination. In addition, differences in the quality of rice produced were also observed by comparing the results and the quality standard requirements of rice produced. The results show that, as temperature and humidity increased, the germination time will be shorter. The fastest germination was resulted from a temperature treatment of 30 C with 90% humidity and the control or without temperature and humidity treatment. Germination with 30C temperature and 90% humidity, is the best treatment.