The effect of soaking time on brown rice germination by using different types of water

Abstract

This research is the initial stage of the entire process of developing a functional drink based on germinated brown rice flour. The purpose of this study was to see the effect of the type of water used and it's relation to the duration of soaking brown rice in the germination process. From previous research, it is known that the germination process can significantly increase Gamma-aminobutyic acid (GABA) levels. GABA itself is a bioactive component which is a requirement so that this product can later be said to be a functional food. The type of water used in this study was bottled mineral water and Reserve Osmosis (RO) water with a variation of soaking time of 12 and 24 hours. The parameters observed were moisture content, ash content and carbohydrate content. The results showed that the highest water content was obtained from soaking in mineral water for 24 hours (10.9%). The highest ash content was obtained from soaking for 24 hours in mineral water (1.67%). The highest carbohydrate content was obtained from the control treatment (78.65%).