Effect of temperature and humidity to the yield and quality of germinated rice (Oriza sativa L) produced

Abstract

Abstract Rice is the nutritious staple food which important for human daily consumption. The nutrients content in rice can be lost or reduced during the grain process. A method that can be implemented to prevent or reduced the risk of loss of nutrients content in rice is by germinating the grains. The germination of the grains will increase the nutrient content of rice and grain itself. The purpose of this research was to analyze the effect of water temperature and humidity on the quality of rice produced and to determine the best temperature and humidity treatment for the production of quality rice. The grain was soaked in water for 48 hours then germinated with variations in temperature and humidity until the grain germinates along 1 cm sprout. Duration of germination and the quality of rice produced were observed and compared to the yields, quality requirements, and the level of consumer acceptance of rice produced. The results show that germination time will fasten with increasing temperature and humidity. The best treatment during the process of the germinating grain towards the quality of rice was incubation under room temperature and humidity conditions.

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