KADAR ZAT GIZI BERAS DAN NASI LIMA VARITAS PADI UNGGUL

• Main Authors: Dewi Sabita Slamet, Muhammad Enoch, J. Krisdinamurtirin, Mien K. Mamud, Ignatius Tarwotjo
• Format: Article
• Language: Indonesian
• Published: Kementerian Kesehatan, Badan Penelitian dan Pengembangan Kesehatan, Pusat Teknologi Terapan Kesehatan dan Epidemiologi Klinik 2012-11-01
• Series: Penelitian Gizi dan Makanan
• Online Access: http://ejournal.litbang.depkes.go.id/index.php/pgm/article/view/2027
• ISSN: 0125-9717; 2338-8358

<p class="Style3">Kadar zat gizi beras dan nasi lima varitas padi unggul (The  nutrient  contents  of  raw and cooked rice of five high-yielding varieties).</p> <p class="Style4">The nutrient contents of five high-yielding rice varieties namely PB S (IRRI 5), PB 8 (IRRI 8), C4-63, Dcwi Ratih and Shinta, did not differ significantly, except the protein content of C4-63 which was 9%, the highest.</p> <p class="Style4">Processing of rice by milling, pounding, and pounding followed by parboiling had little influence on the nutrient content.</p> <p class="Style4">Cooking of rice did not cause substantial reduction of nutrient content, except vitamin Bl.</p><br />