Influences of Storage Condition and Different Packages on Quality of Germinated Parboiled Rice

The purpose of this research is to study the effect of rice storage and packaging on the quality of Parboiled germinated rice...

Abstract

The purpose of this research is to study the effect of rice storage and packaging on the quality of Parboiled germinated rice during the period between 12.2021-7.2022. The results of the study found that the storage rough rice was from Mali 105 rice of the Phonyarm research center, Pakse district, Champasak province. The storage period is 60, 120, and 180 days, the packaging system is a normal air system using 3 different types of packaging: Gunny sack (GNS), woven polypropylene bag (WPP), and SuperGrainBags (SB). The results of the study on the storage of Rough rice of the Mari 105 variety. The storage period is 60, 120 days, and 180 days. The packaging used is SB, GNS, and WPP bags. This storage time it was found the moisture content of rough rice after storage of each experiment was statistically different at 99% (P<0.01). The germination percentage of rough rice after harvesting the rough rice has a low germination rate equal to 75.33% because the rough rice that was harvested before storage is only 1 month after storage. After 60 days of storage, the germination rate increases according to the amount of GABA substance before storage. The amount is still low after 60 days. The sensory evaluation of the overall liking test consumer found that: each experiment had a statistical difference 95% (P<0.05). This study shows that SB packaging can store rough rice better than other packaging. It was found SB bags maintain moisture well throughout storage, germination rate is related to the amount of Gamma butyric amino acid (GABA). The Sensory evaluation of Consumers Tester accepts the products throughout the 180-day shelf life. Therefore, it can be concluded that: the sprouted rice product that has been stored for 180 days, packing SB is better than another packing.