Update Artikelilmiah: 26602

MOH. ADIB LAZUARDI

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk: (1) Mengetahui kualitas fisik beras protein tinggi galur P-CH//MR-GN95 pada variasi kadar air. (2) Mengetahui kualitas fisik beras protein tinggi galur P-CH//MR-GN95 pada variasi lama penyimpanan. (3) Mengetahui interaksi kadar air dan lama penyimpanan gabah pada kualitas fisik beras protein tinggi galur P-CH//MR-GN95. Penelitian dilaksanakan di Laboratorium Agronomi dan Hortikultura Fakultas Pertanian, Universitas Jenderal Soedirman, Purwokerto dimulai bulan Maret 2019 sampai bulan Juni 2019. Percobaan menggunakan Rancangan Acak Kelompok Lengkap (RAKL) dengan dua faktor dan dua kali ulangan. Faktor pertama yaitu kadar air terdiri atas 3 kadar air: kadar air 12%, kadar air 13%, dan kadar air 14%. Faktor kedua yaitu lama penyimpanan terdiri atas 3 lama penyimpanan: lama penyimpanan 1 minggu, 2 minggu, dan 3 minggu. Variabel yang diamati yaitu densitas gabah, bobot 1000 butir, rendemen, beras patah, dan beras menir. Data dianalisis dengan uji F dan Uji lanjut berganda Duncan. Hasil penelitian menunjukan kadar air 12-14% sesuai untuk kualitas fisik beras protein tinggi. Lama penyimpanan terbaik pada lama penyimpanan gabah yaitu dua minggu untuk kualitas fisik beras protein tinggi. Tidak terdapat interaksi antara kadar air dan lama penyimpanan terhadap kualitas fisik beras protein tinggi.

Abtrak (Bhs. Inggris)

The research aimed to 1) Determine the physical quality of high-protein rice P-CH//MR-GN95 strain at variations in water content. (2) Determine the physical quality of high-protein rice P-CH//MR-GN95 strain in the variation of storage duration. (3) Determine the interaction of water content and grain storage duration on the physical quality of high protein rice P-CH//MR-GN95 strain.The research was conducted at the Agronomy and Horticulture Laboratory, Faculty of Agriculture, Jenderal Soedirman University, Purwokerto from March 2019-June 2019. The experimental design used was Randomized Completely Block Design with two factors and two replicaties. The first factor was used the moisture content which consist of three water content, namely water content level of 12%, water content of 13%, and water content of 14%. The second factor was storage duration which consist of three storage time, namely storage duration 1 week, 2 weeks, and 3 weeks. The variables observed were grain density, 1000 grain weight, milled yield, broken rice, and menir rice. The data obtained were analyzed by F test and Duncan's Multiple Range Test. The results of the research showed that the water content 12-14% appropriate to the physical quality of high protein rice. The best storage duration is two weeks for the physical quality of high protein rice. There is no interaction between water content and storage duration on the physical quality of high protein rice.

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