@article{Syafutri_Syaiful_Lidiasari_Pusvita_2020, title={Effect of Drying Times and Temperatures on the Physicochemical Characteristics of Red Rice Flour (Oryza nivara): Pengaruh Lama dan Suhu Pengeringan Terhadap Karakteristik Fisikokimia Tepung Beras Merah (Oryza nivara)}, volume={4}, url={https://agrosainstek.ubb.ac.id/index.php/agrosainstek/article/view/120}, DOI={10.33019/agrosainstek.v4i2.120}, abstractNote={<p><em>Red</em><em> rice is known to have advantages, i.e.</em><em> contain fiber and anthocyanin that have</em><em> functional properties</em><em>. The potential of red </em><em>rice needs to be explored more intensively through various studies. One effort to develop brown rice as food is to process it into flour. In the process of flour processing, there are several steps that must be considered to get flour with good physicochemical properties, such as drying and grinding. </em><em>The purpose of this research was</em><em> to learn</em><em> the effect of drying time and </em><em>temperature on</em><em> the physicochemical characteristics of red rice flour. R</em><em>andomized B</em><em>lock D</em><em>esign factorial was used in this research. The </em><em>treatment factors were </em><em>drying time (A</em><em>) and drying temperature (B).  Factor A </em><em>consisted</em><em> of three levels i.e. 1 hour, 2 hours, and 3 hours, and</em><em> factor B also</em><em> consisted</em><em> of three levels i.e. 50</em><em>°C, 55</em><em>°C, and 60</em><em>°C</em><em>. The parameters observed in this study were</em><em> yield, bulk density, water holding capacity</em><em>, swelling power, solubility, moisture</em><em> content, and amylose content of red rice flour</em><em>. The results showed that the drying times</em><em> and </em><em>temperatures significantly reduced </em><em>yield, bulk density, and moisture content, but </em><em>significantly</em><em> increased</em><em> water holding capacity</em><em>, swelling power, </em><em>solubility, and </em><em>amylose content of red rice flour. The moisture content of red rice flour was in accordance with </em><em>the standards </em><em>(SNI 3549; 2009).</em></p>}, number={2}, journal={AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian}, author={Syafutri, Merynda Indriyani and Syaiful, Friska and Lidiasari, Eka and Pusvita, Dela}, year={2020}, month={Sep.}, pages={103–111} }