The aim of the study was to understand the influence of natural acids added and preservation length of time to total bacteria, organoleptic test and protein and vitamin C concentration of cooked and preserved rice inside the Magic-Com. The study design was factorial nested (different time series experiment). Rice used was of Delanggu variety, given 3 treatments, i.e. without any acid as control…
This Research to determine the effect of giving dietary rice bran (bekatul) against cholesterol, triglycerides, LDL, HDL, SOP dan MDA in the white rat (Rattus norvegicus L). This research is true experimental research. Using a completely randomized design method using a test with one way annova. Variabel in this study is the bran (bekatul) (Idependent variables) and levels of cholesterol, trigl…
Due to the high price of rice, some people used the used rice known as “beras aking” as staple food replacing the rice. The rice was cooked similar to the cooking of original rice. In its preparation to become aking, the cooked rice firstly is dried the sun until the rice becoming dry. Consequently, the appearance of the rice is brownness color and sometime already grown by the mold. Howeve…