Rice is a source of daily calorie intake for Indonesians. Rice contains nutrients needed by the body, but milling grain or post-harvest handling can decrease the resulting nutrient. Therefore, one of the post-harvest processing methods developed for parboiled and grain germinated rice aims to maintain and improve food nutrition. Grain germinated rice contains higher protein, ash, and vitamin B1 than non-germinated rice. Parboiled rice contains higher protein, fat content, and ash (minerals) levels than non-parboiled rice. The food processed product in this study was bread. This study chooses bread because bread has become the second staple food after rice and is a breakfast menu among Indonesians. The purpose of this study was to determine the effect of using rice flour from grain germination and parboiled rice flour on the resulting bread products, chemical properties of bread products, and the level of consumer acceptance of bread products with the use of rice flour from grain germination and parboiled rice flour. The results of this study showed that the highest moisture content was at Formula 1, the highest fiber content was in Formula 2, and the texture test results showed Formula 1 as the best texture.

Topics
Post harvest processing, Chemical properties, Proteins, Vitamins, Food
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