UJI ALAT PENGGILING TIPE FLAT BURR MILL PADA KOMUNITAS BERAS, KETAN PUTIH DAN KETAN HITAM
ABSTRACT: Changing the
form of rice,
white sticky rice
and black sticky
rice into flour
is one way
to increase the
sale value or economic value of the material, in which
rice flour, white sticky rice flour and black sticky rice flour are widely used
as a raw material in the manufacture of foodstuffs. Thisstudy was a test of
flat burr mill grinder on the commodity of rice, white sticky rice and black
sticky rice. The study was conducted with literature study, experiment,
observation and testing of equipment and experiment using a non-factorial
completely randomized design (CRD). Parameters measuredwere the effective
capacity of the equipment, the percentageof lost material and moisture content.
The resultsshowed that the effective capacity on rice was 11.29 kg/hour,
whitesticky rice was 11.81 kg/hr and black sticky rice was 12.29 kg/hour. The percentage of material
lost was 0.50% for rice,0.72% for white sticky rice and 0.45% for black sticky
rice. The water content of rice before milled was 14.4%, 14.4% white sticky
rice and black sticky rice by 13.8%. The water content of rice after milling
was 14.2%, 13.8% for white sticky rice, and black sticky rice was 13.3%.
Penulis: Endra Rahmadan,
Saipul Bahri Daulay, Sulastri Panggabean
Kode Jurnal: jppertaniandd140273
