The effect of soaking time on brown rice germination by using different types of water

This research is the initial stage of the entire process of developing a functional drink based on germinated brown rice flour. The purpose of this study was to see the effect of the type of water used and it’s relation to the duration of soaking brown rice in the germination process. From previous research, it is known that the germination process can significantly increase Gamma-aminobutyic acid (GABA) levels. GABA itself is a bioactive component which is a requirement so that this product can later be said to be a functional food. The type of water used in this study was bottled mineral water and Reserve Osmosis (RO) water with a variation of soaking time of 12 and 24 hours. The parameters observed were moisture content, ash content and carbohydrate content. The results showed that the highest water content was obtained from soaking in mineral water for 24 hours (10.9%). The highest ash content was obtained from soaking for 24 hours in mineral water (1.67%). The highest carbohydrate content was obtained from the control treatment (78.65%).


Introduction
Indonesia is known to have several types of rice based on its color such as brown rice, glutinous rice, white rice, and black rice.Typically, brown rice is consumed without being polished; instead, it is just ground into brown rice with the husk remaining attached to the endosperm.The epidermis of red rice is rich in natural oils, essential fats, B complex vitamins, minerals and crude fiber [1].The fiber content in brown rice can prevent various digestive tract diseases, besides that it can improve brain development and reduce LDL cholesterol in the blood, as well as reduce the possibility of developing chronic conditions such diabetes, obesity, coronary heart disease, and diverticulitis, while the content of vitamin B complex in rice Red color plays an important function in reducing the onset of beriberi, peripheral neuropathy, complaints of fatigue, anorexia, anemia, cheilosis, glossitis, seborrhea, pelagra, edema to degeneration of the cardiovascular, neurological and muscular systems [2].
Increasing the nutritional value of brown rice can be done by soaking the grain along with ripening the grain until it germinates [3][4][5][6][7][8][9].According to research results [4], rice from germinated grain contains higher levels of protein, ash content and vitamin B1 than non-germinated rice, whereas according to [5], germinated rice contains more nutrition compared to milled rice namely, 10 times more GABA (gammaaminobutyric acid), about 4 times more fiber, vitamin E, vitamin B3 and lysine, and about 3 times vitamins B1, B2 and magnesium compared to milled rice.Furthermore, rice made from germinated grain contains more vitamin B6 than rice that is not germinated [10][11][12][13][14].One form of innovation from red rice processing is a functional drink based on GABA based on brown rice flour [15,16].Functional drinks are drinks that contain bioactive components that can provide health effects for the body.In addition, functional drinks must also be enjoyed by consumers [17].

Materials
This study's materials were brown rice (Oryza nivara), Reserve Osmosis (RO) Water and mineral water.While the tools used to germination process and chemichal analysis are water bath, bucket, gunny sack, porcelain cup, dessicator, analytical balance, beaker glass, drying oven, filter paper (blacu), tissue, stopwatch, and aluminum foil.

Methods
Brown rice grain was carried out, then soaked using mineral water and reverse osmosis water for 12 and 24 hours respectively.After that, the brown rice is drained and the germination process begins until sprouts grow with a length of 0.1-0.2cm.Germinated rice was then milled, then sieved through 500 mesh filter paper.After germination of red rice flour was obtained, then the chemical analysis stage was carried out including testing the moisture content, ash content and carbohydrate content.

Analysis
Chemical and physical analysis procedure for water content, ash content and carbohydrate content was referred to AOAC 1995 [18].

Water content
One of the most important chemical laboratory test procedures in the food industry for determining the quality and resilience of food to harm is water content that may occur and is expressed in percent [19].
The results of the water content in this study can be seen in Figure 1.

Figure 1. The yield of water content
Based on the figure, the results of the water content test on germinated brown rice flour by the soaking process have different values.The A4 treatment, which is a 24-hour soaking process with mineral water, has the highest water content among all formulations with a yield of 10.90%.While the control treatment A0 without immersion obtained the lowest result, which was 10.25%.The high water content in brown rice flour with the soaking process is due to the ability of the rice to absorb water during the soaking process, resulting in the highest water content with the longest soaking time.

Ash content
Ash content is the amount of minerals contained in a food product expressed in percent [20].The results of the water content in several formulations with different methods can be seen in Figure 2.

Figure 2. The yield of ash content
Ash is an inorganic residue from the process of burning or oxidation of components organics in food.Ash content in foodstuffs shows the total minerals contained in food [20].The ash content obtained in this research ranged from 1.30 -1.67.This shows that during the soaking process, brown rice absorbs minerals from the water, therefore the highest ash content comes from treatment A4.

Carbohydrate Content
Carbohydrates are one of the main food ingredients needed in the body and are expressed in percent.
The results of the water content in several formulations with different methods can be seen in Figure 3.

Figure 3. The yield of carbohydrate content
Carbohydrate is one of the macronutrients that play a role in production energy.Basically, carbohydrate is included in polysaccharides, where the basic components of the composition are monosaccharides [21].The results of the analysis of carbohydrate levels ranged from 71.93 -78.65%.The results of this study showed that germination can reduce the carbohydrate content of brown rice, this is because the embryo in brown rice needs food to grow into sprouts, so the carbohydrate content is reduced during the process germination.Decrease in amount Carbohydrates are caused because at the time of germination, carbohydrate hydrolysis occurs into simpler compounds.

Conclusion
According to this study, the germination process can increase the water and ash content.Treatment A4 has the highest water content (10.90%).Treatment A4 has the greatest ash level, at 1.67%.However,

Table 1 .
The Treatments