| dc.description.abstract | ENDRA RAHMADAN : Test of Flat Burr Mill Grinder On The commodity of
Rice, White Sticky Rice and Black Sticky Rice, supervised by SAIPUL BAHRI
DAULAY and SULASTRI PANGGABEAN.
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. This study 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 measured were the effective capacity of the equipment, the
percentage of lost material and moisture content. The results showed that the
effective capacity on rice was 11.29 kg/hour, white sticky 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% | en_US |
