Kajian Karateristik Mutu Gabah Selama Penyimpanan Menggunakan In-Store Dryer (ISD)

Abstrak . Penelitian ini bertujuan untuk mengetahui mutu gabah selama dilakukan penyimpanan menggunakan In-Store Dryer . Penelitian ini menggunakan dua cara penyimpanan yaitu penyimpanan secara curah menggunakan In-Store Dryer dan penyimpanan dalam karung yang diletakkan diruangan. Tempat penyimpanan gabah yaitu ISD dan karung, sedangkan lama penyimpanan yaitu 0 hari, 20 hari, 40 hari dan 60 hari. Variabel respon penelitian ini adalah mutu gabah yang meliputi yaitu kadar air, protein, dan kadar abu. Perbedaan cara penyimpanan untuk mengetahui ada tidaknya korelasi lama penyimpanan terhadap  mutu gabah, analisis data menggunakan regresi linear sederhana  dengan peubah bebas (X) terdiri atas lama penyimpanan selama 60 hari serta peubah terikat (Y) meliputi mutu gabah. Hasil penelitian menunjukkan bahwa gabah yang disimpan dalam ISD mampu mempertahankan kualitas dengan suhu dan RH penyimpanan. Hasil penelitian menunjukkan terjadi perubahan komposisi gabah selama 60 hari dengan suhu rata-rata yaitu 33,1⁰C dengan RH rata-rata 71,1%. Perubahan kimia yang terjadi selama penyimpanan meliputi kadar air rata-rata pada awal penyimpanan 13,61%, pada hari ke-60 turun menjadi 12,27%. Protein rata-rata pada awal penyimpanan 4,47% naik menjadi 4,67%. Kadar abu rata-rata pada awal penyimpanan 4,20% turun menjadi 4,13%. Lemak rata-rata pada awal penyimpanan 0,98% naik menjadi 1,31%. Karbohidrat rata-rata pada awal penyimpanan 76,75% naik menjadi 77,62%. Berdasarkan data hasil penelitian mutu fisik dari penyimpanan gabah menggunakan In-Store Dryer berdasarkan SNI 01-6128-1999 masuk dalam mutu kelas II, Sedangkan penyimpanan karung masuk dalam mutu kelas III. Study of Grain Quality Charateristics During Storage Using In-Store Dryer (ISD) Abstract.  Storage using an In-Store Dryer is needed to know the quality characteristics of paddy grain. This study uses two storage methods, storage in silo using In-Store Dryer and storage in sacks placed in the room/warehouse. The storage places for grain are ISD and sacks, while the storage time is 0 days, 20 days, 40 days, and 60 days. The response variable of this study was the quality of grain which included moisture, protein, and ash content. Differences in storage methods to determine whether there is an interaction effect between place and storage time factors on grain quality, data analysis using simple linear regression with the independent variable (X) consisting of storage time for 60 days and the dependent variable (Y), including grain quality. The results showed that grain stored ISD could maintain quality with temperature and RH (relative humidity) of storage. The results showed a change in grain composition for 60 days with an average temperature of 33.1oC with an average RH of 71.1%. Chemical changes that occur during storage include the average moisture content at the beginning of storage 13.61%; on the 60th day, it decreased to 12.27%. Average protein at baseline of 4.47% increased to 4.67%. The average ash content at the beginning of storage was 4.20%, down to 4.13%. The average fat at the beginning of storage was 0.98%, increased to 1.31%. The average carbohydrate at the beginning of storage was 76.75%, increasing to 77.62%. The result showed that the physical quality of storage using In-Store Dryer based on SNI 01-6128-1999 is classified as class II quality. In contrast, sack storage is classified as class III quality.