KAJIAN KANDUNGAN ANALISIS KADAR PROKSIMAT BERAS MERAH ORGANIK DAN BERAS MERAH NON ORGANIK

The purpose of this study is to determine the nutritional content by using proximate analysis contained in organic red rice and non-organic red rice. The analyzed red rice is organic red rice obtained from the modern market and non-organic red rice obtained from the traditional market. Levels of proximate studied were fat content (Soxhlet Method), water content (Gravimetric Method), protein content (Kjedhal Method), carbohydrate (Luff Schoorl Method) and ash (Gravimetric Method). Based on the results of the research, the proximate level analysis on brown rice showed that in Tropicana Slim brown rice organic content: fat content 0.25%, water content 10.17%, protein content 9.31%, carbohydrate 78.70% ash 0.87%. The organic red rice Sukasari contain: fat content of 0.38%, water content 10.50%, protein content 8.92%, carbohydrate levels 78.40% and ash 0.91%. The non-organic Cianjur red rice contains: 0.66% fat content, 11.93% moisture content, 8.49% protein content, carbohydrate content of 77.18% and 1.01% ash content. Ciparay Red Rice Super non organic contains: fat content of 0.87%, water content 12.55%, protein content 8.14%, carbohydrate content 76.38% and ash content 1.05%. Keywords: Organic Red Rice, Non Organic Red Rice, Proximate Analysi