The Physical and Chemical Characteristic of 3 Varietas of Germination Brown Rice (Mentik susu, Ciherang, and Pandan wangi)

Brown rice has physical and sensory characteristics that are less favorable despite its high content of nutrition phytochemical. The germination process is one way to improve increase the acceptance brown rice. objective research was determine time varieties on chemical germinated conducted in RAL with 2 factors, (24, 48, 72 hours) (Mentik susu, Ciherang, Pandan wangi). data obtained were processed analysis variance effect treatment parameters tested. If significant, then difference between treatments, a Tukey test performed. Germination 24, hours affected color, germination, weight, dimensions lenght, width, thickness, bulk density, hydration capacity swelling var. Mentik wangi. composition BCG Based observations wangi, 48 recommended do compared 24 hours.