Abstract
Absrtrak Entering moderniasi era, awareness of the public about the importance of health and healthy lifestyle has begun to be applied, one consuming rice are high in protein and low in carbohydrates such as brown rice. This study aims to determine the nutritional content of the lines of hope crossing Silopuk cultivars with superior varieties Fatmawati . The research took place from September to October 2019. The genetic material used was the F5 generation seed selected from 18 families and selected as many as 6 families to be tested for protein content, food fiber, carbohydrates and glycemic index. . The results showed a protein content ranging from 12 , 24 % to 17.56%. The value of the protein content was lowest for the strain SF5-118-35-15 that is the biggest 12 , 24 %, while the value of the highest protein content found in different types of rice SF5-12-26-4 that is equal to 17.56%. The level of food fiber ranges from 1 , 05 % to 4.31%. The highest value of food fiber content is in the SF5-12-48-17 strain which is equal to 4 , 31 % and the lowest food fiber content is in the SF5-118-35-15 strain which is 1.05%. Carbohydrate content ranges from 66 , 5122 % to 71.9867%. The highest carbohydrate content is in the SF5-118-35-15 strain which is 71.9867% and the lowest is in the SF5-12-26-4 strain which is 66.5122%. The glycemic index ranging from 46 , 56 % to 54.98% and relatively low criteria.
 
 Keywords : Carbohydates, family, food fiber , glycemic index , protein
Highlights
Rice ( Oryza sativa L.) is a food crop that is consumed by many Indonesian
The results of the analysis of protein content showed that the nutrient content was influenced by the strains tested (Table 1)
Content value protein showed contained in strain SF5-118-35-15 that is the lowest 12, 24 %, while the value of the content of protein is highest on the type of rice SF5-12-26-4 which amounted to 17.56 %
Summary
As a staple food containing carbohydrates and energy sources, the need for rice continues to increase so that the quantity and quality of rice to be consumed is a joint consideration. Red rice is one type of rice that contains potential antioxidants, rich in vitamin B complex, folic acid, fiber, essential fats, and others that are beneficial to human health. In 100 grams of red rice has nutrient content consisting of; 7.5 grams of protein, 0.9 grams of fat, 77.6 grams of carbohydrates, 0.3 grams of iron, 0.00021 grams of vitamin B1, and anthocyanin (Indriyani et al ., 2013). Compared to white rice that is commonly consumed by the public, the nutritional content per 100 grams of white rice is 360 kcal of energy, 6.6 grams of protein, 0.58 grams of fat, and 79.34 grams of carbohydrate (Suliartini et al ., 2011)
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