55 education, and some challenges these will face under a continued Covid-19 presence. Sumber: Sparrow, Dartanto, and Hartwig (2020) d. Carbohydrates are the primary macronutrients which play an essential function as an energy source in the human diet (Thiranusornkij et al., 2018). One of the main sources of carbohydrate which is consumed by half of the population in the world is rice. Rice contributes to about 22% of total energy intake and provides approximately 700 Cal/day-person for three billion people in the world (Verma & Srivastav, 2017; Vetha Varshini et al., 2013). In Indonesia, rice is a strategic commodity, as a primary food crop cultivated, and also as a staple food for more than 240 million people (Murdifin et al., 2015). Consistent observational evidence recommends that consumption of whole grain is a part of an ideal diet that is related to reduced risk of cardiovascular disease, metabolic health issues such as type II diabetes, colon cancers, as well as weight gain (Brownlee et al., 2018; Upadhyay et al., 2018). Brown rice or unpolished rice is a part of whole grain in which inedible outer layer of the paddy is removed, while the whole kernel is still intact. Brown rice contains plentiful nutrients such as minerals, essential amino acids, unsaturated fatty acids, tocopherols, and tocotrienols (Kalman, 2014; Thomas et al., 2015). Furthermore, brown rice is also rich in bioactive
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