INTRODUCTION

Rice harvest is done three times a year, while the need for rice must be fulfilled every day. Therefore,
rice storage is needed so that food needs can be sustained in a sustainable manner. Warehouse as a
storage area, which is one step in the post-harvest technology lines before the food comes to
consumers. This storage is very influential on the quality of stored materials. Decrease in quality that
occurs during the storage period, can cause losses that are not small. So the effort to increase the
production will be in vain, if it turns out then there is a shrinkage due to lack of proper handling during
storage of food in the warehouse. The decrease in the quantity and quality of food can occur during
storage in warehouses caused by insects, rats, birds and microorganism attacks (Sidik dab Halid 1983).

Foodstuffs such as grain and rice before being put into sacks for storing, first undergo a 'conditioning'
process such as drying to lower water content During storage in the warehouse there must be a good
aeration system to maintain the quality Humidity that occurs due to the respiration process of the seed
grains and organisms that live on the grains (insects molds and bacteria), can be "moved" by the air
coming out and entering the warehouse through the ventilation and door of the warehouse which is
opened at a certain time (Sidik dab Halid 1983) the food to be discussed is rice while the non-food
ingredients that will be discussed are plastic cups.

AIM

1. Identify the usual storage methods by consumers and distributors / traders (in households, traditional
markets, modern markets)

2. Identify the advantages and disadvantages of each storage technique observed

3. Choosing / determining the optimum storage technique for certain commodities and agriculture
based on the nature of the agricultural commodity

TOOLS AND MATERIALS

Rice and plastic cups

DISCUSSION

Strategic food is a basic need of consumption of Indonesian society. Therefore, storage is needed so that
food can last long. One such food is rice. Rice is a very strategic food commodity as it is the main staple
food for most of Indonesia's population. Based on the observation of the packaging / container used to
store rice in the traditional market is menggukan plastic bucket. The plastic uses PP type plastic. PP
(polypropylene) is a thin, non-gloss plastic having a high enough resistance to temperature but not a
good gas barrier. While in the modern market also uses PP plastic packaging. High quality rice is usually
packed with polyethylene, polypropylene, and burlap sack (Pertiwi 2011). If the shelf period is short
between 3-4 months, the packing can be arranged tightly and densely in a mass pile without distance
(Imdad 1990).

The main factors causing damage during storage are moisture content, temperature and storage time,
but the most decisive factor is moisture content (Christensen and Sauer, 1982). Syarif and Halid (1993)
explained that the temperature is a factor that affects the changes in food quality. The higher the
storage temperature, the reaction rate of various chemical compounds will be faster. The condition of
storage space of rice and plastic cups in the traditional market is about 30 Celsius while in modern
market around 23 Celcius. No increase in temperature, therefore based on observations of rice and
plastic glass conditions look very good.

Storage is a crucial stage in ensuring availability of quality rice. During storage, rice experiences
shrinkage in quality and quantity caused by physical, chemical, and biological changes. According to
Prabawadi et al. (2015), S. oryzae is a destructive insect that inflicts physical and microbiological damage
(quality and taste) of rice during storage. Based on the observation that there is no physical, chemical,
and biological damage to rice and non-food plastic cups. However, the likelihood of damage occurring
may be physical and biological damage. Especially in the storage of rice in traditional markets that are
open (not closed), bacteria and dust can cause biological damage to rice. While the storage of rice in the
modern market is closed, so the chances of biological damage are small.

Storage of rice in a long time with unfavorable conditions will cause changes to the smell and taste of
rice. This damage is mainly due to rancidity that occurs in the fat content of rice, causing a musty smell.
Rice and plastic cups in traditional markets and modern markets are kept for a long time. However, for
plastic cups longer storage compared to food products such as rice. Good rice storage space has a
temperature range of 25-27 with humidity of about 70-75% (Aswatan). Temperature in the modern
market is cooler than the temperature in traditional markets, it can maintain the product quality in a
long time.

Pests are animals or organisms whose activities can decrease and damage the quality as well as the
quantity of agricultural products. Protection against the storage of agricultural products from insect
pests usually depends on artificial insecticides such as organochloric, organophosphate and carbamate
(Sukandar et al., 2007). Unwise use of synthetic pesticides will damage the environment and human
health. The use of vegetable insecticides is one alternative that can be used to overcome the lack of
synthetic insecticides.
The quality of rice produced to keep it awake needs good rice storage. Storage techniques using the First
In First Out (FIFO) method, where the goods first entered the warehouse will be used first also in
production, and the cycle of entry of goods can be known clearly .. The method can see the purchase,
expenditure and the total cost of the purchase and expenditure.