THE PHYSICOCHEMICAL PROPERTIES OF SEVERAL INDONESIAN RICE VARIETIES

Susiyanti Susiyanti, Rusmana Rusmana, Yeyen Maryani, Nanang Krisdianto, M. Ana Syahbana

Abstract


Rice has diverse varieties, and each variety has different physical and chemical characteristics. The objective of this study was to analyze the physicochemical properties of several Indonesian local rice. The experiment was conducted from March to April 2017, in the Agriculture Applied Technology Laboratory of Agriculture Faculty, University of Sultan Ageng Tirtayasa and the Laboratory of Food Analysis Services in the Food and Technology Department of Bogor Agricultural University. In this study using 9 types of local rice from several areas in Indonesia were used as samples as Jalahawara, Ciherang, Pandan Wangi, Rojolele, Sokan, Bendang Pulau, Batang Piaman, Cisantana, and Sidrap, then analyzed on the physicochemical characteristics based on some criteria as: physical quality (weight, length, width, form, and percentage of chalkiness), water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, starch, amylose, and amylopectin content.  Data obtained were analyzed by one-way ANOVA  using a Randomized Block Design and significantly different data continued with Duncan's. The data showed that Jalahawara has the highest percentage of chalkiness.  In addition, on the ratio of length and width, Sidrap and Ciherang were categorized into a medium type and the others were bold. The highest and lowest of the 1000-grain weight of rice were obtained by Ciherang and Bendang Pulau, respectively.  The water content was about 2-4% for all samples. The highest and lowest value of ash and fat content were found in Sidrap and Sokan, respectively.  The highest and lowest value of protein content were found in Batang Piaman and Sokan, respectively. The highest and lowest of starch content were observed in Pandan Wangi and Ciherang. The content of amylose and amylopectin were highest in Batang Piaman. The rice samples in this study are categorized into two groups of low and medium levels of amylose. The low level of amylose were found in Cisantana, Ciherang, Pandan Wangi and Sidrap, and the medium level of amylose were observed in Jalahawara, Sokan, Bendang Pulau, Batang Piaman, and Rojolele.

Keywords


Indonesian local rice, physicochemical properties

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DOI: http://dx.doi.org/10.11598/btb.2020.27.1.1030

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