THE PHYSICOCHEMICAL PROPERTIES OF SEVERAL INDONESIAN RICE VARIETIES
Downloads
Rice has different varieties, with each variety possessing diverse physical and chemical characteristics. The objective of this study was to analyze the physicochemical properties of several Indonesian local rice varieties. The experiment was conducted from March to April 2017 at the Agriculture Applied Technology Laboratory of the Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa and at the Laboratory of Food Analysis Services in the Department of Food Technology, IPB University. Nine local rice varieties from several areas in Indonesia were used as samples, namely Jalahawara, Ciherang, Pandan Wangi, Rojolele, Sokan, Bendang Pulau, Batang Piaman, Cisantana and Sidrap. Their physicochemical characteristics were analyzed based on some criteria such as: physical quality (weight, length, width, form and percentage of chalkiness), chemical content, 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. Jalahawara has the highest percentage of chalkiness. Based on the ratio of length and width, Sidrap and Ciherang were categorized as medium type and the others were oval/round. The heaviest and lightest based on the 1000-grain weight of rice were Ciherang and Bendang Pulau, respectively. The water content was about 2-4% for all samples. The highest and lowest amount of ash and fat content were found in Sidrap and Sokan, respectively. The highest and lowest amount of protein content were found in Batang Piaman and Sokan, respectively. The highest and lowest starch content were observed in Pandan Wangi and Ciherang. The content of amylose and amylopectin was the highest in Batang Piaman. The rice samples were categorized into two groups of low and medium levels of amylose. The low level of amylose was observed in Cisantana, Ciherang, Pandan Wangi and Sidrap, while the medium level of amylose was observed in Jalahawara, Sokan, Bendang Pulau, Batang Piaman and Rojolele.
Abbas A, Murtaza S, Aslam F, Khawar A, Rafique S, Naheed S. 2011. Effect of processing on nutritional value of rice (Oryza sativa). World J Med Sci.
AOAC (Association of Official Analytical Chemists). 1995. Official methods of analysis of AOAC International, 16th edition, volume II. Arlington (VA, US): AOAC International.
Aune D, Chan DSM, Lau R, Vieira R, Greenwood DC, Kampman E, Norat T. 2011. Dietary fiber, whole grains, and risk of colorectal cancer: Systematic review and dose-response meta-analysis of prospective cohort studies. British Med J 343:6617-20.
Bertoft E. 2017. Understanding starch structure. Agro J Rev.
BSN (Badan Standardisasi Nasional). 2009. Standar nasional Indonesia, beras [Indonesian national standard for rice], SNI No. 3549:2009. Jakarta: BSN.
BSN (Badan Standardisasi Nasional). 2015. Standar nasional Indonesia, beras [Indonesian national standard for rice], SNI 6128:2015. Jakarta: BSN.
Chen Y, Wang M, Ouwerk-erk PBF. 2012. Molecular and environmental factors determining grain quality in rice. Food Energy Sec 1(2):111-32.
Choi YH, Hwang K, Song D, Jeong TY, Kim C. 2015. Effects of fat levels and rice bran fiber on the chemical, textural, and sensory properties of Frankfurters. Food Sci Biotechnol. doi: 10.1007/s10068-015-0064-5.
Ishimaru T, Ida M, Hirose S, Shimamura S, Masumura T, Nishizawa NIC, ... Kondo M. 2015. Laser microdissection-based gene expression analysis in the aleurone layer and starchy endosperm of developing rice caryopses in the early storage phase. Rice 8(1):57.
Jewell ZA, Patwary AK, Maniruzzaman S, Barua R, Begum SN. 2011. Physico-chemical and genetic analysis of aromatic rice (Oryza sativa L.) germplasm. Agriculturists 9(1&2):82-8.
Juliano BO, Villareal CP. 1993. Grain quality evaluation of world rices. Manila (PH): International Rice Research Institute.
Kang MY, Rico CW, Lee SC. 2011. Comparative analysis of the physicochemical properties of rice endosperm from cultivars with diverse amylose content. J Crop Sci Biotech 14(3):219-25.
Legowo A. 2005. Analisis pangan [Food analysis]. Semarang (ID): Badan Penerbit Universitas Diponegoro.
Li H, Fitzgerald MA, Prakash S, Nicholson TM, Gilbert RG. 2017. The molecular structural features controlling stickiness in cooked rice, a major palatability determinant. Sci Reports 7:43713. doi: 10.1038/srep43713.
Longvah T, Prasad V. 2020. Nutritional variability and milling losses of rice landraces from Arunachal Pradesh, Northeast India. Food Chem 318:126385. doi: 10.1016/j.foodchem.2020.126385.
Masniawati A, Asrul NAM, Johannes E, Asnady M. 2018. Characterization of rice physicochemical properties of local rice germplasm from Tana Toraja regency of South Sulawesi. IOP Conf Series 979:012005.
Maulana Z, Kuswinanti T, Sennang NR, Syaifu SA. 2014. Genetic diversity of local rice germplasm from Tana Toraja and Enrekang based on RAPD markers. Int J Sci Tech Res.
Mejaya MJ, Praptana RH, Nuning AS, Aqil M, Musaddad A, Putri F. 2014. Deskripsi varietas unggul tanaman pangan 2009-2014. Bogor (ID): Pusat Penelitian dan Pengembangan Tanaman Pangan.
Muliadi A, Pakki S, Praptana RH. 2015. Penampilan galur harapan padi tahan tungro di daerah endemis. Informatika Pertanian 24(2):157-64.
Nevame AYM, Emon RM, Malek NLA, Hasan MM, Alam LAIA, Muharam FM, Ismail MR. 2018. Relationship between high temperature and formation of chalkiness and their effects on quality of rice. BioMed Res Int:1653721. doi: 10.1155/2018/1653721.
Oko AO, Ugwu SI. 2011. The proximate and mineral compositions of five major rice varieties in Abakaliki, South-Eastern Nigeria. Int J Plant Physiol Biochem 3(2):25-7.
Omar KA, Salih BLM, Abdulla NY, Hussin BH. 2016. Evaluation of starch and sugar content of different rice samples and study their physical properties. Indian J Nat Sci.
Patindol JA, Siebenmorgen TJ, Wang YC. 2015. Impact of environmental factors on rice starch structure: A review. Starch/Stärke 6(7):2-54.
Rohit R, Parmar K. 2011. Unified approach in food quality evaluation using machine vision, Part III. CCIS 192:239-48.
Rolando JG, Cavada EP, Torres RL, de Greef DM, Drago SR. 2013. Extrusion conditions and amylose content affect physicochemical properties of extradites obtained from brown rice grains. Int J Food Sci. doi: 10.1155/2013/584148.
Setyowati I, Kurniawati S. 2015. Preferensi masyarakat terhadap karakter nasi varietas unggul baru padi: Kasus di Kecamatan Cibadak, Kabupaten Lebak, Banten. Pros Sem Nas Masy Biodiv Indon. doi: 10.13057/psnmbi/m010441.
Shakappa D, Talari A. 2016. Analysis of available carbohydrate fractions from Indian foods using a modified AOAC total dietary fiber method. Indian J Sci Res.
Siebenmorgen TJ, Grigg BC, Lanning SB. 2013. Impacts of preharvest factors during kernel development on rice quality and functionality. Ann Rev Food Sci Tech.
Sitaresmi T, Wening RH, Rakhmi AT, Yunani N, Susanto U. 2013. Pemanfaatan plasma nutfah padi varietas lokal dalam perakitan varietas unggul. Iptek Tanaman Pangan.
Song YJ, Choi IY, Sharma PR, Kang CH. 2012. Effect of different nitrogen doses on the storage proteins and palatability of rice grains. Plant Prod Sci 15(4):254-7.
Sultana A, Amin MN, Miah MY, Sarker AK, Rasel NIMA, Aziz MT, ... Khanom NINI. 2018. Determination of proximate composition and amino acid profile of jackfruit seed and utilization for protein enriched supplementary food. Cell Biol. doi: 10.11648/j.cb.20170506.11.
Suprihatno B, Daradjat AA, Satoto, Baehaki SE, Widiarta IN, Setyono A, ... Sembiring H. 2009. Deskripsi tanaman padi. Subang (ID): Balai Besar Penelitian Tanaman Padi.
Tamrin, Pratama F, Septian B. 2017. The physical quality of milled rice as affected by moisture content and relative humidity during delayed rough rice drying. Turkish J Agric Food Sci Tech.
Tarigan EB, Kusbiantoro K. 2011. Pengaruh derajat sosoh dan pengemas terhadap mutu beras aromatik selama penyimpanan. Penelitian Pertanian Tanaman Pangan 30(1):30-7.
Thomas R, Bhat R, Ruang YT. 2015. Composition of amino acids, fatty acids, minerals and dietary fiber in some local and imported rice varieties of Malaysia. Int Food Res J.
Tonini A, Cabrera E. 2011. Globalizing rice research for a changing world. Los Banos (PH): International Rice Research Institute.
Utami I, Rusmana R, Eris FR, Sjaifuddin S, Susiyanti S. 2019. Physical properties of Indonesian local rice varieties. IOP Conf Series: Earth Environ Sci 383:012026. doi: 10.1088/1755-1315/383/1/012026.
Wang H, Pampati N, McCormick Bhattacharyya L. 2016. Protein nitrogen determination by Kjeldahl digestion and ion chromatography. J Pharm Sci. doi: 10.1016/j.xphs.2016.03.039.
Copyright (c) 2019 BIOTROPIA - The Southeast Asian Journal of Tropical Biology
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Authors who publish with this journal agree with the following terms:
- Authors retain copyright and grant the journal right of first publication, with the work 1 year after publication simultaneously licensed under a Creative Commons attribution-noncommerical-noderivates 4.0 International License that allows others to share, copy and redistribute the work in any medium or format, but only where the use is for non-commercial purposes and an acknowledgement of the work's authorship and initial publication in this journal is mentioned.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
