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Physical properties on Indonesian local rice varieties

Utami, I and Rusmana, Rusmana and Eris, Fitria Riany and Sjaifuddin, Sjaifuddin and Susiyanti, Susiyanti (2019) Physical properties on Indonesian local rice varieties. IOP Conf. Series: Earth and Environmental Science, 383. pp. 1-8. ISSN 1755-1307

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Rice is the main staple food for the people of Indonesia. It consists of some variation as its diversity. Each rice variety has a different physical shape and size in the grain. This study aims to determine the physical properties of several local Indonesian rice varieties. Research on the physical properties of grain was carried out on nine Indonesian local rice varieties from Banten, West Sumatra, and East Java provinces. Physical properties parameters observed in grain include length, width, shape, 1000 grain weight, bulk density, and chalkiness percentage of rice. The results showed that the grain shape of Tunggul Hideung and Genjah Nganjuk was slender and the other varieties were oval. While the type of Kewal Bulu Hideung includes round rice, the Kewal Bulu Hideung is slim in shape, and other varieties are oval. The highest 1000 grain weight in grain and rice was possessed by Kewal Gudril (28.23 g and 22.44 g), and the lowest was in Kuriak Kusuik (20.62 g and 14.09 g). The highest density of unhulled bulk density is Kuriak Kusuik (0.62 g..mL-1), and the lowest is Kewal Bulu Hideung (0.3 g.mL-1), while the highest rice bulk density is Susu Putih (0.89 g.mL-1) and the lowest one is the Genjah Nganjuk (0.79 g.mL-1). Based on the percentage of calcareous rice, Kewal Benur and Genjah Nganjuk including premium quality rice, Kewal Bulu Hideung, Tunggul Hideung and Kuriak Kusuik rice including medium quality class 1 rice, and other varieties do not meet the quality requirements set by SNI (> 5%).

Item Type: Article
AuthorSjaifuddin, SjaifuddinUNSPECIFIED
Subjects: S Agriculture > S Agriculture (General)
Divisions: 04-Fakultas Pertanian > 54211-Program Studi Agroekoteknologi
Depositing User: Sjaifuddin Sjaifuddin
Date Deposited: 04 Apr 2022 14:57
Last Modified: 04 Apr 2022 14:57

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