Physical, Milling, and Eating Quality of Local Rice from Yogyakarta Special Region

DOI

10.2991/ahsr.k.200311.011How to use a DOI?

Keywords

grain physical quality, rice milling quality, local varieties from Special Region of Yogyakarta

Abstract

Yogyakarta Special Region is one of the provinces in Indonesia that is rich in local rice genetic resources. The purpose of this study is to examine the physical quality of grain, milling quality, and eating quality of eighteen local rice varieties from Yogyakarta Special Region. Grain samples were obtained from farmers in Yogyakarta Special Region. The results showed that the moisture content of rice and milled rice samples fulfilled the Indonesian National Standard (INS) (<14%). There were 5 varieties namely Jasmine, Srikuning, Rening, Similikiti, and Padi Merapi which fulfilled the requirement of class I INS grain (1993) in terms of the percentage of empty grain and green+chalky grain. The grain density of the eighteen local rice were 453-592 g /l, and the 1000 grain weight were 21,615-32,76 g. Seven varieties (Mentikputih, Srikuning, Mentiksusu, Kenanga, Cempo Putih, Lestari, Padi Merapi) fulfilled the requirements of medium 1 of INS (2015) milled rice based on the parameters of the percentage of head rice, broken rice, groats, green+chalky grain, and yellow+damaged grain. From eighteen samples, the whiteness degree of milled rice ranged from 37.1 to 57.9% while the transparency ranged between 1.13-3.56%, and the milling degree ranged from 80.5 to 143.5 Satake Milling Meter scales. Out of eighteen local rice varieties, panelists mainly preferred Menoreh Bercak Ungu, Pandanwangi, and Jasmine varieties based on the parameters of aroma, color, wholeness, shape, and cleanliness of milled rice. In general, panelists preferred the cooked rice from six varieties, namely Menoreh Bercak Ungu, Gandeng Melati, Pandanwangi, Merapi, Mentiksusu and Mentikwangi based on the parameters of aroma, color, transparency, texture, and taste. Overall, the rice and cooked rice most preferred by the panelists were Menoreh Bercak Ungu, followed by Pandan Wangi, Gading Mlati and Padi Merapi. A further study regarding the physicochemical properties of those varieties should be carried out to determine the texture of the cooked milled rice.

Copyright

© 2020, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Siti Dewi Indrasari
AU  - Purwaningsih
AU  - Kristamtini
PY  - 2020
DA  - 2020/03/20
TI  - Physical, Milling, and Eating Quality of Local Rice from Yogyakarta Special Region
BT  - Proceedings of the 5th Universitas Ahmad Dahlan Public Health Conference (UPHEC 2019)
PB  - Atlantis Press
SP  - 56
EP  - 66
SN  - 2468-5739
UR  - https://doi.org/10.2991/ahsr.k.200311.011
DO  - 10.2991/ahsr.k.200311.011
ID  - Indrasari2020
ER  -