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THE PHYSICOCHEMICAL PROPERTIES OF SEVERAL INDONESIAN RICE VARIETIES
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| Zeitschriftentitel: | BIOTROPIA |
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| Personen und Körperschaften: | , , , , , |
| In: | BIOTROPIA, 27, 2019, 1, S. 41-50 |
| Format: | E-Article |
| Sprache: | Unbestimmt |
| veröffentlicht: |
Seameo Biotrop
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| Schlagwörter: |
| author_facet |
Susiyanti, Susiyanti Rusmana, Rusmana Maryani, Yeyen Sjaifuddin, Sjaifuddin Krisdianto, Nanang Syabana, Mohamad Ana Susiyanti, Susiyanti Rusmana, Rusmana Maryani, Yeyen Sjaifuddin, Sjaifuddin Krisdianto, Nanang Syabana, Mohamad Ana |
|---|---|
| author |
Susiyanti, Susiyanti Rusmana, Rusmana Maryani, Yeyen Sjaifuddin, Sjaifuddin Krisdianto, Nanang Syabana, Mohamad Ana |
| spellingShingle |
Susiyanti, Susiyanti Rusmana, Rusmana Maryani, Yeyen Sjaifuddin, Sjaifuddin Krisdianto, Nanang Syabana, Mohamad Ana BIOTROPIA THE PHYSICOCHEMICAL PROPERTIES OF SEVERAL INDONESIAN RICE VARIETIES General Agricultural and Biological Sciences Ecology Biotechnology |
| author_sort |
susiyanti, susiyanti |
| spelling |
Susiyanti, Susiyanti Rusmana, Rusmana Maryani, Yeyen Sjaifuddin, Sjaifuddin Krisdianto, Nanang Syabana, Mohamad Ana 1907-770X 0215-6334 Seameo Biotrop General Agricultural and Biological Sciences Ecology Biotechnology http://dx.doi.org/10.11598/btb.2020.27.1.1030 <jats:p>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 Agriculture Faculty, Universitas Sultan Ageng Tirtayasa and at the Laboratory of Food Analysis Services in the Food and Technology Department of 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), and 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 were highest in Batang Piaman. The rice samples were categorized into two groups of low and medium levels of amylose. The low level of amylose were observed in Cisantana, Ciherang, Pandan Wangi and Sidrap, and the medium level of amylose were observed in Jalahawara, Sokan, Bendang Pulau, Batang Piaman, and Rojolele.</jats:p> THE PHYSICOCHEMICAL PROPERTIES OF SEVERAL INDONESIAN RICE VARIETIES BIOTROPIA |
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| title |
THE PHYSICOCHEMICAL PROPERTIES OF SEVERAL INDONESIAN RICE VARIETIES |
| title_unstemmed |
THE PHYSICOCHEMICAL PROPERTIES OF SEVERAL INDONESIAN RICE VARIETIES |
| title_full |
THE PHYSICOCHEMICAL PROPERTIES OF SEVERAL INDONESIAN RICE VARIETIES |
| title_fullStr |
THE PHYSICOCHEMICAL PROPERTIES OF SEVERAL INDONESIAN RICE VARIETIES |
| title_full_unstemmed |
THE PHYSICOCHEMICAL PROPERTIES OF SEVERAL INDONESIAN RICE VARIETIES |
| title_short |
THE PHYSICOCHEMICAL PROPERTIES OF SEVERAL INDONESIAN RICE VARIETIES |
| title_sort |
the physicochemical properties of several indonesian rice varieties |
| topic |
General Agricultural and Biological Sciences Ecology Biotechnology |
| url |
http://dx.doi.org/10.11598/btb.2020.27.1.1030 |
| publishDate |
2019 |
| physical |
41-50 |
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<jats:p>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 Agriculture Faculty, Universitas Sultan Ageng Tirtayasa and at the Laboratory of Food Analysis Services in the Food and Technology Department of 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), and 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 were highest in Batang Piaman. The rice samples were categorized into two groups of low and medium levels of amylose. The low level of amylose were observed in Cisantana, Ciherang, Pandan Wangi and Sidrap, and the medium level of amylose were observed in Jalahawara, Sokan, Bendang Pulau, Batang Piaman, and Rojolele.</jats:p> |
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| description | <jats:p>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 Agriculture Faculty, Universitas Sultan Ageng Tirtayasa and at the Laboratory of Food Analysis Services in the Food and Technology Department of 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), and 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 were highest in Batang Piaman. The rice samples were categorized into two groups of low and medium levels of amylose. The low level of amylose were observed in Cisantana, Ciherang, Pandan Wangi and Sidrap, and the medium level of amylose were observed in Jalahawara, Sokan, Bendang Pulau, Batang Piaman, and Rojolele.</jats:p> |
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| spelling | Susiyanti, Susiyanti Rusmana, Rusmana Maryani, Yeyen Sjaifuddin, Sjaifuddin Krisdianto, Nanang Syabana, Mohamad Ana 1907-770X 0215-6334 Seameo Biotrop General Agricultural and Biological Sciences Ecology Biotechnology http://dx.doi.org/10.11598/btb.2020.27.1.1030 <jats:p>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 Agriculture Faculty, Universitas Sultan Ageng Tirtayasa and at the Laboratory of Food Analysis Services in the Food and Technology Department of 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), and 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 were highest in Batang Piaman. The rice samples were categorized into two groups of low and medium levels of amylose. The low level of amylose were observed in Cisantana, Ciherang, Pandan Wangi and Sidrap, and the medium level of amylose were observed in Jalahawara, Sokan, Bendang Pulau, Batang Piaman, and Rojolele.</jats:p> THE PHYSICOCHEMICAL PROPERTIES OF SEVERAL INDONESIAN RICE VARIETIES BIOTROPIA |
| spellingShingle | Susiyanti, Susiyanti, Rusmana, Rusmana, Maryani, Yeyen, Sjaifuddin, Sjaifuddin, Krisdianto, Nanang, Syabana, Mohamad Ana, BIOTROPIA, THE PHYSICOCHEMICAL PROPERTIES OF SEVERAL INDONESIAN RICE VARIETIES, General Agricultural and Biological Sciences, Ecology, Biotechnology |
| title | THE PHYSICOCHEMICAL PROPERTIES OF SEVERAL INDONESIAN RICE VARIETIES |
| title_full | THE PHYSICOCHEMICAL PROPERTIES OF SEVERAL INDONESIAN RICE VARIETIES |
| title_fullStr | THE PHYSICOCHEMICAL PROPERTIES OF SEVERAL INDONESIAN RICE VARIETIES |
| title_full_unstemmed | THE PHYSICOCHEMICAL PROPERTIES OF SEVERAL INDONESIAN RICE VARIETIES |
| title_short | THE PHYSICOCHEMICAL PROPERTIES OF SEVERAL INDONESIAN RICE VARIETIES |
| title_sort | the physicochemical properties of several indonesian rice varieties |
| title_unstemmed | THE PHYSICOCHEMICAL PROPERTIES OF SEVERAL INDONESIAN RICE VARIETIES |
| topic | General Agricultural and Biological Sciences, Ecology, Biotechnology |
| url | http://dx.doi.org/10.11598/btb.2020.27.1.1030 |