Karakteristik Flavor Beras Varietas Padi Aromatik dari Ketinggian Lokasi yang Berbeda

Tarigan, Elsera Br; Jumali, Jumali; Kusbiantoro, Bram

doi:10.21082/jpptp.v33n1.2014.p27-35

Cited by 4 publications

(2 citation statements)

References 11 publications

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“…Beras giling mengandung lebih sedikit asam -asam lemak tersebut karena sebagian komponen beras hilang saat penggilingan dan penyosohan. Kadar lemak pada beras pecah kulit lebih tinggi dibandingkan pada beras hasil penyosohan (Tarigan, 2011).…”

Section: Pengaruh Sistem Budidaya Terhadap Kualitas Giziunclassified

Kualitas Beras dan Kandungan Gizi Tiga Genotipe Padi yang Dibudidayakan secara Organik dan Non Organik

Aulia Martina,

Dulbari,

Kartahadimaja

et al. 2024

JPS

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Beras merupakan makanan pokok utama bagi sebagian besar masyarakat Indonesia Konsumsi beras di Indonesia semakin meningkat seiring dengan peningkatan penduduk. Usaha meningkatkan produksi beras terus dilakukan. Peningkatan produksi dengan menggunakan input eksternal dalam bentuk pupuk dan pestisida kimia, telah mengakibatkan penurunan kualitas bahan pangan dan degradasi lahan. Pemenuhan kebutuhan pangan harus diselarasakan dengan kelestarian lingkungan. Budidaya padi secara organik dapat meningkatkan kualitas hasil pertanian dan lebih ramah terhadap lingkungan . Penelitian ini bertujuan untuk mengetahui kualitas beras dan kandungan gizi tiga genotipe padi yang dibudidayakan secara organik dan non organik. Penelitian dilakukan di Politeknik Negeri Lampung, pada bulan Agustus 2022- April 2023. Hasil penelitian menunjukkan bahwa kualitas beras tiga genotipe padi (merah, putih, hitam) pada sistem budidaya organik memenuhi persyaratan Mutu Premium, sedangkan pada sistem budidaya non organik memenuhi syarat Mutu Medium I SNI 6128:2020. Kualitas gizi tiga genotipe padi tidak berbeda nyata pada sistem budidaya organik dan nor organik Kata Kunci: beras organik, beras merah, beras hitam, beras putih, SNI 6128-2020

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Section: Pengaruh Sistem Budidaya Terhadap Kualitas Giziunclassified

Kualitas Beras dan Kandungan Gizi Tiga Genotipe Padi yang Dibudidayakan secara Organik dan Non Organik

Aulia Martina,

Dulbari,

Kartahadimaja

et al. 2024

JPS

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“…Volatile compounds produce the distinctive aroma of rice. Which extract into alcohols, aldehydes, aromatic hydrocarbons, hydrocarbons, ketones, and compounds containing a variety of functional groups (diverse functional group), some of which contain carboxylic acids compound, esters, ethers, nitrogen, and chlorine [19].…”

Section: Organoleptic Characteristics Of Cooked Ricementioning

confidence: 99%

Characteristics of Organoleptic Quality of Several Long-grain and Bold-grain Rice Varieties in Indonesia

Suryana

Kamsiati

Somantri

2022

IOP Conf. Ser.: Earth Environ. Sci.

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The tip of quality assessment is the consumer acceptance for the product in terms of the quality component. The preference level responds to a product's based on the color, taste, aroma, and texture. This study aimed to determine the organoleptic characteristics and level of acceptance for eight varieties of rice (long-grain and bold-grain). The method used is quality testing in the laboratory (physical, chemical and organoleptic quality). Varieties of rice that used namely Inpari 32, Inpari 42, Mantap, Mixed long grain, Muncul, Sintanur, Tarabas, and Mixed bold grain. Parameters for rice organoleptic test are color, aroma, texture, stickiness, taste, and overall acceptance. Data obtained from the test were tabulated and analyzed using ANOVA. The test results showed that different varieties had a significantly different effect on the panelist’s assessment of the color and aroma of rice. The panelists' general acceptance of the rice varieties correlated with the assessment parameter's of color, aroma, texture, and taste. Tarabas variety has the highest acceptance score and the most preferred one. It is suggested that rice breeders can use these findings for further develop of rice varieties based on consumers preference and by Directorate General of Food Crop in choosing seed rice varieties to be introduced to farmers.

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Effect of ethylene inhibitor, type of auxin, and type of sugar on anther culture of local East Java aromatic rice varieties

Arisandi

Paradisa

Sugiharto

et al. 2020

J. Crop Sci. Biotechnol.

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Karakteristik Flavor Beras Varietas Padi Aromatik dari Ketinggian Lokasi yang Berbeda

Abstract: ABSTRACT. Characteristics of Rice (Oryza sativaL

Cited by 4 publications

References 11 publications

Kualitas Beras dan Kandungan Gizi Tiga Genotipe Padi yang Dibudidayakan secara Organik dan Non Organik

Kualitas Beras dan Kandungan Gizi Tiga Genotipe Padi yang Dibudidayakan secara Organik dan Non Organik

Characteristics of Organoleptic Quality of Several Long-grain and Bold-grain Rice Varieties in Indonesia

Effect of ethylene inhibitor, type of auxin, and type of sugar on anther culture of local East Java aromatic rice varieties

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