Physical, Milling Quality and Physicochemical Properties of Several Local Glutinous Paddy Varieties in West Java, Indonesia

Abstract

The objectives of this research was to study the physical quality of grain and rice, milling quality, and its physicochemical properties of several local glutinous rice. The research materials were obtained from local farmer in West Java. The analysis was conducted at the Rice Quality Laboratory at Indonesian Center for Rice Research (ICRR), Sukamandi, West Java. There are differences in physical quality of grain and rice, milled quality and rice protein content of several local glutinous rice. Based on the Indonesian National Standard quality of paddy (1993), the empty grain of the four types of local glutinous rice did not meet the quality of III (maximum 3%). Based on the components of immature+chalky grain quality, the four types of glutinous rice locally meet the quality of I (maximum 1%). The rice length and the shape of the five types of glutinous rice consecutively are medium (5.51 - 6.60 mm) and medium (2.1 - 3.0). The yield of brown rice of four types of glutinous rice ranged from 76.73% (Ketan Pulut) to 79.91% (Ketan Nangka). The rice yield of four types of glutinous rice ranged from 64.57% (Ketan Pecut) to 69.63% (Ketan Bilatung). The range of five sticky rice varieties ranged from 6.41 to 9.63%, which include very low amylose classification (2-19%). The gel consistency and gelatinizing temperature of five glutinous rice are soft and low consecutively.

Physical and Milling Quality of Milled Rice in Indonesia

“…The range of whiteness degrees of local five glutinous rice from Indonesia ranged from 25.35 (Ketan Gadok) to 67.45 (Ketan Nangka) (Indrasari et al, 2009). Another study on local rice cultivar shows that, the whiteness degree of Kewal Balik Semah (55.8%) was higher than that of Cere Mas (43.6%) and Segara Anak (50.1%), while the than that of Segara Anak (2.8%), but was higher than that of Cere Mas (0.5%) (Purwaningsih & Indrasari, 2019). The whiteness degree does not always affect the level of rice transparency.…”

“…The range of yield of milled rice of local cultivaris between 62.57% (Mentik Putih)and 66.67% (Kenanga), while that of new superior (Inpari 1), and red pigmented rice is between 70.1% (Segreng)and 70.9% (Mandel) (Table 6). Another study of local cultivar shows that, the yield of Kewal Balik Semah milled rice is 62.5% lower than that of Cere Mas (65.7%) and Segara Anak (71.5%) (Purwaningsih & Indrasari, 2019).…”

“…The range of milling degree of local variety, new superior variety and aromatic rice is 101 (Inpari 1) to 181 (Menur) (Table 5). Measurement of the milling degree of local glutinous rice in Indonesia using Satake Milling Meter shows the range of 51.5 (Ketan Pecut) to 199 (Ketan Nangka) (Indrasari et al, 2019). transparency of Kewal Balik Semah (1.2%) was lower…”

“…The range of whiteness degree of local variety, new superior variety and aromatic rice is 1.42 (Mentiksusu) to 3.50 (Menur) (Table 5). On the orher than the range of translucency of local five glutinous rice from Indonesia is between 0.24 (Ketan Gadok) to 0.85 (Ketan Bilatung) (Indrasari et al, 2019) The milling degree is a joint criterion between the whiteness degree and the transparancy of rice grain. Increased levels of rice husking will produce in milled rice with higher degree of milling.…”

Physical, milling quality and physicochemical characteristics of local rice cultivars from South Kalimantan, Indonesia

“…The range of whiteness degree of three aromatic local cultivar from Banten ranged from 43.6 (Cere Mas) to 55.8 (Kewal Balik Semah) [14] . Based on the determination of the milling degree of local glutinous rice in Indonesia shows the range of 51.5 (Ketan Pecut) to 199 (Ketan Nangka) [23] . While the milling degree of three aromatic local cultivar from Banten ranged from 105 (Cere Mas) to 162 (Kewal Balik Semah) [14] .…”