The Volatile Components and Rice Quality of Three Indonesian Aromatics Local Paddy

Indrasari, Siti Dewi; Purwaningsih, Purwaningsih; Jumali,; Handoko, Dody Dwi; Kusbiantoro, Bram

doi:10.1088/1755-1315/309/1/012016

Cited by 4 publications

(10 citation statements)

References 8 publications

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“…The percentage of empty+dirty grain from the promising lines of salt tolerant rice ranged from 0.34 to 1.47% [15]. The percentage of empty+dirty grain of six lines of color rice was 0.56-2.46% [16], and in aromatic local rice was 1.02-17.12% [17].…”

Section: Grain Physical Qualitymentioning

confidence: 99%

“…Kalimantan ranged between 552.5-565.0 g / l and 16.25-17.83 g [13]; in the existing rice varieties in West Java were 465-535.5 g / l and 25.40-28.32 g [14], in the promising salt tolerant rice were 465-578.5 g / l and 21.95-31.00 [15]; in the 6 promising lines of color rice ranged between 22.5-550.0 g / l and 21.86-27.31 g [16], Indonesian local rice varieties ranged between 429-586 g / l and 14.99-29.6 g (20); aromatic local rice varieties were 445-598.5 g / l and 17.29-30.49 [17].…”

Section: Advances In Health Sciences Research Volume 24mentioning

confidence: 99%

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

Indrasari¹,

Purwaningsih²,

Kristamtini³

2020

Proceedings of the 5th Universitas Ahmad Dahlan Public Health Conference (UPHEC 2019)

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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.

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Section: Grain Physical Qualitymentioning

confidence: 99%

Section: Advances In Health Sciences Research Volume 24mentioning

confidence: 99%

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

Indrasari¹,

Purwaningsih²,

Kristamtini³

2020

Proceedings of the 5th Universitas Ahmad Dahlan Public Health Conference (UPHEC 2019)

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“…International Rice Research Institute (IRRI) mengklasifikasikan beras menjadi tiga kategori berdasarkan kandungan amilosanya, yaitu ketan (0-2%), rendah (10-20%), sedang (20-25%), dan tinggi (>25%) (Juliano 1993). Hasil penelitian Indrasari et al (2010) menunjukkan beras berkadar amilosa rendah cenderung mempunyai IG tinggi, beras beramilosa sedang memiliki IG sedang, dan beras beramilosa tinggi mempunyai IG rendah. Hal serupa dilaporkan oleh Hu et al (2004) bahwa varietas padi dengan amilosa tinggi mempunyai IG yang rendah.…”

Section: Varietas Padi Dan Rasio Amilosa-amilopektinunclassified

“…Dalam bentuk utuh, serat dapat menghambat fisik pada pencernaan, memperlambat laju pencernaan, dan menghambat aktivitas enzim sehingga proses pencernaan khususnya pati menjadi lebih lambat sehingga respons glukosa darah menjadi lebih rendah yang mengakibatkan IG cenderung lebih rendah. Indrasari et al (2010) melaporkan beras yang mengandung serat pangan tinggi menurunkan respon glikemik sehingga IG cenderung rendah (Tabel 7). Sementara Widowati et al (2009) melaporkan beras giling dengan kadar serat pangan tak larut 3,64% memiliki nilai IG 54-97, lebih tinggi dibanding IG beras pratanak (44-76) yang memiliki kadar serat pangan tak larut 6,64%.…”

Section: Kadar Serat Panganunclassified

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FAKTOR YANG MEMPENGARUHI INDEKS GLIKEMIK RENDAH PADA BERAS DAN POTENSI PENGEMBANGANNYA DI INDONESIA / Factors Affecting the Low Glycemic Index on Rice and Its Potential for Development in Indonesia

Indrasari¹

2019

J. Litbang Pert.

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Diabetes Mellitus (DM) is a disorder of glucose metabolism due to insulin deficiency both in absolute and relative terms caused by changes in dietary habits that result in obesity. Nationally in Indonesia, the prevalence of DM based on a doctor’s diagnosis in the population aged over or equal to 15 years is 2%. Consumption of rice with a low glycemic index is one way to regulate dietary patterns for people with type 2 diabetes. In Indonesia, rice varieties that have a low glycemic index (GI) value have been successfully identified. This paper aims to provide information and understanding of GI rice, influencing factors and strategies for developing rice with low GI. Some rice varieties that have low GI are include IR 36, Logawa, Batang Lembang, Ciherang, Cisokan, Margasari, Martapura, Air Tenggulang, Hipa 7, Inpari 12, Inpari 13, Situ Patenggang, Pandanwangi, Inpari 1, Beras Hitam Subang, Inpara 4. Factors affecting rice GI include rice varieties and amylose-amylopectin ratio, processing method, protein and fat, dietary fiber content and starch digestibility. The target of developing rice with a low GI is a community with a high prevalence of DM. While the development strategy is to strive so that rice varieties with a low GI that are beneficial to health can be regulated in the Ministry of Agriculture Regulation as part of special rice. Rice varieties with these advantages can be developed through the process of releasing varieties, followed by the certification process for Labelled Rice Variety Assurances (LRVA). The certification process aims to provide functional rice that has added value, has a high selling power for farmers and producers and guarantees the rights of consumers who consume it.Keywords: Rice. glycemic index, diabetes melitus Abstrak Penyakit diabetes melitus (DM) merupakan gangguan metabolisme glukosa akibat kekurangan insulin, baik secara absolut maupun relatif yang disebabkan oleh perubahan kebiasaan pola makan yang mengakibatkan obesitas. Di Indonesia, prevalensi DM berdasarkan diagnosis dokter pada penduduk umur lebih dari atau sama dengan 15 tahun rata-rata 2%. Konsumsi beras dengan indeks glikemik rendah merupakan salah satu cara mengatur pola diet bagi para diabetesi tipe 2. Di Indonesia, varietas padi yang mempunyai nilai IG rendah telah berhasil diidentifikasi. Tulisan ini bertujuan untuk memberikan informasi dan pemahaman tentang IG beras, faktorfaktor yang mempengaruhi dan strategi untuk mengembangkan beras dengan IG rendah. Beberapa varietas padi yang mempunyai IG rendah antara lain IR36, Logawa, Batang Lembang, Ciherang, Cisokan, Margasari, Martapura, Air Tenggulang, Hipa-7, Inpari- 12, Inpari-13, Situ Patenggang, Pandanwangi, Inpari-1, Beras Hitam Subang, Inpara-4. Faktor yang mempengaruhi IG beras antara lain varietas padi dan rasio amilosa-amilopektin, cara pengolahan, protein dan lemak, kadar serat pangan dan daya cerna pati. Sasaran pengembangan beras dengan IG rendah adalah masyarakat dengan prevalensi DM yang tinggi. Strategi pengembangannya adalah mengupayakan agar varietas padi dengan IG rendah yang bermanfaat untuk kesehatan dapat diatur dalam Permentan sebagai bagian dari beras khusus. Varietas padi dengan keunggulan tersebut dapat dikembangkan melalui proses pemutihan atau pelepasan varietas yang dilanjutkan dengan proses sertifikasi Beras Berlabel Jaminan Varietas (BBJV). Proses sertifikasi ini bertujuan agar beras-beras fungsional tersebut memperoleh nilai tambah, berdaya jual tinggi bagi petani dan menjamin hak konsumen yang mengonsumsi.Kata kunci: Beras, indeks glikemik, diabetes melitus

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Characteristics of Analogue Rice Based on Taro (Colocasia sp.) From Mentawai Islands Regency with a Mixture of Mocaf and Soybean Flour (Glicine max l.)

Samosir,

Kasim,

Kasim

2023

ajarcde

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Research on the manufacture of taro-based analogue rice with a mixture of soy flour and mocaf as a food diversification in an effort to reduce the large consumption of rice in Indonesia has been carried out. The purpose of this study was to obtain the most appropriate formulation of a mixture of taro, soybean flour, and mocaf for making analog rice. This study used a completely randomized design (CRD) method where the treatments used were different formulations of soybean flour at 4 levels (10%, 20%, 30%, and 40%) and mocaf flour at 4 levels (40%, 30%, 20%, and 10%). The results showed that the closest analog rice formulation in terms of chemical and physical characteristics based on the SNI Standard for rice was found in formulation C, namely 50% taro, 30% soybean flour, and 20% mocaf. The chemical characteristics of the analog rice are starch content of 37.72%, amylose 14.88%, amylopectin 22.84%, protein 14.09%, fat 10.64%, dietary fiber 22.70%, energy value of 407.63 kcal, 2.92% ash, 63.87% carbohydrates, and 8.48% moisture content. The best physical characteristics of analog rice are hardness (130.36 N/cm2), medium length and shape, and one thousand grain weight (15.93 g).

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The Volatile Components and Rice Quality of Three Indonesian Aromatics Local Paddy

Cited by 4 publications

References 8 publications

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

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

FAKTOR YANG MEMPENGARUHI INDEKS GLIKEMIK RENDAH PADA BERAS DAN POTENSI PENGEMBANGANNYA DI INDONESIA / Factors Affecting the Low Glycemic Index on Rice and Its Potential for Development in Indonesia

Characteristics of Analogue Rice Based on Taro (Colocasia sp.) From Mentawai Islands Regency with a Mixture of Mocaf and Soybean Flour (Glicine max l.)

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