Physical properties of local upland rice kupang east nusa tenggara, indonesia

Dicky Frengky Hanas, Ite Morina Y Tnunay, Welsiliana Welsiliana, Florian Mayesti Prima R Makin, Lukas Pardosi, I Gede Arya Wiguna, Lidwina Felisima Tae

Abstract


Local upland rice (Oryza sativa L.) is a type of cereal crop that has the potential for dry land areas. Farmers in Kupang plant upland rice/local rice that has been consumed and used for generations and is considered by the surrounding community as part of their ancestral heritage. The materials used in this research were local upland rice varieties as a result of exploration. The varieties of six local upland rice of Kupang studied in this research had different rice characters in terms of its weight, volume, density and yield.'Aen Molo' has the highest weight per grain and per 1000 grains, namely 0.024 g and 24.95 g, also the highest volume of 1000 grains of rice is 30 ml, while 'Aen Lekes' has the lowest weight per grain and per 1000 grains, namely 0.020 g and 19.66 g and also the lowest volume of 1000 grains, namely 23 ml. The Iodine test results showed that the local rice of Kupang was classified in the regular or non-glutinous rice group. Meanwhile, Alkali test results show that the six samples of local upland rice have a high gelatinization temperature which indicates that local upland rice in Kupang Regency has high amylose content.

Full Text:

PDF

References


Basuki, T. (2004). Keberadaan padi ladang lokal dan budidayanya di kabupaten timor tengah utara, propinsi nusa tenggara timur. Balai Pengkajian Teknologi Pangan (BPTP) Nusa Tenggara Timur. Retrieved from http://ntt.litbang.pertanian.go.id/phocadownload/pdf06%2049.pdf

BPS Kabupaten Kupang. (2013). Luas tanam, luas panen, produktivitas padi menurut kecamatan di kabupaten kupang (serial online). Retrieved from https://kupangkab.bps.go.id.

BPS Kabupaten Kupang. (2016). Kecamatan Nekamese Dalam Angka 2016. BPS Kabupaten Kupang. (serial online). Retrieved from https://kupangkab.bps.go.id.

Elsera, T., Jumail & Kusbiantoro, B. (2014). Karakteristik flavor beras varietas padi aromatik dari ketinggian lokasi berbeda. Jurnal Penelitian Tanaman Pangan, 33(1), 27-35. Retrieved from http://dx.doi.org/10.21082/jpptp.v33n1.2014.p27-35

Fernando, B. (2013). Rice as a source of fibre. Journal Rice Research, 1(2), 1-4. Retrieved from http://dx.doi.org/10.4172/jrr.1000e101

Hanas, D. F., Kriswiyanti, E., & Junitha, I. K. (2017). Karakter morfologi beras sebagai pembeda varietas padi. Indonesian Journal of Legal and Forensic Science, 7(1), 23-28. Retrieved from http://dx.doi.org/10.24843/IJLFS.2017.v07.i01.p04

Hassan, Z H. (2014). Kajian rendemen dan mutu giling beras di kabupaten kotabaru provinsi kalimantan selatan. Jurnal Pangan, 23(3), 232-242. Retrieved from http://www.jurnalpangan.com/index.php/pangan/article/view/67/60

Ilmi, W., Pratiwi, R., & Purwestri, Y. A. (2018). Total anthocyanin content and antioxidant activity of brown rice, endosperm, and rice bran of three indonesian black rice (oryza sativa l.) cultivars. Proceeding of the 2nd International Conference on Tropical Agriculture, 205-216. Retrieved from https://doi.org/10.1007/978-3-319-97553-5_21

Irawan, B., & Purbayanti, K. (2008). Karakterisasi dan kekerabatan kultivar padi lokal di Desa Rancakalong, Kecamatan Rancakalong, Kabupaten Sumedang. Makalah Seminar Nasional PTTI, 21 -23 Oktober 2008.

Jain, A., Sughosh M. R., Sarika, S., Abhinav, R., Swapnil, T., Sanjeeb, K. M., Nishant, K. S., Ashish, S., Naisarg, M., Vibhav, B., & Chitra, K. (2012). Effect of cooking on amylose content of rice. European Journal of Experimental Biology, 2(2), 385-388. Retrieved from https://www.researchgate.net/publication/259004832_Effect_of_cooking_on_amylose_content_of_rice?enrichId=rgreq-1e6f64f9de771b5ade052ae73917df61-XXX&enrichSource=Y292ZXJQYWdlOzI1OTAwNDgzMjtBUzo5ODk5MjU2MjExNDU2N0AxNDAwNjEzMDc0ODg5&el=1_x_2&_esc=publicationCoverPdf

Lalel, H. J. D., Zainal, A., & Lewi, J. (2009). Sifat fisiko kimia beras merah gogo lokal ende. Jurnal Teknologi dan Industri Pangan, 20(2), 109-116. Retrieved from http://dx.doi.org/10.6066/4310

Mardiah, Z., Rahmi, A.T., Indrasari, D.S. & Kusbiantoro, B. (2016). Evaluasi mutu beras untuk menentukan pola preferensi konsumen di pulau jawa. Jurnal Penelitian Pertanian Tanaman Pangan, 35(3),163-172. Retrieved from http://dx.doi.org/10.21082/jpptp.v35n3.2016.p163-172

Pang, Y., Ali, J., Wang, X., Franje, N. J., Revilleza, J.E & Xu, J. (2016). Relationship of rice grain amylose, gelatinization temperature and pasting properties for breeding better eating and cooking quality of rice varieties. PLoS ONE, 11(12), 1-14. Retrieved from https://doi.org/10.1371/journal.pone.0168483

Phunngam, P., Nichakorn, P., Natnaree, K., Jaruwan, T., & Uraiwan, A. (2017). The variation of indigenous upland rice landraces in ratchaburi, thailand based on seed morphology and dna sequencing. Journal of Advanced Agricultural Technologies, 4(1), 48-52. Retrieved from http://dx.doi.org/10.18178/joaat.4.1.48-52

Prodhan, Z. H., & Qingyao, S. (2020). Rice aroma: a natural gift comes with price and the way forward. Journal Rice Science, 27(2), 86-100. Retrieved from http://dx.doi.org/10.1016/j.rsci.2020.01.001

Routray, W & Rayaguru, K. (2017). 2-Acetyl-1-pyrroline: A key aroma component of aromatic rice and other food products. Food Reviews International, 34(6), 539-565. Retrieved from https://doi.org/10.1080/87559129.2017.1347672

Sasaki, T., Matsuki, J., Yoza, K., Sugiyama, J., Maeda, H., Shigemune, A., & Tokuyasu, K. (2018). Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions. Food Science and Nutrition, 7(2), 721–729. Retrieved from http://dx.doi.org/10.1002/fsn3.916

Semwal, D. P., Pandey, A., Bhandari, D. C., Dhariwal, O. P., & Sharma, K. S. (2014). Variability study in seed morphology and uses of indigenous rice landraces (oryza sativa l.) collected from west bengal, india. Australian Journal of Corp Science, 8(3), 460-467. Retrieved from https://www.researchgate.net/publication/288187471_Variability_study_in_seed_morphology_and_uses_of_indigenous_rice_landraces_Oryza_sativa_L_collected_from_West_Bengal_India

Septianingrum, E., Liyanan, & Kusbiantoro, B. (2016). Review indeks glikemik beras: faktor-faktor yang mempengaruhi dan keterkaitannya terhadap kesehatan tubuh. Jurnal Kesehatan, 1(1), 1-9. Retrieved from http://dx.doi.org/10.23917/jurkes.v9i1.3434

Setyaningsih, W., Hidayah, N., Saputro, I. E., Lovillo, M. P., & Barosso, C. G. (2015). Study of glutinous and non-glutinous rice (Oryza sativa) varieties on their antioxidant compounds. International Conference on Plant, Marine and Environmental Sciences (PMES-2015). Retrieved from http://dx.doi.org/10.15242/IICBE.C0115068

Sitaresmi, T., Wening, R.H., Rakhmi, A.T., Yunani, N., & Susanto, U. (2013). Pemanfaatan plasma nutfah padi varietas lokal dalam perakitan varietas unggul. Iptek Tanaman Pangan, 8(1), 22-30. Retrieved from http://ejurnal.litbang.pertanian.go.id/index.php/ippan/article/view/2555

Suhartini, & Wardana, I. P. (2011). Mutu beras padi aromatik dari pertanaman di lokasi dengan ketinggian berbeda. Jurnal Penelitian Pertanian Tanaman Pangan, 30(2), 101-106. Retrieved from http://dx.doi.org/10.21082/jpptp.v30n2.2011.p101-106

Thomas, R., Wan-Nadiah, W.A., & Bhat, R. (2013). Physiochemical properties, proximate composition, and cooking qualities of locally grown and imported rice varieties marketed in Penang, Malaysia. International Food Research Journal, 20(3), 1345-1351. Retrieved from https://www.researchgate.net/publication/273382391_Physiochemical_properties_proximate_composition_and_cooking_qualities_of_locally_grown_and_imported_rice_varieties_marketed_in_Penang_Malaysia

Tiwari, V. K., Dayma, V., & Sharma, H. L. (2017). A note on the studies of physical properties of brown rice. International Journal of Scientific Development and Research, 2(1), 1-4. Retrieved from https://www.ijsdr.org/papers/IJSDR1701001.pdf

Ulfa, R., Hariyadi, P., & Tjahja, M. (2014). Rendemen giling dan mutu beras pada beberapa unit penggiling padi kecil keliling di Kabupaten Banyuwangi. Jurnal Mutu Pangan, 1(1), 26-32. Retrievedfromhttps://www.researchgate.net/publication/262181651_Rendemen_Giling_dan_Mutu_Beras_pada_Beberapa_Unit_Penggiling_Padi_Kecil_Keliling_di_Kabupaten_BanyuwangiYield_of_Milling_and_Quality_of_Rice_at_a_Selected_Mobile_Small_Scale_Rice_Milling_Unit_in_Banyu

Wahyuningsih, K., Dwiwangsa, N. P., Cahyadi, W. C. & Purwani, E. Y. (2015). Pemanfaatan beras (Oryza sativa L.) inpari-17 menjadi tepung sebagai bahan baku roti tawar non gluten. Jurnal Pangan, 24(3), 167-181. Retrieved from https://doi.org/10.33964/jp.v24i3.9

Yadav, R. B., Malik, S., & Yadav, B. S. (2016). Physicochemical, pasting, cooking and textural quality characteristics of some basmati and non-basmati rice varieties grown in india. International Journal of Agricultural Technology, 12(4), 675-692. Retrieved from https://www.semanticscholar.org/paper/Physicochemical%2C-pasting%2C-cooking-and-textural-of-Yadav-Malik/0afcb614377e8c1b5ee11b867e09c14c0daf16b9

Yodmanee, S., Karila T. T., & Pakdeechanuan, P. (2011). Physical, chemical and antioxidant properties of pigmented rice grown in Southern Thailand. International Food Research Journal, 18(3), 901-906. Retrieved from https://www.researchgate.net/publication/289559583_Physical_chemical_and_antioxidant_properties_of_pigmented_rice_grown_in_Southern_Thailand




DOI: https://doi.org/10.31932/jpbio.v7i1.1300

Article Metrics

Abstract view : 28 times
PDF - 20 times

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.