Details

Autor(en) / Beteiligte

• Indrasari, Siti Dewi
• Purwaningsih, Heni
• Djaafar, Titiek Farianti
• Purwaningsih
• Kobarsih, Mahargono
• Kristamtini
• Zhang, Peng
• Siswoyo, Tri Agus

Titel

Physical and milling quality of local rice variety and new superior varieties in Indonesia

Ist Teil von

• AIP Conference Proceedings, 2023, Vol.2583 (1)

Ort / Verlag

Melville: American Institute of Physics

Erscheinungsjahr

2023

Beschreibungen/Notizen

• The aim of this research was to study the physical and milling quality of local and new superior varieties in Indonesia. The research material consists of one local variety (Mentikgrompol) from Sleman, Yogyakarta and three varieties of new superior varieties (Sembada Merah, Sembada Hitam and Inpari 43Agritan GSR) were obtain from farmers in Yogyakarta. We have identified the grain physical qualities (moisture content, empty+dirty grain, green+chalky grain, yellow+damaged grain, length, shape, whiteness, translucency , and milling degree) and milling qualities (moisture content, yield of brown rice, yield of milled rice, head rice, broken rice, groats, green+chalky grain, yellow+damaged grain) of rice based on Indonesia National Standard (SNI No. 0224-1987/SPI-TAN / 01/01/1993 and SNI No. 6128: 2015). The result sshowed that the rice grains of all varieties fulfilled the Indonesian standard grain quality class except for Sembada Merah and Inpari 43 are not fulfilled the moisture content and Sembada Merah and Sembada Hitam for empty grain requirement. Based on the quality of milled rice, the percentage of Inpari 43 (slender shape) head rice meets the premium class quality, while the Mentikgrompol (bold shape) does not meet the medium 2quality class. The milling device must be adjusted to the shape of the grain to be milled in order to increase the percentage of head rice or reduce the percentage of broken rice