Analysis of Amylose and Gel Consistensy to Determine Quality Testing on Paddy Rice (Oryza sativa L.)

Muhammad Shidqi Jalubisma, Irfan Ardiansah

Abstrak


Rice is the most widely consumed staple food in Asian countries, including Indonesia. The preference for rice types varies by region, with some people preferring non-sticky rice, while others prefer sticky rice. Besides being a staple food, rice is also used as a raw material in both food and non-food industries. The use of rice requires attention to its starch properties, particularly amylose content and gel consistency, which affect the quality and marketability of rice. This research was conducted at the Chemical Laboratory of the Rice Research Center (BB Padi) using two methods, namely amylose content testing and gel consistency testing. The results showed a negative correlation between amylose content and gel consistency, where lower amylose content led to higher gel consistency. The average amylose content in this study was 16.77%, with an average gel consistency of 100 mm. These findings indicate that amylose plays a crucial role in determining the gel consistency of rice starch.

Teks Lengkap:

PDF

Referensi


Vijay, D., & Roy, B. (2013). Chapter - 4 Rice ( Oryza sativa L .). Breeding, Biotechnology and Seed Production of Field Crops, December, 71–122.

Unnevehr, L. J. (1986). Consumer Demand for Rice Grain Quality and Returns to Research for Quality Improvement in Southeast Asia. American Journal of Agricultural Economics, 68(3),634–641.

Li, J., Xiao, J., Grandillo, S., Jiang, L., Wan, Y., Deng, Q., Yuan, L., & McCouch, S. R. (2004). QTL detection for rice grain quality traits using an interspecific backcross population derived from cultivated Asian (O. sativa L.) and African (O. glaberrima S.) rice. Genome, 47(4), 697–704.

Carsono, N., Eldikara, R., Sari, S., Damayanti, F., & Rachmadi, M. (2014). Pola Segregasi Pewarisan Karakter Butir Kapur dan Kandungan Amilosa Beras pada Generasi F2 Beberapa Hasil Persilangan Padi (Oryza sativa L.). Chimica et Natura Acta, 2(2), 131–136.

IRRI. (1996). Standard Evaluation System For Rice. INGER Genetic Resources Centre, International Rice Research Institute, Manila, Philippines.

Septianingrum, E., Liyanan, L., & Kusbiantoro, B. (2016). Review Indeks Glikemik Beras: Faktor-Faktor Yang Mempengaruhi Dan Keterkaitannya Terhadap Kesehatan Tubuh. Jurnal Kesehatan, 9(1), 1.

Luna, P; Herawati, H; Widowati, S; Prianto, A. (2015). Pengaruh Kandungan Amilosa terhadap Karakteristik Fisik dan Organileptik Nasi Instan. Jurnal Penelitian Pascapanen Pertanian, 12(1), 35.

Wang Xin Q., Yin Lin Qing, Shen Ge Zhi, Xu Li, dan Liu Qiao Quan. (2010). Determination of Amylose Content and Its Relationship With Rva Profile Within Genetically Similar Cultivars of Rice (Oryza Sativa L. sp. Japonica). Agricultural Sciences In China 9(8): 1101-1107.

Ginting, M. H. S., Sinaga, R. F., Hasibuan, R., & Ginting, G. (2014). Pengaruh Variasi Temperatur Gelatinisasi Pati terhadap Sifat Kekuatan Tarik dan Pemanjangangan pada Saat Putus Bioplastik Umbi Talas. November, 1–3.

Masniawati, A., Marwah Asrul, N. Al, Johannes, E., & Asnady, M. (2018). Characterization of rice physicochemical properties local rice germplasm from Tana Toraja regency of South Sulawesi. Journal of Physics: Conference Series, 979(1).


Refbacks

  • Saat ini tidak ada refbacks.