Java is the most populated area as well as the highest consumers of rice in Indonesia. Until now, rice widely grown in Java is still dominated by Ciherang. This research aimed to study the patterns of rice consumer preferences in Java to be used as one of main considerations for dissemination and new varieties breeding ABSTRAKPulau Jawa merupakan wilayah dengan jumlah penduduk terbanyak sekaligus konsumen beras tertinggi di Indonesia. Sampai saat ini beras yang banyak dikonsumsi oleh penduduk di Pulau Jawa didominasi oleh varietas Ciherang. Penelitian ini bertujuan untuk mempelajari pola preferensi konsumen di Pulau Jawa terhadap beras sebagai salah satu pertimbangan untuk diseminasi dan perakitan varietas unggul baru. Evaluasi dilakukan melalui uji sensori dan fisikokimia pada lima merk beras yang paling banyak dibeli konsumen di tiap provinsi di Pulau Jawa. Uji sensori yang dilakukan adalah uji kesukaan dan uji ranking oleh 1.000 panelis pada lima provinsi di Pulau Jawa. Analisis fisikokimia beras dilakukan di Laboratorium Proksimat Balai Besar Penelitian Tanaman Padi. Secara umum preferensi konsumen memiliki pola yang mirip, kecuali di Provinsi DIY. Konsumen umumnya lebih menyukai beras dengan kandungan amilosa sedang, kecuali di Provinsi DIY yang menyukai beras dengan amilosa rendah. Karakter suhu gelatinisasi beras sebagian besar tinggi, kecuali di Provinsi DIY yang didominasi oleh beras dengan suhu gelatinisasi rendah. Warna beras mempengaruhi preferensi konsumen, kecuali konsumen di Jawa Barat yang memilih beras tidak berdasarkan warna putih. Preferensi konsumen dengan terhadap beras secara umum nyata dipengaruhi oleh kandungan amilosa dan tidak dipengaruhi oleh parameter lainnya. Derajat putih beras nyata berhubungan dengan preferensi konsumen berdasarkan warna dan sangat nyata berdasarkan kilap dan rasa nasi.Kata kunci: Mutu beras, uji sensori, preferensi beras. PENDAHULUANKebutuhan beras di Indonesia meningkat setiap tahun sejalan dengan bertambahnya jumlah penduduk yang mayoritas mengkonsumsi beras sebagai makanan pokok. Wilayah dengan jumlah penduduk terbanyak dan sebagai konsumen beras terbesar di Indonesia adalah Pulau Jawa. Sampai saat ini, beras yang banyak dikonsumsi penduduk di Pulau Jawa (Banten, Jawa Barat, Jawa Tengah, DI Yogyakarta, dan Jawa Timur) masih didominasi oleh varietas Ciherang. Penanaman satu jenis varietas dalam kurun waktu yang lama berdampak terhadap penurunan keunggulan varietas tersebut, misalnya mudah terserang hama dan penyakit. Oleh karena itu, perakitan varietas unggul baru yang dapat menggantikan varietas Ciherang terus dilakukan.

Storing red rice over long period of time will change the physical, chemical, and the sensory qualities. Physical quality is used by consumers as criterion in choosing rice, but eating quality will be the final factor for consumer's decision in choosing rice for consumption. This study was aimed to determine the eating quality of unpolished red rice during storage. The varieties used in this research were Inpari-24 and Inpara-7, that were stored using vacuum-packed, at 30 O C (room temperature) and at 4 O C (cold storage) for six months. The eating quality analyses were performed on the attributes of color, glossiness, aroma, and texture, done every two months for the duration of six months. The sensory analysis showed that after six months of storing there were changes in color and texture, but not in glossiness and aroma. Flavor and taste of cooked rice correlated with the consumers general acceptance. Vacuum packed of unpolished red rice stored at 30 O C and at 4 O C for 6 months did not significantly affect the quality scores. Storing vacuum packed of unpolished red rice at room temperature for six months was quite effective in maintaining the quality of rice grain.

Red rice is known to be rich in antioxidants due to the presence of bioactive compounds, such as phenolics and anthocyanins in the bran layers. Therefore, this study aims to characterise the physicochemical properties of some improved red rice varieties (Aek Sibundong, Inpari 24, Inpara 7, and Inpago 7) and to evaluate the cooking effect (Nagasari, Talam, and Apem cakes processing) on its phenolic content. The varieties were dehulled, with some being partially polished for 0, 30, and 60 secs, respectively. Furthermore, the rice flour was measured for its amylose, protein, fat, ash, water, and total phenolic content (TPC), as well as pasting properties. The results showed that polishing duration reduced the protein, fat, and ash components but increased the amylose content. Also, polishing duration decreased the initial gelatinisation temperature, while the influence on the breakdown and setback viscosities had no obvious patterns. Moreover, the TPC proportionally reduced to the polishing duration. The red rice flour of 30 secs was subsequently used to make Nagasari (boiling & steaming), Talam (steaming), and Apem (baking) cakes. Due to the processing of Nagasaki and Talam cakes, the TPC of 148-211 mg/100g, significantly decreased to approximately one-third, while the preparation of Apem reduced the total phenolic content in Inpago 7, Inpara 7, and Inpari 24, to almost half, except for Aek Sibundong.