Grain Quality Evaluation of Several Upland Rice Varieties in Indonesia

Abstract

High-yielding rice varieties that are adaptive to dry land conditions are the main technological component in efforts to increase rice production also known as upland rice. This study aimed to determine the physical quality, milling quality, physicochemical characteristics, and sensory test of six upland rice new superior varieties namely Inpago 8, Inpago 10, Inpago 12, Inpago Unsoed, Rindang 1 and Rindang 2. The quality analysis was carried out at Rice Quality Laboratory, Indonesian Center for Rice Research (ICRR) in Sukamandi, West Java, Indonesia. Furthermore, rice quality data is compared with the Indonesian National Standard (INS) for paddy No. 0224-1987/SPI-TAN / 01/01/1993 and with INS of rice No 6128:2020. The result showed that upland rice varieties have the criteria of the third class of INS paddy. Out of six varieties, four varieties were categorized as long rice and the rest were medium rice (Inpago 8 and Inpago Unsoed). All varieties were classified as medium shape. According to milling quality, Inpago 12 followed by Inpago 8 has the best yield of brown rice. Meanwhile, the best yield of milled rice was Inpago 12 followed by Inpago 10. All varieties met the percentage of head rice (maximum 75%) and broken rice (maximum 22%) for the second medium class. The Inpago 8, Inpago 10, Inpago 12, and Inpago Unsoed varieties belong to the low to medium amylose group, having a medium gel consistency with a separated and fluffy cooked rice texture character. According to the sensory test findings for cooked rice, there were no differences among any of the kinds in terms of flavor, color, shine, taste and overall evaluation. Based on physical, milling quality and physicochemical characteristics, Inpago 12 is the best variety of all the upland varieties observed.