Open AccessChemical characteristics and sensory evaluation of local rice (Oryza sativa L.) M5 from Aceh province
Author(s) -
Rita Hayati,
Yunita Fitria,
F Rahmadana
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/365/1/012014
Subject(s) - amylose , amylopectin , oryza sativa , starch , aroma , mathematics , food science , agronomy , horticulture , chemistry , biology , biochemistry , gene
The study of chemical characteristics and sensory evaluation of local rice (Oryza sativa L.) M5 from Aceh Province was carried out. The aim of the study was to determine the chemical characteristics and sensory evaluation of local rice M5 from Aceh Province. The results showed that Aceh local rice M5 had a very significant effect on amylose content, amylopectin content and starch content. The local rice M5 with amylose content were: first elder Sanbei rice, USK-Snb-RGO-S-84 rice, USK-Snb-RGO-CKU-6 rice, USK-Snb-RGO-S-97 rice and USK-Snb-RGO-4F1-B rice. A better amylopectin content was obtained at USK-Snb-RGO-4F1-B rice (53.49%) and had significantly different from the other rice. Whereas a better starch content was obtained at USK-Snb-RGO-4F1-B (72.23%) and had significantly different from all other rice. While the color test for Aceh local rice M5 showed that the value of L and a had a very significant effect while the value of b had not significant. The average L value obtained by Aceh local rice M5 is 112.36-124.82, while the a value obtained is 1.01-2.02 and the resulting b value is 14.17 - 19.71. The sensory evaluation of local rice M5 showed a very significant effect on the attributes of aroma, color, texture, shape and overall acceptance.