Open AccessVarietal Effect on Engineering Properties and Proximate Composition of Organic Rice in Eastern Java Indonesia
Author(s) -
Iwan Taruna,
Bambang Marhaenanto,
Dian Purbasari
Publication year - 2020
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 - 10.1088/1755-1315/515/1/012019
Subject(s) - amylose , proximate , brown rice , angle of repose , composition (language) , chemistry , rice flour , white rice , moisture , thermal diffusivity , food science , horticulture , starch , materials science , biology , organic chemistry , composite material , raw material , linguistics , philosophy , physics , quantum mechanics
Engineering properties and proximate composition of milled rice was determined for different organic rice varieties, i.e. Ciherang (CH), IR-64 (IR), Sintanur (ST), Pandanwangi (PW), Merah Bali (MB), Coklat Berlian (CB), Merah A2 (MA) and Hitam Melik (HM). The engineering properties parameters included the length (L), width (W), L/W ratio, 1000 kernels weight, bulk density (ρb), angle of repose (φ), thermal conductivity (k), volumetric specific heat (Cp), thermal diffusivity (α), and colour attributes (L*, a*, b*). The proximate compositions of rice were evaluated in terms of the protein, carbohydrate, fat, ash, moisture, and amylose contents. The results showed that organic rice kernels from eastern Java ranged from “medium” to “long” according to their L values and seemed to have slender to medium shape based on their L/W ratio. The weight of 1000 rice kernels were about 18.00-23.29 g depending on the variety, in which the varieties of IR and MA indicated the lowest and highest values, respectively. The ρb values of rice varied from 0.77 to 0.88 g/cm3, while the φ values were about 21.1-26.3°. The highest k, Cp, and α values were revealed by varieties of PW (0.115 W/m.K), MB (2.236 MJ/m 3 .K), and CB (0.099 mm 2 /s), respectively. It was found that non-white color organic rice varieties, including MB, CB, MA, and HM, showed higher protein and fat contents than white color rice samples such as CH, IR, ST, and PW. The present organic rice samples were categorized as “low” to “intermediate” amylose content with a variety of values from 16.6 to 21.8%.