The volatile components and rice quality of three Indonesian aromatics local paddy

Abstract

The purpose of this research was to study the post-harvest analysis of local aromatic rice variety of AnakDaro, CicihMerah, and Mandoti covering the volatile component, physical and milling quality, and the physicochemical properties of rice. The research materials were obtained from local farmer in West Sumatera, South Sulawesi, and Bali. The analysis was conducted at the Rice Quality Laboratory at Indonesian Center for Rice Research (ICRR), Sukamandi, West Java. The results indicated that AnakDaro was extracted with Likens-Nickerson had a 2-acetyl-1-pyrroline amount (13.79 ppb) higher than that of Mandoti and CicihMerah. The extraction technique with Likens Nickerson has the best recovery compared to SPME (Solid Phase Microextraction) and maceration. In general there are differences in physical quality of grain and rice, milled quality and rice protein content of AnakDaro, Mandoti and CicihMerah. AnakDaro had high amylose content and hard cooked rice texture in cold conditions. CicihMerah had high amylose content with soft cooked rice texture in cold conditions. Mandoti had a very low amylose content with a very soft cooked rice texture in cold conditions. The characteristic of gelatinization temperature of Anak Daro and CicihMerah were high (> 74°C) while Mandoti was moderate (70-74°C).