Characteristics of Organoleptic Quality of Several Long-grain and Bold-grain Rice Varieties in Indonesia

Abstract

The tip of quality assessment is the consumer acceptance for the product in terms of the quality component. The preference level responds to a product's based on the color, taste, aroma, and texture. This study aimed to determine the organoleptic characteristics and level of acceptance for eight varieties of rice (long-grain and bold-grain). The method used is quality testing in the laboratory (physical, chemical and organoleptic quality). Varieties of rice that used namely Inpari 32, Inpari 42, Mantap, Mixed long grain, Muncul, Sintanur, Tarabas, and Mixed bold grain. Parameters for rice organoleptic test are color, aroma, texture, stickiness, taste, and overall acceptance. Data obtained from the test were tabulated and analyzed using ANOVA. The test results showed that different varieties had a significantly different effect on the panelist's assessment of the color and aroma of rice. The panelists' general acceptance of the rice varieties correlated with the assessment parameter's of color, aroma, texture, and taste. Tarabas variety has the highest acceptance score and the most preferred one. It is suggested that rice breeders can use these findings for further develop of rice varieties based on consumers preference and by Directorate General of Food Crop in choosing seed rice varieties to be introduced to farmers.