Introduction of Inpari 30, Inpari 31, and Inpari 32 as Rice New Superior Varieties: Special Region of Yogyakarta Productivity, Rice and Cooked Rice Preferences

Abstract

Increasing rice production can be done by applying technological innovations, one of which is the new superior varieties (NSV) of paddy. The use of varieties by farmers is strongly influenced by the preferences of farmers on the performance of the variety, one of which is the performance of rice and cooked rice. The research was conducted in Bantul Regency, Yogyakarta Special Region. The location selection was purposive, and the selection of respondents from farmers and extension workers (100 persons) was done randomly. At the research location, a demonstration plot of planting 3 NSV rice (Inpari 30, Inpari 31, and Inpari 32) was carried out, so respondents could know the appearance of the plant and its productivity. Data collection techniques were carried out through structured interviews. Respondents' preferences through sensory tests (color, smell, shape, level of integrity, cleanliness, and overall preference) with a hedonic scale (1-5). Data analysis was done descriptively, and statistical analysis with ANOVA. The results showed that 1) the highest productivity was produced by Inpari 32 (9.9 tons/ha), 2) the respondents' preference level for the Inpari 31 and Inpari 32 was in the high category, 3) Inpari 32 obtained the highest preference value and percentage of acceptance of all attributes, and was significantly different from the other two NSVs., both for rice (>3.9 with acceptance percentage >73%) and cooked rice (>3.7 with acceptance percentage >79%). With these results, it was hoped that paddy NSV, especially Inpari 31 and Inpari 32 varieties, will be more easily adopted by farmers in the Special Region of Yogyakarta, so paddy productivity can increase.