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Physicochemical,
Vitamin B and Sensory Properties of Rice Obtained by System
of Rice
Intensification (SRI)
(Ciri Fizikokimia, Vitamin B dan Sensori Beras melalui Sistem Keamatan Padi (SRI)) I.
NUR
HAQIM1,
A.
AMINAH1*
& I.
ANIZAN2 1School of Chemical Sciences and Food Technology, Faculty of Science
and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor
D.E. Malaysia 2School of Environmental Science and Natural Resources, Faculty of
Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi,
Selangor D.E. Malaysia
Diserahkan: 1 Disember 2011/Diterima: 29 April 2013
ABSTRACT
Organic rice using different cultivation methods namely system of
rice intensification (SRI) and local organic rice (BOT) were studied and
compared with conventional non organic rice (BBO). One kg of the SRI organic
rice was obtained from research plot in Tunjung, Kelantan. Physical and cooking
properties were determined using the average weight of 100 kernel,
length-breadth ratio (L/B ratio), minimum cooking time, water uptake
ratio and percentage of gruel solid loss. Amylose content was determined by
iodine-binding method. Thiamine and niacin content were determined by HPLC.
Results of the study showed that weight of non organic rice (21.2 mg) was
significantly higher (p≤0.05)
than SRI organic rice (19.7 mg) or conventional (19.4 mg). Minimum cooking
time of SRI organic rice was 19.5 min. The amylose content of conventional
rice was the highest (16.6%) followed by SRI organic rice (15.6%) and conventional
organic rice (15.3%). Vitamin B1 and B3 contents of organic rice were higher than
non-organic rice. The means sensory score of all attributes of SRI cooked rice were the
highest. Thus it can be concluded that rice cultivated using SRI resulted in
comparatively better physicochemical characteristics and sensory quality
compared with other methods.
Keywords: Physicochemical; sensory; system of rice
intensification; vitamin B
ABSTRAK
Beras organik melalui kaedah penanaman berbeza iaitu sistem
keamatan padi (SRI) dan konvensional telah dikaji dan
dibandingkan dengan beras bukan organik konvensional. Satu kg sampel beras
organik SRI diperoleh dari plot kajian SRI di Tunjung, Kelantan. Ciri fizikal dan
memasak ditentukan melalui purata berat 100 biji beras, nisbah panjang-lebar,
masa memasak minimum, nisbah penyerapan air dan peratus kehilangan pepejal
kanji. Kandungan amilosa ditentukan dengan kaedah pengikat-iodin. Kandungan
thiamin dan niasin ditentukan dengan kaedah HPLC. Berat sebiji beras
bukan organik (21.2 mg) adalah lebih tinggi (p≤0.05) daripada beras organik SRI (19.7 mg) atau beras
konvensional (19.4 mg). Masa memasak minimum beras organik SRI adalah paling lama
iaitu 19.5 min. Kandungan amilosa beras bukan organik paling tinggi (16.6%)
diikuti beras organik SRI (15.6%) dan konvensional (15.3%). Kandungan vitamin B1 dan B3 bagi beras organik
adalah lebih tinggi berbanding beras bukan organik. Min skor sensori bagi semua
atribut sampel nasi SRI adalah paling tinggi. Beras yang ditanam
melalui SRI mempunyai ciri fizikokimia dan kualiti sensori yang lebih baik
berbanding beras konvensional atau beras organik konvensional.
Kata kunci: Fizikokimia; sensori; sistem
keamatan padi; vitamin B
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*Pengarang untuk surat-menyurat; email: dfst@ukm.my
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