Mutu Beras Padi Aromatik dari Pertanaman di Lokasi dengan Ketinggian Berbeda
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Pusat Penelitian dan Pengembangan Tanaman Pangan
Abstract
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Aromatic rice such as Basmati and Jasmine has a high economic value in the world market. This study aimed to identify characteristics and grain quality of eight aromatic rice varieties grown at locations with different altitudes. The aromatic rice varieties were Basmati 370, originated from the International Rice Research Institute (Basmati 370 IRRI), India (Basmati 370 India), collection of Indonesian Rice Research Institute Sukamandi (Basmati 370 Sukamandi), HSPR, Khao Dawk Mali (KDM/Jasmine), Milky rice, local variety Mentik Wangi, and Sintanur. The experiment was planted in 8 locations, namely in Klaten, Pasarmiring, and Bajeng (altitude <500 m above sea level, asl.), Temanggung, Kuningan, and Cianjur (altitudes 500-800 m asl), Malino and Simalungun (altitude >800 m asl). Results showed that the best quality of milled rice was obtained from aromatic rice grown at altitudes of 500 to 800 m asl., of which the introduced aromatic rice (Basmati, KDM/Jasmine, and HSPR) and the local aromatic rice varieties (Milky rice and Mentik wangi) yielded the highest, based on percentages of milled rice and head rice and the lowest percentages of broken and cracked rice grains. The best grain milling quality of Sintanur variety (percentage of milled rice and head rice yield) was obtained when it was planted at high altitude (>800 m asl).
Keywords
, Aromatic rice; grain quality; altitude locations,