Browsing by Author "Handoko, Dody D."

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    Karakteristik Fisik, Fisikokimia dan Tanak Beras Beberapa Varietas Padi Aromatik
    (Balai Besar Penelitian Tanaman Padi, 2010-11-18) Wibowo, Pribadi; Kusbiantoro, Bram; Indrasari, S. Dewi; Handoko, Dody D.
    Abstract Physical, Physicochemical, and Cooking Characters of Aromatic Rice. Several aromatic rice grains produced milled rice with physical, physicochemical, and cooking characters support the aromatic rice of being the export quality rice. An experiment to analyze and evaluate the physical, physicochemical and cooking characters of nine's aromatic rice varieties, namely Sintanur, Gilirang, Batang Gadis, Situ Patenggang, Rojolele, Pandan Wangi, Mentik Wangi. Hips 5 Ceva, and Segara Anak were conducted at CRR during the year of 2008. The grain/milled ratio, the head milled rice, the chalky kernel, the size, and the shape of rice kernel were among physical characters evaluated. Among the physicochemical characters evaluated were gel consistency and gel temperature. amylose, and protein content. Cooking characters was identified as the cooking time, the expansion, and the water absorption ratio of cooking rice. The ratios of rice grain/milled rice of all the tested varieties reached 170% and the head rice recovery ranged from 62-88%. Results indicated that except Pandan Wangi and Hipa 5 Ceva which contained white belly kernels, almost all of the rice varieties demonstrated fine translucent kernels and good looking in appearance. Eight varieties had medium grain size and slightly bold shape except Hipa 5 Ceva which had long grain and slender shape kernels. Amylose content of all the tested varieties were intermediate to high ranged from 18-24%, sticky soft of cooked rice. The protein content of the varieties ranged from 7-9%, the cooking time varied from 17-20 minutes, expansion ratio of cooking rice were 3.0-3.8 times, and the water absorption ratio was 2.1-2.8 times. Some of the tested varieties have not physically indicated the pre premium rice quality as they contained <84% head rice only. Based on the chemicals and the cooking characters it appeared that all of the aromatic rice's tested were considered to be excellent in quality Abstrak Beberapa padi aromatik menghasilkan beras dengan berbagai karakter fisik, fisikokimia, dan tanak, yang dapat mendukung kualitas sebagai beras ekspor. Penelitian bertujuan untuk menganalisis dan mengevaluasi sifat fisik, fisikokimia, dan tanak beras dari sembilan varietas padi aromatik, yaitu Sintanur, Gilirang, Batang Gadis, Situ Patenggang, Rojolele, Pandan Wangi, Mentik Wangi, Hipa 5 Ceva, dan Segara Anak yang diperoleh dari tanaman percobaan KP Sukamandi pada musim tanam 2008. Evaluasi karakter fisik beras meliputi rendemen beras giling, beras kepala, butir kapur (chalky), ukuran, dan bentuk butiran beras. Karakter fisikokimia yang dievaluasi meliputi konsistensi gel, suhu gelatinisasi, amilosa, dan protein. Sifat tanak beras diidentifikasi sebagai penentuan waktu tanak beras dan rasio pengembangan volume nast. Hasil analisis menunjukkan bahwa sembilan varietas padi aromatik yang diuji memiliki rendemen beras giling sebesar 170%, dan beras kepala berkisar antara 62-88%. Hampir semua varietas memiliki kebeningan (translucent) butiran beras yang baik, kecuali varietas Pandan Wangi dan Hipa 5 Ceva yang mempunyai karakter white belly chalkiness pengapuran pada bagian perut butir beras. Kecuali varietas Hipa 5 Ceva yang memiliki bentuk butir beras panjang. panjang butiran beras padi aromatik termasuk sedang (medium grain), sedangkan bentuk berasnya termasuk bentuk sedang (Glightly bold), kecuali varietas Hipa 5 Ceva yang memiliki bentuk ramping (slender). Tingkat kepulenan nasi seluruh beras aromatik yang diuji termasuk sedang sampai tinggi dengan kadar amilosa 18-24%, memiliki tekstur nasi lunak, dan kandungan protein sedang (7-9%). Waktu tanak nasi berkisar antara 17-20 menit, dengan rasio pengembangan volume nasi 3.0-3.8 dan penyerapan air 2,1-2.8 kali. Beberapa beras aromatik yang diuji secara fisik belum menunjukkan kualitas sebagai beras premium, dengan beras kepala <84%. Dari aspek kimia dan mutu tanak, beras aromatik dari varietas yang diuji tersebut termasuk dalam klasifikasi beras kualitas sangat baik.
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    Pola Tindak Petani Lahan Kering Kabupaten Blora, Jawa Tengah Dalam Menerapkan Teknologi Usahatani Padi Sawah
    (Balai Besar Penelitian Tanaman Padi, 2010-11-18) Wasito; Handoko, Dody D.; Ananto, E. Eko
    Abstract Farmers Perception in Adopting Lowland Rice Technologies in Dry Land Ecosystem in Blora District, Central Java Province. Surveys to evaluate and understand the adoption of lowland rice technologies by the farmers in the dry land ecosystem have been carried out in 16 villages of 4 sub-districts, in the District of Blora, during the year of 2007 and 2008. The surveys were started by observing, discussing, and interviewing directly to a total of 96 farmers as respondents. Results of this survey revealed that the wet land in Todanan and Tunjungan Villages were commonly cropped with rice two times per year (CI 200), while in Cepu and Kedungtuban Villages, some parts were commonly cropped with rice three times per year (CI 300) and the others were two times per year (CI 200). Among the rice production technologies have commonly been practiced were the new high yielding varieties and the complete land preparation. While the certified rice seeds, crop rotation, amounts of seeds of 25 kg/ha, young seedling of <25 days old, planting of 1-3 seedlings/hole, and the integrated pest management were still not commonly practiced by the farmers in those areas. Abstrak Isu kejenuhan produksi padi belum teratasi, dan harus menjadi tantangan bagi Badan Litbang Pertanian sebagai institusi penghasil teknologi usahatani padi di Indoesia. Untuk memahami pola tindak petani lahan kering dalam menerapkan inovasi usahatani padi sawah, kajian telah dilakukan di 16 desa dalam wilayah 4 kecamatan, di Kabupaten Blora pada tahun 2007 dan 2008. Kajian diawali dengan pengamatan, diskusi, dan wawancara langsung 96 petani responden. Hasil kajian menunjukkan bahwa, lahan sawah di Desa Tunjungan dan Todanan memiliki indeks pertanaman (IP) padi 200, sedangkan di Cepu dan Kedungtuban sebagian memiliki IP padi 300, dan sebagian yang lain memiliki IP padi 200. Dua teknologi produksi yang telah biasa dterapkan oleh petani adalah varietas unggul baru (VUB) dan pengolahan lahan maksimal. Sementara pergiliran vrietas, benih berlabel, jumlah benih 25 kg/ha, benih muda (umur <21 hari), tanam 1-3 bibit/lubang, dan pengendalian hama terpadu (PHT) merupakan teknologi produksi yang belum menjadi kebiasaan bertindak bagi petani.
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    Studi Bahan Pengemasan Pada Beberapa Varietas Padi Terhadap Daya Simpan dan Mutu Beras
    (Balai Besar Penelitian Tanaman Padi, 2010-11-18) Jumali; Handoko, Dody D.; Setyono, Agus
    Abstract The Study of Packaging Materials on Several Rice Varieties to the Shelf Life and Quality of Rice. The objective of the experiment was to study the effect of packaging materials to the storability and the quality of milled rice. Treatments were different types of packaging materials which were HDPP, HDPE, PP sack, and sack only and rice varieties, which were Ciherang, the mixture of Maro + Rokan. IR42, and Lusi. Milled rice was stored in the storage room of the Eligibility Team of Technology of ICRR for 10 months in which the storage room was cleaned and disinfected prior the usage. Rice was harvested and milled in July 2007, and packed in July 31 to August 1, 2007. The physical quality, the cooking quality. the organoleptic, and the amylose content of the stored milled rice were observed since the first month and being continued at one month interval. Results of the experiment revealed that in general, the milled rice of all rice varieties and packed in all packaging materials were still in a good quality after being stored for 10 months. There was an increase in the moisture content and the number of insects on the stored milled rice of Ciherang, moisture of Maro Rokan, 142, and Lati. During the storage, the value of whiteness, degrees of milling, transparencies, NPA, NPV, alkali spread, and amylose content of the milled rice of all rice varieties were not significantly changed. Higher moisture content and number of insect pests were observed on the milled rice packed in plastic sacks or PP plastic sacks as compared to those of milled rice packed in HDPP and HDPE. A slightly higher number of insect pests was observed on the milled rice packed in a plastic sack as compared to those of milled rice packed in PP plastic sacks. Double packaging of PP and plastic sacks did not affect the stored milled rice. The values of organoleptic test and the value of rice quality decreased in line with the storage period. The rice quality of the IR42 variety was the least accepted by most panellist. The whitest and not transparently milled rice of Lumi (the sticky rice), was easily changed into pale yellow or yellowish. The packaging materials of HDPE and HDPP were slightly better in slowing down the rate of the increase in the moisture content and the number of insects pest as compared to the packaging materials of plastic and PP. Abstrak Percobaan ini bertujuan untuk mempelajari pengaruh jenis bahan pengemas terhadap daya simpan dan mutu beras. Perlakuan adalah Jenis pengemas (HDPP, HDPE, PP+karung, dan karung) dan jenis beras (Ciherang, Maro Rokan, IR42, dan Lusi). Beras disimpan dalam Gudang Tim Kelayakan Teknologi, BB Padi yang sebelum digunakan, gudang dibersihkan dan disemprot desinfektan. Beras disimpan di atas alas palet kayu. Proses pemanenan dan penggilingan gabah dilakukan pada bulan Juli 2007 dan pengemasan beras dilakukan pada tanggal 31 Juli-1 Agustus 2007. Mutu beras yang meliputi mutu fisik, mutu tanak, mutu organoleptik, dan kadar armilosa diamati mulai bulan ke-0 penyimpanan. Hasil percobaan menunjukkan bahwa, secara umum mutu beras semua varietas masih baik. Selama penyimpanan dalam kemasan, kadar air dan populasi hama pada beras Cherang. Maro Rokan, IR42, dan Lusi meningkat. Selama penyimpanan, variabel variabel derajat putih, transparansi, NPA, NPV, alkali spread dan kadar amilosa, beras tidak nyata berubah. Kadar air dan populasi serangga hama beras yang dikemas dalam karung plastik atau PP karung plastik sedikit lebih banyak daripada kadar air dan populasi serangga hama beras yang disimpan dalam HDPP dan HDPE. Pengemasan rangkap. yaitu PP dan karung plastik tidak berpengaruh nyata terhadap kualitas beras. Secara umum lama penyimpanan menurunkan nilai organoleptik beras. Nilai penerimaan beras M42 paling rendah setelah penyimpanan di antara heras lain yang dievaluasi. Beras Lusi yang paling putih dan tidak transparan, lebih cepat menjadi kusam atau berwarna kekuningan, dibandingkan dengan beras lain. Pengemasan beras dengan HDPP dan HDPE lebih memperlambat kenaikan kadar air dan populasi serangga hama dibandingkan dengan pengemasan beras dalam karung plastik atau PP karung plastik