Browsing by Author "Wibowo, Pribadi"

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    Hubungan Harga dan Kualitas Beras di Tingkat Penggilingan dan Pedagang di Provinsi Bali
    (Balai Besar Penelitian Tanaman Padi, 2010-11-18) Wardana, I Putu; Jumali; Wibowo, Pribadi
    Abstract Relationship between the Price and the Quality of Rice at the Milling Unit and the Trader Level in Bali. The objective of this experiment was to identify the price of rice as affected by its quality. This activity involved the rice milling units and the milled rice traders in Tabanan, Gianyar, and Jembrana Districts, Bali. The owner of the rice milling unit and the traders were interviewed and samples were collected for its physical characters. Data were analysed and the milled rice characters obtained were compared to the National Standard of Indonesia (SNI) on the milled rice criteria. Results of the experiment revealed that the quality of milled rice at the milling unit and at the trader levels was not significantly different, since the rice traders usually obtained the milled rice from the local rice milling unit. It was observed that good milling and selling processes of rice occurred but the understanding on the national standard of rice quality established by the National Standard of Indonesia for Rice was still poor. A significant different of price was observed at the trader level among locations. Price of rice at Tabanan market was Rp. 4,675/kg higher than those at Gianyar and Jembrana markets. Approximately 60% of price of milled rice at Tabanan market was affected by head rice, damaged grain, and size of the grain. Head rice and size contributed about 33% of price at Gianyar market. At Jembrana market, 45% of price was affected by head rice, milling degree, and size of the grain. Abstrak Penelitian tentang hubungan harga dan kualitas beras pada tingkat penggilingan dan pedagang beras telah dilaksanakan di Provinsi Bali. Tujuan penelitian ini adalah untuk mengidentifikasi hubungan antara harga dengan komponen mutu beras. Penelitian melibatkan unit penggilingan padi dan pedagang beras di Kabupaten Tabanan, Gianyar, dan Jembrana. Wawancara dengan kuesioner dilakukan terhadap pemilik penggilingan padi dan pedagang beras di pasar. Sampel beras sebanyak 2 kg diambil dari penggilingan dan pedagang beras untuk dianalisis karakteristik mutu fisiknya. Data karakteristik mutu beras dibandingkan dengan mutu beras Standar Nasional Indonesia (SNI). Hubungan antara harga dan kualitas beras dianalisa dengan analisis regresi berganda. Hasil penelitian menunjukkan bahwa kualitas beras pada tingkat penggilingan dan pada tingkat pedagang tidak berbeda nyata, karena pedagang umumnya mendapatkan beras dari penggilingan lokal. Cara prosesing beras di penggilingan dan cara penjualan beras umumnya sudah berjalan baik, tetapi pemahaman tentang mutu beras berdasarkan SNI masih kurang. Harga beras di tingkat pedagang berbeda nyata antarlokasi. Harga beras berturut-turut sebesar Rp. 4.675, Rp. 4.327, dan Rp. 4.104/kg, di pasar Tabanan, Gianyar, dan Jembrana. Enam puluh persen harga beras di Tabanan dipengaruhi oleh beras kepala, beras patah, dan ukuran beras, sedangkan di Gianyar, 33% dipengaruhi oleh beras kepala dan ukuran beras, sedangkan di Jembrana 45% dipengaruhi oleh beras kepala, derajat sosoh, dan ukuran beras.
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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.