Rendemen Dan Mutu Fisik Beras Giling Beberapa Varietas Unggul Baru Padi
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Date
2018-12-01
Journal Title
Journal ISSN
Volume Title
Publisher
Balai Besar Penelitian Tanaman Padi
Abstract
Abstrak
Varietas padi dapat cepat dikembangkan di tingkat petani apabila mempunyai produktivitas tinggi, rendemen giling tinggi dan memiliki mutu fisik yang memenuhi standar kualitas beras premium. Selain itu, rendemen giling dan mutu f isik merupakan faktor penting yang digunakan para pedagang tengkulak dalam menentukan harga gabah kering panen pada saat terjadi transaksi pembelian. Tujuan dari penelitian ini adalah untuk mengetahui mutu giling beberapa varietas unggul baru padi. Sebanyak 52 sampel gabah hasil panen dari BB Padi digiling, kemudian diukur rendemen beras giling, persentase beras kepala, persentase beras patah dan persentase menirnya. Hasil penelitian menunjukkan bahwa rendemen beras giling yang dihasilkan dapat dikelompokkan ke dalam 3 jenis, yaitu rendemen beras giling rendah (64-65%) sebanyak 6 varietas, rendemen beras giling sedang (66-70%) sebanyak 27 varietas dan rendemen beras giling tinggi (lebih dari 70%) sebanyak 19 varietas. Berdasarkan kemampuan untuk menghasilkan beras premium, terdapat 3 varietas yang menghasilkan kandungan beras pecah rendah (5-10%), 12 varietas yang menghasilkan beras pecah sedang (10-15%), dan 37 varietas yang menghasilkan beras pecah tinggi (lebih dari 15%).
Abstract
Rice varieties can be quickly developed in farmer level if they have high productivity, high milled yield and have physical quality that meet premium quality rice standards. The yield of milled and physical quality is an important factor for middleman traders in determining the price of paddy in the event of a purchase transaction. The purpose of this research is to find out the potential of milled yield and rice quality from several rice varieties. A total of 52 grain samples of paddy from Indonesian Center for Rice Research were milled with the same treatment among varieties to obtain yield and milled rice. Analysis of rice quality consists of quality components of head rice, broken rice and groats. The results showed that the yield of milled can be grouped into 3 types namely: low milled yield between 64-65% as many as 6 varieties, medium milling yield between 66-70% by 27 varieties, and high milled yield more than 70% as many as 19 varieties. Grouping based on the ability to produce premium rice, 3 varieties produce the low broken rice 5-10%, 12 varieties produce medium broken rice 10-15%, and 37 varieties produce high broken rice that is more than 15%.
Description
11 p.; tab.