Juliano et al. - 1993 - Grain Quality Evaluation of World Rices

Indonesia
I
ndonesia
produced 44.8 million t of rough rice in 1989 (FAO
1990b). Annual consumption of milled rice per capita in 1979-81
was 126 kg (FAO 1984) and 158 kg in 1988 (Duff 1991). Per capita
rice availability in 1985 was 155 kg (RCMD 1987), 140 kg in 1988
(RCMD 1989), and 140 kg in 1986-88 (FAO 1990a, IRRI 1991).
A previous study of rice quality characteristics reveals that Javanese
consumers prefer a smooth-textured rice ( pulen ) with intermediate
AC. West and North Sumatran consumers prefer a more easily
separating, high-AC rice with hard texture ( pera ) (Damardjati and Oka
1991). Traditional bulu varieties are priced more than twice that of
modern varieties with similar cooking properties, except that they are
aromatic and coarse-grained. A study of urban consumer preferences
confirms that sticky cooked rice are premium-priced in Jakarta (Java)
and Medan (Sumatra), but less sticky cooked rice is preferred in Ujung
Pandang (Sulawesi) (Damardjati and Oka 1991). A market red rice
sample had 20% AC; Cianjur had 19% AC (RCMD 1987,1989).
Medium-sized and -shaped grains predominated over long, slender
grains. Bulu or javanica upland varieties had mainly intermediate
AC, low GT, medium-sized and -shaped chalky grains, and aroma.
Exceptions to this were low-AC Mandolin and high-AC Jidah and
Kencara Muara (Appendix).
Many indica rices have the property of intermediate AC, but tend
to have intermediate GT, medium-soft GC, and longer, slender grain.
Cisadane, C4-63G, and IR64 are modern intermediate AC varieties that
incorporate desirable taste characteristics (Damardjati and Oka 1991).
Unnevehr et a1 (1985) found that retail price in Jakarta correlated
negatively with L-W ratio. High-AC rices tended to have intermediate
GT; black ketan waxy rices were available in Jakarta retail markets.
Tidal swamp rices (n = 44) had mainly high AC, intermediate GT,
and hard-medium GC. But four were waxy, one had low AC, and five
had intermediate AC (Appendix). Excellent quality rices were Kapuas,
Karang-Duku 1, and Tampokong Kuning (G.A. Watson, 1983, unpubl.
data). Deepwater (BJM) rices, except for two waxy rices, had high AC,
intermediate GT, and hard GC.
Cooked rice hardness correlated significantly with grain width
( r = –0.60**, n = 50) and GC ( r = –0.73**, n = 54), whereas AC correlated
with GC ( r = –0.66**, n = 119), Amylograph setback ( r = 0.56**, n = 65)
and consistency (r = 0.65**), and cooked rice stickiness ( r = –0.62**,
n = 27).
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