Sains Malaysiana 42(11)(2013): 1641–1646

Physicochemical, Vitamin B and Sensory Properties of Rice Obtained by

System of Rice Intensification (SRI)

(Ciri Fizikokimia, Vitamin B dan Sensori Beras melalui Sistem Keamatan Padi (SRI))

I. NUR HAQIM¹, A. AMINAH¹* & I. ANIZAN²

¹School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor D.E. Malaysia

²School of Environmental Science and Natural Resources, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor D.E. Malaysia

Received: 1 December 2011/Accepted: 29 April 2013

ABSTRACT

Organic rice using different cultivation methods namely system of rice intensification (SRI) and local organic rice (BOT) were studied and compared with conventional non organic rice (BBO). One kg of the SRI organic rice was obtained from research plot in Tunjung, Kelantan. Physical and cooking properties were determined using the average weight of 100 kernel, length-breadth ratio (L/B ratio), minimum cooking time, water uptake ratio and percentage of gruel solid loss. Amylose content was determined by iodine-binding method. Thiamine and niacin content were determined by HPLC. Results of the study showed that weight of non organic rice (21.2 mg) was significantly higher (p≤0.05) than SRI organic rice (19.7 mg) or conventional (19.4 mg). Minimum cooking time of SRI organic rice was 19.5 min. The amylose content of conventional rice was the highest (16.6%) followed by SRI organic rice (15.6%) and conventional organic rice (15.3%). Vitamin B1 and B3 contents of organic rice were higher than non-organic rice. The means sensory score of all attributes of SRI cooked rice were the highest. Thus it can be concluded that rice cultivated using SRI resulted in comparatively better physicochemical characteristics and sensory quality compared with other methods.

Keywords: Physicochemical; sensory; system of rice intensification; vitamin B

ABSTRAK

Beras organik melalui kaedah penanaman berbeza iaitu sistem keamatan padi (SRI) dan konvensional telah dikaji dan dibandingkan dengan beras bukan organik konvensional. Satu kg sampel beras organik SRI diperoleh dari plot kajian SRI di Tunjung, Kelantan. Ciri fizikal dan memasak ditentukan melalui purata berat 100 biji beras, nisbah panjang-lebar, masa memasak minimum, nisbah penyerapan air dan peratus kehilangan pepejal kanji. Kandungan amilosa ditentukan dengan kaedah pengikat-iodin. Kandungan thiamin dan niasin ditentukan dengan kaedah HPLC. Berat sebiji beras bukan organik (21.2 mg) adalah lebih tinggi (p≤0.05) daripada beras organik SRI (19.7 mg) atau beras konvensional (19.4 mg). Masa memasak minimum beras organik SRI adalah paling lama iaitu 19.5 min. Kandungan amilosa beras bukan organik paling tinggi (16.6%) diikuti beras organik SRI (15.6%) dan konvensional (15.3%).  Kandungan vitamin B1 dan B3 bagi beras organik adalah lebih tinggi berbanding beras bukan organik. Min skor sensori bagi semua atribut sampel nasi SRI adalah paling tinggi. Beras yang ditanam melalui SRI mempunyai ciri fizikokimia dan kualiti sensori yang lebih baik berbanding beras konvensional atau beras organik konvensional.

Kata kunci: Fizikokimia; sensori; sistem keamatan padi; vitamin B

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*Corresponding author; email: dfst@ukm.my