Characterization of rice physicochemical properties local rice germplasm from Tana Toraja regency of South Sulawesi

Abstract

The research about the characterization of physicochemical properties from local rice germplasm of Tana Toraja’s Regency, South Sulawesi aims to determine the physicochemical properties of rice as a parameter to indicate the quality of cooking. Local varieties categorized as germplasm that needs to be protected for future varietal improvement.In this research, the researchers used seven varieties of local rice. The parameters analyzed including physicochemical properties of amylose content, protein content, gel consistency, and gelatinization temperature. Percentage of amylose content ranged from 2 to 18 %. Pare Bumbungan and Pare Lalodo are categorized as waxy rice and Pare Ambo, Pare Bau, Pare Kobo, Pare Rogon and Pare Tallang are categorized as low amylose content. The percentage of protein content ranged from 7.3 to 9.5 %. Gelatinization temperature of rice showed high gelatinization temperature. Pare Bumbungan, Pare Kobo, Pare Lalodo, and Pare Rogon are categorized as soft gel consistency (˃50 mm). Pare Ambo, Pare Bau and Pare Tallang are categorized as medium gel consistency (36-50m). Pare Rogon and Pare Kobo are two kinds of rice varieties according to the quality of cooking criteria for consumers in Indonesia.