KARAKTERISASI AROMA DAN RASA BEBERAPA VARIETAS BERAS LOKAL MELALUI QUANTITATIVE DESCRIPTIVE ANALYSIS METHOD

Abstract

<div data-canvas-width="788.4949999999995">Improvement of the national rice production could be done by using superior variety (VUB), which has early age of</div><div data-canvas-width="802.7116666666665">maturity and high productivity. However, the farmers, until now, still fanatics to grow the local rice. The utilization of</div><div data-canvas-width="802.6783333333335">local varieties as genetic resources for producing new superior varieties is expected to be solution. The study used seven</div><div data-canvas-width="802.6816666666666">local rice varieties (Anak Daro, Si Buyung, Cicih Merah, Mentik Wangi, Bengawan Solo, Rojolele, and Mandoti), to test</div><div data-canvas-width="802.6816666666666">the aroma and taste. Quantitative Descriptive Analysis (QDA) using trained panelists was applied. Data obtained were</div><div data-canvas-width="802.6866666666664">analyzed by Multivariate Analysis of Principle Component Analysis technique. Results showed that Mandoti and Rojolele</div><div data-canvas-width="802.7249999999999">have similar aroma and characterized by pandan, cereals, buttery, and green aroma. Cicih Merah characterized by creamy</div><div data-canvas-width="802.6766666666666">and sweet aroma. Mentik Wangi, Bengawan solo, and Anak Daro have similar properties but are not characterized by a</div><div data-canvas-width="802.6850000000001">distinctive aroma. Flavors of Cicih Merah and Bengawan solo are in one group and characterized by a taste of sweet and</div><div data-canvas-width="802.6916666666665">umami. Mandoti are in different groups and characterized by a taste of salty and bitter. Mentik Wangi and Si Buyung,</div><div data-canvas-width="669.7833333333333">Anak Daro and Rojolele even be in one group but not characterized by a distinctive flavor attributes.</div>