Karakterisasi Komponen Flavor Varietas Padi Lokal Maluku Utara (original) (raw)

Jurnal Penelitian Pertanian Tanaman Pangan

Aromatic rices have good market not only in Indonesia but also in America and Europe. These varieties have higher selling price due to their aroma, flavor, and texture. The productivity of Indonesian local aromatic rice is highly influenced by the agro-ecosystem conditions of each region. In addition, the level of consumer preference for aroma and texture is also affected by local culture. The main constraint to develop local aromatic rice breeding program in Indonesia is the lack of data on the chemical flavor characteristics. The objective of this study was to characterize flavor components of several local rice varieties. A total of 11 local rice varieties from Northern Maluku were analyzed. The rice flavor components were extracted using Likens Nickerson method and then identified by GC-MS. This study showed that there were 7 local varieties identified as aromatic rice varieties using 2acetyl-1-pyroline content as a marker. Ketan merah had the highest concentration of 2-acetyl-1-pyroline (34.51 ppb), followed by Pulo (16.47 ppb), Pulo Hitam (16.01 ppb), Jongodi (9.0 ppb), Pulo Popon (6.09 ppb), Manyanyi (3.8 ppb), and Kayoan (2.78 ppb). This local rice can be used as an elder in assembling new superior varieties of aromatic rice in an effort to support the development of high-yielding aromatic rice with wide adaptability.