Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Penelitian Pertanian Tanaman Pangan
Jumali, Jumali
Balai Besar Penelitian Tanaman Padi Jl. Raya 9, Sukamandi, Subang, Jawa Barat
Agriculture, Biological Sciences & Forestry

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Karakteristik Flavor Beras Varietas Padi Aromatik dari Ketinggian Lokasi yang Berbeda Tarigan, Elsera; Jumali, Jumali; Kusbiantoro, B.
Jurnal Penelitian Pertanian Tanaman Pangan Vol 33, No 1 (2014): April 2014
Publisher : Pusat Penelitian dan Pengembangan Tanaman Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.864 KB) | DOI: 10.21082/jpptp.v33n1.2014.p27-35

Abstract

To express its optimum flavor, aromatic rice variety should be planted at a specific location. Elevation and soil types are generally considered as the main influencing factors. In this research, three sites, representing low, medium and high elevation, were used to test aromatic rice varieties for its flavor expression. The sites of research were Garut (over 1000 m above sea level/asl), Sumedang (over 500 m asl), and Subang (less then 500 m asl). The flavor components were measured using Gas Chromatograph Mass Spectrometer, GCMS. The data were analyzed using principle component method. Elevation of the sites greatly affected the flavor components of Gilirang, Cimelati, and Sintanur varieties. Among the volatile compounds constituting the rice flavor, hydro carbon aromatic and aldehyde were the most influential ones. Based on the principle component analysis, there were five components contributing to the flavor, namely: butyric acid, benzaldehyde, 2-nonen-1-ol, toluene, and hepthl alcohol. The 2AP (2-Acetyl-1-pyrroline) which gives the pandanus flavor in aromatic rice, was found only from the aromatic rice variety planted at high elevation of Garut. The volatile compounds influencing the taste preference, based on hedonic test, was detected most on Cimelati rice variety as a strong flavor aroma. The general responses of panelist with regard to the aroma, showed moderate aroma to all varieties tested. But for taste, texture, and preferences, most panelists chose Sintanur variety planted at medium elevations (Sumedang).
Pengaruh Bahan Pengemas terhadap Mutu Beras Padi Aromatik selama Penyimpanan Jumali, Jumali; Indrasari, S. Dewi; Kusbiantoro, Bram
Jurnal Penelitian Pertanian Tanaman Pangan Vol 30, No 3 (2011): Desember 2011
Publisher : Pusat Penelitian dan Pengembangan Tanaman Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (91.288 KB) | DOI: 10.21082/jpptp.v30n3.2011.p154-163

Abstract

Research on the effect of packaging material for aromatic rice quality and its life storage was carried out. The aromatic rice varieties i.e Pandanwangi, Sintanur and Mentikwangi (each 750 kg) were dried in box dryer at 45oC for 12 hours. The dried paddy was milled at commercial milling to produce milled rice. The milled rice then were packed in high density polypropylene (HDPP), super bag and plastic sac. Factorial treatments were arranged in a completely randomized design, replicated thrice. The first factor was aromatic rice varieties (Sintanur, Mentikwangi and Pandanwangi) and the second factor was packaging material (superbag, high density polypropylene (HDPP) and plastic sac). Each treatment consisted of 5-7 kg of milled rice, kept in the room condition for six months. The physical, chemical characteristic, organoleptic test, and flavor composition were observed at the beginning, the middle and the end of storage. The result showed that physical quality of rice decreased parallel with the duration of storage. The whiteness, transparency and milling degree of rice kernel decreased as the period of storage increased. The infestation of insect in storage was found at 60 days after storing (at the second month) and tended to decrease parallel with insect life cycle. The used of plastic sac as packaging was invested by insect more than those of super bag and high density polypropylene. Therefore plastic sac was not recommended for packaging of aromatic rice at room condition. Organoleptic test indicated that cooked quality of aromatic rice decreased parallel with storing time. Based on colour, aroma, taste and texture, aromatic rice should be consumed within 90 days. After 90 days, the colour, aroma, taste and texture of the cooked rice was less preferred by panelis. The uses of plastic sac to pack aromatic rice produced cooked rice less preferable than those of super bag and high density polypropylene plastic.
Co-Authors Indrasari, S. Dewi Kusbiantoro, B. Kusbiantoro, Bram Tarigan, Elsera