Karakteristik Fisik dan Kimia Beras Lokal Sawah di Provinsi Riau (Physical and Chemical Characteristics of Local Rice Fields in Riau Province) - Fahroji, Fahroji (Perum BULOG, 2025)
Meskipun Kementerian Pertanian telah banyak menghasilkan Varietas Unggul Baru (VUB) padi, petani di Provinsi Riau masih mengembangkan varietas lokal. Varietas padi lokal memiliki keunggulan seperti ketahanan terhadap cekaman biotik dan abiotik pada agroekosistem spesifik, kebutuhan input produksi yang rendah, serta cita rasa nasi yang sesuai dengan preferensi petani. Namun, keberagaman varietas padi lokal di Provinsi Riau masih belum banyak diteliti, terutama karakteristik dan mutu berasnya. Kondisi ini menyulitkan petani untuk menentukan varietas lokal yang layak dikembangkan. Oleh karena itu, penelitian ini bertujuan untuk mengkaji karakteristik beras padi lokal sawah di Provinsi Riau guna memberikan informasi yang bermanfaat bagi petani dalam memilih varietas lokal berkualitas tinggi untuk budidaya. Beras dianalisis secara kualitatif dan kuantitatif untuk: karakteristik sifat fisik, meliputi panjang (P), lebar (L), ketebalan (T), rasio P/L, diameter ekuivalen (De), luas permukaan (Lp), spherecity (Ø) dan volume (V); karakteristik kimia meliputi kadar abu, lemak, protein, serat kasar, pati dan amilosa. 14 varietas padi lokal sawah di Provinsi Riau yaitu Buku, Cendani, Serai, Kuning, Kecik, Kretek Putih, Karya, Lembu Sawah, Ramos, Saiya, Benangsari, Pagarsari, Pandan Wangi, dan Seribu Gantang diuji karakteristik fisik dan kimianya. Berdasarkan ukuran beras, ke-14 varietas tersebut memiliki ukuran sedang dan panjang,sedangkan berdasarkan bentuknya yaitu medium dan ramping. Kadar air semua varietas memenuhistandar mutu SNI 6128:2020 yaitu 7,27-11,58 persen, kadar abu 0,37-0,62 persen, kadar lemak 0,20-0,48 persen, kadar protein 6,73-9,57 persen, kandungan serat kasar 0,07-0,27 persen, dan kandungan pati 73,62- 83,74 persen. Varietas yang diuji memiliki kadar amilosa 20,59-33,55 persen yang menunjukkan nasi bertekstur sedang dan tinggi. Although the Ministry of Agriculture has released many New Superior Varieties (VUB) of rice, farmers in Riau Province continue to grow local varieties due to their advantages—such as resistance to local environmental stresses, low input requirements, and preferred taste. However, the diversity and quality of these local rice varieties remain understudied, making it difficult for farmers to identify and select high-quality types for further development. Therefore, this study aimed to examine the characteristics of local lowland rice in Riau Province, helping farmers choose high-quality local rice varieties for cultivation. Rice was analyzed qualitatively and quantitatively for its physical and chemical properties. Physical characteristics were length (P), width (L), thickness (T), P/L ratio, equivalent diameter (De), surface area (Lp), spherecity (Ø) and volume (V). Chemical analysis included ash, fat, protein, crude fiber, starch and amylose content. A total of 14 local rice varieties in Riau Province, namely Buku, Cendani, Serai, Kuning Kecik, Kretek Putih, Karya, Lembu Sawah, Ramos, Saiya, Benangsari, Pagarsari, Pandan Wangi, and Seribu Gantang were evaluated for their physicochemical characteristics. Based on the size, the 14 varieties have medium and long sizes, while based on their shape, they are medium and slender. The moisture content of all varieties met the quality requirements of SNI 6128:2020, which ranged 7.27-11.58 percent. Ash content ranged 0.37-0.62 percent, lipid content ranged 0.2-0.48 percent, protein content ranged 6.73-9.57 percent, crude fiber content ranged 0.07-0,27 percent, and starch content ranged 73.62-83.74 percent. Amylose content ranged 20.59-33.55 percent which indicated medium and high textured rice.