Comparison of milling and sensory qualities of several rice in Banjarbaru

Abstract

Rice remains the primary staple food for approximately 90% of Indonesia’s population and provides more than half of their daily caloric intake. In South Kalimantan, consumers commonly use various rice types, including local rice types, nationally improved types, and commercial packaged rice. Differences in rice types strongly influence the characteristics of both uncooked rice and cooked rice, as each type possesses distinct chemical composition, physical and physicochemical properties, as well as cooking and sensory qualities. This study compares the milling quality and sensory quality of six types of rice available in Banjarbaru: three local types (Mutiara, Jambun, and Mayang), one nationally improved type (Ciherang), and two packaged rice products (Cianjur and Lopo Ijo). The results indicate that packaged rice (Lopo Ijo and Cianjur) demonstrates the best milling and sensory quality, whereas local rice and Ciherang show limitations in both aspects. These findings highlight the need for improvements in postharvest handling and milling processes to enhance the quality and consumer acceptability of non-packaged rice types.