Preference Mapping of Organic Brown Rice in Different Storage Types

Wiguna, Komang Rai Artha and Ardiansyah, Ardiansyah and David, Wahyudi (2019) Preference Mapping of Organic Brown Rice in Different Storage Types. Asia Pacific Journal of Sustainable Agriculture Food and Energy (APJSAFE), 7 (2). pp. 9-13. ISSN 2338-1345

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Abstract

Organic Brown Rice (OBR) is whole grain of organic rice with the inedible outer hull removed. Though it is evident that OBR is better than white rice, most consumers choose white rice because of its appearance. OBR has a shelf life of approximately six months, but hermetic storage, refrigeration or freezing can extend its lifetime. Sensory evaluation is one of the effective tools to measure the quality parameters in grains. This study is aimed at determining the dominant attributes that can be used as quality parameters and packaging appropriate for several varieties of OBR. Projective mapping was used to assess three varieties of OBR (Ciherang, Pandan Wangi, and Mentik Wangi). Three types of packaging, viz., Polyamide (PA) Vacuum (0.35±0.005 mm), Low Density Polyethylene (LDPE) Zipper (0.15±0.005 mm), and plastic boxes High Density Polyethylene (HDPE) (2.16±0.005 mm) were used in these studies. Thirty-four voluntarily naïve panelists (47% male and 53% female; age between 18-24 years) participated in these studies. MFA and HCA on Principal Component were used to obtain the properties position of OBR, as well as different storage times. The result shows that panelists were consistent and able to distinguish between varieties as well as different packaging during 12 weeks of storage. Aroma and colours become the dominant attributes in distinguishing OBR during 12 weeks of storage. PA Vacuum and HEPE packaging accounts for the lowest loss of moisture content and delays the increase of free fatty acid. This study proved that the sensory evaluation method can determine the quality of OBR.

Item Type:	Article
Uncontrolled Keywords:	Multifactor Analysis, napping, organic brown rice; storage; sensory evaluation.
Subjects:	Food Science and Technology Science Paper
Divisions:	Fakultas Teknik dan Ilmu Komputer > Program Studi Ilmu dan Teknologi Pangan
Depositing User:	Ahmad Yani
Date Deposited:	03 Jan 2020 02:27
Last Modified:	03 Jan 2020 02:27
URI:	http://repository.bakrie.ac.id/id/eprint/3207

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