STUDY ON DIFFERENCES IN PHYSICAL PROPERTIES OF RICE (Oryza sativa) BASED ON VARIETY TYPES AND MIXED RICE

Abstract

Rice is a staple food commodity whose quality is strongly influenced by its physical characteristics. One strategy applied by producers to improve rice quality is blending different rice varieties; however, scientific information regarding the physical properties of mixed rice remains limited. This study aimed to evaluate and compare the physical properties of mixed rice with single-variety rice, namely IR 64 and Mentik. The research was conducted using an experimental laboratory approach. Physical parameters observed included moisture content, grain dimensions, grain elongation ratio, water absorption capacity, and cooking time. Data were analyzed descriptively and statistically using one-way Analysis of Variance (ANOVA). The results showed that the initial moisture content ranged from 11.001–11.671% (wet basis). Grain length, width, and length-to-width ratio varied among varieties, indicating significant differences in grain dimensions. Mixed rice exhibited the highest elongation ratio (1.26), while Mentik rice showed the highest water absorption capacity (1.781 g/g). Statistical analysis indicated that rice variety significantly affected grain dimensions and water absorption capacity, but had no significant effect on moisture content, elongation ratio, or cooking time. These findings provide useful information for the development and standardization of mixed rice products.