Preference Study of Rice Obtained from Some Areas Which

Represent the High Yielding Varieties of Rice in Indonesia

Hanifah Nuryani Lioe

, Munyatul Islamiah

and Anton Apriyantono

1,2

Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology,

Bogor Agricultural University, IPB Darmaga Campus, PO Box 220, Bogor, West Java, Indonesia

Department of Food Technology, Universitas Bakrie, Jakarta, Indonesia

Keywords: Cooked Rice, Consumer Preference, Descriptive Sensory Analysis, Rice Preference, Sensory Characteristic.

Abstract: Indonesia is an agricultural country. One of the most important agriculture is rice which is a staple food for

people of Indonesia. Every province in Indonesia has a difference of high yielding variety of rice. It relates to

the acceptance and preference of consumers which are influenced by social environment and origin of area.

The preference of consumers and the palatability determine quality and sensory characteristics of rice. This

study aimed to characterize the sensorial quality of 4 varieties of rice, obtained from West Sumatra, West

Java, South Sulawesi and Papua, and to identify preference of consumers to the cooked rice. Descriptive

sensory analysis was performed by 8 trained panelists who used 14 descriptors to quantitatively describe the

sensory characteristics of four rices. Descriptive data were visualized by spider web and were analyzed by

two-way ANOVA and Tukey’s Multiple Range Test if significantly different across attribute (p<0,05). In

parallel, the preference of consumers of rice on these rice was expressed on a nine-point hedonic scale. To

understand consumers' responses further, the preference ratings were also analyzed by one-way ANOVA and

Duncan’s Multiple Range Test if significantly different across sample (p<0,05). The result showed that

preference of consumers of West Java and South Sulawesi were influenced by taste and texture of cooked

rice. They disliked taste and texture of cooked rice from Cisokan. The preference of this consumers was taste

and texture of cooked rice from Ciliwung. On the other hand, the consumers of West Sumatra disliked taste,

aroma, and texture of cooked rice from Ciliwung. The consumers of Papua (reprenseting West Papua and

Papua Provinces) did not have specific sensory characteristic in consumed cooked rice. However, they

disliked the aroma of cooked rice from Ciherang.

1 INTRODUCTION

Rice is the main source of nutrition and energy for

more than 90% of Indonesia's population. The

consumer preferences to rice have become

researchers’ attention. However, research on rice

preferences for major consumers in Indonesia has not

been done in depth, even though it has been known

publicly that each region in Indonesia has different

preferences on rice.

Consumer preference and rice palatability

characteristics determined the quality of cooked rice

(Tao et al. 2019, Okpiaifo et al. 2020). Sensory

evaluations carried out on the cooked rice can be

influenced by the different population in different

area or region (Aoki et al. 2017). The sensory

evaluation plays an important role to reveal consumer

preferences. Therefore, in this present study, sensory

evaluation was conducted to know the consumer

preference from 4 main regions which are yielding

main varieties of rice in Indonesia.

Each region in Indonesia may have different rice

varieties produced. This depends on the climate,

topography, soil conditions, and different cultural

backgrounds for each region (Yuliawan and Handoko

2016, Agustiani et al. 2018, Rumanti et al. 2018).

These factors lead to the existence of superior rice

varieties which are favorite varieties of rice for

farmers and consumers in the area. The diversity of

rice varieties can be seen from each region, for

example Cianjur variety in West Java, Solok variety

in West Sumatra, etc. This variety of rice may have

different compositions, especially the amylose-

amylopectin content of the rice (Tao et al. 2019). The

difference in composition is greatly influenced by

conditions of agricultural land, rice genetics,

Lioe, H., Islamiah, M. and Apriyantono, A.

Preference Study of Rice Obtained from Some Areas Which Represent the High Yielding Varieties of Rice in Indonesia.

DOI: 10.5220/0009978200002833

In Proceedings of the 2nd SEAFAST International Seminar (2nd SIS 2019) - Facing Future Challenges: Sustainable Food Safety, Quality and Nutrition, pages 57-62

ISBN: 978-989-758-466-4

fertilization, the environment where it grows and the

climate. Comparison between amylose and

amylopectin is used as the basis in determining the

quality of taste and texture of rice. Amylose content

is positively correlated with the level of softness,

adhesiveness, color and gloss (Haryadi, 2008). This

is because amylose has a greater retrogadation ability

(Pratiwi, 2017). According to Haryadi (2008), rice

with high amylose content produces dry and dry rice,

whereas rice with low amylose content produces

sticky and soft rice. In addition, another factor that

determines the diversity of rice varieties is aroma and

taste (flavor characteristics). Aroma is produced from

volatile components released from rice (Zeng et al.,

2008), meanwhile taste is associated to non-volatile

components (Lioe et al. 2010).

Research on rice preferences in terms of consumer

preferences in different area is a very important

problem considering that Indonesia is a country that

consists of various ethnicities and cultures so that the

types of favorite rices may also be different. This

research can later be used as a reference or

consideration for rice plant breeders in assembling

new high yielding varieties in terms of community

preferences or preferences related to the culture of an

area so that it can be consumed and liked by the

people in the area. The aim of this study was to

identify the preferences of people from West

Sumatra, West Java, South Sulawesi, and Papua

(representing West Papua and Papua Provinces) for

the four superior rice varieties evaluated, namely

Cisokan, Ciherang, Ciliwung, and Membramo, and to

determine the relationship between consumer

preferences and description of sensory attributes of

rice from the different varieties.

2 MATERIAL AND METHODE

2.1 Materials

The materials used in this study were superior rice

varieties which were widely consumed in the 4

regions of Indonesia: West Sumatra, West Java,

South Sulawesi and Papua. These varieties were

Cisokan variety (origin from West Sumatra

Province), Ciherang variety (from West Java

Province), Ciliwung variety (from South Sulawesi

Province), and Membramo variety (from West Papua

and Papua Provinces) obtained from the Indonesian

Center for Rice Research, Sukamandi, West Java.

The four varieties were harvested from February to

March 2011. Grain drying under sun was carried out

until the grain moisture content was 14% wb. As

much as 300 grams of grains from each variety were

processed with Satake Rice Husker which separated

rice and skin. Then, 200 grams of rice and skins were

scrubbed for 3.5 min by using Satake Polisher to

obtain head rice and broken rice. The polish degree

used was 90%. The polished rice used in the sensory

evaluation consisted of the mixture of head rice and

broken rice. During the research, rice was placed in

an airtight plastic container covered with black

plastic. Then rice was stored in a refrigerator at 9-

11˚C. Polished rice needed during this research was

6.5 kg for each variety.

The chemicals used were standards of flavor (2-

acetyl pyridine, acetoin, vanillin, diacetyl, pandan

flavor, 5-methyl-2-furfural, and sugar lactone) in

liquid form. Vanilin and pandan flavor compounds

were from Sensient Technologies Indonesia Co.,

meanwhile 5-methyl-2-furfural, 2-acetyl pyridine,

acetoin, diacetyl, and sugar lactone compounds were

obtained from Ogawa Indonesia Co. The standards

were stored in small bottles (with a capacity of 10

mL) and placed in a refrigerator at temperatures of 0-

4˚C. Equipments needed included a set of four rice

cookers (Miyako, MCM-509, Indonesia), aluminum

foil, measuring cup, glasswares, a small container for

sensory testing.

2.2 Determining Rice Samples

A literature study was carried out by reviewing

various literatures on superior varieties of rice that

were widely produced and consumed in West

Sumatra, West Java, South Sulawesi, and Papua. The

rice samples used in this study were as follows

(Puslitbangtan, 2010):

• Cisokan: unfluffier (not pulen) rice texture,

amylose content of 26%, glycemic index at 34,

known as lowland rice with an altitude of 500 m

above sea level.

• Ciherang: fluffier (pulen) rice texture, amylose

content of 23%, glycemic index at 54.9. It was

planted in lowland irrigated rice fields up to 500

m above sea level. High productivity with

quality and taste of rice was equivalent to IR64.

• Ciliwung: fluffier rice texture, amylose content

of 22%, glycemic index at 86. It was planted in

low-irrigated irrigated land up to 550 m above

sea level.

• Membramo: fluffier rice texture, amylose

content of 19%. It was either planted on irrigated

land less than 550 m above sea level or more

than.

2nd SIS 2019 - SEAFAST International Seminar

2.3 Rice Cooking Method

Cooking of rice was done in the same way for the four

superior varieties, its method included the rice cooker

type (1.8 L capacity), the ratio of rice to water, as well

as the way of rice washing until the way of rice being

served. Rice was cooked using a rice cooker. Before

cooking, the rice to be cooked was weighed at 0.38

kg. Rice was then 4-5 times washed with tap water

until the washing water became considerably clear.

Washed and drained rice was put into a rice cooker

pan. Then 670 mL of tap water was added. The pan

was put into the rice cooker. The rice cooker was

closed, but previously covered with aluminum foil,

then closed properly. After the rice has been cooked,

it was let for 15 minutes in the cooker. The rice was

then stirred evenly. The four samples were presented

simultaneously in a hot state in a container that was

closed using aluminum foil.

2.4 Sensory Analysis by Quantitative

Descriptive Analysis (QDA) and

Hedonic Test

The evaluation method used in this study was QDA

to determine the sensory characteristics of a sample.

Trained panelists who have passed the selection and

training phase evaluated the samples. The panel

selection phase included the pre-screening stage,

identification of basic tastes and aromas, triangle

tests, ranking tests, and personal interviews. After the

panel candidates passed the selection stage, training

was then conducted to produce a group of panelists

which had a consistent result in evaluating the

sensory attributes of sample (Drake & Civille, 2003).

Consumer preference testing was done using a

hedonic rating by a panel of Bogor Agriculture

University students come from West Sumatra

(34 persons), West Java (45 persons), South Sulawesi

(42 persons), Papua (30 persons). The hedonic test

was done by rating the attributes of taste, aroma and

texture. The range of hedonic scale is between 1

(extremely like) to 9 (extremely dislike).

Focus group discussion (FGD) were conducted

before and after QDA testing. The FGD prior to the

training was conducted to determine the attributes of

taste, aroma, and texture that would be used in the

training process. The FGD after the training was

conducted so that panelist sensitivity in detecting the

presence of taste, aroma, and texture attributes in the

sample was higher. The results obtained from the

FGD was used in the QDA analysis.

The reference concentrations for aroma and taste

obtained during training was processed using the

Stephen equation (Meilgaard et al. 1999), then the

equation was reduced to a logarithmic equation. This

was done to get the reference concentration used in

QDA analysis. In contrast, for texture attributes

where the reference values were following Meullenet

et al. (1999).

QDA analysis was conducted to determine the

intensity of sensory attributes (taste, aroma and

texture) on each rice sample tested. The attribute

intensity of the samples was carried out using an

unstructured line scale. Unstructured scale consisted

of lines along the 15 cm with a border mark at both

ends. On the scale of the line also given 2 assistance

lines as a reference. Each sample of rice was placed

in a special container that has a three-digit code. The

sample was presented under the same controlled

conditions as normal consumer conditions. Time

between two testings (from one sample to another)

were given at a time interval of 20 min. During the

time, the panelists were given drinking water to

neutralize the senses if for taste and texture testings

or were given coffee powder if for aroma testing.

Evaluation of the intensity of each attribute of a

sample was carried out triplo. The QDA was carried

out by 8 trained panelists who assessed the four rice

samples in a time. QDA data were processed using

ANOVA and multivariate analyses, namely principal

component analysis (PCA) using Unscrambler

version 9.2 (Camo, Norway).

3 RESULTS AND DISCUSSION

3.1 Classification of Rice Varieties on

Attributes of Taste, Aroma and

Texture

The spider web diagram in Figure 1 shows the four

varieties of rice were described as having sweet, salty

and gurih (like umami) tastes; also vanilla, sweet,

pandan leaf, nutty and buttery aromas. The four

varieties had different rice characteristics, especially

for the attributes of adhesiveness, coarseness,

toothpull, sweet and nutty aromas. Cisokan had the

lowest adhesiveness but Ciherang had the highest

adhesiveness, Membramo had the highest toothpull,

Ciliwung had the highest sweetness.

Mapping the taste, aroma, and texture attributes

results in three different groups which described 82%

of variance in the data (Figure 2). The first group

contained the varieties of Membramo and Ciherang

which were described with the adhesive attributes of

the sample on the lips which were low, sweet taste

Preference Study of Rice Obtained from Some Areas Which Represent the High Yielding Varieties of Rice in Indonesia

Figure 1: Spider web diagram of flavour characteristics

(taste, aroma and texture) of four varieties of Indonesian

rice. Taste: sweet, salty, gurih; Aroma: buttery, nutty,

pandan leaf, sweet, vanilla; Texture: adhesiveness,

hardness, cohesiveness, coarseness, toothpull.

and high taste. The second group was the Ciliwung

variety which was characterized by the highest

aroma, sweet, vanilla, nutty, and saltiness. The third

group contained Cisokan variety characterized by

attributes of particle size (coarseness) and sample

hardness when chewed.

Figure 2: PCA of flavour characteristics of four varieties of

Indonesian rice.

3.2 Consumer Preferences for Aroma,

Taste, and Texture Attributes

PCA analysis was conducted to find out how the

grouping of consumers' preferences of each region

towards rice from superior varieties of rice. The

consumer preference towards aroma of the rice was

relatively similar, the same case of the taste, except

for the consumer originally from South Sulawesi. The

preference towards kepulenan (toothpull) of the rice

was relatively different among the variety as well as

the consumer groups, as presented in Table 1.

Preference of consumers of West Java and South

Sulawesi were influenced by taste and texture of

cooked rice. The preference of the consumers was

taste and texture of cooked rice from Ciliwung. They

disliked taste and texture of cooked rice from

Cisokan. On the other hand, the consumers of West

Sumatra disliked taste, aroma, and texture of cooked

rice from Ciliwung. The consumers of Papua did not

have specific sensory characteristic in consumed

cooked rice. However, they disliked the aroma of

cooked rice from Ciherang.

Table 1: Consumer preference of four varieties of

Indonesian rice assessed by four groups of consumers based

on their origin.

Rice* West

Sumatera

West Java South

Sulawesi

Papua**

e*** f g e f g e f g e f g

A 3.5 4.1 4.6 3.3 4.0 4.5 3.4 4.2 4.6 4.1 3.9 3.5

B 3.3 4.0 3.9 3.7 4.6 5.3 4.1 5.1 5.3 3.8 3.9 4.2

C 4.0 4.5 5.3 3.9 4.0 4.0 3.9 3.6 3.6 3.8 3.9 4.0

D 3.3 4.3 3.7 3.8 4.4 4.5 4.0 4.2 4.1 4.1 3.8 3.8

A: Ciherang; B: Cisokan; C: Ciliwung; D: Membramo

**West Papua and Papua Provinces

***e = aroma, f = taste, g = kepulenan. Kepulenan is

someting to do with the texture of rice, the feel of softness

when the rice is chewed. The range of hedonic scale is

between 1 (extremely like) to 9 (extremely dislike).

Figure 3: PCA of preference of four groups of consumers

(WS: West Sumatera; WJ: West Java; SS: South Sulawesi;

P: Papua) towards aroma, taste and kepulenan (softness

during chewing) of four varieties of Indonesian rice.

Mapping consumer preferences by PCA is shown

in Figure 3, the PCA result described 88% of

variance. In overall, the consumer preference towards

the four varieties of the rice were different from each

other (Figure 3). Consumers of West Java and South

Sulawesi preferred the taste and texture of rice from

the varieties of Ciherang and Membramo. The

Sweet

Salty

Gurih (like…

Buttery

Nutty

Pandan leaf

SweetVanila

Adhesiven…

Hardness

Cohesiven…

Coarseness

Toothpull

Ciherang Cisokan

Ciliwung Membramo

2nd SIS 2019 - SEAFAST International Seminar

consumers rated the rice aroma attribute of Cisokan

variety with low preference. Consumers of West

Sumatra consumers had a low preference for taste,

aroma, and texture attributes of Ciliwung variety.

3.3 The Relationship between

Descriptive Analysis and

Preference Test

The regression of West Java consumer preferences

for the rice aroma attribute obtained by PLS analysis

gave the equation: Y = -2.02545 + 0.02959 Sweet +

0.06018 Nutty + 0.03096 Vanilla + 0.15595 Pandan

+ 0.05602 Buttery, R

= 0.9925. Based on the highest

regression coefficient, it can be seen that the aroma

that most influencing the preferences of West Java

consumers was the aroma of pandan (+: positive

correlation). Positive correlation shows the higher the

value of the regression coefficient, the higher the

consumer preference. The regression of the West Java

consumer preferences for rice taste attributes was: Y

= 3.72343 + 0.03651 Sweet - 0.08397 Salty + 0.1459

Tasty, R

= 0.8237. The taste attributes of rice that

most influencing the preferences were savory (+) and

salty (-). The regression for rice texture attributes

was: Y = -1.08993 - 0.02675 Adhesives + 0.02491

Hardness - 0.04067 Cohesive + 0.05317 Roughness +

0.0117 Toothpull + 0.10851 Particle Size, R

0.9999. The texture attributes of rice that most

influencing the preferences of West Java consumers

were the roughness and particle size or coarseness

(+), cohesiveness (-).

The regression of West Sumatra consumer

preferences for rice aroma attributes obtained by PLS

analysis gave the equation: Y = 3.30119 + 0.01801

Sweet + 0.06278 Salty - 0.01081 Savory R

= 0.3941.

The taste attribute of rice that most influencing the

preferences of West Sumatra consumers was the

saltiness (-). The regression for rice texture attributes

gave the equation: Y = 13,465 + 0.0391 Adhesives +

0.0335 Hardness - 0.0212 Cohesive - 0.0839

Roughness - 0.085 Toothpull - 0.0871 Size Particle,

= 0.9997. Rice textures that most influencing West

Sumatra consumer preferences were hardness and

adhesiveness (+) as well as particle size (-).

The regression of South Sulawesi consumer

preferences for the aroma of rice was: Y = 6.28051 -

0.01826 Sweet + 0.0348 Nutty + 0.03264 Vanilla -

0.06495 Pandan - 0.09552 Buttery, R

= 0.9926. The

aroma attributes that most influencing the preferences

of South Sulawesi consumers were vanilla and nutty

aroma (+); pandan and buttery (-). The regression for

rice taste attributes produced the equation: Y =

5.24163 + 0.02047 Sweet - 0.18608 Salty + 0.14613

Savory, R

= 0.3984. The taste attributes of rice that

most influencing the preferences of South Sulawesi

consumers were savory (+) and salty (-). The

regression for rice texture attributes was: Y = -

1,14137 - 0.02918 Adhesives + 0.02703 Hardness -

0.09234 Cohesive + 0.07943 Roughness - 0,00065

Toothpull + 0.14553 Particle Size, R

= 0.9999. The

texture attributes of rice that most influencing the

preferences of South Sulawesi consumers were the

roughness and particle size (+), cohesive (-).

Consumer Preferences of Papua had the

regression equation: Y = 5.28598 + 0.00487 Sweet -

0.04405 Nutty -0.00848 Vanilla -0.111188 Pandan +

0.033 Buttery, R

= 0.9930. The aroma attributes that

most influencing the preferences of Papuan

consumers were buttery (+) and pandan (-). The

regression for rice taste attributes was: Y = 6.18152 +

0.19746 Sweet -0.16674 Salty -0.3095 Savory, R

0.9296. The taste attributes of rice that most

influencing the preferences of Papua consumers were

sweet (+) and savory and salty (-). The regression of

Papuan consumer preferences for rice texture

attributes was: Y = 0.159004 -0.013738 Adhesives +

0.053877 Hardness + 0.024992 Cohesiveness -

0.017795 Roughness -0.007644 Toothpull +

0,044906 Particle Size, R

= 0.9998. The texture

attributes of rice that most influencing the preferences

of Papuan consumers were hardness and particle size

(+).

4 CONCLUSIONS

Rice from different rice varieties had different

specific characteristics. The results of qualitative

descriptive analysis on rice samples produced 14

attributes, namely the attributes of sweet, salty, and

gurih (savory) taste; vanilla, nutty, buttery, sweet, and

pandan aroma; attributes of adhesiveness, hardness,

cohesiveness, roughness, toothpull, and the size of

rice particles when chewed. The flavor characteristics

of the four varieties of rice were different to each

other, especially for the attributes of adhesiveness,

coarseness, toothpull, sweet and nutty aromas.

REFERENCES

Agustiani, N., Deng, N., Edreira, J. I. R., Girsang, S. S.,

Syafruddin, Sitaresmi, T., Pasuquin, J. M. C., Agus, F.,

Grassini, P., 2018. Simulating rice and maize yield

potential in the humid tropical environtment of

Indonesia. European Journal of Agronomy 101: 10–19.

Preference Study of Rice Obtained from Some Areas Which Represent the High Yielding Varieties of Rice in Indonesia

Aoki, K., Akai, K., Ujiie, K., 2017. A choice experiment to

compare preferences for rice in Thailand and Japan:

The impact of origin, sustainability, and taste. Food

Quality and Preference 56: 274–284.

Drake, M. A., Civille, G. V., 2003. Flavor Lexicons.

Comprehensive Reviews in Food Science and Food

Safety 2: 33–40.

Haryadi. 2008. Teknologi Pengolahan Beras. Gajah Mada

University Press. Yogyakarta.

Lioe, H. N., Selamat, J., Yasuda, M., 2010. Soy Sauce and

Its Umami Taste: A Link from the Past to Current

Situation. Journal of Food Science 75(3): 71–76.

Meilgaard, M., Civille, G. V., Carr, T. B., 1999. Sensory

Evaluation Techniques. CRC Press, 3rd Edition. New

York. 387 p.

Meullenet, J. F. C., Sitakalin, C., Marks, B. P., 1999.

Predicting of rice texture by spectral stress strain

analysis: a novel technique for treating instrumental

extrusion data used for predicting sensory texture

profiles. Journal of Texture Studies 30: 435–450.

Okpiaifo, G., Durant-Morant, A., West, G. H., Nalley, L.

L., Nayga Jr, R. M., Wailes, E. J., 2020. Consumers’

preferences for sustainable rice practices in Nigeria.

Global Food Security 24: 1–11.

Pratiwi, M., Faridah, D. N., Lioe, H. N., 2017. Structural

changes to starch after acid hydrolysis, debranching,

autoclaving-cooling cycles, and heat moisture

treatment (HMT): A review. Starch 68: 1–13.

[PUSLITBANGTAN] Pusat Penelitian dan Pengembangan

Tanaman Pangan, 2007. Deskripsi padi varietas

ciherang, ciliwung, cisokan, membramo.

http://pangan.litbang.deptan.go.id. [16 Agustus 2011].

Rumanti, I. A., Hairmansis, A., Nugraha, Y., Nafisah,

Susanto, U., Wardana, P., Subandiono, R. E., Zaini, Z.,

Sembiring, H., Khan, N. I., Singh, R. K., Johnson, D.

E., Stuart, A. M., Kato, Y., 2018. Development of

tolerant rice varieties for stress-prone ecosystems in the

coastaldeltas of Indonesia. Fields Crops Research 223:

75–82.

Tao, K., Yu, W., Prakash, S., Gilbert, R. G., 2019. High-

amylose rice: Starch molecule structural features

controlling cooked rice texture and preference.

Carbohydrate Polymers 219: 251–260.

Yuliawan, T., Handoko, I., 2016. The effect of temperature

rise to rice crop yield in Indonesia eses Shierary Rice

model with geographical information system (GIS)

feature. Procedia Enviromental Sciences 33: 214–220.

Zeng, Z., Zhang, H., Zhang, T., Chen, J. Y., 2008. Flavor

volatiles in three rice cultivars with low level of

digestible protein during cooking. Cereal Chemistry

85: 689–695.

2nd SIS 2019 - SEAFAST International Seminar