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Physical Properties and Glycemic Index of Organic and Conventional Black Rice Grown in Bali Indonesia

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@article{IJASEIT10932,
   author = {Sagung Putri Risa Andriani and Mohamad Hasnul Naim Abd Hamid and Mohamad Sazuan Sahrom and Mohd Syukri M Yusof and Bohari M Yamin},
   title = {Physical Properties and Glycemic Index of Organic and Conventional  Black  Rice Grown in Bali Indonesia},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {10},
   number = {4},
   year = {2020},
   pages = {1688--1695},
   keywords = {black organic Bali rice; crystallinity; polymorphism; glycemic index percentage; endosperm and thermogram},
   abstract = {

Similar variety of black rice was grown by organic and conventional methods in Jatiluweh and Penatih districts of West Bali, respectively, separated by 46 km distance. Both rice are very similar having black pericarp and white rice inside. In this study we found that the degree of crystallinity of the two rice is about 24%. The Bragg parameters of the conventional rice are very close to α-amylose dehydrate, whereas the organic rice exists in polymorphic form. The crystallites in the endosperm area are dominated by polyhedral shape in contact with each other at the edges and formed a cyclic geometric environment. The size of the crystallites was between three and six microns. On the whole the crystallites are packed in rectangular blocks connected with one another radially from the centre towards the pericarp. XRF experiments show both rice contain P, K, S, Si, Mg, Cl, Al, Zn, Fe, Cu and Rb. However, ruthenium and manganese were detected in the organic rice. Both organic and conventional black rice possess low glycemic index of about 31±5.0 compared to 50±5.8 for commercial Basmati rice. Thermogravimetric investigation showed that the black rice was stable up to about 300°C and the gradual mass loss between 80 and 210°C is due to   water molecules and additional components presence in the rice. After the major decomposition at 310°C the mass gradually decreased and reached 18% residual at 600°C.

},    issn = {2088-5334},    publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},    url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=10932},    doi = {10.18517/ijaseit.10.4.10932} }

EndNote

%A Andriani, Sagung Putri Risa
%A Hamid, Mohamad Hasnul Naim Abd
%A Sahrom, Mohamad Sazuan
%A M Yusof, Mohd Syukri
%A Yamin, Bohari M
%D 2020
%T Physical Properties and Glycemic Index of Organic and Conventional  Black  Rice Grown in Bali Indonesia
%B 2020
%9 black organic Bali rice; crystallinity; polymorphism; glycemic index percentage; endosperm and thermogram
%! Physical Properties and Glycemic Index of Organic and Conventional  Black  Rice Grown in Bali Indonesia
%K black organic Bali rice; crystallinity; polymorphism; glycemic index percentage; endosperm and thermogram
%X 

Similar variety of black rice was grown by organic and conventional methods in Jatiluweh and Penatih districts of West Bali, respectively, separated by 46 km distance. Both rice are very similar having black pericarp and white rice inside. In this study we found that the degree of crystallinity of the two rice is about 24%. The Bragg parameters of the conventional rice are very close to α-amylose dehydrate, whereas the organic rice exists in polymorphic form. The crystallites in the endosperm area are dominated by polyhedral shape in contact with each other at the edges and formed a cyclic geometric environment. The size of the crystallites was between three and six microns. On the whole the crystallites are packed in rectangular blocks connected with one another radially from the centre towards the pericarp. XRF experiments show both rice contain P, K, S, Si, Mg, Cl, Al, Zn, Fe, Cu and Rb. However, ruthenium and manganese were detected in the organic rice. Both organic and conventional black rice possess low glycemic index of about 31±5.0 compared to 50±5.8 for commercial Basmati rice. Thermogravimetric investigation showed that the black rice was stable up to about 300°C and the gradual mass loss between 80 and 210°C is due to   water molecules and additional components presence in the rice. After the major decomposition at 310°C the mass gradually decreased and reached 18% residual at 600°C.

%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=10932 %R doi:10.18517/ijaseit.10.4.10932 %J International Journal on Advanced Science, Engineering and Information Technology %V 10 %N 4 %@ 2088-5334

IEEE

Sagung Putri Risa Andriani,Mohamad Hasnul Naim Abd Hamid,Mohamad Sazuan Sahrom,Mohd Syukri M Yusof and Bohari M Yamin,"Physical Properties and Glycemic Index of Organic and Conventional  Black  Rice Grown in Bali Indonesia," International Journal on Advanced Science, Engineering and Information Technology, vol. 10, no. 4, pp. 1688-1695, 2020. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.10.4.10932.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Andriani, Sagung Putri Risa
AU  - Hamid, Mohamad Hasnul Naim Abd
AU  - Sahrom, Mohamad Sazuan
AU  - M Yusof, Mohd Syukri
AU  - Yamin, Bohari M
PY  - 2020
TI  - Physical Properties and Glycemic Index of Organic and Conventional  Black  Rice Grown in Bali Indonesia
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 10 (2020) No. 4
Y2  - 2020
SP  - 1688
EP  - 1695
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - black organic Bali rice; crystallinity; polymorphism; glycemic index percentage; endosperm and thermogram
N2  - 

Similar variety of black rice was grown by organic and conventional methods in Jatiluweh and Penatih districts of West Bali, respectively, separated by 46 km distance. Both rice are very similar having black pericarp and white rice inside. In this study we found that the degree of crystallinity of the two rice is about 24%. The Bragg parameters of the conventional rice are very close to α-amylose dehydrate, whereas the organic rice exists in polymorphic form. The crystallites in the endosperm area are dominated by polyhedral shape in contact with each other at the edges and formed a cyclic geometric environment. The size of the crystallites was between three and six microns. On the whole the crystallites are packed in rectangular blocks connected with one another radially from the centre towards the pericarp. XRF experiments show both rice contain P, K, S, Si, Mg, Cl, Al, Zn, Fe, Cu and Rb. However, ruthenium and manganese were detected in the organic rice. Both organic and conventional black rice possess low glycemic index of about 31±5.0 compared to 50±5.8 for commercial Basmati rice. Thermogravimetric investigation showed that the black rice was stable up to about 300°C and the gradual mass loss between 80 and 210°C is due to   water molecules and additional components presence in the rice. After the major decomposition at 310°C the mass gradually decreased and reached 18% residual at 600°C.

UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=10932 DO - 10.18517/ijaseit.10.4.10932

RefWorks

RT Journal Article
ID 10932
A1 Andriani, Sagung Putri Risa
A1 Hamid, Mohamad Hasnul Naim Abd
A1 Sahrom, Mohamad Sazuan
A1 M Yusof, Mohd Syukri
A1 Yamin, Bohari M
T1 Physical Properties and Glycemic Index of Organic and Conventional  Black  Rice Grown in Bali Indonesia
JF International Journal on Advanced Science, Engineering and Information Technology
VO 10
IS 4
YR 2020
SP 1688
OP 1695
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 black organic Bali rice; crystallinity; polymorphism; glycemic index percentage; endosperm and thermogram
AB 

Similar variety of black rice was grown by organic and conventional methods in Jatiluweh and Penatih districts of West Bali, respectively, separated by 46 km distance. Both rice are very similar having black pericarp and white rice inside. In this study we found that the degree of crystallinity of the two rice is about 24%. The Bragg parameters of the conventional rice are very close to α-amylose dehydrate, whereas the organic rice exists in polymorphic form. The crystallites in the endosperm area are dominated by polyhedral shape in contact with each other at the edges and formed a cyclic geometric environment. The size of the crystallites was between three and six microns. On the whole the crystallites are packed in rectangular blocks connected with one another radially from the centre towards the pericarp. XRF experiments show both rice contain P, K, S, Si, Mg, Cl, Al, Zn, Fe, Cu and Rb. However, ruthenium and manganese were detected in the organic rice. Both organic and conventional black rice possess low glycemic index of about 31±5.0 compared to 50±5.8 for commercial Basmati rice. Thermogravimetric investigation showed that the black rice was stable up to about 300°C and the gradual mass loss between 80 and 210°C is due to   water molecules and additional components presence in the rice. After the major decomposition at 310°C the mass gradually decreased and reached 18% residual at 600°C.

LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=10932 DO - 10.18517/ijaseit.10.4.10932