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Physical Properties and Glycemic Index Studies of Singaraja White Rice Grown by Conventional and Organic Methods in Denpasar Bali Indonesia

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@article{IJASEIT6898,
   author = {Sagung Putri Risa Andriani and Mohamad Hasnul Naim Abdul Hamid and Mohamad Sazuan Sahrom and Bohari Mohd Yamin},
   title = {Physical Properties and Glycemic Index Studies of Singaraja White Rice Grown by Conventional and Organic Methods  in Denpasar Bali Indonesia},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {8},
   number = {5},
   year = {2018},
   pages = {2256--2262},
   keywords = {organic Conventional  rice, Singaraja, electron microscope, crystallite, glycemic index},
   abstract = {

Both Singaraja white rice  grown by organic and conventional method showed similar quality and  posses glycemic index of 46.8±4.03 and 48.2±4.65 respectively. These values are lesser than the commercial Basmati rice of 50±5.8 which is in the low GI category. The scanning electron macroscopy photomicrograph of the transversal section of both  rices show the array of crystalline blocks from the central endosperm area toward the outer part. The blocks are surrounded by polyhedral crystallites of the size between 3-6 microns. The polyhedral crystalline seem to be more dominant in the conventional rice. X-ray difrractograms of the rice indicate about 24% crystallinity with amylose dihydrate exist as polymorph in the organic rice. Elemental analysis data by XRF indicate organic rice contains slightly higher Magnesium and Phosphorus. Other elements detected were K, Al, S, Cl,O, Si, Zn, Ru, Ni, Pd and Fe. However, no iron was detected in the conventional rice . On the other hand no calcium was detected in the organic  rice. Thermogravimetric study showed the solid rice is stable up to about 200°C with the loss of water molecules at about 90°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=6898},    doi = {10.18517/ijaseit.8.5.6898} }

EndNote

%A Andriani, Sagung Putri Risa
%A Abdul Hamid, Mohamad Hasnul Naim
%A Sahrom, Mohamad Sazuan
%A Yamin, Bohari Mohd
%D 2018
%T Physical Properties and Glycemic Index Studies of Singaraja White Rice Grown by Conventional and Organic Methods  in Denpasar Bali Indonesia
%B 2018
%9 organic Conventional  rice, Singaraja, electron microscope, crystallite, glycemic index
%! Physical Properties and Glycemic Index Studies of Singaraja White Rice Grown by Conventional and Organic Methods  in Denpasar Bali Indonesia
%K organic Conventional  rice, Singaraja, electron microscope, crystallite, glycemic index
%X 

Both Singaraja white rice  grown by organic and conventional method showed similar quality and  posses glycemic index of 46.8±4.03 and 48.2±4.65 respectively. These values are lesser than the commercial Basmati rice of 50±5.8 which is in the low GI category. The scanning electron macroscopy photomicrograph of the transversal section of both  rices show the array of crystalline blocks from the central endosperm area toward the outer part. The blocks are surrounded by polyhedral crystallites of the size between 3-6 microns. The polyhedral crystalline seem to be more dominant in the conventional rice. X-ray difrractograms of the rice indicate about 24% crystallinity with amylose dihydrate exist as polymorph in the organic rice. Elemental analysis data by XRF indicate organic rice contains slightly higher Magnesium and Phosphorus. Other elements detected were K, Al, S, Cl,O, Si, Zn, Ru, Ni, Pd and Fe. However, no iron was detected in the conventional rice . On the other hand no calcium was detected in the organic  rice. Thermogravimetric study showed the solid rice is stable up to about 200°C with the loss of water molecules at about 90°C.

 

%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=6898 %R doi:10.18517/ijaseit.8.5.6898 %J International Journal on Advanced Science, Engineering and Information Technology %V 8 %N 5 %@ 2088-5334

IEEE

Sagung Putri Risa Andriani,Mohamad Hasnul Naim Abdul Hamid,Mohamad Sazuan Sahrom and Bohari Mohd Yamin,"Physical Properties and Glycemic Index Studies of Singaraja White Rice Grown by Conventional and Organic Methods  in Denpasar Bali Indonesia," International Journal on Advanced Science, Engineering and Information Technology, vol. 8, no. 5, pp. 2256-2262, 2018. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.8.5.6898.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Andriani, Sagung Putri Risa
AU  - Abdul Hamid, Mohamad Hasnul Naim
AU  - Sahrom, Mohamad Sazuan
AU  - Yamin, Bohari Mohd
PY  - 2018
TI  - Physical Properties and Glycemic Index Studies of Singaraja White Rice Grown by Conventional and Organic Methods  in Denpasar Bali Indonesia
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 8 (2018) No. 5
Y2  - 2018
SP  - 2256
EP  - 2262
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - organic Conventional  rice, Singaraja, electron microscope, crystallite, glycemic index
N2  - 

Both Singaraja white rice  grown by organic and conventional method showed similar quality and  posses glycemic index of 46.8±4.03 and 48.2±4.65 respectively. These values are lesser than the commercial Basmati rice of 50±5.8 which is in the low GI category. The scanning electron macroscopy photomicrograph of the transversal section of both  rices show the array of crystalline blocks from the central endosperm area toward the outer part. The blocks are surrounded by polyhedral crystallites of the size between 3-6 microns. The polyhedral crystalline seem to be more dominant in the conventional rice. X-ray difrractograms of the rice indicate about 24% crystallinity with amylose dihydrate exist as polymorph in the organic rice. Elemental analysis data by XRF indicate organic rice contains slightly higher Magnesium and Phosphorus. Other elements detected were K, Al, S, Cl,O, Si, Zn, Ru, Ni, Pd and Fe. However, no iron was detected in the conventional rice . On the other hand no calcium was detected in the organic  rice. Thermogravimetric study showed the solid rice is stable up to about 200°C with the loss of water molecules at about 90°C.

 

UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=6898 DO - 10.18517/ijaseit.8.5.6898

RefWorks

RT Journal Article
ID 6898
A1 Andriani, Sagung Putri Risa
A1 Abdul Hamid, Mohamad Hasnul Naim
A1 Sahrom, Mohamad Sazuan
A1 Yamin, Bohari Mohd
T1 Physical Properties and Glycemic Index Studies of Singaraja White Rice Grown by Conventional and Organic Methods  in Denpasar Bali Indonesia
JF International Journal on Advanced Science, Engineering and Information Technology
VO 8
IS 5
YR 2018
SP 2256
OP 2262
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 organic Conventional  rice, Singaraja, electron microscope, crystallite, glycemic index
AB 

Both Singaraja white rice  grown by organic and conventional method showed similar quality and  posses glycemic index of 46.8±4.03 and 48.2±4.65 respectively. These values are lesser than the commercial Basmati rice of 50±5.8 which is in the low GI category. The scanning electron macroscopy photomicrograph of the transversal section of both  rices show the array of crystalline blocks from the central endosperm area toward the outer part. The blocks are surrounded by polyhedral crystallites of the size between 3-6 microns. The polyhedral crystalline seem to be more dominant in the conventional rice. X-ray difrractograms of the rice indicate about 24% crystallinity with amylose dihydrate exist as polymorph in the organic rice. Elemental analysis data by XRF indicate organic rice contains slightly higher Magnesium and Phosphorus. Other elements detected were K, Al, S, Cl,O, Si, Zn, Ru, Ni, Pd and Fe. However, no iron was detected in the conventional rice . On the other hand no calcium was detected in the organic  rice. Thermogravimetric study showed the solid rice is stable up to about 200°C with the loss of water molecules at about 90°C.

 

LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=6898 DO - 10.18517/ijaseit.8.5.6898