Effect of Water Saving Irrigation Method on Physical-Chemical Characteristics of Local Rice

Water-saving irrigation solves the water problem in rice cultivation. Where, the problem of drought due to climatic factors and competition in the use of air between sectors makes the main air requirement for rice plants. The quality of the grain affects the quality of rice as the raw material, whil...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2022-07, Vol.1059 (1), p.12050
Main Authors: Fahmy, K, Yanti, D, Permata, D A
Format: Article
Language:English
Subjects:
Acetylcholine
Amylose
Chemical properties
Cultivation
Cultivation techniques
Drought
Grain cultivation
Irrigation
Irrigation water
Moisture content
Moisture effects
Physical properties
Plant growth
Raw materials
Rice
rice characteristics
rice chemistry
rice physics
Water availability
Water conservation
Water content
water-saving irrigation
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Summary:Water-saving irrigation solves the water problem in rice cultivation. Where, the problem of drought due to climatic factors and competition in the use of air between sectors makes the main air requirement for rice plants. The quality of the grain affects the quality of rice as the raw material, while the cultivation technique, climate, and biotic and abiotic inspections affect the quality of the grain. This study aims to determine the physical-chemical characteristics of rice with water-saving irrigation applications. The study used 5 treatments of water availability in the field, namely less than 50% of available water, 50%-60% of available water, 60% -70% of available water, 70% -80% of available water, saturated and ach treatment three replications. Physical properties observed are head rice, broken rice, and groats. Chemical properties analyzed were amylose content, moisture content, ash content, fat content and protein content. Based on the analysis, it is known that the availability of water in the land during the plant growth period affects the chemical properties of the rice of the Bujang Marantau variety and based on the specifications for the quality requirements of rice (SNI 6128: 2015) it is included in the medium quality class 1.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/1059/1/012050