TECHNICAL GUIDE

ANALYSIS OFPADDYGRAINANDRICEQUALITY
IN MADAGASCAR
 TECHNICAL GUIDE

ANALYSIS OF PADDY GRAIN AND RICE QUALITY

IN MADAGASCAR

2
 TECHNICAL GUIDE

ANALYSIS OF PADDY GRAIN AND RICE QUALITY

IN MADAGASCAR

CENTRE DE FORMATION ET D’APPLICATION DU MACHINISME AGRICOLE

(CFAMA), ANTSIRABE 2012

3
ANALYSIS OF PADDY GRAIN AND RICE QUALITY
IN MADAGASCAR

EPPENDIX :

FINAL REPORT, ON PROJECT FOR PRODUCTIVITY IMPROVEMENT IN CENTRAL HIGHLAND

IN THE REPUBLIC OF MADAGASCAR
Mr. SUISMONO, Expert from the Republic of Indonesia (Third Country Expert /TCE
Post-Harvest Technologies, August 2012 - February 2013)
Papriz - Japan International Cooperation Agency (JICA)

4
 I. INTRODUCTION
Rice quality affects consumer preferences and the price of rice. Understanding the quality of
rice is rice physico-chemical characteristics that affect the price of rice. Therefore, to determine the
price of rice should be made Rice quality standard with the quality criteria that determine the price
of rice. Characteristics of rice that determine the price of rice become rice quality criteria such as
level of dryness (moisture content), clean (percentage of foreign materials), the appearance of intact
rice (percentage of head rice, broken rice, minutes kernel, green and chalkyness grain), the condition
is not damage rice (percentage of yellow / damage grain), the color of white rice (polished degree,
the percentage of red grains) and contains no paddy grain.
Quality rice different as rice quality manipulation. Factors affecting the quality (varieties,
agro-ecosystems, cultivation techniques, post-harvest handling and processing, equipment, human
resources and social culture.
Madagascar does not have: (a) National Standard Madagascar (SNM) for the paddy grain
and rice quality. Although the rice trade was grade of rice quality, seen from the price of rice in the
market is different with different quality classes. Measurement of quality classes of rice is just the
visual appearance. Therefore, it is necessary quantitatif based on the criteria: white, intact, dryness
or clean, (b) laboratory testing and quality analysis method for paddy grain and rice, (c) data analysis
paddy and rice grain quality in rice veriety each local / introduction and (d) The government still the
priority on increasing production and selfish society full of the delicious . This is evident from the
high per capita consumption of rice and to choose a rice texture is hard (amylose content of more
25%) so early satiety.
To determine the quality of paddy grain and rice in Madagascar need quality analysis
methods paddy grain and rice that can be used to develop laboratory paddy grain and rice quality
and the design of Madagascar National Standard Format (SNM) paddy grain and rice in the future.

II. METHOD OF PADDY AND RICE QUALITY ANALYSIS

2.1 .DIFINITION OF QUALITY COMPONENT

2.1.1. Paddy grain quality

 Paddy grain quality components consist of moisture content, empty grain, dirt, green grains,
chalkyness grain, yellow grains, damaged grains, red grains, foreign matter and other varieties.
 The moisture content is the amount of water content in the paddy grains are expressed in
percent of wet weight (wet basis)
 Empty grain are not fully developedof paddy grain, but the two handfuls of chaff intact and
does not contain a grain of rice. The components included in the empty grain is both handfuls of
rice husks still intact, but no rice grains due to pests or other causes. Grains fall into the half-
empty grains.
 Dirty are foreign maerials that are not classified as paddy grain, such as wood, scrap metal, rice
stalk / crops, other grains, dead insects and other pests. The components included in the feces
are paddy grains that have been pared (brown rice) and paddy grain broken.
 Chalkyness grain is brown rice as chalk (Chalky) color and soft textured caused by physiological
factors. Grains, chalky color and hard texture categorized as healthy (not a chalky grain).
 Green grain is brown rice greenish colored and textured soft due to harvest too young (before
the perfect fruit ripening process.) This is characterized by bouts of easily broken green grain.
Green grains hard and intact categorized as wholesome grains (no green grain).

5
 Yellow grains are brown rice which artificial yellow color and yellow color due to changes that
occur during treatment.
 Damage grain is brown rice damaged by mechanical factors, pathological or physiological. The
components included in the category of damaged grain is a paddy grain which color:
(a) white color and other color mottled surface
(b) chalky color and there are white spots on the surface of another color
(c) red colored and there are spots of other colors on the surface.
 Red Grain is grain brown rice which red color because native rice varieties.

2.1.2. Rice quality

 Moisture content of rice which is the amount of water content in the grains are expressed in
per cent of wet weight (wet basis)
 Milling Degree (MD) is the release rate of a layer of bran (aleurone) and agencies of grains of
rice on polished.
 MD 100 is the results of the milling process in which all layers rice bran (aleurone) and a few
institutions endosperm has been removed from the rice grain polished.
 MD 90 is the results of the milling process in which a layer of rice bran (aleurone) and
institutions have largely been separated from the grains of rice, so the rice is coated and
aleuron (bran) are 10%. Opaque color or translucency of rice does not affect the value of the
milling degree.
 Head rice is healthier rice grains and defects have a size of more than 6/10 part of the average
length of whole rice grain.
o Broken rice is healthier rice grains and defects have a size of less than 6/10 part, but more
than 2/10 part of the average length of whole grain rice.
o Minute kernel are broken rice, both healthy and disabled who have smaller or equal to
2/10 portions of rice intact.
o Chalkyness grain is a grain of rice whitewash white as chalk and soft texture (marked by
broken) due to physiological processes. Grains of white rice semillar chalk yet firm texture
and full (not broken) not be categorized as a chalkyness grain, but healthy grains. Grains of
rice Young white and soft chalk green due to be harvested before perfectly ripe grain
categorized as chalkyness grain.
 Yellow grain is a yellow head rice, broken rice and minutes kernel are yellow, brownish yellow
or yellowish discoloration due to processes that occur during the maintanance process.
 Damage grain are damaged head rice, broken rice and groats white / clear, white whitewash,
yellow and red have more than one other color spots or freckles. Rice single small spots that are
not potentially (has the possibility of becoming damage) not excluding damage garin.
 Red grain is a red head rice, broken rice and groats are red because native varieties. Glutinous
rice mixed with rice grains categorized as red grain.
 Foreign materials are foreign objects that are not classified as rice, grains such as soil, sand,
gravel, scrap metal, scrap wood, stalks of rice, other grains, dead insects and other pests.
 Paddy grain rice is paddy grain that has not been pared most of the rice milling process.
Included in this category is broken leprosy is still husky.

2.2.1. Component of paddy grain quality

1. Moisture content measurements by means moister tester or with Oven

2. Measurement of grain hollow / dirt with a sieve slot width of 1.7 mm (for grain type of fat,
such as Cisadane) or sieve slot width of 1.6 mm (for grain slim type, such as IR64). Or by
the method of 95% alcohol. A total of 100 grams of material was soaked in 400 ml of 95%

6
 alcohol for 15 minutes, stirring until blended. Grain hollow / dirt that floats dried and
weighed.

Weight of grain hollow / dirt

The level of grain hollow / dirt (%) = ----------------------------------------- x 100%
100

3. Measuring the percentage of grain green / lime, yellow grain / broken, red grains
Take 100 grams of grain moisture content was dried at 145, and then peeled the skin to
brown rice (CPC) by using a mini-husker. Weigh brown rice as much as 50 grams.
Perform the separation of whole grains and non-grain piece of green / lime, yellow grain /
broken, and red grains by hand or tweezers. Levels of green grain or grain whitewash,
grain yellow / damaged, and red grains calculated by the formula;

Calculation:

Weight of green + Chalkyness grain

The level of green + chalkyness grain = ----------------------------------------------- x 100%
Weight of brown rice

Weight of demaged + yellow grain

Levels of demage/ kernel yellow grain= ----------------------------------------------- x 100%
Weight of brown rice

Weight of red grain

Levels of red grain = ---------------------------------- x 100%
Weight of brown rice

2.2.2. Component of Rice Quality

1. Measuring the degree of polished

Weigh the rice samples to be analyzed as much as 0.8 kg. The measurements were
made visually with the help of a magnifying glass and compared with the comparison
sample (standard / control)

2. Measurement of head rice, broken rice, groats/ minute kernel, green + chalkyness grains,
damage/ kernel yellow grains, paddy grains and foreign material.

A total of 300 grams of sample clean shelled grain brown rice with a mini tool husker. A
total of 100 grams of brown rice polished to a mini polisher. From the results penyosohan
then weighed heavily milled rice, and then separated by means of a separate grading
drum heads with rice broken rice groats +. To separate broken rice and groats used @ 2
mm sieve size.

Results penyosohan also visually separated grain green / lime, yellow grain / broken, and
red grains from whole grains and not whole hand or tweezers. How to measure the
components of this rice is to use the following formula:

Weight of head rice (grams)

The yield of head rice (%) = ---------------------------------------------------- x 100%
Weight of milled rice sample (grams)

7
 Weight of broken rice (grams)
The yield of broken rice (%) = --------------------------------------------------- x 100%
Weight of milled rice sample (grams)

Weight of minute kernel (grams)

The yield of minute kernel (%) = ---------------------------------------------------- x 100%
Weight of milled rice sample (grams)

Weight of green + Chalkyness grain

The level of green + chalkyness grain = ---------------------------------------------------- x 100%
Weight of milled rice

Weight of damaged + yellow grain

The levels of demage/ kernel yellow grain= ----------------------------------------------- x 100%
Weight of milled rice

Weight of red grain

The levels of red grain = --------------------------------- x 100%
Weight of milled rice

Weight of paddy grain

The levels of paddy grain = -------------------------------- x 100%
Weight of milled rice

Weight of foreign material

The levels of foreign material = -------------------------------------- x 100%
Weight of milled rice

2.3. Standard of paddy and rice quality

Table 1. Indonesian National Standard for Paddy N0. 01-0224-1987

No Quality Criteria Unit Grades

I II III
1 Moisture content (%, max.) 14 14 14
2 Grain hollow / dirt (% max.) 1 2 3
3 Damaged/yellow grains (% max.) 2 5 7
4 Chalkyness grains (% max.) 1 5 10
5 Red grains (%, max.) 1 2 4
6 Foreign material (% max.) - 0,5 1,0
7 Paddy of other variety (% max.) 2 5 10

Table 2. Indonesian National Standard for Rice N0. 6128-2008

No Quality Criteria Unit Grades
I II III IV V
1 Milling degree (%, min.) 100 100 95 95 95
2 Moisture content (%, max.) 14 14 14 14 15
3 Head rice (% min.) 95 89 78 73 60
4 Broken rice (%, max.) 5 10 20 25 35
5 Minute kernel (%, max.) 0 1 2 2 5
6 Red grains (%, max.) 0 1 2 3 3
7 Damaged/yellow grains (% max.) 0 1 2 3 5
8 Chalkyness grains (% max.) 0 1 2 3 5
9 Paddy grain (% max.) 0 0,02 0,02 0,05 0,2
10 Foreign material (% max.) 0 1 1 2 3

8
 Embryo Aleuron

Husk

Endosperm
Figure 1. Structure of paddy grain

Figure 2. Shape and size for rice

Green grains Red grains

Chalkyness grains Damage/ yellow grains Brown rice

9
.2.4. Peralatan Analisis Mutu Beras

10
11