Physicochemical Properties of Black Rice (Oryza sativa L.) from West Jawa, Indonesia

Pigmented rice, such as black rice, has bioactive compounds that made black rice a potential source of functional food. However, to investigate black rice as a source of functional food, it is necessary to characterize its physicochemical properties. Therefore proper processing methods and potential end products can be determined according to their properties. This study aims to analyze the physicochemical characteristics of four Black Rice varieties from several districts in West Java, namely Cempo Ireng from Bogor, Galur and Gadog from Subang, and Cianjur black rice. In addition, the physicochemical characteristics of black rice that were analyzed consist of total phenolic, anthocyanin, starch, amylose, and amylopectin content, pasting characteristics, solubility, and swelling power. The results showed that each black rice varieties had different physicochemical characteristics. Furthermore, the total phenolic content of black rice ranged from 261,7 - 353,0 mg GAE/100 g db, anthocyanin content ranged from 52,4 - 126,1 mg/100 g db, total starch content ranged from 69,8 - 72,8% db, amylose content ranged from 22,4 - 26,1% db. Meanwhile, the amylopectin content ranged from 45,3 - 48,7% db. Solubility value ranged from 6,4 - 8,4% and swelling power value ranged from 6,3 - 7,3%. Cempo Ireng had the highest peak and breakdown viscosity. Meanwhile, Cianjur and Cempo Ireng variety had the highest final viscosity. Galur variety had the highest setback viscosity. On the other hand, Cianjur black rice variety also had the highest pasting temperature and peak time when compared to other black rice varieties.