Rice Quality of Green Super Rice (GSR) Lines and Ciherang Variety at Moisture Contents of Paddy

The moisture content of paddy is an important factor that determines the quality of rice produced from milling. The objectives of this study are to determine the effect of moisture content of paddy on the physical quality of GSR Unsoed rice line and Ciherang variety, to identify differences in the physical quality response of paddy between GSR Unsoed line and Ciherang variety at various moisture contents of paddy, and to determine the optimal moisture content of paddy. This research used a Randomized Block Design. The factor studied was the moisture content of paddy, which consisted of 3 levels (15%, 14%, and 13%), and the types of varieties/lines used consisted of 2 levels (GSR Unsoed line and Ciherang variety). This resulted in 6 treatment combinations and 3 replications. The components of quality observed included head rice, broken rice, brewers rice, yellow rice, chalky rice, grains, milled rice yield. The results of the study showed that various moisture contents of paddy did not significantly affect the rice quality of GSR Unsoed. Meanwhile, Ciherang variety showed that various moisture contents of paddy affected the rice quality, especially head rice, broken rice, and brewers rice at moisture content of 13%.