RESUMO
By integrating balanced rice growing technology components, getting rice organoleptic tests from the rice produced, and learning about the community acceptability of the applied technology components, this study seeks to ascertain the growth response and NSV production of specific and site-specific rice. The study was carried out in rice paddies. five different types of technology bundles in a randomized group trial design. Each treatment unit and replication in the five iterations of the experiment used 0.3 ha. Acceptance in the community using a survey approach with fifty participants. The results indicated that the Inpari 42 and Inpari 45 seedlings developed the tallest plants between 77 and 81 days after planting. Inpari 32 had the most tillers, which was the same as Inpari 42 and Pamelen. Pamelen yielded the most productive tillers and the least amount of non-productive tillers. The largest plant height was measured 98-102 days following the Inpari 42 seedlings, while the highest number of tillers were found in Pamelen, Inpari 32, and Inpari 42. Inpari 42 has the widest flag leaf area. The most abundant grain component produced by Inpari 42 is the number of grains per panicle and the full grain per panicle. The highest production is produced by Inpari 32. The panelists' favored rice varieties were Inpari 32, Inpari 42, and Inpari 45 based on the rice's organoleptic test results (color, aroma, taste, and texture). Inpari 32, Inpari 45, and Inpari Nutrizinc rice had greater brightness. Inpari 45 is yellowish, and Pamelen is quite red. Pamelen and Inpari Nutrizinc are the same. The high adoption rate of 8766 % and the rapid diffusion of applied technology to nearby villages and other regions indicate that the community has a very positive attitude toward technology.
RESUMO
The study was aimed at obtaining a vermicelli formulation on a mixture of corn and rice flour, adding carrageenan and its economic analysis. The experiment applied a 2-factorial randomized block design, where factor 1 was a mixture of corn and rice flour (5 levels) and factor 2 was carrageenan concentration (5 levels), repeated three times. The data were analyzed using ANOVA provided in SPSS. When there were significant differences, the analysis proceeded with DMRT at a level of 5% to see differences among treatments. The results show that the higher the corn flour and carrageenan concentration, the higher the vermicelli's ash and fat content. The formulation produces wet vermicelli with a good appearance. The production of vermicelli uses an extruder method. The selected vermicelli formulation was a mixture of 25% corn flour with 75% rice flour and the addition of 0.6% carrageenan. The characteristics of the wet vermicelli are moisture content of 42.84%, ash content of 0.21% on a wet basis (wb), and fat content of 0.43% wb. The organoleptic test of vermicelli was color 3.9 (liked), aroma 3.6 (liked), texture 2.6 (quite soft), taste 3.7 (liked), and general appearance 3.5 (liked). Economically, making vermicelli made of corn and rice flour is profitable because the R/C ratio value is greater than one, which is 2.27. The resulting wet vermicelli resembles wet noodles, large in size and yellow in color, so it can be recommended as gluten-free noodles, suitable for consumption by people with gluten allergies.
