Chemical compounds identification of Rice cultivars in West Sumatra

In West-Sumatra, rice farming commonly uses five significant cultivars, namely Simauang; Randa Pulau; Bakwan; Junjuangan; and Mundam. They are superior in yields and adaptable to the local climate. In this study, the chemical properties of five cultivars were investigated to identify the composition of protein, carbohydrate, ash, and moisture content. Furthermore, the effects of heat exposure to rices were observed as well, where products typically untreated when being stored. The research investigated how heat exposure may influence shelf life and rice quality. Results show that there are significant differences in chemical contents that occur due to differences in cultivars, storage treatment, and mechanical damage. The most chemical composition that changed when given treatment was Mundam and Simaung cultivars. The chemical composition that changed in Mundam cultivar is MC, Fat, and, Carbohydrate while in Simaung Fat, Ash, and Carbohydrate. Before giving heat treatment, Mundam rice contained the highest and lowest protein 9,617% and 79.37%. Simauang rice has low protein with a high carbohydrate of 6,343% and 81,472%. After giving heat treatment, the protein and carbohydrate of the Mundam changed to 10.207% and 78.666%. Simaung's protein did not change but protein, 6.284%, and 81.541% for carbohydrates. Carbohydrate has changed due to size and type of cultivar. The protein has changed due to cultivar influence, treatment, and size.