The ultimate objective of breeding is to produce high-yielding cultivars that are fascinating to the farming community and end users, allowing for easy marketing. Therefore, it is crucial to conduct various tests on milling quality, physicochemical properties, and eating quality to determine the overall rice quality and evaluate the response of potential consumers. The presented study sought the complete rice quality and the consumer acceptance of 12 upland rice lines derived from superior parental genotypes. This research conducted in 2019 performed milling and eating quality assessments on milled and cooked rice, respectively. The milling quality analysis revealed that lines L-04, L-05, and L-06 produced middle-length grains, while others produced full-length grains. Rice from lines L-02, L-09, and L-12 were slender, while the rest were medium-shape. All upland rice lines also met the national standard (SNI 6128-2015) for milling degree (85%–100%), moisture content (9.85%–11.30%), chalky rice (0.06%–1.59%), and yellow rice (0.21%–1.77%). Lines L-03 and L-05 met the Medium-I quality standard with head rice recovery (HRR) values of 84.15% and 84.76%, respectively. However, lines L-01 and L-02 met the Medium-III standard with HRR values of 66.24% and 66.39%, separately. Principal Component Analysis (PCA) revealed four principal physicochemical characteristics, i.e., degree of milling, length, width, and HRR. Partial Least Squares Regression (PLSR) analysis displayed the overall liking as determined by the interaction of four descriptive factors, mostly taste and texture. Cooked rice of line L-12 (cross of cv. Inpago-8 × B11930F-TB-2) was the most liked compared with other cooked rice samples.
milling quality, eating quality, hedonic, PCA, PLSR
Upland rice production through cross-breeding of superior parental genotypes hopes rice meets consumer acceptance criteria and the Indonesian National Standard for Quality (SNI 6128–2015). PCA assisted in the clustering of the 12 resultant crossbred lines based on the physicochemical properties of their rice crops. PLSR analysis helped to reveal the correlation between the sensory descriptive scores and overall liking of the cooked rice from the 12 lines.