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Potential of Pigmented Rice Variety Cempo Ireng in Rice Breeding Program for Improving Food Sustainability

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Open Access
Article Type Review Article
Subject Biology Group
OCLC JBRES Record
Yheni Dwiningsih* and Jawaher Alkahtani
Issue: Volume4-Issue3
Pages: 426-433
Received: 2023-03-01
Accepted: 2023-03-13
Published: 2023-03-16

Abstract

Cempo Ireng (Oryza sativa L. var. Cempo Ireng) is one of the black rice variety in Indonesia that consumed as functional food, not as a staple food because of the black rice contains anthocyanin pigment which has beneficial to human health. High concentration of anthocyanin reaching 393.93 ppm cause black color in the pericarp layer of Cempo Ireng which make this variety as an antioxidant source, low glycemic index, and free of gluten, leading to have higher price in the rice market. However, most of the farmers are not cultivate Cempo Ireng due to the longer vegetative phase up to 150 days compared to the white rice varieties which only takes 90 days, the taller phenotype of Cempo Ireng cause problems in cultivation, and also the purple color of Cempo Ireng attract birds and earhead bug (Leptocorisa oratorius) to feed on black rice caryopsis that cause severe yield loss. Transgenic methods, mutation technique, intensification systems, and physical treatment have been applied in Cempo Ireng to overcome those lack characteristics. In the future, Cempo Ireng also has a big potential to become a parent in cross breeding program because of the positive characters. The aim of this review is to describe the potential of Cempo Ireng in rice breeding program for improving food sustainability.  

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© 2023 Dwiningsih Y, et al. Distributed under Creative Commons CC-BY 4.0 Creative CommonsAttribution

How to cite this article

Dwiningsih Y, Alkahtani J. Potential of Pigmented Rice Variety Cempo Ireng in Rice Breeding Program for Improving Food Sustainability. 2023 Mar 16; 4(3): 426-433. doi: 10.37871/jbres1691, Article ID: JBRES1691, Available at: https://www. jelsciences.com/articles/jbres1691.pdf

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