KADAR ANTOSIANIN DAN AKTIVITAS ANTIOKSIDAN FLAKE BERAS MERAH DAN BERAS KETAN HITAM DENGAN VARIASI SUHU PEREBUSAN
Abstract: Red rice and black
glutinous rice contain high starch and satiety thus suitable for use as raw
material for produce breakfast cereal flakes.Anthocyanin compounds found in red
rice and black glutinous rice flakes can be damaged during the process. Stage
of making a flake that can reduce levels of anthocyanins of red and black
glutinous rice is boiling and drying. The design of the study is a randomized
block design nested pattern, consisting of two factors. The first factor is the
type of rice (the nest) namely red rice (M) and black glutinous rice (H). The
second factor is boiling temperature (which is nested) are T1 (70°C), T2 (80°C)
and T3 (90°C). Parameters tested the levels of anthocyanin content, total
phenolic content and antioxidant activity. The data obtained were subsequently
analyzed by ANOVA at α = 5%. If there is a real effect, then continued with LSD
test with α = 5%. The test results showed that the difference in boiling
temperatures is caused a decrease in the levels of anthocyanin black glutinous
rice flake, total phenolic content of red rice flakes and black glutinous rice
and ferric reducing capacity of red rice and black rice flakes. The difference
in boiling temperature had no significant effect on levels of anthocyanin of
red rice flakes and radical DPPH scavenging activity of red rice and black
glutinous rice flakes. The best treatment are flake with 80°C boiling
temperature (T1). Red and black glutinous rice flake with T1 treatment has
anthocyanin content are 5,9±1,5 and 211,8±22,2 μg/g, total phenolic are
291,8±15,0 and 488,3±8,4 μg/g, ferric reducing activity are 3,9±0,1 and 4,9±0,3
mg/g and radical scavenging activity are 49,51±2,14% dan 46,73±1,44%.
Penulis: Hany Setiawati,
Yustinus Marsono, Anita Maya Sutedja
Kode Jurnal: jppertaniandd130520
