Black rice bran is a one of potential antioxidant component source. Black rice bran bioactivity is better than white rice bran. However, the high bioactivity of black rice bran is not accompanied by its utilization as a functional food ingredient. The ability of R. oryzae to degrade lignocellulose and polysaccharide matrix through its enzyme activity is proven to increase antioxidant activity on rice bran variety of white rice. The capability of these molds on the black rice bran matrix is expected to maximize the potential functional properties of antioxidants. This study aims to determine the content of phytochemicals and antioxidants from black rice bran and the comparison between before and after being given fermentation treatment with addition of Rhyzopus oryzae. In this study, black rice bran was given two different treatment that is non-fermentation and fermentation using Rhizopus oryzae for 96 hours. After the cultivation period, each sample was extracted with methanol solvent. Further phytochemicals including flavonoid, alkaloid, tannin, saponin, quinone, steroid and triterpenois were evaluated by qualitative phytochemical tests while the antioxidant capacity was evaluated by DPPH assay. The results showed that the fermented black rice bran samples contained flavonoids, saponins and triterpenoid while non-fermented black rice bran sample contained flavonoids, tannins and steroids. Antioxidant activity of fermented black rice bran (67,37%) was more effective to inhibit free radicals than non fermented black rice bran (43,93%). According to the result, studies are needed to produce a black rice bran functional food product that can be used as a source of food containing bioactive compouns and antioxidants.
The need for media that supports online learning is increasing along with the Covid-19 pandemic that is spreading in the world. The learning media is expected to be in the form of media that is easy to use and does not require additional costs incurred by students. One application that is widely used today is Telegram. The application provides a telegram bot facility that can assist teachers in delivering the material they are taught. By using the telegram bot, students can easily use applications on their mobile phones without installing additional applications. This study discusses the development of online learning methods using telegram bots as a medium for delivering material to students using the approach of UCD. This study used usability testing to evaluate the Telegram bot as the media for flipped learning. There are five indicators measured in the usability evaluation we used in this research. The result of the assesment is 83.56%.
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