KOMPOSISI KIMIA SERTA AKTIVITAS ANTIOKSIDAN EKSTRAK HIDROFILIK BEKATUL BEBERAPA VARIETAS PADI (Chemical Composition and Antioxidant Activity of Rice Bran Hydrophilic Extract of Selected Rice Variety)

Abstract

The study was aimed to investigate chemical composition, dietary fiber content and the antioxidant activity of the hydrophilic extract of varieties of rice bran IR-64, Sintanur, Rajalele and Menthikwangi. Rice bran from each sample was analyzed proximate and fiber content. Hydrophilic extract was obtained by extracting each sample of bran with methanol solvent. Total phenolic content was tested by Folin Ciocalteu reagent and antioxidant activity of the extract was tested by DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The results showed that all the four samples had differencesamount of their moisture, ash, protein and fat contents. Fat content varies from 16.80±0.05 % - 23.75±0.04 %db, which the highest level of fat content was possessed by Sintanur bran (23.75±0.04 %db) and IR-64 bran (16.80±0.05 %db) was the lowest level. The levels of soluble fiber from four varieties of rice bran were not significantly different, between4.07 – 4.14 %db but there was a difference in the content of insoluble fiber, which had effect on the total of fiber content. The insoluble fiber content of the rice bran varieties of Menthikwangi, Rajalele, IR-64 and Sintanur were 27.64±0.46, 28.04±0,25, 29.15±0.26 dan 30.44±0.60 %db respectively. The content of total phenols and the highest antioxidantactivity of the hydrophilic extract was owned by Menthikwangi ie. 2794.28±181.83 μg galic acid equivalen (GAE)/g bran for total phenol and 41,28±0,60 % for antioxidant activity.Keywords: Rice bran, hydrophilic extract, rice variety, phenol, DPPH ABSTRAKPenelitian bertujuan untuk mengetahui komposisi kimia, kadar serat pangan serta aktivitas antioksidan ekstrak hidrofilik bekatul dari empat varietas padi yaitu IR-64, Sintanur, Rajalele dan Menthikwangi. Masing-masing sampel bekatul dianalisis proksimat dan kadar serat pangannya. Ekstrak hidrofilik diperoleh dengan cara mengekstrak masingmasingsampel bekatul dengan pelarut metanol. Ekstrak diuji kandungan total fenol dengan reagen Folin Ciocalteu dan aktivitas antioksidannyadengan metode DPPH (2,2-diphenyl-1-picrylhydrazyl). Hasil penelitian menunjukkan bahwa keempat sampel memiliki kadar air, kadar abu,kadar protein dan kadar lemak yang bervariasi. Kadar lemak bervariasidari 16,80±0,05 % - 23,75±0,04%db, dengan kadar tertinggi dimiliki bekatul varietas Sintanur (23,75±0,04 %db) dan terendah bekatul varietas IR-64 (16,80±0,05 %db). Kadar serat larut (soluble fiber, SF) bekatul dari keempat varietas padi tidak berbeda secara signifikan yaitu antara 4,07 - 4,14 %db namun terdapat perbedaan pada kandungan serat tak larut (insoluble fiber, IF) yang berpengaruh pada kadar serat total. Kandungan serat tak larut bekatul dari varietas Menthikwangi,Rajalele, IR-64 dan Sintanur berturut-turut adalah 27,64±0,46, 28,04±0,25, 29,15±0,26 dan 30,44±0,60 %db. Kandungan total fenol dan aktivitas antioksidan tertinggi dimiliki oleh ekstrak hidrofilik dari bekatul verietas Menthikwangi, masing-masing 2794,28±181,83 μg ekivalenasam galat (EAG)/g bekatul untuk total fenol dan aktivitas antioksidanmenangkal (scavenging) radikal bebas (DPPH) sebesar 41,28±0,60 %.Kata kunci: Bekatul, ekstrak hidrofilik, varietas padi, fenol, DPPH

Improving meatball quality using different varieties of rice bran as natural antioxidant

“…Saenkod et al (2013) also proved different varieties of brown rice from China had different antioxidant activity and total phenolic compound. Hartati et al (2015) also reported that a variety of rice influencing the antioxidant activity and phytochemical content and between IR-64, Sintanur, Rajalele, and Menthik. Menthik was observed as the best for total phenolic content and antioxidant activity.…”

“…Menthik was observed as the best for total phenolic content and antioxidant activity. Furthermore, Huang and Ng (2012) and Hartati et al (2015) also showed that higher total phenolic content of rice bran also give a higher antioxidant activity.…”

Formulasi Breakfast Meal Flakes dari Tepung Suweg dan Stabilized Rice Bran Menggunakan Metode Respon Permukaan

“…Selulosa menyediakan bahan pengenyang dan bahan kasar pada pangan yang membantu memelihara daya gerak dan kesehatan saluran pencernaan (Khoury et al, 2018 (Firman et al, 2016). Rice bran juga sebenarnya memiliki aktivitas antioksidan tinggi (Hartati et al, 2015;Arab et al, 2011), akan tetapi pada penelitian ini peningkatan jumlah SRB tidak terlihat pada peningkatan aktivitas antioksidan.…”

“…Kadar abu ini lebih rendah daripada kadar abu flake pati garut oleh Amalia dan Klara (2013) yaitu sebesar 5,9%. Rice bran merupakan sumber mineral, yaitu 8,3% (Hartati et al, 2015), akan tetapi penambahannya tidak mengakibatkan kadar mineral BMF ini menjadi tinggi.…”

The Rice Bran-based Traditional Foods: Study of Existence, Antioxidant Activity, and Consumer Preference

“…Many studies have revealed that bran contains high bioactive components [7]; [14]; [18]. Hartati et al [10] and Hartati et al [11] extracted rice bran from several rice varieties and found that the total phenol of rice bran ranged from 2280.00 ± 60.61 to 2794.28 ± 181.83 μg Gallic Acid Equivalent (EAG)/g rice bran. Meanwhile, the highest antioxidant activity for scavenging free radicals (DPPH) was 41.28 ± 0.60%.…”