Aulia, YasiraNur (2016) Perbedaan Aktivitas Antioksidan Pada Beras Hitam (Bulir, Kecambah, Tepung Dan Tepung Kecambah). Sarjana thesis, Universitas Brawijaya.
Abstract
Beras adalah jenis biji-bijian yang paling banyak dikonsumsi di seluruh dunia. Beras hitam memiliki konsentrasi senyawa fenol yang lebih tinggi dibandingkan dengan beras berwarna lainnya, dimana konsentrasi dari total fenol berhubungan positif dengan aktivitas antioksidan. Tujuan penelitian ini untuk mengetahui perbedaan aktivitas antioksidan pada beras hitam (bulir, kecambah, tepung dan tepung kecambah). Penelitian ini adalah true experimental dengan 4 taraf perlakuan dan 3 kali pengulangan. Taraf perlakuan meliputi, bulir beras hitam, kecambah beras hitam, tepung beras hitam, tepung kecambah beras hitam. Metode penentuan aktivitas antioksidan menggunakan metode Diphenyl Picrylhydrazyl (DPPH) dengan menggunakan parameter nilai Inhibition Concentration (IC50). Hasil penelitian menunjukkan terdapat perbedaan yang signifikan terhadap aktivitas antioksidan pada beras hitam. Dengan nilai IC50 berkisar antara bulir 11,33 mg/ml, kecambah 65,00 mg/ml, tepung 44,49 mg/ml, tepung kecambah 32,42 mg/ml. Kesimpulan penelitian ini adalah perkecambahan dapat meningkatkan aktivitas antioksidan yang ditunjukkan pada perlakuan tepung dan tepung kecambah.
English Abstract
Rice is the most widely consumed as staple food in the world. Black rice have a higher phenolic compounds than the others colored grains and positively associated with antioxidant activity. The aim of this study was to determine the differences of antioxidants activity in black rice (grains, germ, flour and germinated rice flour). This study used true experimental study with 4 treatments and 3 replications, the treatment includes, grains of black rice, germinated black rice, flour of black rice, and germinated black rice flour. The antioxidants activity was determined by Diphenyl Picrylhydrazyl (DPPH) method with Inhibition Concentration (IC50) value as a parameter. The result of this study indicates that there is a significant differences towards the antioxidants activity on the black rice. The IC50 value about 11,33 mg/ml for grains, 65,00 mg/ml for germ, 44,49 mg/ml for flour, 32,42 mg/ml for germinated rice flour. As the conclusion, the germination could increase the antioxidants activity which is indicated on the flour and germinated rice flour treatment.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2016/69/ 051602489 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Kustati |
| Date Deposited: | 29 Mar 2016 10:35 |
| Last Modified: | 19 Oct 2021 01:58 |
| URI: | http://repository.ub.ac.id/id/eprint/126409 |
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