Miftahurrahmi, - and STP., MP., Prof. Dr. Teti Estiasih and STP., MP., M.Sc., Dr. Siti Narsito Wulan (2023) Karakterisasi Sifat Fisikokimia, Fungsional, dan Profiling Senyawa Bioaktif Bekatul Beras Putih, Merah, dan Hitam sebagai Kandidat Ingredien Pangan Fungsional. Magister thesis, Universitas Brawijaya.
Abstract
Beras merupakan salah satu jenis serealia yang secara luas diproduksi dan dikonsumsi di dunia, Indonesia termasuk salah satu produsen terbesar. Bekatul dihasilkan seiring produksi beras sosoh untuk dikonsumsi. Bekatul diketahui memiliki kandungan seperti vitamin, serat, mineral, protein, dan lemak yang baik untuk manusia. Sayangnya, bekatul lebih dikenal sebagai pakan hewan. Bekatul tidak hanya memberikan peningkatan pada gizi tertentu, namun juga mengubah sifat fisik dan fungsional dari produk yang telah ada. Bekatul sangat berpotensi sebagai ingredien pangan fungsional. Akan tetapi, masih segilintir penelitian yang mengeksplorasi bekatul beras lokal, terutama dari beras berwarna seperti bekatul beras merah dan hitam. Penelitian ini bertujuan mengungkap karakteristik bekatul dari sifat fisikokimia, fungsional, serta senyawa bioaktif dan fitokimia sebagai riset dasar untuk pengembangan bekatul sebagai ingredien pangan fungsional. Metode penelitian yaitu penelitian deskriptif dengan menggunakan bekatul beras putih, merah, dan hitam komersial yang diperoleh dari sekitar Jawa Tengah. Bekatul yang telah diayak (60 mesh) dianalisis sifat kimianya berupa proksimat, kadar pati, amilosa, amilopektin, serat kasar, dan serat pangan. Sifat fisik yang diamati yaitu warna dan densitas kamba. Analisis sifat fungsional berupa daya serap air dan minyak, kelarutan, serta daya pengembangan. Analisis kadar total fenol, flavonoid, dan antosianin dianalisis pada ekstrak etanol bekatul. Profiling fitokimia dilakukan pada ekstrak bekatul dalam etanol, etil asetat, dan heksana dengan GC-MS. Data berupa hasil kuantitatif dua atau tiga kali ulangan tanpa pengolahan statistik, sementara data profil fitokimia merupakan data kualitatif. Penelitian menunjukkan terdapat perbedaan sifat kimia, fisik, fungsional, dan profil bioaktif bekatul beras putih, merah, dan hitam. Bekatul mengandung kadar air, abu, lemak, protein, karbohidrat, pati, serat kasar, dan serat pangan. Kadar pati didominasi amilopektin. Nilai L* tertinggi pada bekatul beras putih, serta seluruh sampel memiliki nilai b* lebih tinggi dari pada a*. Densitas kamba, daya serap air dan minyak sesuai dengan beberapa literatur. Kelarutan tertinggi yaitu pada bekatul beras putih. Daya pengembangan cukup rendah dengan nilai tertinggi pada bekatul beras hitam. Total fenol tertinggi pada bekatul beras hitam. Total flavonoid tertinggi yaitu pada bekatul beras merah dan tidak terdeteksi antosianin selain pada bekatul beras hitam. Kromatogram menunjukkan bahwa seluruh ekstrak bekatul didominasi oleh asam lemak palmitat dan linoleat. Senyawa lain yang terdeteksi yaitu asam miristat dan oleat. Berdasarkan hasil penelitian, bekatul dapat digunakan sebagai ingredien pangan fungsional tidak hanya dilihat dari kandungan kimianya, namun juga kemampuan dalam menyerap air dan minyak. Selain kandungan senyawa bioaktif yang tinggi, berbagai asam lemak, sterol, dan jenis fitokimia lainnya juga terdeteksi dalam bekatul.
English Abstract
Rice is a type of cereal that is widely produced and consumed in the world, Indonesia is one of the largest producers. Bran is produced in line with the production of milled rice for consumption. Rice bran is known to have ingredients such as vitamins, fiber, minerals, protein and fats that are good for humans. Unfortunately, rice bran is better known as animal feed. Bran not only provides an increase in certain nutrients, but also changes the physical and functional properties of existing products. Rice bran has great potential as a functional food ingredient. However, there are still a handful of studies exploring local rice bran, especially from colored rice such as red and black rice bran. This study aims to reveal the characteristics of rice bran from its physicochemical, functional properties, as well as bioactive and phytochemical compounds as basic research for the development of rice bran as a functional food ingredient. The research method is descriptive research using commercial white, red and black rice bran obtained from around Central Java. Rice bran which had been sifted (60 mesh) was analyzed for its chemical properties in the form of proximate, starch content, amylose, amylopectin, crude fiber, and dietary fiber. The physical properties observed were color and bulk density. Analysis of functional properties in the form of water and oil absorption, solubility, and swelling power. Analysis of total phenol, flavonoid, and anthocyanin contents was analyzed in rice bran ethanol extract. Phytochemical profiling was carried out on bran extract in ethanol, ethyl acetate, and hexane by GC-MS. The data is in the form of quantitative results of two or three replicates without statistical processing, while the phytochemical profile data is qualitative data. Research shows that there are differences in the chemical, physical, functional, and bioactive profiles of white, red, and black rice bran. Rice bran contains moisture, ash, fat, protein, carbohydrates, starch, crude fiber and dietary fiber. Starch content is dominated by amylopectin. The highest L* value was in white rice bran, and all samples had a higher b* value than a*. Bulk density, water and oil absorption are in accordance with several literatures. The highest solubility is in white rice bran. Expansion power is quite low with the highest value in black rice bran. The highest total phenol in black rice bran. The highest total flavonoids were in brown rice bran and no anthocyanin was detected other than in black rice bran. The chromatogram shows that all bran extracts are dominated by palmitic and linoleic fatty acids. Other compounds detected were myristic and oleic acid. Based on the research results, rice bran can be used as a functional food ingredient not only in terms of its chemical content, but also its ability to absorb water and oil. In addition to the high content of bioactive compounds, various fatty acids, sterols and other types of phytochemicals are also detected in rice bran.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | 0423100012 |
| Uncontrolled Keywords: | Bekatul beras, fisikokimia, fungsional, profil fitokimia, rice bran, physicochemical, functional, phytochemical profile |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 19 May 2023 01:25 |
| Last Modified: | 19 May 2023 01:25 |
| URI: | http://repository.ub.ac.id/id/eprint/199851 |
![[thumbnail of DALAM MASA EMBARGO]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text (DALAM MASA EMBARGO)
Miftahurrahmi.pdf Restricted to Registered users only until 31 December 2025. Download (1MB) |
Actions (login required)
 |
View Item |