Text

KARAKTERISTIK FITOKIMIA DAN AKTIVITAS ANTIOKSIDAN TEPUNG BERAS MERAH (Oryza nivara) DENGAN UKURAN PARTIKEL BERBEDA

---

Penilaian

---

The aim this research was to study the effect of different particle size of red rice flour (Oryza nivara) on phytochemical characteristics and antioxidant activity. This research used a completely randomized non-factorial design with six treatments and each treatment was repeated three times. The treatments were six different particle sizes of red rice (Oryza nivara) (212, 180, 150, 90, 75 and 53 µm). The observed parameters in this study were chemical characteristics (moisture content and ash content), phytochemical characteristics (phenol and anthocyanin) and antioxidant activity. The results showed that the particle size of red rice flour had a significant effect on phenol, antioxidant activity, and anthocyanins. The red rice flour (Oryza nivara) with particle size 53 µm produced the highest values for phenol, anthocyanin, and antioxidant activity. The phytochemical characteristics of red rice flour with a particle size of 53 µm resulted in a total phenol value, anthocyanin, and antioxidant activity were 39.59%,, 1.39 mg/100gram, and 89,44 ppm, respectively.

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2107004113	T58256	T582562021	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T582562021

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2021

Collation

xv, 35 hlm. : ilus. ; 29 cm

Language

Indonesia

ISBN/ISSN

-

Classification

633.107

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Beras
Prodi Teknologi Hasil Pertanian

Specific Detail Info

-

Statement of Responsibility

SEPTA

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment