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

LOMSUNDARI, LASTARI and Malahayati, Nura and Syaiful, Friska (2021) KARAKTERISTIK FITOKIMIA DAN AKTIVITAS ANTIOKSIDAN TEPUNG BERAS MERAH (Oryza nivara) DENGAN UKURAN PARTIKEL BERBEDA. Undergraduate thesis, Sriwijaya University.

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Abstract

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.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	particle size, red rice flour, antioxidant activity, phytochemicals
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Lastari Lomsundari
Date Deposited:	30 Nov 2021 06:00
Last Modified:	10 Jun 2022 04:29
URI:	http://repository.unsri.ac.id/id/eprint/58256

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