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dc.contributor.advisorYuliana, Nancy Dewi
dc.contributor.advisorBudijanto, Slamet
dc.contributor.authorAkhbar, Muhammad Arif
dc.date.accessioned2015-05-11T03:45:33Z
dc.date.available2015-05-11T03:45:33Z
dc.date.issued2015
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/75122
dc.description.abstractBlack rice and red rice are claimed to be safely consumed by the diabetic patients and known to have high antioxidant content. Rice which is grown in different area may have different physical and chemical properties, thus it may also affect the rice functional properties. The purposes of this study were to determine the physical properties (hardness, color and gelatinization profile), chemical properties (proximate composition, total phenolic content, total flavonoid content and digestibility of starch) and the functional properties (antioxidant activity) of the black rice and red rice from Cianjur, Solok and Tangerang and also to observe the effect of cooking on the reduction of total phenolic content, flavonoids and antioxidant activity. In vitro analysis of starch digestibility with α-amylase showed that the starch digestibility of rice which had anthocyanin pigments (black and red varieties) ranged from 56.10-83.43%, smaller than white rice which was 87.35%. In addition, the result also showed that the total phenolic content, flavonoid and antioxidant activity in black, red and white rice were decreasing after cooking process. Black rice and red rice from Solok and Cianjur had the better chemical content and functional properties than the Tangerang one.en
dc.language.isoid
dc.subject.ddcCianjur-Jawa Baraten
dc.subject.ddc2014en
dc.subject.ddcOryzaen
dc.subject.ddcAgricultureen
dc.titleAnalisis sifat fisikokimia dan sifat fungsional beras (Oryza sativa) Varietas Beras Hitam dan Beras Merah asal Cianjur, Solok, dan Tangerangen
dc.subject.keywordBogor Agricultural University (IPB)en
dc.subject.keywordtotal flavonoid contenten
dc.subject.keywordtotal phenolic contenten
dc.subject.keywordred riceen
dc.subject.keywordblack riceen
dc.subject.keywordAntioxidant activityen


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