EFFECT OF FERMENTATION TIME ON ANTOSIANIN CONTENT AND ANTIOXIDANT ACTIVITIES IN FERMENTED GLUTINOUS BLACK RICE EXTRACT

Trinovani, Elvi and Rahayu, Septiyanie and Fauziyah, Roro Nur (2020) EFFECT OF FERMENTATION TIME ON ANTOSIANIN CONTENT AND ANTIOXIDANT ACTIVITIES IN FERMENTED GLUTINOUS BLACK RICE EXTRACT. International Medical Journal, 25 (8). pp. 3101-3112. ISSN 13412051

Text Jurnal IMJ Elvi Trinovani , Septoyanie, Roro Nur Fauziyah Agust 2020.pdf Download (480kB)

Abstract

ABSTRACT— Fermented Glutinous Black Rice contains compounds as antioxidants, called anthocyanin. The purpose of this study was to determine whether or not the effect of fermentation time on total anthocyanin levels and antioxidant activity. Different treatments, namely the time of fermentation, varied in the 2nd, 3rd and 4th days. Fermented Glutinous Black Rice extract was made using 1% methanol and HCl solvents. Then the samples were dried using the freeze dry method. The research was conducted to identify anthocyanins with colour reagents, test total anthocyanin levels using the differential pH method, and test antioxidant activity by looking at IC50 values. Based on the research, the highest total anthocyanin level was Fermented Glutinous Black Rice extract on the second day of 963,606 mg/100 g. The largest IC50 value is found in the extract of FermentedFermented Glutinous Black Rice on the second day at 46,313 µg/mL. Based on these results, it can be concluded that there is an effect of fermentation time on total antsoianin levels and antioxidant activity. The longer the fermentation time, the value of the total anthocyanin level and antioxidant activity decreases.

Actions (login required)

View Item