Peer Review : Determination Of Antosianin Total Levels And Antioxidant Activities In Black Glutinous Rice Extract And Fermented Black Glutinous Rice Extract

Trinovani, Elvi and Fauziyah, Roro Nur and Rafa Afifah, Riska (2020) Peer Review : Determination Of Antosianin Total Levels And Antioxidant Activities In Black Glutinous Rice Extract And Fermented Black Glutinous Rice Extract. International Medical Journal, 25 (5). ISSN 13412051

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Abstract

Black glutinous rice and Fermented Black Glutinous Rice contain compounds that act as antioxidants, namely anthocyanin compounds. The purpose of this study was to determine the total anthocyanin concentration and antioxidant activity contained in black glutinous rice and Fermented Black Glutinous Rice. Samples of black glutinous rice and Fermented Black Glutinous Rice were extracted using methanol which was acidified with 1% HCL, then the samples were dried using freeze dry. The first study was conducted to identify anthocyanins by using color reagents, then determine the total anthocyanin based on the differential pH method and determine the antioxidant activity with the DPPH method to obtain IC50 values. Based on the research, the total anthocyanin obtained in black glutinous rice was 4,2582 mg/100 gram and antioxidant activity was 14.654,67 ppm, whereas the total anthocyanin in Fermented Black Glutinous Rice was 8,0989 mg/100 gram and antioxidant activity was 11.837,68 ppm. From these results, it can be concluded that Fermented Black Glutinous Rice has greater anthocyanin and antioxidant activity than black glutinous rice.

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