Ekstraksi, Pengeringan Semprot, dan Analisis Sifat Fisikokimia Antosianin Beras Hitam (Oryza sativa L.)

Antosianin merupakan senyawa bioaktif yang terdapat pada beras hitam dan memiliki aktivitas antioksidan. Penelitian ini bertujuan untuk mendapatkan ekstrak dan serbuk beras hitam tinggi antosianin, serta mengevaluasi sifat fisikokimianya. Proses ekstraksi antosianin dilakukan menggunakan metode maserasi dengan variasi perlakuan pelarut (air, air + asam sitrat 4% (b/v), dan etanol + asam sitrat 20% (b/v) sebagai kontrol) dan waktu maserasi (6, 18, 24, dan 48 jam). Hasil ekstrak kemudian dianalisis sifat kimianya. Selanjutnya, ekstrak dikeringkan menggunakan metode pengeringan semprot dengan variasi suhu pengeringan (160 dan 200 oC) dan penambahan maltodekstrin (10 dan 20%, b/v). Serbuk hasil pengeringan kemudian dianalisis sifat fisikokimianya. Hasil ekstraksi optimum ditandai dengan tingginya kadar antosianin total yang dianalisis menggunakan metode perbedaan pH dalam ekstrak. Kondisi optimum didapatkan pada ekstraksi menggunakan air + asam sitrat pada jam ke-24 yang ditunjukkan dengan kandungan antosianin total sebesar 0,85±0,02 mg/g. Pengeringan optimum yang ditandai dengan tingginya antosianin total (0,12±0,01 mg/g) dan %aktivitas penghambatan DPPH (46,22±0,24%) didapatkan pada sampel yang diekstraksi dengan air + asam sitrat dengan konsentrasi maltodekstrin 10% dan suhu pengeringan 200 ºC. Sementara itu, hasil analisis fisik yaitu kadar air, aktivitas air, kelarutan, dan viskositas serbuk setelah dilarutkan memiliki nilai yang menyerupai minuman serbuk komersial. Dapat disimpulkan bahwa ekstraksi antosianin beras hitam menggunakan metode maserasi dengan pelarut air + asam sitrat selama 24 jam dan dilanjutkan pengeringan semprot pada suhu 200 ºC menggunakan penyalut maltodekstrin 10% menghasilkan serbuk yang berpotensi untuk diaplikasikan sebagai ingridien minuman fungsional karena memiliki sifat fisik yang menyerupai minuman serbuk komersial dan memiliki aktivitas antioksidan.Extraction, Spray Drying, and Physicochemical Analysis of Black Rice (Oryza sativa L.) AnthocyaninAbstractAnthocyanin is a bioactive compound found in black rice and has antioxidant activity. The study aims to obtain extract and powder of high black rice anthocyanin, as well as evaluate its physicochemical properties. The extraction process of anthocyanin was carried out using maceration method with variations in solvent and time of maceration. The extract results were then analyzed the chemical properties. The extract was spray dried with variations in the drying temperature and the addition of maltodextrin. The total anthocyanin and psychochemical value were then analyzed. The extraction using water + citric acid for 24 hours showed total anthocyanin of 0.85 ± 0.02 mg/g. Optimum drying was characterized by the highest total anthocyanins (0.12 ± 0.01 mg/g) and scavenging activity (46.22 ± 0.24%) that was obtained in the sample using water + citric acid solvent with 10% maltodextrin and drying temperature at 200 ºC. Meanwhile, physical analysis results of water content, water activity, solubility, and the viscosity of powder after being dissolved had beyond value of commercial powder drink. It can be concluded that the extraction of black rice anthocyanin using a water + citric acid as solvent for 24 hours and spray drying at a temperature of 200 º C using maltodextrin 10% produced highest value indicating the potent use as a beverage ingredient.

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Sifat Fisika Kimia dan Organoleptik Cookies Beras Hitam (Oryza sativa L. indica)

FOODSCITECH ◽

10.25139/fst.v1i1.1000 ◽

2018 ◽

Vol 1 (1) ◽

Cited By ~ 1

Author(s):

Eko Kanti Sih Pratiwi

Keyword(s):

Oryza Sativa ◽

Oryza Sativa L ◽

Chemical Properties ◽

Rice Flour ◽

Fiber Content ◽

Physical Analysis ◽

Level Control ◽

Black Rice ◽

Color Test ◽

High Fiber

Black rice (Oryza sativa L.indica) is a dark black rice and useful as a super food good for health, because of its high fiber content. Utilization of black rice as a d product is still very minimal. The objective of this research is to know the physical and chemical properties of cookies with fortification of black rice flour. This research method used non factorial RAL (non factorial design) with five level: control (F0), fortification of black rice flour (F1, F2, F3 and F4 = 2,5%, 5%, 7,5% and 10 %). The results of physical analysis of color and brightness indicate that the the percentage of fortification of black rice flour, the brightness decreases, while the texture (hardness) is higher. The result of chemical consisting of water, ash, fat, protein and fiber content, in e with SNI quality of cookies, while for sensory (organoleptic) color test is getting brown (F4), harder texture (F4) with flavors acceptable to panelists rather sweet, somewhat savory typical cookies

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Total Anthocyanin Content and Antioxidant Activity of Brown Rice, Endosperm, and Rice Bran of Three Indonesian Black Rice (Oryza sativa L.) Cultivars

Proceeding of the 2nd International Conference on Tropical Agriculture ◽

10.1007/978-3-319-97553-5_21 ◽

2018 ◽

pp. 205-216

Author(s):

Warisatul Ilmi ◽

Rarastoeti Pratiwi ◽

Yekti Asih Purwestri

Keyword(s):

Antioxidant Activity ◽

Oryza Sativa ◽

Rice Bran ◽

Oryza Sativa L ◽

Brown Rice ◽

Anthocyanin Content ◽

Black Rice ◽

Total Anthocyanin ◽

Rice Endosperm ◽

Total Anthocyanin Content

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Pengaruh Perbedaan Konsentrasi Kalsium Laktat Terhadap Sifat Fisikokimia Dan Organoleptik Sereal Sarapan Beras Hitam Pisang Kepok Merah

PRAXIS ◽

10.24167/praxis.v2i1.1922 ◽

2019 ◽

Vol 2 (1) ◽

pp. 19

Author(s):

Kevin Christanto ◽

Thomas Indarto Putut Suseno ◽

Ignasius Radix Astadi Praptono Jati

Keyword(s):

Oryza Sativa ◽

Oryza Sativa L ◽

Food Products ◽

Calcium Lactate ◽

Black Rice ◽

Breakfast Cereal ◽

Total Anthocyanin ◽

Musa Paradisiaca ◽

Organoleptic Characteristics ◽

Significant Difference

Abstract Black rice (Oryza sativa L. indica) is one of the varieties of rice that grow in Indonesia. Black rice for now still very rarely used in the processing of food products. The addition of red kepok banana (Musa paradisiaca L.) in breakfast cereals serves as the utilization of local materials Indonesia is still very rarely used for processed food products as well as the taste and aroma of the breakfast cereal. The ability to absorb water is an important parameter in breakfast cereal products. Ca2+ ions from calcium lactate can interact with cereal starch granules and affects the starch gelatinization. The concentration of calcium lactate were studied were at 0%; 0.1%; 0.2%; 0.3%; 0.4%; 0.5%; and 0.6%. The test results will be analyzed using ANOVA test with α = 5% to determine whether there is a significant difference due to the treatment. If there is a significant difference because of the treatment, the analysis is continued with DMRT. The results showed that there was an effect of difference of Ca-lactate addition to physicochemical and organoleptic characteristics. The result of rehydration rate test of temperature 300C has range 0,1495 - 0,2812 g water / second, temperature 400C 0,1754 - 0,3261, temperature 500C 0,2216 - 0,4552, temperature 600C for 0.7093 - 0.2812, temperature 700C for 0.3862 - 1.1039, temperature 800C for 0.4162 - 0.3290. The water absorpsion of 113,79%-167,28%; capacity water activity (aw) 0,36-0,49; and the colour conclusion is red purple. The best and lowest Ca-lactate usage level from organoleptic test is 0,5% and 0,2%. The total anthocyanin concentration of 0.5% was 0.2026 and 0.0845 0.2%. Antioxidant activity of 0.5% concentration was 88.24% and 89.83 for 0.2%. Beras hitam (Oryza sativa L. indica) merupakan salah satu varietas beras yang banyak tumbuh di Indonesia. Beras hitam saat ini masih jarang digunakan dalam pengolahan produk pangan. Padahal, beras hitam memiliki aktivitas antioksidan yang tinggi. Penambahan pisang kepok merah (Musa paradisiaca L.) dalam sereal sarapan berfungsi sebagai pemanfaatan bahan lokal Indonesia dan juga sebagai pemberi rasa dan aroma pada sereal sarapan. Kemampuan menyerap air merupakan parameter yang penting dalam produk sereal sarapan. Ion Ca2+ dari Ca-laktat dapat berinteraksi dengan granula pati serealia sehingga mempengaruhi gelatinisasi pati. Gelatinisasi pati sendiri dapat mempengaruhi sifat fisikokimia dan organoleptik sereal sarapan. Konsentrasi kalsium laktat yang diteliti adalah sebesar 0%; 0,1%; 0,2%; 0,3%; 0,4%; 0,5%; dan 0,6%. Hasil pengujian akan dianalisis dengan ANOVA pada α = 5% untuk mengetahui ada tidaknya beda nyata. Bila terdapat perbedaan nyata, maka dilanjutkan dengan uji pada DMRT. Hasil penelitian menunjukkan ada pengaruh perbedaan penambahan Ca-laktat terhadap karakteristik fisikokimia dan organoleptik. Hasil pengujian laju rehidrasi suhu 300C memiliki rentang 0,1495 - 0,2812 g air/detik, suhu 400C sebesar 0,1754 - 0,3261 g air/detik, suhu 500C sebesar 0,2216 - 0,4552 g air/detik, suhu 600C sebesar 0,7093 - 0,2812 g air/detik, suhu 700C sebesar 0,3862 - 1,1039 g air/detik, suhu 800C sebesar 0,4162 - 0,3290 g air/detik. Daya serap air sebesar 113,79%-167,28%, aktivitas air sebesar 0,36-0,49, dan kesimpulan pengujian warna adalah merah keunguan. Perlakuan terbaik dan terendah penambahan Ca-laktat dari pengujian organoleptik adalah 0,5% dan 0,2%. Total antosianin konsentrasi 0,5% sebesar 0,2026 dan 0,0845 untuk konsentrasi 0,2%. Aktivitas antioksidan konsentrasi 0,5% sebesar 88,24% dan 89,83 untuk 0,2%.

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EFFECTS OF SOLVENT TYPES AND CITRIC ACID CONCENTRATIONS ON THE EXTRACTION OF ANTIOXIDANTS FROM THE BLACK RICE BRAN OF ORYZA SATIVA L. CV. HOM NIN

Journal of Microbiology Biotechnology and Food Sciences ◽

10.15414/jmbfs.2018.8.2.765-769 ◽

2018 ◽

Vol 8 (2) ◽

pp. 765-769

Author(s):

Anek Halee

Keyword(s):

Oryza Sativa ◽

Citric Acid ◽

Rice Bran ◽

Oryza Sativa L ◽

Black Rice ◽

Black Rice Bran

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Antioxidant activity and compound constituents of gamma-irradiated black rice (Oryza sativa L.) var. Cempo Ireng indigenous of Indonesia

Biodiversitas Journal of Biological Diversity ◽

10.13057/biodiv/d210935 ◽

2020 ◽

Vol 21 (9) ◽

Author(s):

Venty Suryanti ◽

Riyatun ◽

SUHARYANA SUHARYANA ◽

Sutarno ◽

Ozi Adi Saputra

Keyword(s):

Antioxidant Activity ◽

Oryza Sativa ◽

Oryza Sativa L ◽

Antioxidant Properties ◽

Health Benefit ◽

Total Phenolic ◽

Black Rice ◽

Total Anthocyanin ◽

Dpph Method ◽

Gamma Irradiated

Abstract. Suryanti V, Riyatun, Suharyana, Sutarno, Saputra OA. 2020. Antioxidant activity and compound constituents of gamma-irradiated black rice (Oryza sativa L.) var. Cempo Ireng Indigenous of Indonesia. Biodiversitas 21: 4205-4212. Nowadays, black rice is gaining consumer interest because of its health benefit. Due to the high content of antioxidant compounds such as phenolics and flavonoids, the nutritional profile of black rice is much better than any other rice varieties. Anthocyanins, pigment with powerful antioxidant properties, give a vibrant color to the rice. The antioxidant activity and chemical constituents of the non-irradiated and gamma-irradiated black rice Oryza sativa L. var Cempo Ireng were investigated. The total phenolic content was determined based on the reaction of the Folin-Ciocalteu reagent with samples. Total anthocyanin was determined by the pH differential method. Antioxidant activity was fulfilled using DPPH method. The results revealed that non-irradiated and gamma-irradiated black rice were categorized as potent antioxidants. It is noted that irradiation increased antioxidant activity and changed the chemical components of black rice. Both of non-irradiated and irradiated black rice contains simple phenolics and flavonoids, including anthocyanins. Non-irradiated and irradiated black rice possess similar types of secondary metabolites, with different chemical content. The non-irradiated black rice contains anthocyanins of cyanidin-3-O-glucoside, whereas the irradiated black rice possesses anthocyanin of peonidin-3-O-glucoside. Additionally, irradiated black rice contains terpenoids, which increased its antioxidant activity compared to the control.

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Subcellular Localization and Vesicular Structures of Anthocyanin Pigmentation by Fluorescence Imaging of Black Rice (Oryza sativa L.) Stigma Protoplast

Plants ◽

10.3390/plants10040685 ◽

2021 ◽

Vol 10 (4) ◽

pp. 685

Author(s):

Enerand Mackon ◽

Yafei Ma ◽

Guibeline Charlie Jeazet Dongho Epse Mackon ◽

Qiufeng Li ◽

Qiong Zhou ◽

...

Keyword(s):

Oryza Sativa ◽

Subcellular Localization ◽

Oryza Sativa L ◽

Scientific Evidence ◽

Brown Rice ◽

The Body ◽

Central Vacuole ◽

In Planta ◽

Black Rice

Anthocyanins belong to the group of flavonoid compounds broadly distributed in plant species responsible for attractive colors. In black rice (Oryza sativa L.), they are present in the stems, leaves, stigmas, and caryopsis. However, there is still no scientific evidence supporting the existence of compartmentalization and trafficking of anthocyanin inside the cells. In the current study, we took advantage of autofluorescence with anthocyanin’s unique excitation/emission properties to elucidate the subcellular localization of anthocyanin and report on the in planta characterization of anthocyanin prevacuolar vesicles (APV) and anthocyanic vacuolar inclusion (AVI) structure. Protoplasts were isolated from the stigma of black and brown rice and imaging using a confocal microscope. Our result showed the fluorescence displaying magenta color in purple stigma and no fluorescence in white stigma when excitation was provided by a helium–neon 552 nm and emission long pass 610–670 nm laser. The fluorescence was distributed throughout the cell, mainly in the central vacuole. Fluorescent images revealed two pools of anthocyanin inside the cells. The diffuse pools were largely found inside the vacuole lumen, while the body structures could be observed mostly inside the cytoplasm (APV) and slightly inside the vacuole (AVI) with different shapes, sizes, and color intensity. Based on their sizes, AVI could be grouped into small (Ф < 0.5 um), middle (Ф between 0.5 and 1 um), and large size (Ф > 1 um). Together, these results provided evidence about the sequestration and trafficking of anthocyanin from the cytoplasm to the central vacuole and the existence of different transport mechanisms of anthocyanin. Our results suggest that stigma cells are an excellent system for in vivo studying of anthocyanin in rice and provide a good foundation for understanding anthocyanin metabolism in plants, sequestration, and trafficking in black rice.

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