scholarly journals UJI SIFAT SENSORIS DAN AKTIVITAS ANTIOKSIDAN KOLANG-KALING DENGAN PENAMBAHAN EKSTRAK KAYU SECANG (Caesalpinia sappan L.) SEBAGAI PEWARNA ALAMI

2019 ◽  
Vol 8 (4) ◽  
pp. 368
Author(s):  
Dhimas Ridwan Thoyibi ◽  
Agus Selamet Duniaji ◽  
I Ketut Suter
Keyword(s):  
Experimental Data ◽  
Antioxidant Activity ◽  
Sensory Evaluation ◽  
Research Design ◽  
Duncan Multiple Range Test ◽  
Palm Fruit ◽  
Caesalpinia Sappan ◽  
Wood Extract ◽  
Sensory Color ◽  
Range Test

This study purpose to determine the effect of added sappan wood extract to be sugar palm fruit natural colored toward characteristic sensory evaluation, activities of antioxidant, and to know the best concentrate of sappan wood extract with higgest characteristic sensory and antioxidant. The research design was used Completely Randomize Design with 6 treated exctract concentrating which is 0% ; 2% ;  4% ; 6% ; 8% ; 10%. The treatment was repeated three times so that have 18 unit experimental. Data were analyzed by Analysis of  Variance (ANOVA) and then continued with Duncan Multiple Range Test (DMRT). Result of this shown that the extract concentrate have very significant effect towards activities antioxidant, and anthocyanin levels. Have significant effect towards color (hedonic test). Has not significant effect towards flavour, taste, and overall acceptance (hedonic test). Concentrate 10% was the best treatment for produce sugar palm fruit with characteristic sensory color (liked), taste (rather liked), flavour (liked) and overall acceptance (rather liked), the highest value of  antioxidant activitiest (based on IC50) 169.65 mg/ml, and anthocyanin 0.40 mg/100g. Keywords : sappan wood, sugar palm fruit, extraction, natural colored, antioxidant activity.

scholarly journals PENGARUH SUHU PENGERINGAN TERHADAP KANDUNGAN KOMPONEN BIOAKTIF DAN KARAKTERISTIK SENSORIS TEH WHITE PEONY

2019 ◽  
Vol 8 (1) ◽  
pp. 36
Author(s):  
Dewa Ayu Tri Ulandari ◽  
Komang Ayu Nocianitri ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Antioxidant Activity ◽  
Temperature Treatment ◽  
Sensory Characteristics ◽  
Total Phenolic ◽  
Duncan Multiple Range Test ◽  
Drying Temperature ◽  
Randomized Design ◽  
Bioactive Component ◽  
Completely Randomized Design ◽  
Range Test

This study aims to determine the effect of drying temperature on the bioactive component contents of white peony tea and to know the proper drying temperature in white peony tea to produce the highest bioactive component contents and the best sensory characteristics. The experimental design used was Completely Randomized Design with a drying temperature as the treatment consisting of five levels: 60oC, 70oC, 80oC, 90oC, and 100oC. The treatment was repeated 3 times to obtain 15 experiment units. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with The Duncan Multiple Range Test. The results showed that the 90oC drying temperature treatment produced white peony tea with the highest bioactive component contents and the best sensory characteristics with water content 4,06% (wet basis), yield 52,54%, total phenolic 211,01 mg GAE/g tea, flavonoid 10,90 mg CE/g tea, catechin 3,55 mg/g tea, antioxidant activity 50,20%, brew color yellow and liked, astringent taste and usual, aroma liked and overall acceptance rather liked.

scholarly journals PENGARUH LAMA PENGERINGAN TERHADAP SIFAT FISIKO KIMIA TEH DAUN KERSEN (Muntingia calabura L.)

2018 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Eka Hely ◽  
Mohammad Abbas Zaini ◽  
Ahmad Alamsyah
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Analysis Of Variance ◽  
Block Design ◽  
Ash Content ◽  
Duncan Multiple Range Test ◽  
Drying Time ◽  
Extract Content ◽  
Range Test ◽  
Muntingia Calabura

Penelitian ini bertujuan untuk mengetahui pengaruh lama pengeringan terhadap sifat fisiko kimia terhadap aktivitas antioksidan, kadar air, kadar abu, kadar ekstrak dalam air dan organoleptik (warna, rasa dan aroma) teh daun kersen (Muntingia calabura L.).Penelitian ini dirancang menggunakan Rancangan Acak Kelompok (RAK) untuk parameterfisik, kimia maupun organoleptik dengan 6 perlakuan dan 3 ulangan. Hasil pengamatan dianalisis menggunakan analisis keragaman ANOVA (Analysis of Variance) menggunakan Software Co-stat serta menggunakan uji lanjut Polynomial Ortogonal dan Duncan Multiple Range Test (p < 0,05). Perlakuan terdiri dari satu faktor yaitu lama pengeringan 120, 130, 140, 150, 160 dan 170 menit dengan suhu yang sama yaitu 50 oC. Hasil Penelitian menunjukkan bahwa lama pengeringan dalam pembuatan teh daun kersen memberikan pengaruh yang berbeda nyata terhadapkadar air, parameter organoleptik rasa, aroma (hedonik), rasa, aroma, warna (scoring) dan memberikan pengaruh yang tidak berbeda nyata terhadap aktivitas antioksidan, kadar abu, ekstrak dalam air dan organoleptik warna (hedonik). Hasil penelitian ini juga menunjukkan bahwa pengeringan selama 170 menit menghasilkan teh daun kersen dengan mutu terbaik untuk kadar air 3,05%, aktivitas antioksidan 88,60%, kadar abu 7,58% dan kadar ekstrak dalam air 7,58%, sedangkan untuk parameter organoleptik pada pengeringan 120 menit dengan warna (Kuning kehijauan),aroma (kersen agak khas) yang disukai serta  rasa (kersen pahit) yang tidak disukai oleh panelis.dengan warna,aroma yang disukai serta  rasa yang tidak disukai oleh panelis.This study aimed to determine the effect of drying time on the physico chemical properties of antioxidant activity, moisture content, ash content, extract content on water content and organoleptic (color, taste and aroma) of cherry leaf (Muntingia calabura L.) tea. This study was designed using Randomized Block Design (RBD) for physical, chemical and organoleptic parameters with 6 treatments and 3 replications.Results were analyzed by analysis of variance (ANOVA) using Co-stat software and analyzed further by Polynomial Orthogonal and Duncan Multiple Range Test (p <0.05).Treatment consisted of single factor: drying time (120, 130, 140, 150, 160 and 170 minutes with same temperature (50°C). Results showed that the drying time in the production of cherry leaf tea gave a significantly different effect on moisturecontent, taste and aroma (hedonic),as well as taste, aroma and color (scoring), but gave unsignificant effect on antioxidant activity, ash content, extract content in water andcolor (hedonic).The results of this study also showed that drying time up to 170 minutes produced cherry leaf tea with the best chemical qualities(water content 3,05%, antioxidant 88,60%, ash content 7,58% and extract content in water 7.58%),whilebest organolepticqualities produced atdrying up to 120 minutes with preferred color (greenish yellow) and aroma (rather typical cherry), but with unpreferredflavor (bitter cherry) by the panelists.

scholarly journals Pengaruh Perbandingan Tepung Ubi Jalar Ungu Dan Tepung Kedelai Terhadap Karakteristik Flakes Sebagai Pangan Fungsional

2021 ◽  
Vol 10 (2) ◽  
pp. 268
Author(s):  
Ratna Mei Rani ◽  
I Gusti Ayu Ekawati ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Ash Content ◽  
Potato Flour ◽  
Soybean Flour ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
Range Test

The research aim to determine the effect of ratio purple sweet potato flour and soybean flour on characteristics functional flakes and determine the exact ratio of purple sweet potato flour and soybean flour which can produce functional flakes with the best characteristics. The Completed Randomized Design was used in this research consisting ratio of purple sweet potato flour and soybean flour including (P1) 90% : 10%, (P2) 80% : 20%, (P3) 70% : 30%, (P4) 60% : 40%, (P5) 50% : 50%. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan Multiple Range Test (DMRT). The result showed that flakes with comparison of 70% purple sweet potato flour and 30% soybean flour is the best treatments with criteria moisture content of 3.05%, ash content of 2.09%, protein content of 17.04%, crude fiber 3.76%, anthocyanin total 21.07 mg/100g, antioxidant activity 39.55%, water absorption 165.66% and color is purple and like, aroma is like, texture is crispy and like, taste is like and overall acceptance is like.

scholarly journals UJI FITOKIMIA DAN AKTIVITAS ANTIOKSIDAN CENDOL YANG DIFORMULASI DARI RUMPUT LAUT (Kappaphycus alvarezii) DAN TEPUNG SAGU (Metroxylon sagus Rottb.)

2019 ◽  
Vol 2 (1) ◽  
pp. 38
Author(s):  
Arum Ayu Gustiara Absyah Saleh ◽  
Asnani Asnani ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Antioxidant Activity ◽  
Analysis Of Variance ◽  
Kappaphycus Alvarezii ◽  
Observation Data ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Significance Level ◽  
Phytochemical Content ◽  
Dpph Method ◽  
Range Test

AbstrakTujuan penelitian adalah untuk mengetahui kandungan fitokimia dan aktivitas antioksidan pada bulir cendol rumput laut Kappahycus alvarezii dengan penambahan tepung sagu yang diekstraksi dengan pelarut methanol. Ekstrak diperoleh dengan cara maserassi terhadap bulir cendol rumput laut dan tepung sagu. Uji fitokimia dilakukan untuk mengetahui keberadaan senyawa alkaloid, flavonoid, saponin, streroid dan triterpenoid. Aktivitas antioksidan bulir cendol Kappaphycus alvarezii diuji dengan metode DPPH ( 1-1 difenil -2 pikrilhidrazil). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan yaitu perlakuan R1S1 (RL : 10% TS : 90%), R2S2 (RL : 20%: TS : 80%), R3S3 (RL 30 % TS : 70%) dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf  95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian mempelihatkan terdeteksi senyawa alkaloid, flavonoid, streroid dan triterpenoid sedangkan pada senyawa saponin tidak terdekteksi pada ekstrak metanol cendol Kappaphycus Alvarezii. Uji aktivitas antioksidan dengan metode DPPH menunjukan nilai IC50 terendah terdapat pada perlakuan R1S1 dengan jumlah IC50 652 ppm. Hal ini menunjukan bahwa adanya aktivitas antioksidan yang sangat lemah dari cendol  Kappaphycus alvarezii yang diekstraksi. Kata Kunci :    Aktivitas antioksidan, cendol, Kappaphycus alvarezii, Metroxylon sagus Rottb, fitokimia  AbstractThe aims  of this study was to determine the phytochemical content and antioxidant  on cendol seaweed (Kappaphycus alvarezii) with additions of sago flour (Metroxylon sagus Rottb.) extracted with methanol. Phytochemical tests were performed to determine the presence of alkaloids, flavonoids, saponins, triterpenoids and steroids. Antioxidant activity of seaweed cendol. Kaphaphycus alvarezii was tested by DPPH method (1-1- diphenyl-2-picrylhydrazl). This study used a Completely Randomized Design (CRD) which consists of three treatments R1S1( RL 10% : TS 90% ), R2S2 (RL 20% : TS 80%), R3S3 ( RL 30% : TS : 70%) and three times replication. Observation data were analyzed using ANOVA (Analysis of Variance) at the level of 95%, if there were significant differences (P> 0.05) then further testing was carried out with DMRT (Duncan Multiple Range Test) at 95% significance level. Phytochemical test showed there was compounds detected with alkaloids, flavonoids, triterpenoids and steroids. While the saponins compounds was not detected in methanol extract of Kappahycus alvarezi. The antioxidant activity by DPPH method showed that the high IC50 values is 652 ppm. That was indicated seaweed cendol from kappaphycus alvarezii has lower antioxidant activity. Key words:     Antioxidant activity, cendol, Kappaphycus alvarezii,Metroxylon sagus Rottb., phytochemical

scholarly journals UJI DAYA TERIMA PADA JELLY DRINK KENIKIR (Cosmos caudatus Kunth.)

2018 ◽  
Vol 2 (2) ◽  
pp. 143-151
Author(s):  
Lina Muflihatul Hamidah ◽  
Wiwik Afridah ◽  
Endah Budi Permana Putri
Keyword(s):  
Antioxidant Activity ◽  
Natural Antioxidants ◽  
P Value ◽  
Nutritional Content ◽  
Duncan Multiple Range Test ◽  
Cosmos Caudatus ◽  
Received Power ◽  
Texture Parameters ◽  
Research Population ◽  
Range Test

Kenikir (Cosmos caudatus Kunt.) has high antioxidants level. Kenikir jelly drink is selected asa fungsional beverage and with natural antioxidants. This research aims determine to the testreceived power of kenikir jelly drink and to know the antioxidant activity and nutritional content ofpanelist’s favorite kenikir jelly drink. The research design is experimental with completed randomizenested one factor namely kenikir. The research population is kenikir jelly drink with sample of kenikirconcentration is 0% (control) and 5%,10%, 15%. The research instrument consists of 30 trainedpanelists and closed questionnaires. The analysis used is descriptive statistics, One Way Anove, thencontinued by Duncan Multiple Range Test, α = 0,05. The result of this research shows that 5% kenikirjelly drink has high received power (69,17%) by panelist. Based on Anova test, the p-value is 0,00which means that there is a difference of each treatment based on organoleptic test of color, taste,odor and texture parameters. Furthermore, the panelists favored sample were analyzed for theantioxidant and nutritional content. The result of this research shows that kenikir jelly drink 5% hashigh acceptance level with antioxidant activity of 86,61%, 83,13% of water content 0,20% of ash,16,77% of carbohydrate, 0,53% of crude fiber and 67,08 Kcal.of energy. The suggestion of thisresearch is the analysis of physical properties need to be held to know the food endurance of kenikirjelly drink.

scholarly journals FEEDING EFFECT OF INULIN DERIVED FROM DAHLIA TUBER COMBINED WITH Lactobacillus sp. ON MEAT PROTEIN MASS OF CROSSBRED KAMPONG CHICKEN

2016 ◽  
Vol 41 (1) ◽  
pp. 37-44 ◽  
Author(s):  
Z. H. Abdurrahman ◽  
Y. B. Pramono ◽  
N. Suthama
Keyword(s):  
Antioxidant Activity ◽  
Analysis Of Variance ◽  
Present Experiment ◽  
Lactobacillus Species ◽  
Duncan Multiple Range Test ◽  
Protein Mass ◽  
Randomized Design ◽  
Feeding Effect ◽  
Completely Randomized Design ◽  
Range Test

The objective of the study was to determine the effects of feeding Lactobacillus species (Lactobacillus sp.) and inulin derived from dahlia tuber powder on antioxidant activity, calcium mass, and protein mass of crossbred kampong chicken meat. A total of  168 birds of 21 days old crossbred kampong chickens were randomly allocated into 6 treatments with four replications per treatment. The present experiment was assigned in  a completely randomized design with 2 x 3 factorial scheme. The first factor was levels of dahlia tuber powder, namely 0.8% (A1) and 1.2% (A2), and the second factor was levels of Lactobacillus sp., namely none (B0), 1.2 mL (108 cfu/mL/B1) and 2.4 mL (108 cfu/mL/B2). The parameters measured were antioxidant activity, meat calcium and protein mass. Data were subjected to analysis of variance and followed by Duncan multiple range test (P

scholarly journals PENGARUH PENAMBAHAN SARI BUAH SIRSAK (Annona muricata L.) TERHADAP KARAKTERISTIK YOGURT EDAMAME (Glycine max L.)

2019 ◽  
Vol 8 (4) ◽  
pp. 378
Author(s):  
Dina Puti Kartika ◽  
I Dewa Gde Mayun Permana ◽  
Komang Ayu Nocianitri
Keyword(s):  
Antioxidant Activity ◽  
Glycine Max ◽  
Fruit Juice ◽  
Block Design ◽  
Annona Muricata ◽  
Duncan Multiple Range Test ◽  
Total Acid ◽  
Randomized Block Design ◽  
Glycine Max L ◽  
Range Test

This study aims to determine the effect of soursop juice on the characteristics of edamame yogurt and to determine the optimal concentration of soursop juice to produce edamame yogurt with the best characteristics. This study used a Randomized Block Design (RBD) with the treatment of soursop fruit juice concentration consisting of 5 levels, namely 0%, 5%, 10%, 15% and 20%. Each treatment was repeated 3 times, resulted in 15 experimental units. The data were analyzed by the Analysis of Variance (ANOVA) and if the treatment significantly affected the variables, the Duncan Multiple Range Test (DMRT) was performed. The results showed that the concentration of soursop juice significantly affected total LAB, total acid, pH, antioxidant activity, viscosity, sensory hedonic test on texture and sensory scoring test on texture and taste. The edamame yogurt with 15% soursop juice had the best characteristics with the following characteristics: total LAB 1.01 x 1011 CFU/ml, total acid 0.86%, viscosity 310 cP, antioxidant activity 35.47%, pH 3.72 and the sensory properties of neutral scents, neutral appearance, a rather thick texture, a rather like taste, a slightly sour taste and a rather like overall reception. Keywords: edamame yogurt, soursop juice, antioxidant activity

scholarly journals PENGARUH WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK RIMPANG TEMULAWAK (Curcuma xanthorriza Roxb.)

2018 ◽  
Vol 7 (4) ◽  
pp. 165
Author(s):  
Ega Amelinda ◽  
I Wayan Rai Widarta ◽  
Luh Putu Trisna Darmayanti
Keyword(s):  
Antioxidant Activity ◽  
Analysis Of Variance ◽  
Extraction Yield ◽  
Total Phenol ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
Range Test

This research aimed to find effect of maceration time on antioxidant activity of java turmeric rhizome extract and to get the right maceration time with highest antioxidant activity of java turmeric rhizome extract. This study used The Completely Randomized Design with the treatment of maceration time of 6 levels: 18 hours, 24 hours, 30 hours, 36 hours, 42 hours and 48 hours. The experiment was repeated in three replication, so that 18 experimental units were obtained. Data were analyzed by Analysis of Variance (ANOVA) and then continued with Duncan Multiple Range Test (DMRT). The result showed that the treatment of maceration time had very significant effect on extraction yield, total curcumin, total phenol and antioxidant activity of java turmeric rhizome extract. The best treatment was 24 hours with extraction yield was 18.88%, total phenol 205.86 mg GAE/g, total curcumin 21.22 mg/g extract, antioxidant activity 84.45% and IC50 36.96 mg/L.

scholarly journals PENGARUH PERBANDINGAN TERIGU DAN PUREE BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KARAKTERISTIK DONAT

2020 ◽  
Vol 9 (4) ◽  
pp. 400
Author(s):  
Dinda Tessa Lonika Simbolon ◽  
Putu Timur Ina ◽  
Gusti Ayu Kadek Diah Puspawati
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Wheat Flour ◽  
Anthocyanin Content ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Red Color ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Range Test

This research aimed to determine the effect of wheat flour and puree of red dragon fruit ratio on the characteristics of donut and obtain a ratio of wheat flour and puree of red dragon fruit which able to produce donut with the best characteristics. The Completely Randomized Design was used in this researched with the treatment ratio of wheat flour and puree of red dragon fruit which consisted of five levels, such as 100% : 0%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%. The treatment was repeated 3 times to obtain 15 units of experiment. The datas were analyzed by analysis of variance and if the treatment had a significant effect, the Duncan Multiple Range Test were performed. The results showed that ratio of wheat flour and puree of red dragon fruit had a significant effect on water content, anthocyanin content, antioxidant activity, (L*), (a*), (b*), color (hedonic and scoring), texture (hedonic and scoring), tasted (hedonic), and overall acceptance (hedonic) and had no significant effect on odor (hedonic). Ratio of 60% wheat flour : 40% puree of red dragon fruit produced the best characteristic of donut, with the following criteria: 23.17% water content, 12.85mg/100g anthocyanin content, 64.58% antioxidant activity, 31.13 (L*), 41.33 (a*), 14.33 (b*), very red color and liked, odor and taste liked, very soft texture and liked, and overall acceptance liked.

scholarly journals Karakteristik Fungsional, Fisik dan Sensori Sereal Sarapan Jagung yang Disubstitusi Bekatul

2020 ◽  
Vol 9 (3) ◽  
pp. 108-117
Author(s):  
Feri Kusnandar ◽  
Suryani Suryani ◽  
Slamet Budijanto
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Dietary Fiber ◽  
Rice Bran ◽  
Total Phenol ◽  
Duncan Multiple Range Test ◽  
Rhizopus Oligosporus ◽  
Breakfast Cereal ◽  
Breakfast Cereals ◽  
Range Test

AbstrakBekatul dari hasil samping penggilingan padi memiliki komponen gizi dan non-gizi. Proses fermentasi pada bekatul diketahui dapat meningkatkan komponen fenolik dan aktivitas antioksidannya. Penelitian ini menggunakan bekatul yang difermentasi dengan kapang Rhizopus oligosporus selama 72 jam dan diformulasikan sebanyak 15, 20, dan 25% ke dalam sereal sarapan jagung. Bekatul tanpa fermentasi juga dibuat sebagai pembanding. Karakteristik fungsional yang berupa aktivitas antioksidan, kadar total fenol, serat pangan, mutu fisik yang berupa derajat pengembangan (DP), indeks penyerapan air (IPA), kelarutan air (IKA), kekerasan dan kerenyahan, serta mutu sensori sereal sarapan dianalisis dengan menggunakan rancangan acak lengkap dua faktor dan diuji lanjut dengan Duncan Multiple Range Test. Hasil penelitian menunjukkan bahwa penambahan bekatul fermentasi mampu meningkatkan aktivitas antioksidan dan kadar total fenol, namun memberikan penerimaan sensori yang lebih rendah dibandingkan formula sereal sarapan yang lain. Kesimpulannya, substitusi dengan 25% bekatul tanpa fermentasi dalah yang paling disukai berdasarkan analisis warna, aroma, rasa, dan tekstur. Sereal sarapan dengan formulasi tersebut memberikan nilai DP, IPA, dan IKA yang spesifik dan memberikan tingkat kekerasan dan kerenyahan yang dapat diterima panelis, serta menunjukkan aktivitas antioksidan, kandungan total fenol dan serat pangan yang tergolong tinggi.Functional, Physical and Sensory Characteristics of Corn Breakfast Cereals Substituted by Fermented Rice BranAbstractRice bran as a by-product of rice mills contains a relatively high nutritious components, such as phenolic compounds. Fermentation process in rice bran may increase phenolic compounds and antioxidant activity. In this study, fermented rice bran using Rhizopus oligosporus for 72 hours were formulated into corn-based breakfast cereals at the concentration of 15, 20, and 20%. Non fermented rice brand was also used as a comparison. The functional characteristics that consisted of antioxidant activity, total phenol, and dietary fiber; physical quality, i.e. degree of expansion (DE), water absorption index (WAI), solubility index (SI), hardness and crispness; and sensory quality were analysed using a two-factor randomized experimental design followed by Duncan Multiple Range Test. As a result, fermented rice bran yielded less acceptable breakfast cereals than that of a non-fermented cereal, although the antioxidant activity and total phenol increased along the fermented rice brand. As a conclusion, substitusion with 25% non-fermented rice bran was the most accepatable in terms of color, aroma, taste and texture compared to other formulations. The formulated breakfast cereal had specified DE, WAI and SI, hardness and crispness, as well as showed high values of antioxidant activity, total phenol, and dietary fiber.

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