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

FOODSCITECH ◽  
2018 ◽  
Vol 1 (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

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

2020 ◽  
Vol 9 (2) ◽  
pp. 83-94
Author(s):  
Rianita Pramitasari ◽  
Natasha Angelica
Keyword(s):  
Oryza Sativa ◽  
Citric Acid ◽  
Spray Drying ◽  
Oryza Sativa L ◽  
Chemical Properties ◽  
Bioactive Compound ◽  
Physical Analysis ◽  
Black Rice ◽  
Total Anthocyanin ◽  
Drying Temperature

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.

scholarly journals PENGARUH PERBANDINGAN TEPUNG BERAS HITAM (Oryza sativa L. indica) DENGAN TERIGU TERHADAP KARAKTERISTIK BAKPAO

2019 ◽  
Vol 8 (2) ◽  
pp. 207
Author(s):  
Rizky Rahmat Hidayat ◽  
I Made Sugitha ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Oryza Sativa ◽  
Moisture Content ◽  
Protein Content ◽  
Oryza Sativa L ◽  
Rice Flour ◽  
Fat Content ◽  
Ash Content ◽  
Crude Fiber ◽  
Black Rice ◽  
Crude Fiber Content

The purpose of study was to find the optimum ratio of black rice flour (Oryza sativa L. indica) with wheat to produce bakpao with the best characteristics. The Randomized Block Design (RBD) was used in the research with treatment that is the ratio of black rice flour with wheat which consist of 6 levels: 0%:100%, 5%:95%, 10%:90%, 15%:85%, 20%:80%, 25%:75%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan Multiple Range Test (DMRT) test. The ratio of black rice flour to wheat had significant effect to protein content, fat content, IC50, texture, color (hedonic and scoring), texture (hedonic), taste (scoring) and overall acceptance (hedonic). Not Significant effect to moisture content, ash content, carbohydrate content, crude fiber content, texture (scoring) and taste (hedonic). The ratio of black rice flour and wheat  (10%:90%) produces bakpao with the best characteristics namely: 37.44% moisture content, 0.85% ash content, 7.46% protein content, 6.10% fat content, 48.15% carbohydrate content, 2.42% crude fiber content, swelling power 52.41%, IC50 41,48 g/100g, texture 9.87 N/mm, grey color, rather soft texture, tasted rather like black rice, rather liked color and flavor, liked texture, taste and overall acceptability.

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

Plants ◽  
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.

scholarly journals Agrobacterium Tumefaciens Mediated Transformation of rolC::Hd3a-GFP in Black Rice (Oryza Sativa L. cv. Cempo Ireng) to Promote Early Flowering

2015 ◽  
Vol 14 ◽  
pp. 469-473 ◽  
Author(s):  
Yekti Asih Purwestri ◽  
Resta Dewi Komala Sari ◽  
Lisa Novita Anggraeni ◽  
Aries Bagus Sasongko
Keyword(s):  
Oryza Sativa ◽  
Agrobacterium Tumefaciens ◽  
Oryza Sativa L ◽  
Early Flowering ◽  
Black Rice
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