Production of Rice Based Alcoholic Beverages and their Quality Evaluation

Murcha is a traditional starter culture used for the production of alcoholic beverages in Nepal. The present study was conducted to compare and characterize rice-based alcoholic beverages prepared from varieties of rice as well as starter culture. Optimization of the production was performed using three criteria (pH, temperature, and Brix). Four different rice varieties (marsi/ red rice (RR), black rice, taichin, and khumal-4) and four different cultures (ATCC 18824, murcha, yeast isolated from murcha, and commercial wine yeast) were used to prepare rice-based alcoholic beverages under optimized condition. The highest acidity was found in black rice (BR) fermented by murcha (2.0±0.0 %). The highest alcohol was found in the taichin rice fermented by isolated yeast (23.38±0.00 %) and wine yeast (23.38±0.00 %). The highest antioxidant was found in BR fermented by wine yeast (WY) (68±0.002%). The highest phenolic content and reducing sugar was found in BR fermented by ATCC (103.2±0.02mg/l) and (1064±0.03µg/ml) respectively. The study showed different cultures and rice variation gives beverages with different characteristics. The results were subjected to statistical analysis. The result was found to be significant (p <0 .05).

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The Resistance of Local Pigmented Rice Varieties against Bacterial Leaf Blight

Jurnal Perlindungan Tanaman Indonesia ◽

10.22146/jpti.46902 ◽

2019 ◽

Vol 23 (2) ◽

pp. 205

Author(s):

Tri Joko ◽

Kristamtini Kristamtini ◽

Sumarno Sumarno ◽

Rofiq Andriyanto

Keyword(s):

Rice Variety ◽

Leaf Blight ◽

Bacterial Leaf Blight ◽

Resistant Variety ◽

Bacterial Suspension ◽

Red Rice ◽

Black Rice ◽

Rice Varieties ◽

White Rice ◽

Progress Curve

Bacterial leaf blight (BLB) caused by Xanthomonas oryzae pv. oryzae (Xoo) is an important disease in rice plants worldwide, including in Indonesia. The use of resistant variety against BLB is the best effort in disease control because it is considered as the most effective and environmentally friendly. This study aimed to evaluate the resistance of local varieties, red rice (cv. Sembada Merah) and black rice (cv. Sembada Hitam), against Xoo compared to white rice variety (Ciherang), commonly cultivated by the farmers. The study was conducted in a greenhouse and arranged in Factorial of Completely Randomized Design (CRD) with 5 replications and 2 treatment factors: variety (Sembada Hitam, Sembada Merah, and Ciherang) and inoculation (with and without inoculated by Xoo bacterial suspension). Xoo inoculation was performed by clipping the leaves that close to the reproductive phase when the heading begins to be produced. The disease intensity and Area Under Disease Progress Curve (AUDPC) over two weeks were used to determine the level of resistance of the tested plant varieties. The results showed that black rice and red rice had better levels of resistance against BLB compared to white rice. At two weeks after inoculation, Sembada Hitam had the lowest AUDPC value followed by Sembada Merah, while the Ciherang had the highest AUDPC value and was categorized as a susceptible variety to Xoo.

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Viability rice seeds with different levels of antioxidants

E3S Web of Conferences ◽

10.1051/e3sconf/202124701076 ◽

2021 ◽

Vol 247 ◽

pp. 01076

Author(s):

Yulia Goncharova ◽

Olesya Bragina ◽

Sergey Goncharov ◽

Evgeniy Kharitonov

Keyword(s):

Germination Rate ◽

Total Content ◽

Cellular Level ◽

First Year ◽

Red Rice ◽

Black Rice ◽

Rice Varieties ◽

High Germination ◽

Rice Seeds ◽

White Grain

Total content of anthocyanidin glucosides varies greatly among different black varieties (79.5–473.7 mg / 100 g) and red rice (7.9–34.4 mg / 100 g). Shown up to 20 times higher content of antioxidants in black rice varieties, compared with white grain, as well as their up to 45 times higher antioxidant activity compared with many other crop. In terms of antioxidant content, black rice is not inferior even to such well-known sources as blueberries and black currants, but much cheaper. The role of phenolic acids as substances increasing adaptability to various stresses is considered. The presence of anthocyanidin glucoside is also useful for the plants themselves at the cellular level, normalizing metabolic processes in response to various unfavorable abiotic influences, thereby increasing their adaptability to stress and the viability of seeds . The objectives of the study were to identify germination rate of rice seeds various groups of ripeness, color of pericarp, shape and weight of caryopsis. Seeds of varieties stored in uncontrolled temperature conditions three years. Every year, a study germination of seeds all groups was carried out. 100 grains of each variety were placed in Petri dishes in three repetitions and germinated in a thermostat at a temperature of 29° C for 7 days, after which the percentage of germinated seeds was calculated. Our research showed a high germination rate seeds of red and black varieties. Them viability significantly exceeded white-grain varieties various groups of ripeness, weight and shape of caryopsis on second and third years of storage. If during the first year the differences in germination between most varieties are not reliable, then in the third year the white-grain varieties significantly inferior in vitality varieties of other groups.

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The effect of various rice varieties to antimicrobial activity of red mould rice by Monascus purpureus

Biofarmasi Journal of Natural Product Biochemistry ◽

10.13057/biofar/f090204 ◽

2011 ◽

Vol 9 (2) ◽

pp. 50-54

Author(s):

FITRI SULISTYORINI ◽

M.A.M. ANDRIANI ◽

ROHULA UTAMI

Keyword(s):

Escherichia Coli ◽

Pseudomonas Aeruginosa ◽

Antimicrobial Activity ◽

Rice Variety ◽

Monascus Purpureus ◽

Plate Count ◽

Red Rice ◽

Black Rice ◽

Rice Varieties ◽

White Rice

Sulistyorini F, Andriani M, Utami R. 2008. The effect of various rice varieties to antimicrobial activity of red mould rice by Monascus purpureus. Biofarmasi 9: 50-54. This research had been done at Food and Nutrient Laboratory and Manipulated of Process Laboratory, Agriculture Product Technology Department, Agriculture Faculty, Sebelas Maret University in Surakarta, started from May until September 2008. The aim of this research was to determine the antimicrobial activity of red mould rice from white rice, red rice and black rice. This research used a factorial experiment that arranged in a Completely Randomized Design (CRD) factorial with two experimental factors. The first factor was three levels of rice variety, i.e. white rice (B1), red rice (B2) and black rice (B3). The second factor was fourth levels of extract concentrations, i.e. 2.5% (K1), 5.0% (K2), 7.5% (K3) and 10% (K4). The observation variables included colonies total of Pseudomonas aeruginosa and Escherichia coli, with a plate count method. The result of this research showed that the interaction of rice variety of red mould rice and the extract concentration effected to Pseudomonas aeruginosa and not effected to Escherichia coli. The extract of red mould rice from black rice with 10% concentration extract, had the highest antimicrobial activity to Pseudomonas aeruginosa. The conclusion of this research was red mould rice had an antimicrobial activity. Red mould rice from black rice had an antimicrobial activity higher than red mould rice from red rice and red mould rice from white rice.

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Anthocyanin Content Characterization on Pigmented Local Rice as Genetic Resources of Functional Food

Buletin Plasma Nutfah ◽

10.21082/blpn.v24n2.2018.p125-134 ◽

2018 ◽

Vol 24 (2) ◽

pp. 125

Author(s):

Kristina Dwiatmini ◽

Higa Afza

Keyword(s):

Genetic Resources ◽

Functional Food ◽

High Performance ◽

Anthocyanin Content ◽

Red Rice ◽

Black Rice ◽

Rice Varieties ◽

Local Varieties ◽

White Rice ◽

Pigmented Rice

Local varieties of pigmented rice are highly valuable genetic resources as a functional food in the future. Pigmented rice contains anthocyanins which function as nutrient bioactive components, called antioxidants. The aim of this research was to characterize anthocyanin content on 27 accessions of pigmented local rice, 2 varieties of released red rice varieties (Aek Sibundong and Inpari 24), and 1 control varieties of white rice, Ciherang. The content of anthocyanin was analyzed by using High Performance Liquid Chromatography (HPLC) with cyanidin-3-glucoside as a standard. The results showed that local rice Aen Metan and Melik had the highest anthocyanin content were reached 0.7953 mg/g and 0.7806 mg/g. These content were higher than 2 released red rice varieties, Aek Sibundong and Inpari 24 which had anthocyanin content reached 0.6496 mg/g and 0.4423 mg/g, respectively. Aen Metan and Melik were local black rice varieties and frequently have used as a parent in the breeding program. The white rice as control, Ciherang was showed the lowest anthocyanin content. Four pigmented local rice, Baliman Putih, Sari Kuning, Karamanting, and Iden had higher anthocyanin content than the two released red rice breeding varieties.

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PENINGKATAN KADAR ANTOSIANIN BERAS MERAH DAN BERAS HITAM MELALUI BIOFORTIFIKASI / Increasing Anthocyanin of Red and Black Rice through Biofortification

Jurnal Penelitian dan Pengembangan Pertanian ◽

10.21082/jp3.v36n2.2017.p91-98 ◽

2017 ◽

Vol 36 (2) ◽

pp. 91 ◽

Cited By ~ 1

Author(s):

Buang Abdullah

Keyword(s):

Human Health ◽

Rice Variety ◽

Anthocyanin Content ◽

Degenerative Diseases ◽

Nutritional Content ◽

Red Rice ◽

Black Rice ◽

Rice Varieties ◽

Yield Trial ◽

Better Than

improving nutritional status of human health. Rice as a staple food for Indonesian community is potential to be increased its nutritional content to produce rice with high vitamin, mineral and/or antioxidant (anthocyanin) which is benefit for human health. Anthocyanin is a compound that produced by plants. Biofortification of rice for high content of anthocyanin was carried out through development of red and black rice through conventional breeding. Bio-fortification is more effective than fortification to combat generative diseases. Two red improved rice varieties were released with high anthocyanin content were released by IAARD, namely Inpari 24 Gabusan as a red rice variety with anthocyanin content of 8 ug/100g and Inpari 25 Opak Jaya as a waxy red rice variety with anthocyanin content of 11 ug/100g. Red rice varieties produced from biofortification are rapidly adopted by farmers and stake-holders. Several number of red and black rice advanced lines having higher anthocyanin content are being tested in the field for their yield trial. These lines could be released as red and black rice varieties that better than the existing varieties. In order to overcome degenerative diseases such as cancer, diabetes, and high blood consuming functional food from bio-fortification would be more efficient than that from fortification, because the important compound which added through bio-fortification is derivative and eternal.Keywords: Red and black rice, anthocyanin, bio-fortification AbstrakBiofortifikasi adalah paradigma baru di dunia pertanian dan merupakan salah satu pendekatan dalam meningkatkan gizi masyarakat. Beras yang merupakan makanan pokok di Indonesia dapat ditingkatkan kandungan gizinya melalui program pemuliaan tanaman guna menghasilkan varietas padi yang berasnya mengandung vitamin, mineral, dan/atau senyawa lain seperti antosianin yang bermanfaat bagi kesehatan. Antosianin dapat dihasilkan oleh tanaman secara alami. Biofortifikasi beras yang mengandung antosianin tinggi telah dilakukan melalui program perakitan varietas padi beras merah dan beras hitam dengan prosedur pemuliaan konvensional. Dua varietas unggul padi fungsional yang mengandung antosianin tinggi telah dilepas yaitu Inpari-24 Gabusan sebagai varietas unggul padi beras merah dengan kandungan antosianin 8 ug/100g dan Inpari-25 Opak Jaya sebagai varietas ketan merah dengan kandungan antosianin 11 ug/100g. Varietas unggul padi beras merah hasil biofortikasi telah berkembang luas di beberapa daerah karena disukai konsumen dan menguntungkan petani. Beberapa galur harapan padi beras merah dan beras hitam yang mengandung antosianin lebih tinggi masih dalam tahap pengujian daya hasil dan multilokasi. Beberapa di antara galur tersebut diharapkan dapat dilepas sebagai varietas unggul padi beras merah dan beras hitam yang lebih baik dari varietas yang sudah ada. Untuk mengatasi penyakit degeneratif seperti kanker, diabetes, dan hipertensi, dengan mengonsumsi pangan fungsional hasil biofortikasi lebih efisien dan lebih efektif dibandingkan dengan pangan hasil fortifikasi karena senyawa penting yang ditambahkan melalui biofortifikasi bersifat diwariskan dan langgeng. Kata kunci: Padi, beras merah, beras hitam, antosianin, biofortifikasi

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ANTIOXIDANT EVALUATION AND PHYTOCHEMICAL CONTENT OF VARIOUS RICE BRAN EXTRACTS OF THREE VARIETIES RICE FROM SEMARANG-CENTRAL JAVA, INDONESIA

Asian Journal of Pharmaceutical and Clinical Research ◽

10.22159/ajpcr.2017.v10i6.16565 ◽

2017 ◽

Vol 10 (6) ◽

pp. 377 ◽

Cited By ~ 1

Author(s):

Sukrasno Sukrasno ◽

Slamet Tuty ◽

Irda Fidrianny

Keyword(s):

Rice Bran ◽

Phenolic Content ◽

Antioxidant Activities ◽

Carotenoid Content ◽

Total Phenolic ◽

Red Rice ◽

Black Rice ◽

Dpph Assay ◽

Rice Bran Extract ◽

Dpph Scavenging

Objectives: The objectives of this research were to evaluate antioxidant activity from different polarities rice bran extract of three varieties of rice using two methods of antioxidant testing which were FRAP (Ferric Reducing Antioxidant Power) and DPPH (2,2-diphenyl-1-picrylhydrazyl), and correlation of total phenolic, flavonoid and carotenoid content with their EC50 of FRAP and IC50 of DPPH antioxidant activities. Methods: Extraction was conducted by reflux using different polarity solvents. The extracts were evaporated using rotary evaporator. Determination of total phenolic, flavonoid and carotenoid content, antioxidant activities using FRAP and DPPH assays were performed by UV-visible spectrophotometry and its correlation with EC50 of FRAP capacities and IC50 of DPPH scavenging activities were analyzed by Pearson’s method. Results: Ethanolic rice bran extract of black rice showed the lowest EC50 of FRAP capacity 64.35 µg/ml and IC50 of DPPH scavenging activity 23.92 µg/ml. The highest phenolic content, flavonoid content and carotenoid content were also given by ethanolic rice bran extract of black rice. There were significantly negative correlation between total phenolic content and carotenoid content in rice bran extract of red rice and black rice with their IC50 of DPPH. Conclusions: All of rice bran extracts (except n-hexane rice bran extract of black rice and ethanolic rice bran extract of white rice) were very strong antioxidant, by DPPH assay. Phenolic and carotenoid compounds in rice bran extracts of red rice and black rice were the major contributor in antioxidant activity by DPPH assay. Rice bran extracts of black rice had linear results by FRAP and DPPH assays.

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Comparison of hot water and methanol extraction combined with ultrasonic pretreatment on antioxidant properties of two pigmented rice cultivars

Food Research ◽

10.26656/fr.2017.4(2).330 ◽

2019 ◽

Vol 4 (2) ◽

pp. 547-556

Author(s):

U. Tobgay ◽

P. Boonyanuphong ◽

P. Meunprasertdee

Keyword(s):

Conventional Method ◽

Antioxidant Activities ◽

Hot Water ◽

Red Rice ◽

Rice Varieties ◽

Ultrasonic Pretreatment ◽

Phenolic Contents ◽

Pigmented Rice ◽

Methanol Extraction ◽

Glutinous Rice

Pigmented rice is considered as the good source of phytochemicals which contains more phenolic contents and higher antioxidant activities compared with non-pigmented rice. However, those phytochemicals are normally extracted using inorganic solvent, using water was rarely found. This study was aimed to compare extraction methods on antioxidant contents and activities of two types of Thai pigmented rice (black glutinous rice and red non-glutinous rice). Pigmented rice was extracted either conventional method alone or a combination of ultrasonic plus conventional method with different solvents (methanol and hot water). Phenolic contents were analyzed by spectrophotometric assay and high-performance liquid chromatography (HPLC). Antioxidant activities were investigated by radical scavenging capacity (ABTS and DPPH). The results showed that ultrasonic pretreatment significantly enhanced the total phenolic, flavonoid, anthocyanin contents and higher antioxidant activities compared with conventional extraction irrespective of solvents and rice varieties. Ultrasonic methanol (UM) extraction proved to extract significant higher content of all the compounds analyzed in both the rice varieties. In contrast, hot water (HW) extracts exhibited the lowest amount of bioactive compounds. However, there was no significant difference between methanol extraction alone and ultrasonic pretreatment with hot water extract on antioxidant contents for black glutinous rice. The contents of individual anthocyanins and flavonoids (cyanidin 3-O-glucoside, peonidin 3-O-glucoside, and quercetin) were significantly increased with ultrasonic pretreatment compare to the conventional method in black glutinous rice while failed to detect the red rice variety. The black glutinous rice contained significantly higher contents of all analyzed compounds and antioxidant activities than red rice. In conclusions, our results demonstrated that ultrasonic pretreatment significantly enhanced antioxidant extraction with higher activities compared with conventional extraction irrespective of solvents and rice varieties. Furthermore, the efficiency of ultrasonic together with hot water extraction was almost equal to methanol extraction which was the one effective solvent for extracting antioxidant.

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Yield quality and performance of three strains black rice from gamma ray irradiation

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/905/1/012027 ◽

2021 ◽

Vol 905 (1) ◽

pp. 012027

Author(s):

Nandariyah ◽

M Rahayu ◽

B Pujiasmanto ◽

V P Luxrensa

Keyword(s):

Gamma Ray ◽

Amylose Content ◽

Seed Viability ◽

Anthocyanin Content ◽

Black Rice ◽

Rice Varieties ◽

Gamma Ray Irradiation ◽

Yield Quality ◽

And Performance ◽

Different Strains

Abstract Black rice is one of the local Indonesian rice varieties contains high anthocyanins. This research used the treatment of three different strains resulting from gamma ray irradiation (strain 8, 44 and 51) and control (without irradiation). The data was analyzed descriptively and qualitatively to compare three strains of black rice irradiated by gamma ray with control (without irradiation). The result showed that the three strains of black rice “Cempo Ireng” irradiated by gamma ray had better yield quality and performance compare to control (without irradiation). Strain 44 was the strain with the highest anthocyanin content of 75.11 ppm and the best performing strain (organoleptic score of 3.53 and seed pericarp color of 4). Strain 51 had the best amylose content (8.43%), the highest protein content (7.48%), the highest fat content (1.59%), the best vigor (80%) and seed viability (64%).

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