Aktivitas antioksidan bekatul beras putih dan bekatul beras merah serta pemanfaatannya dalam produk pangan = Antioxidant activities of white rice bran and red rice bran and its utilization in food products

Kusrini, Nadia Lynetta (2021) Aktivitas antioksidan bekatul beras putih dan bekatul beras merah serta pemanfaatannya dalam produk pangan = Antioxidant activities of white rice bran and red rice bran and its utilization in food products. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Bekatul merupakan hasil samping dalam proses penggilingan padi. 8-12% hasil penggilingan merupakan bekatul yang biasa hanya dimanfaatkan sebagai pakan ternak dan kurang dimanfaatkan dalam konsumsi masyarakat. Bekatul memiliki manfaat bagi kesehatan sehingga memiliki potensi sebagai pangan fungsional. Bekatul juga memiliki kandungan karbohidrat, serat kasar, protein, lemak, asam lemak bebas, vitamin B1, mineral, serta senyawa fenolik. Bekatul memiliki senyawa antioksidan yaitu -orizanol, tokoferol, dan tokotrienol. Selain beras putih, terdapat juga bekatul dari beras merah dengan aktivitas antioksidan lebih tinggi. Dalam pemanfaatannya bekatul perlu distabilisasi guna menginaktivasi enzim yang dapat menyebabkan bau tengik. Tujuan literature review ini adalah untuk mengetahui perbedaan senyawa antioksidan yang terkandung dalam bekatul beras putih dan bekatul beras merah terhadap aktivitas antioksidan serta faktor yang memengaruhi, serta mengetahui pengaruh penggunaan bekatul beras putih dan bekatul beras merah terhadap aktivitas antioksidan dan karakteristik fisikokimia baked products. Kandungan senyawa antosianin, fenolik, dan flavonoid pada bekatul beras merah lebih tinggi sehingga memiliki aktivitas antioksidan yang lebih tinggi. Kandungan senyawa fenolik dan flavonoid individu pada bekatul beras merah lebih tinggi dibandingkan bekatul beras putih. selain senyawa flavonoid, asam fenolat dan γ-orizanol merupakan senyawa antioksidan yang termasuk dalam senyawa fenolik pada bekatul. Varietas, derajat sosoh penggilingan, faktor agronomis, kondisi lingkungan sekitar, serta faktor genetik merupakan faktor yang memengaruhi perbedaan aktivitas antioksidan bekatul. Penggunaan bekatul dalam pembuatan baked products meningkatkan aktivitas antioksidan. Substitusi bekatul pada roti tawar memengaruhi karakteristik fisikokimia, yaitu terjadi peningkatan kadar total serat pangan, protein, lemak, serta abu, tetapi kadar karbohidrat menurun. Volume spesifik dan volume menurun, firmness, hardness, serta berat meningkat, dan warna roti semakin gelap. Pada cookies dan biskuit, kadar serat, protein, lemak, air dan abu meningkat, kadar karbohidrat menurun. Ketebalan cookies meningkat, tetapi lebar dan spread factor menurun. / Rice bran is a by-product from the rice milling process. 8-12% from rice milling outcome is rice bran that mostly is only used for animal feed and rarely used for people consumption. Rice bran has a good health benefit so it can also be used as a functional food. Rice bran contains carbohydrate, crude fiber, protein, fat, unsaturated fatty acid, vitamin B1, minerals, and also phenolic compounds. Rice bran also has antioxidant compounds such as -oryzanol, tocopherol, and tocotrienol. Beside white rice, there is also red rice bran that has higher antioxidant activity. In its utilization, rice bran need to go through stabilization to inactivate lipase that can cause rancidity to the product. The purpose of this literature review is to know the antioxidant compound difference between white rice bran and red rice bran to its antioxidant activities and factors that affects it, also to know the effect of the use of rice bran on antioxidant activity and physicochemichal characteristics of baked products. Anthocyanin, phenolic, flavonoid content of red rice bran is higher than white rice bran that it has higher antioxidant activity. Individually, phenolic and flavonoid compound exist in red rice bran is higher than white rice bran. Other than flavonoid, phenolic acid and γ-oryzanol are antioxidant compound that includes in phenolic compound in rice bran. Variety, degree of milling, agronomic, environmental condition, and genetics are the factors that influence the difference in rice bran antioxidant activities. Utilization of rice bran in baked products results in increased antioxidant activities. Rice bran substitution to bread results in higher total dietary fiber, protein, fat, and ash, but lower carbohydrate content. Specific volume and volume decrease, firmness, hardness, and weight increase, and darker bread colour. In cookies and biscuits, fiber, protein, fat, water, and ash content increase, but carbohydrate content decreases. Cookies thickness increased, but width and spread factor decreased.

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