Aktivitas dan stabilitas antioksidan ekstrak beras berpigmen=Antioxidant activity and stability of pigmented rice extract

Miarsa, Daniel Christopher (2023) Aktivitas dan stabilitas antioksidan ekstrak beras berpigmen=Antioxidant activity and stability of pigmented rice extract. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Beras berpigmen, seperti beras hitam, beras merah, dan beras ketan hitam mengandung senyawa bioaktif, yakni antosianin yang berkontribusi terhadap warna dan juga berperan sebagai antioksidan. Karakteristik ekstrak beras berpigmen yang diperoleh dengan proses ekstraksi dapat dipengaruhi oleh varietas dan konsentrasi etanol yang digunakan. Stabilitas ekstrak yang diperoleh dapat dipengaruhi oleh perbedaan pH dan suhu. Tujuan penelitian ini adalah mempelajari aktivitas dan stabilitas antioksidan ekstrak beras berpigmen. Penelitian ini terbagi ke dalam 2 tahap. Pada tahap I, dilakukan ekstraksi serbuk beras berpigmen dengan perbedaan konsentrasi etanol (96% dan 70%) dan varietas beras berpigmen (Cempo Ireng, Jowo Melik, Andel Abang, Cempo Merah, Subang, dan Bukittinggi). Pada tahap II, ekstrak beras terpilih diuji stabilitasnya terhadap pH (1, 3, 5, 7, 9) dan suhu (20, 40, 60, 80ºC). Hasil penelitian menunjukkan ekstrak beras ketan hitam Subang dengan pelarut etanol 96% menghasilkan total antosianin sebesar 28,22 ± 1,14 mg CE/g, aktivitas antioksidan sebesar 11,11 ± 2,04 mg FeSO4/g, total flavonoid sebesar 2,91 ± 1,13 mg QE/g, dan total fenolik sebesar 3,46 ± 1,59 mg GAE/g. Kenaikan pH menyebabkan penurunan total antosianin, aktivitas antioksidan, serta nilai L*, a*, b*, C* dan ºHue ekstrak. Suhu yang berbeda tidak memengaruhi karakteristik fisikokimia ekstrak. Hasil penelitian menunjukkan ekstrak beras ketan hitam Subang pada pH 1 dan suhu 80ºC menghasilkan total antosianin, aktivitas antioksidan, nilai a*, dan ºHue, yang cenderung lebih tinggi dengan nilai masing-masing sebesar 33,90 ± 2,33 mg CE/g, 16,92 ± 1,73 mg FeSO4/g, 21,55 ± 0,54, dan 30,04 ± 0,57. / Pigmented rice, such as black rice, red rice, and black glutinous rice contain high anthocyanin which has the ability as a radical scavenging agent and food colorant. Differences in rice varieties and ethanol concentration during extraction process can effect the characteristics of pigmented rice extracts. pH and temperature difference influence the extract stability. The puprose of this study is to determine antioxidant activity and stability of pigmented rice extract. This study is divided into 2 stages. In the first stage, each variety of pigmented rice powders (Cempo Ireng, Jowo Melik, Andel Abang, Cempo Merah, Subang, and Bukittinggi) were extracted using different concentrations of ethanol (96% and 70%). The extracts were analysed based on the total anthocyanins content, flavonoids, phenolic, and antioxidant activity. In the second stage of this study, treatment of pH (1, 3, 5, 7, 9) and temperature (20, 40, 60, 80ºC) are also carried out to test the stability of the chosen extract. Based on the results of the study, Subang black glutinous rice extract with 96% ethanol produced total anthocyanin content of 28.22 ± 1.14 mg CE/g, antioxidant activity of 11.11 ± 2.04 mg FeSO4/g, total flavonoids of 2.91 ±1.13 mg QE/g and total phenolic of 3.46 ± 1.59 mg GAE / g. The pH difference affects the physiochemical characteristics of the extract. As the pH increases, the total anthocyanin, the antioxidant activity, as well as the L*, a*, b*, C* and ºHue values of the extracts decrease. However, the extract's physiochemical properties are unaffected by the difference in temperature. Subang black glutinous rice extract at pH 1 and 80ºC exhibits slightly higher results based on total anthocyanin content, antioxidant activity, a* value, dan ºHue with the values of 33,90 ± 2,33 mg CE/g, 16,92 ± 1,73 mg FeSO4/g, 21,55 ± 0,54 and 30,04 ± 0,57 respectively.

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