Studi karakteristik komponen pigmen dari beras merah, beras hitam, ketan hitam, dan aplikasinya dalam produksi jelly

Bernike, Bernike (2011) Studi karakteristik komponen pigmen dari beras merah, beras hitam, ketan hitam, dan aplikasinya dalam produksi jelly. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Red rice, black rice and black glutinous rice contain antioxidants that are beneficial to the body, for example anthocyanin. Anthocyanin pigments are not stable on the pH variations. This research was conducted by extracting the samples using two different solvents i.e : ethanol and distilled water. Selection of solvent used to obtain the best extracts based on antioxidant activity, total phenolic compounds, and anthocyanin was ethanol. The results showed that black rice had higher antioxidant activity, total phenolic compounds, and anthocyanins, followed by black glutinous rice and red rice. Stability of anthocyanin was evaluated at pH 3, pH 4, pH 5, and pH 6, to obtain the stable anthocyanin to be applied to the jelly and compared to a jelly that is made without changing the pH. Anthocyanin pigment stable at pH 5. Modification of pH in jelly affected its antioxidant activity, total phenolic compounds, colour, however anthocyanin was not much different. Jelly contained anthocyanin derived from various rice did not affect its aroma however affected its color from black rice and black glutinous rice which were more desirable than the red one. Taste and texture of jelly were preferable in jelly setting at pH 5.

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