Kandungan Fenol pada Beras Hitam dalam Bentuk Bulir, Tepung, Kecambah dan Tepung Kecambah

Abstract

Background: Black rice (Oryza sativa L.) has the best pigment compared to the other colored rice. Black rice contains high antioxidants that can prevent the formation of free radical. The antioxidants that can be found in black rice is phenol. Black rice has higher phenol than the other colored rice. Phenol is antioxidant can find in colored rice. Phenol content in black rice higher than among colored rice.

Method: : This study used Complete Randomized Design with three repetitions for each group. Treatment group of this study are grains, flour, sprouts, and sprout flour. Phenol content in this study was tested using UV-Vis Spectrophotometer method with Folin-Denis reagent then analyzed using One Way Anova and Tukey.

Result: The average content of phenol in the grains, flour, sprouts, and sprout flour is 866,83 ± 0,92 mg/100 g; 504,97 ± 0,92 mg/100 g; 265,7 ± 1,18 mg/100 g; 407,67 ± 2,06 mg/100 g respectively. The highest phenol content found in the grains group and the lowest was in the germinated group. As a result, this study found that there is significant difference of phenol content in grain, flour, sprouts and sprout flour with p-value = 0,000 (p < 0,05).

Conclusion: Further test using Tukey showed significant difference in phenol content for each treatment group. It can be concluded that milling treatment can decrease phenol content in black rice.