ANALYSIS OF THE NUTRIENT CONTENT AND ANTIOXIDANT ACTIVITY RICE BRAN OF BROWN RICE AND WHITE RICE (ORYZA SATIVA L.)

• Main Author: Kirana, Tyastrini
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/45537
• Institution: Institut Teknologi Bandung

Indonesia is an agricultural country with abundant paddy production. Milling paddy into rice will produce by products like groats, broken rice, husk and bran. Currently rice bran was only used for animal feed and has not been widely used as a food source for humans. The purpose of this study was to determine the nutrient content (crude fiber, fat, and starch) and the antioxidant activity of three varieties of rice bran (Oryza sativa L.) collected from Sapan, Bandung, West Java. Crude rice bran was dried and sieved using a sieve shaker (sieve no. 15, 20, 35, 45, and 50). The hedonic test was conducted toward rice bran passing through sieve no. 45 and 50. Selected rice bran was then analyzed for its crude fiber, fat, and starch. Bran samples were extracted by maceration using n-hexane and ethanol. The extracts were tested for their antioxidant activity by DPPH method. Hedonic test showed that in general there was no difference in the assessment by panelists on the parameters of taste, smell, texture, and the level of preference. But the result of the assessment on color parameter, rice bran which passes through sieve no. 50, was better than that of sieve no. 45. The highest levels of crude fiber and starch of rice bran from three varieties of paddy (Oryza sativa L.) were found in brown rice bran (27.2% and 4.57%), while the highest fat content was in white rice bran varieties IR-64 (20.47%). The highest level of antioxidant activity (56.87%) was given by the ethanol extract of brown rice bran. Brown rice bran had highest antioxidant activity and nutrient content (crude fiber and starch), while white rice bran of IR-64 had highest fat content, but statistically was not significantly different (p<0.05).