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All Journal Pharmaceutical Journal of Indonesia Hubungan Tingkat Pengetahuan Petugas Pengelola Obat dengan Tingkat Ketersediaan Obat Di Puskesmas Kota Malang
Syafitri, Liza
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Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Copigmentation of Black Rice Anthocyanin Extract and Steam Soybean Polyphenols: Phytochemical Analysis and Antioxidant Activity Syafitri, Liza; Rais, Ichwan Ridwan; Salamah, Nina
Pharmaceutical Journal of Indonesia Vol. 11 No. 2 (2026)
Publisher : Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Introduction: Black rice (Oryza sativa L. indica) and soybean (Glycine max L. merr) have potential as sources of natural antioxidants due to their bioactive compounds. Objectives: This study aims to evaluate the antioxidant activity of black rice extract co-pigmented with steamed soybean extract and determine the effect of solvent variation on the antioxidant activity. Methods: The extraction process was carried out using several solvent variations, namely 70% ethanol, a combination of 70% ethanol with 3% citric acid solution, and a combination of 70% ethanol with 5% citric acid solution. Extract characterization includes yield, organoleptic properties, total polyphenols, total anthocyanins, and antioxidant activity for black rice extract. Antioxidant activity was measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. Results: The results showed that black rice extract with a combination of 70% ethanol solvent and 5% citric acid had the highest antioxidant activity with an IC₅₀ value of 136.456±0.022 ppm (medium category), followed by extracts with a combination of 70% ethanol and 3% citric acid (IC₅₀ = 2414±0.003 ppm), black rice extract with 70% ethanol (IC₅₀ = 2621±0.006 ppm), and soybean extract with 70% ethanol (IC₅₀ = 3252±0.006 ppm). Copigmentation of anthocyanin and polyphenol extracts with a ratio of 80:20 (black rice: soybean) produced the strongest antioxidant activity (IC50= 107± 0.0398 ppm) and the highest total polyphenol content (112.87±0.175 GAE/g). Conclusions: This study shows that copigmentation effectively improves the stability and functional activity of the combination of black rice extract and steam soybean extract.
Copigmentation of Black Rice Anthocyanin Extract and Steam Soybean Polyphenols: Phytochemical Analysis and Antioxidant Activity Syafitri, Liza; Rais, Ichwan Ridwan; Salamah, Nina
Pharmaceutical Journal of Indonesia Vol. 11 No. 2 (2026)
Publisher : Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Introduction: Black rice (Oryza sativa L. indica) and soybean (Glycine max L. merr) have potential as sources of natural antioxidants due to their bioactive compounds. Objectives: This study aims to evaluate the antioxidant activity of black rice extract co-pigmented with steamed soybean extract and determine the effect of solvent variation on the antioxidant activity. Methods: The extraction process was carried out using several solvent variations, namely 70% ethanol, a combination of 70% ethanol with 3% citric acid solution, and a combination of 70% ethanol with 5% citric acid solution. Extract characterization includes yield, organoleptic properties, total polyphenols, total anthocyanins, and antioxidant activity for black rice extract. Antioxidant activity was measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. Results: The results showed that black rice extract with a combination of 70% ethanol solvent and 5% citric acid had the highest antioxidant activity with an IC₅₀ value of 136.456±0.022 ppm (medium category), followed by extracts with a combination of 70% ethanol and 3% citric acid (IC₅₀ = 2414±0.003 ppm), black rice extract with 70% ethanol (IC₅₀ = 2621±0.006 ppm), and soybean extract with 70% ethanol (IC₅₀ = 3252±0.006 ppm). Copigmentation of anthocyanin and polyphenol extracts with a ratio of 80:20 (black rice: soybean) produced the strongest antioxidant activity (IC50= 107± 0.0398 ppm) and the highest total polyphenol content (112.87±0.175 GAE/g). Conclusions: This study shows that copigmentation effectively improves the stability and functional activity of the combination of black rice extract and steam soybean extract.
Co-Authors Ichwan Ridwan Rais Nina Salamah