Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Farmasi Indonesia
Hafidh Al Azzhar
S1 Farmasi, Fakultas Farmasi Universitas Setia Budi
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Medicine & Pharmacology

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Inovasi Fermentasi: Meningkatkan Kandungan Antioksidan pada Bekatul Menggunakan Aspergillus Oryzae Hafidh Al Azzhar; Mardiyono Mardiyono; Hery Muhamad Ansory
Jurnal Farmasi Indonesia Vol 20 No 2 (2023): Jurnal Farmasi Indonesia
Publisher : Fakultas Farmasi Universitas Setia Budi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31001/jfi.v20i2.2234

Abstract

This study aims to assess the antioxidant activity of fermented rice bran extract as an innovative approach to enhance the content of bioactive compounds. Although rice bran is known for its richness in phenolic compounds and γ-oryzanol, the use of enzymatic fermentation to increase its bioactivity remains limited. The research explores the antioxidant activity of fermented rice bran extract, providing fresh insights into harnessing the untapped potential of natural antioxidants. Rice bran was fermented with Aspergillus oryzae for 7, 14, and 21 days. The fermented product was then extracted using 70% ethanol, and its antioxidant activity was determined in vitro using the DPPH method. The results indicated that a 14-day fermentation exhibited the highest antioxidant activity (AAI 1.47), categorized as strong antioxidant activity. For non-fermented rice bran and 7-day fermentation, AAI values were 1.09 and 1.05, respectively. Fermentation for 21 days showed the lowest antioxidant activity (AAI 0.55), which was categorized as moderate. These findings contribute to understanding the impact of fermentation duration on the antioxidant activity of rice bran, supporting its potential as a valuable source of antioxidants.
Co-Authors Mardiyono Mardiyono Muhamad Ansory, Hery