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Muktisari, Ratri Diah
Universitas Dr Soetomo
Agriculture, Biological Sciences & Forestry

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Analisis Aktivitas Antioksidan Pada Beras Hitam dan Tepung Beras Hitam (Oryza sativa L.indica) Muktisari, Ratri Diah; Hartati, Fadjar Kurnia
Food Science and Technology Journal (Foodscitech) Vol 1, No 1 (2018): FOODSCITECH (FOOD SCIENCE AND TECHNOLOGY JOURNAL)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (237.649 KB) | DOI: 10.25139/fst.v1i1.1002

Abstract

Black rice and black rice flour is a food product which is very beneficial for the body, because it contains antioxidants. Antioxidant contained in black rice and black rice flour analyzed by examining the antioxidant activity. The purpose of this study is to determine changes to the antioxidant activity of black rice and black rice flour. The research method is using experimental with 2 samples (black rice and black rice flour). In the Data analysis is using independent t test. The results indicate that there are the differences between the antioxidant activity of black rice and black rice flour. It can be concluded that the drying process in the manufacture of black rice flour lowered antioxidant activity in black rice  products.
Co-Authors Fadjar Kurnia Hartati, Fadjar Kurnia