Peningkatan Senyawa Fenolik Bekatul dengan SSF (Solid State Fermentation) sebagai Pencegah Kanker

Yeni Kurniati (Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor Jl. Raya Dramaga, Kampus IPB Darmaga, Bogor 16680, Indonesia)
Slamet Budijanto (Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor Jl. Raya Dramaga, Kampus IPB Darmaga, Bogor 16680, Indonesia)
Lilis Nuraida (Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Institut Pertanian Bogor Jl. Raya Dramaga, Kampus IPB Darmaga, Bogor 16680, Indonesia)
Fitriya Nur Annisa Dewi (Pusat Studi Satwa Primata, Institut Pertanian Bogor Jl. Lodaya II No.5, Babakan, Bogor Tengah, Bogor, 16151, Indonesia)

Buletin Iptek Tanaman Pangan
Vol 12, No 2 (2017): Desember 2017

Rice bran is a by-product of rice-milling process. The rice bran is a coarse powder substance that is rich in bioactive components, including ferulic acid, ?-oryzanol, ? -sitosterol, tokotrienol/tocopherol, trisin, r-coumaric, sinapic, syiringic and phytic acid. The phenolic compounds of rice bran have potential of preventing cancer. The compounds could be increased by SSF (Solid State Fermentation). Enzymes produced by microbes during the process of fermentation are amylase, xylanase, protease, lacase, esterase, and ? -glucosidase. Enzymes which help increase the phenolic compounds in the rice bran include: lacase, esterase and ? - glucosidase. Factors affecting the amount of increases of phenolic compounds in SSF are the types of microbes being used and duration of fermentation.