UJI AKTIVITAS ANTIOKSIDAN EKSTRAK ETANOL BEKATUL HASIL FERMENTASI Aspergillus Oryzae

Azzhar, Hafidh Al (2023) UJI AKTIVITAS ANTIOKSIDAN EKSTRAK ETANOL BEKATUL HASIL FERMENTASI Aspergillus Oryzae. Skripsi thesis, Universitas Setia Budi.

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Abstract

Bran is the outer layer of rice that is released during rice milling which contains bioactive components. The bioactive components in bran include phenolic compounds and γ-oryzanol, which have antioxidant properties for the human body. The content of bioactive compounds can be increased by enzymatic fermentation. The purpose of this study was to determine the antioxidant activity of bran fermented extracts. In this study, rice bran was fermented by Aspergillus Oryzae. Fermented products are obtained by time fermentation, namely nonfermentation and fermentation time variations of 7, 14 and 21 days. Furthermore, the fermented product was extracted by maceration using 70% ethanol and its antioxidant capacity was determined by the DPPH method. The results are expressed as the value of the Antioxidant Activity Index (AAI) which indicates the strength of an antioxidant compound in scavenging DPPH radicals. The results showed that fermentation for 14 days had the best antioxidant activity with an AAI value of 1.47 in the category of strong antioxidant activity, while non-fermented and fermented rice bran for 7 days had AAI values of 1.09 and 1.05. Meanwhile, the 21 day fermentation had the worst antioxidant activity with an AAI value of 0.55 in the moderate antioxidant activity category. Keywords: Rice bran, fermentation, Aspergillus Oryzae, antioxidants

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Rice bran, fermentation, Aspergillus Oryzae, antioxidants
Subjects:	R Medicine > RS Pharmacy and materia medica
Divisions:	Fakultas Farmasi > Prodi S1 Farmasi
Depositing User:	Tifany Nur Arfiana
Date Deposited:	05 Apr 2023 02:56
Last Modified:	05 Apr 2023 02:56
URI:	http://repo.setiabudi.ac.id/id/eprint/5783

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