KADAR ANTOSIANIN DAN AKTIVITAS ANTIOKSIDAN BEBERAPA PRODUK OLAHAN KETAN HITAM

Abstract

The aim of the research was to analyze the levels of anthocyanin and antioxidant activity of various black glutinous rice processed products,  including steamed cakes, muffins oven, black glutinous rice porridge, steamed black glutinous rice, fermented black glutinous rice , and rengginang. All samples were purchased at Pasar Besar Surakarta. The highest anthocyanin content was 230.425 μg / g in steamed cake.  Analysis of antioxidant activity by DPPH method showed that black glutinous rice porridge had the highest antioxidant capacity, that is 366,140%, while in rengginang product did not show any antioxidant activity (-133,595%). The antioxidant activity measured by FRAP method showed the same result, the highest FRAP value was on black glutinous rice (1.460%).

Key word :  anthocyanin, antioxidant,  black glutinous rice