Judul: Germinating Conditions of Brown Rice to Increase Gamma-Aminobutyric Acid (GABA) Content: A Systematic
Abstrak: Rice is the most important crop that provides calories for more than half of the world’s population. As a source of carbohydrate, rice fulfills up to 700 calories/day/person. With the rising concern on the food and health-related issues, the functional foods are receiving increased interest globally. Brown rice (BR) is a rice product that has superior nutritional characteristics and functional compounds over the white rice (WR). However, due to its poor texture, unpleasant bran odor, low digestibility, and hard texture, BR is less considered as a suitable rice-table. Germination is a strategy to increase the acceptability of rice and also to improve its functionalities. Germinated brown rice (GBR) was reported to increase the rice phytochemicals content, especially -aminobutyric acid (GABA). Therefore, this systematic review aimed to structurize current processing methods for producing GBR with enhanced GABA content. This study followed the Preferred Reporting Items for Systematic Reviews (PRISMA) guidelines. The literature search was conducted on three databases: Wiley Online Library, ResearchGate, and Google Scholar. Up until 27 May 2020 with no time restrictions, 624 publications were obtained and organized using Mendeley Dekstop, Elsevier. Out of the 624 articles initially collected, there were only 48 articles met the inclusion criteria and used for the qualitative synthesis. Current GBR production methods could be grouped as: (i) fully soaking method, (ii) soaking in combination with humidification, (iii) spraying in combination with humidification, and (iv) humidificationmethod. The most suitable method for producing GABA-enriched GBR was soaking in combination with humidificationmethod. Temperature, time, pH, RH, and the ratio of kernel to water were the most studied factors in producing GABA-enriched GBR. The optimum time were 12-24 hours of soaking and 24-96 hours of humidification, while the optimum temperature was at 25-40 oC. Low pH imbibiton solutions could also stimulate the GAD activity which causes the increase of GABA content accumulation. Other than that, germinating BR in combination with other treatments like mild pressure, plasma, ultrasound and/or under conditions like darkness, hypoxic systems could also produce GBR with enhanced GABA content.
Keyword: Brown rice, GABA, germinated brown rice, germination, systematic review

Judul: Physicochemical Characteristics of Germinated Brown Rice Inpari 32 Variety
Abstrak: Beras (Oryza sativa L.) merupakan makanan pokok terpenting di dunia khususnya di Indonesia. Beras yang dibuang kulit luar atau sekamnya melalui proses penggilingan dan disosoh untuk memperoleh beras putih / tersosoh (polished rice), sedangkan beras tidak disosoh disebut dengan beras coklat (brown rice). Beras coklat mengandung senyawa fungsional seperti γ-asam aminobutirik (GABA), asam ferulat, dan γ-oryzanol, meskipun beras coklat memiliki nilai gizi dan kandungan bioaktif yang tinggi, namun kurang diminati oleh masyarakat untuk dikonsumsi sehari-hari karena memiliki tekstur yang kasar dibandingkan beras putih/tersosoh. Oleh karena itu, diperkenalkanlah beras coklat yang dikecambahkan (Germinated Brown Rice/GBR). Perkecambahan dapat memberikan perubahan fisik dan kimia karena adanya aktivitas metabolisme, selama perkecambahan dimana terjadi aktivasi enzim hidrolitik, meningkatkan komponen gizi seperti asam amino, senyawa antioksidan baru seperti γ-asam aminobutirik (GABA), fenolik, dan γ-oryzanol dan asam amino yang dapat meningkatkan aktivitas antioksidan. Penelitian ini berfokus pada proses perkecambahan beras coklat komersial varietas Inpari 32 dengan menggunakan tiga suhu yang berbeda yakni suhu 16°C, 25°C dan 30°C selama 120 jam. Penelitian ini terdiri dari beberapa tahapan diantaranya persiapan bahan baku, proses perendaman beras dengan ketiga suhu yang telah ditentukan dan tapan penentuan karakteristik fisikokima dari beras coklat yang telah dikecambahkan. Pada penelitian ini diperoleh pertumbuhan tunas pascagerminasi diharuskan suhu inkubasi antara 25-40°C, sedangkan suhu 16°C membutuhkan waktu inkubasi yang lama. Lalu, kondisi turunnya kadar air disebabkan oleh lamanya waktu pengeringan sehingga semakin lama waktu pengeringan maka akan semakin rendah kadar air beras tersebut. Kadar air yang direkomendasikan yang dapat diterima yaitu sekitar 12 % untuk penyimpanan jangka panjang. Selain itu, hasil profil gelatinisasi pati menunjukkan bahwa beras coklat berkecambah ini memiliki kadar amilosa rendah (amilopektin tinggi) dan mempunyai tekstur nasi tidak keras dan kelengketan tinggi pada perendaman suhu 25°C dan 30°C selama 120 jam. Semakin lama beras coklat direndam selama 120 jam dengan suhu 30°C mempengaruhi karakteristik fitokimia dari beras coklat yang telah dikecambahkan dengan semakin meningkatnya kandungan asam γ-aminobutirik dan total fenolik, kapasitas antioksidan, sedangkan kadar γ-oryzanol, beras coklat yang direndam dengan suhu 16°C mengalami kenaikan yang signifikan dibandingkan suhu 25°C dan 30°C., Rice (Oryza sativa L.) is the most important staple food in the world, especially in Indonesia. Rice is removed from its outer shell or husk goes through a milling process and is polished to obtain polished rice, while rice is not called brown rice. Brown rice contains functional compounds such as γ-aminobutyric acid (GABA), ferulic acid, and γ-oryzanol, although brown rice has high nutritional value and bioactive content, it is less attractive to the public for daily consumption because it has a rough rice texture than white / polished rice. Therefore, Germinated Brown Rice (GBR) was introduced. Germination can provide physical and chemical changes due to metabolic activity, during germination where there is activation of hydrolytic enzymes, increasing nutritional components such as amino acids, new antioxidant compounds such as γ-aminobutyric acid (GABA), phenolic, and γ-oryzanol and amino acids that can increase antioxidant activity. This research focuses on the germination process of commercial brown rice in Inpari 32 variety using three different temperatures, specifically temperatures are 16°C, 25°C and 30°C for 120 hours. This research consisted
Keyword: Beras Coklat Berkecambah, GABA, Kapasitas Antioksidan, Total Fenol, γ-Oryzanol, Antioxidant capacity, Germinated brown rice, Total phenol

Judul: Telaah Sosial Ekonomi Tenaga Kerja Skipjack Pole and Line di Perum Perikani Maluku
Abstrak: Tenaga Kerja skipjack pole and line adalah nelayan yang bekerja dengan perjanjian. bagi hasil di kapal-kapal pole and line 30 GT milik Perum Perikani Maluku,
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