Total of phenol and antioxydant activities of rice bran yoghurt
Authors: Ariyani Olvi , Nisa Fatma Zuhrotun , Apriyanto Mulono , Aprilia Veriani 
Published: August 2020

<p align="center"><strong>ABSTRAK</strong></p><p><strong><em>Latar Belakang: </em></strong><em>Bekatul merupakan salah satu produk pertanian Indonesia yang kaya akan zat bioaktif, terutama senyawa fenolik dan fitokimia. Senyawa fenolik sulit diekstraksi karena seratnya tidak larut air. Salah satu cara untuk mengekstraksinya yaitu dengan fermentasi. Yogurt merupakan salah satu produk fermentasi susu. Adanya penambahan bekatul ke dalam yogurt dapat meningkatkan efek fungsionalnya, tidak hanya efek kesehatan saluran cerna, tetapi juga efek antioksidatifnya.</em></p><p><strong><em>Tujuan: </em></strong><em>Untuk mengetahui pengaruh proses fermentasi terhadap aktivitas antioksidan dan total fenol yogurt dengan adanya penambahan bekatul.</em></p><p><strong><em>Metode: </em></strong><em>Penelitian ini merupakan penelitian eksperimental menggunakan rancangan acak lengkap. Ada 4 formula yogurt yang berbeda pada jumlah bekatul yang ditambahkan, antara lain: 0%, 5%, 10%, dan 15%. Total fenol dianalisis menggunakan metode Follin-Ciocalteu dan aktivitas antioksidan dianalisis dengan metode DPPH. Data kemudian dianalisis statistika menggunakan one-way ANOVA dan dilanjutkan dengan uji beda nyata Duncan.</em></p><p><strong><em>Hasil: </em></strong><em>Penambahan bekatul pada konsentrasi yang lebih tinggi memengaruhi persentase total fenol yang makin tinggi juga, antara lain 0,03±0,00; 0,04±0,00; 0,06±0,00; dan 0,07±0,00%</em> <em>untuk penambahan konsentasi bekatul 0, 5, 10, dan 15%. Aktivitas antioksidan juga meningkat secara signifikan dari 25,77±0,14% untuk sampel tanpa penambahan bekatul menjadi 47,43±0,29% untuk sampel dengan penambahan bekatul 15%.</em></p><p><strong><em>Kesimpulan: </em></strong><em> Penambahan bekatul memiliki efek yang signifikan terhadap peningkatan total fenol dan aktivitas antioksidan yogurt.</em></p><p><em> </em></p><p><strong>KATA KUNCI</strong><strong><em>: </em></strong><em>bekatul, </em><em>yogurt, </em><em>aktivitas </em><em>antio</em><em>ksidan</em><em>, total phenol</em></p><p><em> </em></p><p align="center"><strong> </strong></p><p align="center"><strong>ABSTRACT</strong></p><p><strong><em>Background</em></strong><em>: </em><em>Rice bran is one of Indonesia agricultural product that is high</em><em> </em><em>in</em><em> bioactives</em><em>, especially </em><em>phenolic and phytochemical compounds</em><em>.</em><em> Phenolic compunds are difficult to extract because the fiber can not solute in water. An alternat</em><em>ive way to extract</em><em> </em><em>is </em><em>b</em><em>y</em><em> </em><em>fermentation.</em><em> </em><em>Yogurt is one of dairy fermentation product. The addition of rice bran into the yogurt will improve its functional effect, not only provides the gastrointestinal health effects but also antioxidant activity. </em></p><p><strong><em>Objective</em></strong><strong><em>s</em></strong><strong><em>:</em></strong><em> To </em><em>investigate</em><em> the influence of fermentation process on </em><em>the </em><em>antioxidant activity and total phenol </em><em>of</em><em> yogurt with </em><em>the </em><em>addition of rice bran.</em></p><p><strong><em>Method</em></strong><strong><em>s</em></strong><strong><em>: </em></strong><em>This</em><em> was </em><em>an </em><em>experimental </em><em>study </em><em>using </em><em>completely randomized design. There were 4 formulation of yogurts with different amount of rice bran, i.e.</em><em> 0%, 5%, 10%, </em><em>and </em><em>15%. </em><em>Total phenol was measured by Follin-Ciocalteu methods and the antioxidant activity was analyzed by DPPH. Data were analyzed statistically by one-way ANOVA and continued to Duncan’s multiple range test.</em><em></em></p><p><strong><em>Results: </em></strong><em>The </em><em>addition of </em><em>rice </em><em>bran </em><em>in higher concentration showed higher percentage of </em><em>total phenol</em><em>, those were 0.03±0.00; 0.04±0.00; 0.06±0.00; and 0.07±0.00</em> <em>respectively for the addition of 0, 5, 10, and 15% of rice bran. The antioxidant activities were also increased significantly from 25.77±0.14% for sample without rice bran to 47.43±0.29% for sample with the addition of 15% rice bran. </em><em></em></p><p><strong><em>Conclusion</em></strong><strong><em>s</em></strong><strong><em>: </em></strong><em>The addition of </em><em>rice </em><em>bran </em><em>gave the significant effect on total phenol and</em><em> antioxidant activity </em><em>of yogurt</em><em>.</em></p><p><em> </em></p><p><strong><em>KEYWORDS: </em></strong><em>rice bran</em><em>, </em><em>yogurt, antioxidant activity, total phenol</em></p>