@article{Suhartatik_Cahyanto_Raharjo_Rahayu_2013, title={AKTIVITAS ANTIOKSIDAN ANTOSIANIN BERAS KETAN HITAM SELAMA FERMENTASI [Antioxidant Activity of Anthocyanin of Black Glutinous Rice During Fermentation]}, volume={24}, url={https://journal.ipb.ac.id/index.php/jtip/article/view/6962}, DOI={10.6066/jtip.2013.24.1.115}, abstractNote={<p class="WW-Default"><em>Anthocyanin</em><em> </em><em>is a group of bioactive compound found to be abundant in black glutinous rice. It has been widely studied for their health beneficial effect. Hydrolysis of anthocyanin glycoside into anthocyanidin and sugar by β,D-gl</em><em>uc</em><em>osidase is presumed to be the first step in anthocyanin metabolism. Enzymatic degradation of anthocyanin was reported to produce not only more stable compounds, but also healthier compounds with better bioavailability. </em><em>Some species of Lactic Acid Bacteria showed </em><em>β,D-gl</em><em>uc</em><em>osidase</em><em> activity</em><em>.</em><em> The research aim</em><em>s to</em><em> stud</em><em>y</em><em> the </em><em>functional property’s </em><em>change</em><em>’s</em><em> of anthocyanin </em><em>extracted from black glutinous rice </em><em>as an antioxidant compound after being fermented using Lactobacillus plantarum Mut 7. The results showed that fermentation process </em><em>did</em><em> not giv</em><em>e</em><em> a </em><em>significant</em><em> effect to the antioxidant activity of black glutinous rice </em><em>anthocyanin</em><em>. </em><em>The a</em><em>ntioxidant activity </em><em>as determined by Radical Scavenging Activity </em><em>and </em><em>Ferrous Reducing Activity Power</em><em> value </em><em>were 59.2% (</em><em>6</em><em> </em><em>h</em><em>ours</em><em> </em><em>of incubation, 30 mM anthocyanin) and </em><em>96</em><em>.</em><em>7% (5</em><em> </em><em>h</em><em>ours of </em><em>incubation</em><em>, </em><em>10</em><em> </em><em>mM anthocyanin). </em><em>The lactic acid bacterial count</em><em> </em><em>increased up to</em><em> 2 log cycle after being fermented for 5</em><em> </em><em>h</em><em>ours</em><em>.</em></p&gt;}, number={1}, journal={Jurnal Teknologi dan Industri Pangan}, author={Suhartatik, Nanik and CahyantoMuhammad Nur and Raharjo, Sri and RahayuEndang S.}, year={2013}, month={Nov.}, pages={115} }