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Senyawa bioaktif dan potensi bekatul beras (Oryza sativa) sebagai bahan pangan fungsional

Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian

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Title Senyawa bioaktif dan potensi bekatul beras (Oryza sativa) sebagai bahan pangan fungsional
 
Creator Estiasih, Teti
Ahmadi, Kgs
Santoso, Vania
 
Subject formulation
macro component
functional foods
multicomponent bioactive compounds
superfood
 
Description Rice bran is one of the by-products of rice milling with an amount produced about 8% of the weight of rice. The high rice production in Indonesia resulted in a high amount of bran produced with an estimated 2.15 million tons. The rice bran availability is very high, but it has not been optimally utilized for the food industry as an ingredient. Besides white rice, red and black rice is currently being consumed in Indonesia. Bran produced from different rice varieties has different compositions and characteristics. The characteristics of red and black rice bran are still not much explored. In addition to containing macro components such as protein, oil, starch, and fiber, rice bran also contains bioactive compounds i.e., phenols, flavonoids, phytosterols, gamma oryzanol, tocotrienols, and tocopherols, squalene, and polycosanols. The macro components in bran are precious ingredients for the food industry to develop functional foods. The limiting factor in the formulation of rice bran in food products is the change in palatability and product characteristics. This functional food containing rice bran is a superfood that contains multicomponent bioactive compounds that can work synergistically to modulate positive effects on health.
 
Publisher Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan
 
Date 2021-02-18
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2308
10.35891/tp.v12i1.2308
 
Source 2597-436X
2087-9679
10.35891/tp.v12i1
 
Language eng
 
Relation https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2308/1777
 
Rights Copyright (c) 2021 Teti Estiasih, Kgs Ahmadi, Vania Santoso
https://creativecommons.org/licenses/by/4.0