Food Science and Technology Journal (Foodscitech)
Vol 1, No 1 (2018): FOODSCITECH (FOOD SCIENCE AND TECHNOLOGY JOURNAL)

Analisis Aktivitas Antioksidan Pada Beras Hitam dan Tepung Beras Hitam (Oryza sativa L.indica)


Muktisari, Ratri Diah, Hartati, Fadjar Kurnia



Article Info

Publish Date
08 Aug 2018

Abstract

Black rice and black rice flour is a food product which is very beneficial for the body, because it contains antioxidants. Antioxidant contained in black rice and black rice flour analyzed by examining the antioxidant activity. The purpose of this study is to determine changes to the antioxidant activity of black rice and black rice flour. The research method is using experimental with 2 samples (black rice and black rice flour). In the Data analysis is using independent t test. The results indicate that there are the differences between the antioxidant activity of black rice and black rice flour. It can be concluded that the drying process in the manufacture of black rice flour lowered antioxidant activity in black riceĀ  products.


Copyrights © 2018







Original Source : https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/1002
Google Scholar : Check in googleschoolar

Journal Info

Abbrev

foodscitech

Publisher

Subject

Agriculture, Biological Sciences & Forestry

Description

Food Science and Technology Journal (Foodscitech) is an online journal in the food science, food technology, nutrition, which also includes about the food chemistry science, biochemistry, microbiology, food engineering, food safety, food quality, food sensory, functional food, health food and the ...