NADHIROH, PINTA AINUN (2025) Perubahan Senyawa Fitokimia dan Aktivitas Antioksidan Beras Merah Aromatik dan Non Aromatik Selama Perkecambahan. Undergraduate thesis, UNIVERSITAS PEMBANGUNAN NASIONAL "VETERAN" JAWA TIMUR.
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Abstract
Germination is a metabolic process that causes changes in phytochemical components and antioxidant activity, so germinated brown rice has the potential to be used as a functional food ingredient. This study aims to analyze the effect of germination duration and brown rice variety on changes in phytochemical compounds and antioxidant activity, and determine the best treatment of germination duration and brown rice variety on changes in phytochemical compounds and antioxidant activity. Samples of aromatic and non-aromatic brown rice varieties were germinated at 30°C for different times (0, 12, 24, 36, and 48) under dark conditions. Parameters analyzed included sprout length, -aminobutyric acid (GABA), phytic acid, total phenols, anthocyanins, and antioxidant activity. Data were analyzed using ANOVA, Duncan's Multiple Range Test (DMRT) 5%, and Pearson Correlation with the help of IBM SPSS Statistics 25 application. The results showed that the sprout length and GABA content in both brown rice varieties increased with the increase of germination time. Phytic acid and anthocyanin content decreased, indicating a possible increase in mineral availability and anthocyanin pigment degradation. Total phenolics and antioxidant activity experienced different trends of change, aromatic brown rice tended to experience no change or a stable trend, while non-aromatic tended to increase in the early phase of germination and decreased at 48 hours. Based on the TOPSIS method, the best treatment was obtained at 36 hours of germination for non-aromatic brown rice varieties, which resulted in optimal phytochemical compound content and antioxidant activity.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Pinta Ainun Nadhiroh | ||||||||||||
| Date Deposited: | 14 Mar 2025 07:09 | ||||||||||||
| Last Modified: | 14 Mar 2025 07:09 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/35717 |
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