Kandungan Nutrisi dan Aktivitas Antimikroba Ekstrak Beras Merah

Dina Fitriyah(1*), Dessya Putri Ayu(2), Surya Dewi Puspita(3), Ria Chandra Kartika(4), Mohammad Ubaidillah(5)

(1) Prodi Gizi Klinik, Jurusan Kesehatan, Politeknik Negeri Jember Prodi Agroteknologi, Jurusan Pertanian, Universitas Jember
(2) Prodi Gizi Klinik, Jurusan Kesehatan, Politeknik Negeri Jember Prodi Agroteknologi, Jurusan Pertanian, Universitas Jember
(3) Prodi Gizi Klinik, Jurusan Kesehatan, Politeknik Negeri Jember Prodi Agroteknologi, Jurusan Pertanian, Universitas Jember
(4) Prodi Gizi Klinik, Jurusan Kesehatan, Politeknik Negeri Jember Prodi Agroteknologi, Jurusan Pertanian, Universitas Jember
(5) Prodi Gizi Klinik, Jurusan Kesehatan, Politeknik Negeri Jember Prodi Agroteknologi, Jurusan Pertanian, Universitas Jember
(*) Corresponding Author


Red rice is an important commodity with antioxidant activity. The antioxidant content in red rice can help to overcome various
health problems. Red rice extract has the potential to be a functional drink that is rich in nutrients and antioxidants. In Indonesia,
studies regarding the nutritional content and antimicrobial activity of red rice extract are still few and poorly explored. This study
aims to determine nutritional content and potency of antimicrobial red rice extract. Four types of commercial red rice were extracted
using a treatment of 90°C of temperature, 15 minutes, with the ratio of water: rice 1: 20 ml/g. The conventional extraction method
using methanol was used as a comparison. The extract was measured for protein content, iron, and antimicrobial activity. Red rice
extract's total protein and iron content were 0.3305-0.5660% and 0.0090-0.0141%, respectively. Red rice extract concentrated
up to 100 µl can inhibit Staphylococcus aureus and Escherichia coli growth with the largest inhibition zone of 3 mm and an
antimicrobial index of 0.5. The protein content of red rice extracted with our method showed a higher value when compared to
conventional extraction using methanol. The presence of protein, iron, and antimicrobial activity in red rice extract can be potential
as a functional drink that is good for health because the presence of iron in red rice extract has the potential to overcome iron
deficiency. Moreover, the antimicrobial activity in red rice can be beneficial to inhibit the growth of bacteria that cause foodborne
diseases such as S. aureus and E. coli.


Red rice, iron, antimicrobial

Full Text:



Azis, A., Haryanti, S., & Biologi, 1 Jurusan.

(2015). Aktivitas Antioksidan Dan Nilai

Gizi Dari Beberapa Jenis Beras Dan

Millet Sebagai Bahan Pangan Fungsional

Indonesia. Jurnal Biologi, 4(1), 45–61.

Chandramouli, B., Madhavi Latha, M.,

Narendra, K., & Mallikarjuna, K. (2018).

Phytochemical and Antimicrobial

Investigations of Methanolic Seed

Extract of Black Rice (Oryza sativa L.)

Mentioned in an Ancient Palm Leaf

Manuscript (Talapatra). World Journal of

Pharmaceutical Research World Journal of

Pharmaceutical Research SJIF Impact Factor,

(3), 598–616.


Chaudhari, P., Tamrakar, N., Singh, L.,

Tandon, A., & Sharma, D. (2018). Rice

Nutritional and Medicinal Properties: A

Review Article. Journal of Pharmacognosy and

Phytochemistry, 7(2), 150–156.

Chen, X., Zhou, X., Yang, Z., Gu, C., Tao, Y.,

Guo, Q., Guo, D., Zhang, H., Xu, P.,

Liao, Y., Wang, Y., Duan, Q., Ran, X.,

Wang, L., Li, Y., & Wu, X. (2019).

Analysis of Quality Involving in Minerals,

Amylose, Protein, Polyphenols and

Antioxidant Capacity in Different

Coloured Rice Varieties. Food Science and

Technology Research, 25(1), 141–148.


Fitriyah, D., Ayu U, D. P., & Puspita, S. D.

(2021). Functional analysis of the

bioactive compound contents and

antioxidant activity of extract red rice

beverage. IOP Conference Series: Earth and

Environmental Science, 672(1). https://doi.org/10.1088/1755-


Galanakis, C. M. (2019). Trends in nonalcoholic beverages. In Trends in Nonalcoholic Beverages.



Gunaratne, A., Wu, K., Li, D., Bentota, A.,

Corke, H., & Cai, Y. Z. (2013).

Antioxidant activity and nutritional

quality of traditional red-grained rice

varieties containing proanthocyanidins.

Food Chemistry, 138(2–3), 1153–1161.



Hu, C., Zawistowski, J., Ling, W., & Kitts, D.

D. (2003). Black rice (Oryza sativa L.

indica) pigmented fraction suppresses

both reactive oxygen species and nitric

oxide in chemical and biological model

systems. Journal of Agricultural and Food

Chemistry, 51(18), 5271–5277.


Indrasari, S. D. (2011). Pengaruh Penyosohan

Gabah dan Pemasakan terhadap

Kandungan Vitamin B Beras Merah.

Jurnal Penelitian Pertanian Tanaman Pangan,

(3), 182–188.

Mäkinen, O. E., Uniacke-Lowe, T., O’Mahony,

J. A., & Arendt, E. K. (2015).

Physicochemical and acid gelation

properties of commercial UHT-treated

plant-based milk substitutes and lactose

free bovine milk. Food Chemistry, 168, 630–



Oki, T., Masuda, M., Kobayashi, M., Nishiba,

Y., Furuta, S., Suda, I., & Sato, T. (2002).

Polymeric procyanidins as radicalscavenging components in red-hulled

rice. Journal of Agricultural and Food

Chemistry, 50(26), 7524–7529.


Pumirat, P., & Luplertlop, N. (2013). The Invitro Antibacterial Effect of Colored Rice

Crude Extracts against Staphylococcus

aureus Associated with Skin and SoftTissue Infection. Journal of Agricultural

Science, 5(11), 102–109.


Raghuvanshi, R., Dutta, A., Tewari, G., & Suri,

S. (2017). Qualitative Characteristics of

Red Rice and White Rice Procured from

Local Market of Uttarakhand : A

Comparative Study. Journal of Rice Research,

(1), 49–53.

Sani, N. A., Sawei, J., Ratnam, W., & Abdul

Rahman, Z. (2018). Physical, antioxidant

and antibacterial properties of rice (Oryza

sativa L.) and glutinous rice (Oryza sativa

var. glutinosa) from local cultivators and

markets of Peninsular, Malaysia.

International Food Research Journal, 25(6),


Scholz-Ahrens, K. E., Ahrens, F., & Barth, C.

A. (2020). Nutritional and health

attributes of milk and milk imitations.

European Journal of Nutrition, 59(1), 19–34.



Shen, Y., Jin, L., Xiao, P., Lu, Y., & Bao, J.

(2009). Total phenolics, flavonoids,

antioxidant capacity in rice grain and

their relations to grain color, size and

weight. Journal of Cereal Science, 49(1),



Sompong, R., Siebenhandl-Ehn, S.,

Linsberger-Martin, G., & Berghofer, E.

(2011). Physicochemical and

antioxidative properties of red and black

rice varieties from Thailand, China and

Sri Lanka. Food Chemistry, 124(1), 132–



Wijaya, C., & Romulo, A. (2021). Proximate

analysis and antioxidant activity of red

rice (Oryza sativa L.) Milk. Journal of

Physics: Conference Series, 2049(1).



Yodmanee, S., Karrila, T. T., &

Pakdeechanuan, P. (2011). Physical,

chemical and antioxidant properties of

pigmented rice grown in Southern

Thailand. International Food Research

Journal, 18(3), 901–906.

Article Metrics

Abstract view : 336 times
PDF - 139 times

DOI: https://doi.org/10.26714/jpg.12.2.2022.30%20-%2036


  • There are currently no refbacks.

Copyright (c) 2022 Jurnal Pangan dan Gizi

Jurnal Pangan dan Gizi 
ISSN (print) 2086-6429 | 2086-6429  (online)
Organized by Department of Food Science and Technology, Universitas Muhammadiyah Semarang, Semarang, Indonesia
Published by Prodi Teknologi Pangan Universitas Muhammadiyah Semarang
W : https://jurnal.unimus.ac.id/index.php/JPDG 
E : [email protected][email protected]

Jumlah Pengunjung :

 View My Stats


Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.