Kandungan Nutrisi dan Aktivitas Antimikroba Ekstrak Beras Merah
(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
Abstract
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.
Keywords
Full Text:
PDFReferences
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.
https://doi.org/10.20959/wjpr20183-
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.
https://doi.org/10.3136/fstr.25.141
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-
/672/1/012075
Galanakis, C. M. (2019). Trends in nonalcoholic beverages. In Trends in Nonalcoholic Beverages.
https://doi.org/10.1016/C2018-0-
-4
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.
https://doi.org/10.1016/J.FOODCHE
M.2012.11.129
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.
https://doi.org/10.1021/JF034466N
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–
https://doi.org/10.1016/j.foodchem.20
07.036
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.
https://doi.org/10.1021/JF025841Z
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.
https://doi.org/10.5539/jas.v5n11p102
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),
–2336.
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.
https://doi.org/10.1007/s00394-019-
-3
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),
–111.
https://doi.org/10.1016/J.JCS.2008.07.0
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–
https://doi.org/10.1016/j.foodchem.20
05.115
Wijaya, C., & Romulo, A. (2021). Proximate
analysis and antioxidant activity of red
rice (Oryza sativa L.) Milk. Journal of
Physics: Conference Series, 2049(1).
https://doi.org/10.1088/1742-
/2049/1/012012
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 : 543 timesPDF - 187 times
DOI: https://doi.org/10.26714/jpg.12.2.2022.30%20-%2036
Refbacks
- There are currently no refbacks.
Copyright (c) 2022 Jurnal Pangan dan Gizi
 | Jurnal Pangan dan Gizi |
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.