PENINGKATAN KONSENTRASI SENYAWA FENOLIK ANTIOKSIDAN DARI DEDAK DENGAN CARA FERMENTASI

Abstract

The purpose of this research was to increase the antioxidant capacity (activity) and the total amount of phenolic of rice bran with fermentation process by Saccharomyces cereviciae and Rhyzopus oligosporus.The observation was carried out for 7 days. The total amount of phenolic was calculated as gallic acid equivalent and the antioxidant capacity was represented as DPPH scavenging activity. The results showed that the total amount of phenolic after the 4th day fermentation increased from 1.746 mg EAG/g to 4.519 mg EAG/g (Saccharomyces cereviciae) and 1.071 mg EAG/g to 5.01 mg EAG/g (Rhyzopus oligosporus). DPPH radical scavenging capacity after the 4th day fermentation increased from 66.78% to 90.493% (Saccharomyces cereviciae) and 73.31% to 91.294% (Rhyzopus oligosporus). Hence, it can be concluded that fermentation by Saccharomyces cereviciae and Rhyzopus oligosporus are able to increase antioxidant contents.