Total of Phenol and Antioxydant Activities on Rice Bran Yoghurt

Size: px

Start display at page:

Download "Total of Phenol and Antioxydant Activities on Rice Bran Yoghurt"

Hilary Adams
6 years ago
Views:

1 32 Indonesian Olvi Ariyani, Journal Fatma of Nutrition Zuhrotun and Nisa, Dietetics Mulono Apriyanto, Vol Available 5 No. 3, 2017: online at: Volume 5, Supplement 2017: DOI : Total of Phenol and Antioxydant Activities on Rice Bran Yoghurt Olvi Ariyani 1, Fatma Zuhrotun Nisa 2, Mulono Apriyanto 3 1 Department of Nutrition Science, Faculty of Health Science, Universitas Alma Ata Yogyakarta, Jalan Brawijaya 99, Tamantirto Yogyakarta 2 Departmen of Health Nutritition, Universitas Gadjah Mada Yogyakarta 3 Departmen of Food Technology, of Agriculture, Universitas Islam Indragiri, Jalan. Provinsi Parit 1 Tembilahan Hulu Kab.Indragiri Hilir, mulonoapriyanto71@gmail.com ABSTRACT Background: The availability of rice bran in Indonesia is quite high seen in 2009, rice production totaled about 64.3 million tons / year and in 2010 rice production increased to 66.8 million tons / year thus rice bran reached million ton / year. In 2011, rice production reached million tons / year. If in the process of milling produce 8% of rice bran, then the rice bran produced is 5.2 million tons. Rice bran contains high bioactives therein containing phenolic compounds and phytochemical compounds such as tocopherol, tokotrienol, oryzanol and other antioxidants. Phenolic antioxidants are difficult to extract because the fiber is not soluble thus phenolic antioxidants in rice bran can only be hydrolyzed with microbia. Probiotic beverage is a product of fermented milk or other raw materials using lactic acid bacteria. Rice Bran Yogurt is a milk that is given the addition of bran flour that has been sifted before. Objectives: To know the influence of fermentation process on antioxidant activity and total phenol in yogurt with addition of rice bran. Methods: The type of this study was experimental using RAL with 4 treatments and 2 replications. The sample in this research is rice bran yogurt with formula as P0 (175 ml of UHT milk: 0% bran), P1 (165 ml of UHT milk: 5% bran), P2 (155 ml of UHT milk: 10% bran), P3 (145 ml UHT milk: 15% rice bran). In this study the variables measured include antioxidant activity and total phenol. Results: Yogurt given the addition of bran flour with 0% formulation has a lower total phenol content than the formulation of 15%.. Yogurt given the addition of bran flour with 0% treatment has lower antioxidant activity than rice bran yogurt with treatment of 15%. Conclusions: The addition of bran flour influenced total phenol in rice bran. The addition of bran flour influenced the antioxidant activity in rice bran yogurt. KEYWORDS: rice bran yogurt, antioxidant activity, total of phenol INTRODUCTION The availability of rice bran in Indonesia is quite high seen in 2009, rice production totaled about 64.3 million tons / year and in 2010 rice production increased to 66.8 million tons / year so that bran reached million ton / year (1). In 2011, rice production reached million tons / year. If in the process of milling produce 8% bran, then bran produced is 5.2 million tons (2). Bran according to some people is the waste of rice mill that should be discarded and not consumed by human. Rice milling with a moisture content of 14% will produce a yield of 57-60% rice, 18-20% husk and 8-0% bran. If rice production reaches 878,764 million tons in 2009, the bran produced is million tons. This is the amount of the fold, but the processing of bran is less than optimal so that efforts need to use it (3). Bran is a by-product of the second rice mill after chaff that has been used only as animal feed, but actually has the potential to become a functional food that is expected to reduce the incidence of diabetes mellitus (4). In the outer layer rice bran contains antioxidant sources. Rice bran, which has been substituted into rice bran rice bran is rich in protein, fiber, fat, vitamin E and antioxidants. Bran is processed into flour has a high content of antioxidant activity.

2 Total of phenol and antioxydant activities on rice bran yoghurt 33 Rice bran contains high bioactives therein containing phenolic compounds and phytochemical compounds such as tocopherol, tokotrienol, oryzanol and other antioxidants (5). Bran contains other antioxidants including polyphenols and flavonoids. Polyphenolic compounds have high antioxidant activity. More than 1% of phenolic antioxidants bind to covalent with insoluble fibers so their bioavailability is low (6). Phenolic antioxidants are difficult to extract due to their insoluble fibers so that the phenolic antioxidants in bran can only be hydrolyzed with microbes (7). Today people are aware of the importance of maintaining health. This is indicated by the increasing demand for food products that have functional properties. In addition to the demand for functional food. One of the functional foods that can be developed is a probiotic drink (8). Probiotic drink is a product of fermented milk or other raw materials using lactic acid bacteria. Probiotic bacteria are known to have good health effects such as preventing diarrhea and boosting the immune system. Excess probiotic drinks have resistance to gastric acid, bile salts and inhibit the growth of pathogenic bacteria in the body (2). Yogurt is a product produced from the bacterial fermentation process in milk. Various types of milk can be used in making yogurt. Yogurt is made by adding the culture to the milk. The yogurt bacteria will convert lactose into lactic acid. It will increase the acidity of milk so that the protein in the milk shrinks into solid or thick. Generally yogurt is made with a culture that involves two different bacteria for the fermentation process. Commonly used bacteria are Streptococcus thermophilus and Lactobacilus bulgaricus, but there is yogurt made with Lactobacilus bifidus and Streptococcus salivarius cultures. Yogurt bacteria have enzymes that can break down lactose, some individuals who suffer from lactoseintolerance can enjoy yogurt without the effects it causes. Usually yogurt is sold with fruit, vanilla or chocolate flavors, some without flavor or plain (1). Yogurt bran is a fermented milk that is given the addition of bran flour that has been sifted before. In yogurt products are very rarely encountered antioxidant and phenol content, yogurt products put forward the benefits for the health of the digestive system. One of them as counteracting free radicals contained in the human body. MATERIALS AND METHODS The research was conducted at the Biomedical Laboratory of Alma Ata University, Yogyakarta West Ring Road Road no. 1 Tamantirto, Kasihan, Bantul, Yogyakarta. The study was conducted in June The ingredients in this study were UHT (Indomilk full cream) milk, IR 64 bran, (Lactona mirota), Lactobacillus bulgaricus FNCC 0041 and Streptococcus thermophilus FNCC0040. In this research rice bran obtained from one of the mills in Bantul, the milling process is done then the process of grinding then carried out the process of sieving by using a 60 mesh sieve. Performed sterilization process by using autoclave with temperature 121 C for ± 15 minutes. Method of Making rice bran Flour Bran is obtained from one of the mills in Bantul, the process of milling process is then carried out the process of grinding then carried out the process of sieving by using 60 mesh sieve. Performed sterilization process by using autoclave with temperature 121 C for ± 15 minutes. Table 1. Number of Substitution of Rice Bran Flour Formula Treatment P g UHT Milk + 0 g rice bran + 10 g L. P g UHT milk + 10 g rice bran + 10 g L. P g UHT milk + 20 g rice bran + 10 g L. P g UHT milk + 30 g rice bran + 10 g L. The process of making yogurt bran Preparation of rice bran yogurt started from weighed as much as 5 grams and put in a sterilized pot then dissolved with

3 34 Olvi Ariyani, Fatma Zuhrotun Nisa, Mulono Apriyanto, Vol 5 No. 3, 2017: UHT milk, bran flour into the solution according to each treatment then stirred until homogeneous. After homogeneous solution, sterilization at 80-90ºC for 10 minutes. Then the milk bran solution is cooled. Inoculation of Lactobacillus bulgaricus and Streptococcus thermophillus into bran milk solution for 18 hours at 37ºC. Method of total phenol analysis Weigh 5 grams of sample into 100 ml Erlenmeyer, dissolve it with aquadest to 100 ml volume using a measuring flask. Then the solution is filtered until a clear solution is obtained. Take 1 ml of clear solution into the test tube then add 0.5 ml follin Ciocalteu (follin 1: 1) then add 1 ml of saturated Na2CO3 solution and then let stand for 10 minutes. Add aquadest to 10 ml volume, divortex to homogeneous solution then read the absorbance of sample using spectrophotometer with wavelength 730 nm (40). Record the obtained data then calculate using the standard curve of phenol. Create a standard phenol curve. Calculation of total phenol using standard curves of phenol: OD Blanko-OD sample x 100% OD Blanko BM DPPH: μ: g / Lt 1μM: μg / Lt 1μM: μg / Lt 200 μm: μg / Lt Information : DPPH absorption control = DPPH absorbance before reacting with sample Residual absorbance of DPPH = Absorption of DPPH after reacting with sample. Researchers are very aware that in conducting research and in reporting the results of this study many limitations. These limitations include: 1. In searching for bran flour IR 64 difficult type so that must order to the farmer well before research 2. In conducting chemical analysis, limitation of companion in accompanying chemical analysis process. RESULTS AND DISCUSSION Total phenol Method of analysis of antioxidant activity Samples were weighed 1-2 grams, dissolution using methanol at a certain concentration, taking 1 ml of the mother liquor into the test tube. Added 1 ml of 1.1, 2,2-Diphenyl Picryl Hydrazyl (DPPH) 200 molar solution. Incubating the dark room for 30 minutes. Dilute up to 5 ml using methanol, make a blank (1 ml of DPPH + 4 ml methanol solution). Calculation of antioxidant activity using the following formula: Antioxidant activity (%) = OD Blanko-OD sampel x 100% OD Blanko Table 2. Result of analysis of total phenol sample of bran yogurt Treatment % 0% 5% 10% 15% Total Phenol 0,02 d 0,03 c 0,05 b 0,06 a Description: Different notations on different columns reveal significantly different (p <0.05) with Duncan test. The results showed that in general yogurt given the addition of bran flour with 0% formulation had lower total phenol content than 15% formulation. The bran formulation in addition to the preparation of yogurt with the treatment of 15% had the highest total phenol significantly and 0% treatment had the lowest total phenol significantly. The result of variance analysis showed that the addition of bran flour significantly affected total phenol (p <0,05). The higher the addition of bran flour, the higher the total

4 Total of phenol and antioxydant activities on rice bran yoghurt 35 phenol produced and there is a significant difference (p <0.05). The highest total phenol content was in the addition of 10% bran flour and there was a significant difference at 15%. Bran flour is known to have high natural antioxidant components in different amounts and the proportion depends on rice varieties. Known varieties of jasmine rice, black sticky rice, brown rice IR-64 has a total content of phenol and high antioxidant activity. In this study the effect of adding bran flour to yogurt can affect the content of antioxidant activity and total phenol. There is a difference of total phenol between group formulations treated with bran flour significantly in bran yogurt. High total phenol can be caused by the more rice bran added, the more increase of total phenol in bran yogurt. From the total analysis of phenol known there is a real difference. Antioxidant activity Table 3. Results of antioxidant activity analysis of bran yogurt samples Treatment 0% 5% 10% 15% Activity antioxidant 25,7 d 34 c 39,7 b 47,4 a Description: Different notations on different columns reveal significantly different (p <0.05) with Duncan Test. Based on Table 3 shows that yogurt given the addition of bran flour has lower levels of antioxidant activity than yogurt that is not given the addition of rice bran. The bran formulation in addition to the preparation of yogurt with the 15% treatment had the highest antioxidant activity significantly and 0% had the lowest antioxidant activity significantly. The result of variance analysis showed that the addition of bran flour significantly affected the antioxidant activity (p <0,05). The higher the addition of bran flour, the higher the phenolic compound is released, the higher the antioxidant activity is produced and there is a significant difference (p <0.05). The highest antioxidant activity was in addition of 15% bran flour and there was a significant difference at 0%. The highest antioxidant activity was in addition of 15% bran flour and there was a significant difference at 0%. In bran is known to have greater antioxidant activity compared with tomato juice (45). The results of analysis of antioxidant activity in bran yogurt with different formulation of additions can be seen that there is an increase in antioxidant activity. High antioxidant activity can be caused by the addition of bran flour, the higher the phenolic compound is released, the higher the antioxidant activity. Increased antioxidant activity in yogurt is associated with an increase in total lactic acid bacteria Lactobacillus, which has a high antioxidant activity that can increase antioxidant activity in yogurt and prevent fat peroxidation (50). The ability of lactic acid bacteria to break down proteins (proteolytic) into small peptides (bioactive peptides) that have antioxidant activity is also associated with increased antioxidant activity in yogurt (51). Antioxidant activity is a mechanism possessed by antioxidant compounds to delay, inhibit and slow down and prevent the process of oxidation of fat, so as to protect cells from oxidative damage by free radicals such as oxygen singlets, superoxide, radical peroxyl, hydroxyl radicals and peroxynitrite (52). Increased antioxidant activity is due to the release of phenol compounds due to fiber hydrolysis by lactic acid bacteria during the fermentation process. Free ferulic acid or phenolic compounds have higher antioxidant activity after being hydrolyzed by the microbiological enzyme of the binding polysaccharides (44). Microorganisms used to ferment milk into yogurt bran produce β-glucosidase enzymes. This enzyme plays an important role in biotransformation processes such as secondary metabolite modification. This enzyme serves as a cut off of a particular glucose or oligosaccharide bond on the bran and frees phenolic compounds in the fermentation process, resulting in increased antioxidant activity (46). CONCLUSIONS AND RECOMMENDATIONS CONCLUSIONS Addition of bran flour effect on total phenol in bran yogurt is the higher the addition of bran flour

5 36 Olvi Ariyani, Fatma Zuhrotun Nisa, Mulono Apriyanto, Vol 5 No. 3, 2017: to yogurt, the higher the total phenol. The addition of bran flour effect on antioxidant activity in rice bran yoghurt is the higher the addition of bran flour to yogurt hence the higher the antioxidant activity. RECOMMENDATION Antioxidant testing needs to be done to find out other types of antioxidants in rice bran yoghurt so that people will benefit antioxidants in yogurt bran products for health. REFERENCES 1. Gilliand Bacteria Starter Culture For Food.New York : CRC Press Inc. 2. Harjanti, S. W Pembuatan Yoghurt Kacang Merah (Phaseolus Vulgaris L) Dengan Penambahan Ekstrak Bunga Rosela (Hibiscus Sabdariffa L) Sebagai Pewarna Alami. [Naskah Publikasi]. Surakarta : UMS. 3. Hartati, S., Yustinus, M., Suparmo, U.,Umar, S Komposisi Kimia Serta Aktivitas Antioksidan Ekstrak Hidrofilik Bekatul Beberapa Varietas Padi. Jurnal Agritech. Vol 35 no Susan, I Bekatul dan Manfaatnya. Jurnal Teknologi Pertanian, Vol 10 No Chen dan Bergman A Rapid Procedure for Analysing Rice Bran Tocopherol, Tocotrienol and Gamma Oryzanol Contents. Journal of Food Composition and Analysis 18 : Shen, T Function of Rice Bran.Journal of Food Composition and Analysis19 : Zubaidah E dan Kurniawan Y Pengaruh Konsentrasi Ragi Roti (Dry Instant Yeast) terhadap Aktivitas Antioksidan dan Antibakteri Cuka Salak (Salacca zalacca) dan Cuka Apel (Malus sylvestris). [Skripsi]. Malang : Jurusan Teknologi Hasil Pertanian. 8. Fakultas Teknologi Pertanian. Universitas Brawijaya. 9. Zubaidah, E. dan Wulandari Pengaruh Pemberian Cuka Apel dan Cuka Salak terhadap Kadar Glukosa Darah Tikus Wistar yang Diberi Diet Tinggi Gula. Malang : Fakultas Teknologi Pertanian-Brawijaya. 10. Zubaidah, E Pengaruh Pemberian Cuka Apel Dan Cuka Salak Terhadap Kadar Glukosa Darah Tikus Wistar yang Diberi Diet Tinggi Gula. Jurnal Teknologi Pertanian Vol. 12 No. 3 : Zubaidah, E Pengembangan Pangan Probiotik Berbasis Bekatul. Jurnal Teknologi Pertanian, Vol.7 No Zubaidah, E., Ella, S., Josep, H Studi Aktivitas Antioksidan Pada Bekatul Dan Susu Skim Terfermentasi Probiotik. Jurnal Teknologi Pangan, Vol.13 No Susanto, D dan Fitriyono, A Potensi Bekatul Sebagai Sumber Antioksidan Dalam Prosuk Selai Kacang. [Skripsi]. Jurusan Ilmu Gizi. Fakultas Kedokteran. Semarang : Universitas Diponogoro. 14. Samichah dan Ahmad, S Aktivitas Antioksidan dan Penerimaan Organoleptik Yoghurt Sari Wortel. Journal Of Nutrition College, Vol.3 No Pratiwi, H dan Binar P Analisis Total Fenol dan Aktivitas Antioksidan Pada Yogurt Ganyong Sinbiotik Dengan Subtitusi Kacang Merah. [Artikel Penelitian]. Semarang : UNDIP. 16. Hidayat, N Mikrobiologi Industri. Yogyakarta: CV Andi Ofset. 17. Fardiaz, S Mikrobiologi Pengolahan Pangan Lanjut. Bogor : Departemen Pendidikan dan Kebudayaan Direktorat Jendral Pendidikan Tinggi Pusat Antar Universitas Pangan dan Gizi. 18. Suprihatin Teknologi Fermentasi. Surabaya: UNESA Press. 19. Koswara Teknologi Pembuatan Yogurt. Tersedia dalam ://http.ebook pangan.com/ diunduh pada hari Kamis, 20 Oktober 2016 pukul WIB. 20. Godber, J., Xu, Z. Hegsted, M,.,Walker, T : Rice and Rice Bran Oil in Function Food Development. Lousiana Agriculture. Vol 45, Kahlon Cholesterol loweringin hamster fed rice bran at various levels, defatted rice bran and rice bran oil. Journal of Nutrition. 122: Tersedia dalam:

6 Total of phenol and antioxydant activities on rice bran yoghurt 37 diakses pada Senin, 10 Oktober 2016 pukul WIB. 22. Adom, K dan Liu, R Antioxidant activity of grains. Journal of Agricultural and Food Chemistry Vol 50 No. 21: Dinson, D. P dan Elok Zubaidah Teknologi Pangan Fermentasi. Malang :THP Universitas Brawijaya. 24. Alam, Nur dan Nurhaeni Komposisi Kimia dan Sifat Fungsional Pati Jagung Berbagai Varietas yang Diekstrak dengan Pelarut Natrium Bikaronat. J Agroland Vol. 15 No Dinson, D. P dan Elok, Z Pembuatan Kulit Pizza Bekatul (Kajian Perlakuan Stabilisasi dan Proposi Tepung Bekatul : Tepung Terigu). Jurnal Pangan dan Agroindustri, Vol.3 No Newi, I Sereal Dengan Substitusi Bekatul Tinggi Antioksidan. [Artikel Penelitian]. Semarang : UNDIP. 27. Badan Standardisasi Nasional Bekatul. SNI Jakarta :BSN. 28. Luh, B Rice: Production and Utilization Food Technologist. Department of Food Science and Technology. United States of America : University of California. Avi Publishing Company, Inc. 29. Rana E, dan Azid, T Malnutrition in primary school-age children. International Journal of Social Economics Vol 38 No. 9 : USDA Nutrient Database for standart reference. Tersedia dalam : gov diakses pada Senin 10 oktober 2016 pukul WIB. 31. Cahyadi, W Analisis & Aspek Kesehatan Bahan Tambahan Pangan. Jakarta : Bumi Aksara. 32. Afrianti, LH Pengawet Makanan Alami dan Sintetis. Bandung : Alfabeta. 33. SNI SNI 2981 : 2009-Yogurt. Jakarta : BSN. 34. Sarastani, D., Suwarna, T., Tienm R., Dedi, A Aktivitas AntioksidanEkstrak dan Fraksi Ekstrak Biji Atung. Jurnal Teknologi dan Industri Pangan. Vol. 13. No Pratt, DE. dan Hudson, BJ Natural Antioxidant not Exploited Comercially B.J.F. Hudson, eds. Food Antioxidants. London : Elseveir Science. 36. Winarsi, H Antioksidan Alami dan Radikal Bebas. Jakarta : Kanisius. 37. Pourmorad, F., Hossenimehr, SJ., Shahabimajd, N Antioxidant activity, phenol and flavonoid contents of some selected Iranian medicial plants. African Journal of Biotechnology. Vol. 5 No Machfoedz, I Metodologi Penelitian Bidang Kesehatan, Keperawatan, Kebidanan, Kedokteran. Yogyakarta : Fitramaya. 39. Notoatmodjo Metodologi Penelitian Kesehatan. Jakarta : PT Rineka Cipta. 40. Sastrosupadi, A Rancangan Percobaan Praktis Bidang Pertanian. Yogyakarta : Penerbit Kanisus. 41. Sompong, R., Siebenhandl-Ehn, S., Linsberger, MG., Berghofer, E Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka. Food Chemistry 124: Damayanthi, E dan Dwi, I Pemanfaatan Tepung Bekatul Rendah Lemak Pada Pembuatan Kripik Simulasi (Utilizing Defatted Rice Brand Flour in Making of Simulated Chips). Jurnal Gizi dan Pangan November 2006, Vol. 1 No Adri, D dan Wikanastri, H Aktivitas Antioksidan dan Sifat Organoleptik Teh Daun Sirsak (Annona muricata Linn) Berdasarkan Variasi Lama Pengeringan. Jurnal Pangan dan Gizi, Vol.4 No Miller G Grain for the health: health effects of newly recognized grain constituentantioxidants, phenolics, lignans, and phytochemicals. Journal of the American College of Nutrition 19 : Baublis, A., J Potential of Wheat- Based breakfast Cereals as Source of Dietary Antioxidants. Massachusetts :The American College of Nutrition. 46. Damayanthi, E., Lilik, K., Mahani, K., Henry, F Aktivitas antioksidan bekatul lebih tinggi

7 38 Olvi Ariyani, Fatma Zuhrotun Nisa, Mulono Apriyanto, Vol 5 No. 3, 2017: daripada jus tomat dan penurunan aktivitas antioksidan serum setelah intervensi minuman kaya antioksidan. Jurnal Pangan dan Gizi Vol.5 No Beghofer, E., Grzeskowiak, B., Mundigler, N., Sentall, W., Walcak, J Antioxidative Properties Og Faba Bean, Soybean and Oat Tempeh. International Journal Of Food Science and Nutrition 49 : Molyneux, P The use of the Stable free radikal diphenyl picrylhydrazyl (DPPH) for estimating antioxidant activity. Journal 49. Science Of Technology Vol.2 No 26.Robinson, T., The Organic Constituents Of Higher Plants Their Chemistry and Interrelationship, 5 th Ed 200. Cordus Press : North Amherst. 50. Reynertson, K, A., Phytochemical Analysis of Bioactive Constituens from Edible Myrtaceae Fruit, Disertation. The University of New York : New York 51. Zhang, S. Antioksidative Activity of Lactic Acid Bacteria In Yogurt. African Journal Of Microbiology Research 29 : Virtanen, T., Pihlanto, A., Akkanen, S., Korhonen, H Development Of Antioxidant Activity In Milk Whey During Fermentation With Lactic Acid Bacteria. Biotecnology adn Food Research MTT Agrifood Research Finland : Finland. 53. Gordon, M Antioxidant In Food, Practical Application. CRC Press : New York.

Physicochemical Characteristics of Mung Bean Kefir with Variation Levels of Skim Milk and Fermentation Time

IOP Conference Series: Materials Science and Engineering PAPER OPEN ACCESS Physicochemical Characteristics of Mung Bean Kefir with Variation Levels of Skim Milk and Fermentation Time To cite this article: