STUDI AKTIVITAS ANTIOKSIDAN BEKATUL DAN SUSU SKIM TERFERMENTASI BAKTERI ASAM LAKTAT PROBIOTIK (Lactobacillus plantarum J2 DAN Lactobacillus casei)
ABSTRACT: Rice bran is a by
product from rice milling that contains more than 20% of dietary fiber, mostly
composed of insoluble fibers. Rice bran also contains antioxidants in high
level such as tocopherol, tocotrienol, oryzanol and phenolic. More than 1% of
these phenolic antioxidants are covalent bounded with insoluble fibers in rice
bran that lowers the bioavailability of phenolic. To increase the
bioavailability of phenolic antioxidants, microorganisms such as LAB
(probiotic) that can produce enzyme to degrade fibers are used. In this research skimmed milk is also used to
compare the antioxidant activity in milk based and rice bran based probiotic
products.Randomized Block Design was used with 2 factors, type of substrats in
2 level (rice bran and skimmed milk) and type of isolates in 2 level (L.
plantarum J2 and L. casei). The resulted
data then were analyzed using ANOVA (?=5%) and differential test BNT
(?=5%). The results of this experiment
showed that indigenous probiotic isolate L. plantarum J2 was more effective to
increase the antioxidant activity compared to L. casei in fermented rice
bran. It was because L. plantarum J2
could degrade fibers and increase bioavailability of phenolic antioksidant
within 12 hours fermentation. The best
treatment was fermented rice bran media with indigenous isolate L. plantarum
J2. The best treatment had
caharacteristics as followed: LAB total amount of 3.68.1011 cfu/ml, total acid
of 1.053%, pH of 3.93, insoluble fiber content of 1.20%, total of phenolic
cintent of 52.07 ppm, and antioxidant activity of 88.86%.
Keywords: indigenous LAB
isolate, rice bran, total phenolic, antioxidant activity
Penulis: Elok Zubaidah, Nawa
Aldina, Fithri Choirun Nisa
Kode Jurnal: jppertaniandd100007
