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dc.contributor.authorKrisbianto, Oki
dc.contributor.authorAstuti, Mary
dc.contributor.authorMustika, Mega
dc.date.accessioned2018-09-28T08:08:48Z
dc.date.available2018-09-28T08:08:48Z
dc.date.issued2016-10-20
dc.identifier.isbn978-602-61032-1-5
dc.identifier.urihttps://dspace.uc.ac.id/handle/123456789/1415
dc.description.abstractBlack rice (BR) has higher content of fiber than white rice (WR). Furthermore, black rice contain anthocyanin which has numerous beneficial for health, including anti hyperglycemic effect and protection from cardiovascular disease. Unfortunately, it has firmer texture and distinguished flavor, which makes it not as preferable as WR. Adding white rice increased the acceptance of steamed black rice. The percentages of white rice which added in this study were 0% (S100); 25% (S75); 50% (S50); 75% (S25); and 100% (S0). Scoring preference test was used for sensory analysis, followed by proximate analysis for fiber and water content, total starch using Nelson-Somogyi method, total anthocyanin using pH differential method, total phenolic using Folin-Ciocalteu method, and antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH). S50 had the highest sensory preference while S25 was the lowest due to its pale color. S50 had higher fiber, anthocyanin, and phenolic content and higher antioxidant activity than S0, while it had higher total starch, water content, and tenderness than S100. Cooking process had reduced antioxidant activity on steamed BR, while the adding of WR had reduced it more. Based on the results, S50 was the best possible mix because it had the highest preference index and still had anthocyanin and phenolic content and antioxidant activity.en_US
dc.language.isoen_USen_US
dc.publisherUniversitas Katolik Widya Mandala Surabayaen_US
dc.subjectBlack rice; sensory preference; anthocyanin; phenolic; antioxidanten_US
dc.titleSensory Properties and Antioxidant Activity of Steamed Rice with Various of Black and White Rice Ratioen_US
dc.typeOtheren_US


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