The effect of rice variety to antioxidant activity of red mold rice by Monascus purpureus

Abstract

Wanti S, Andriani MAM, Parnanto NHR. 2015. The effect of rice variety to antioxidant activity of red mold rice by Monascus purpureus. Biofarmasi 13: 1-5. Red mold rice is fermentation product using Monascus sp. mold. Red color of red mold rice is potential as substitute of synthetic color red and also as natural antioxidant source. The aim of this research is to know the antioxidant activity of red mold rice from white rice, red rice and black rice. This research has been done at Agriculture Product and Manipulated of Process Laboratory, Agriculture Product Technology Department, Agriculture Faculty, Sebelas Maret University of Surakarta, started from Mey until September 2008. Antioxidant test using DPPH and methanol as solute. This research was arranged using Randomiced Complete Design with 3 times repeated. The result of this research, showed this white rice having increasing value of antioxidant activity significant after it made red mold rice from 18.40% became 21.24%. Red rice and black rice has a decreasing value of antioxidant activity after made to be red mold rice from red rice is 39.50% became 22.20%, and red mold rice from black rice is 46.20% became 45.01%. Red rice and black rice pigment inhibitor Monascus purpureus in secondary metabolite formation in pigment shape, so the antioxidant activity only gets from red rice and black rice.