White Glutinous Rice Research Articles

Sifat Sensori dan Kimia Mochi dengan Substitusi Tepung Kedelai

Mochi is a cake made from white glutinous rice flour, semi-wet, round in shape, high in carbohydrates, low in protein, and Japanese food. The research aims to determine the substitution of soy flour in increasing the nutritional value of sufficient protein for consumption by the public. The study used a completely randomized design using two factors (the first factor was three ratios of white glutinous rice flour and soybean flour 95:5, 90:10, and 85:15. The second factor was the difference in steaming time (10 minutes, 15 minutes, and 20 minutes). Statistical data analysis was used for the organoleptic test using variance (ANOVA) with Duncan's advanced test at a 95% confidence interval. The selected mochi according to the hedonic results and protein content was treated with 15% soy flour: 85% white glutinous rice flour with steaming time for 20 minutes. The sensory quality test results showed a slight soy taste and chewy texture, a slightly unpleasant smell, the color of the white mochi was slightly yellowish, and the hedonic test had texture, taste, color, aroma, and overall attribute values that were preferred by the finalists. Selected mochi showed 0.91% ash content, 47.38% carbohydrate content, 10.72% protein, 1.1% fat content, and 39.44% water content.

The Potential of Glutinous Rice Tape Added with Lactobacillus plantarum Dad-13 and Saccharomyces boulardii as a Probiotic Food

Glutinous rice tape circulating in the community generally does not contain probiotic cells. However, adding Lactobacillus plantarum Dad-13 and Saccharomyces boulardii can increase its potential as a probiotic food. This study is aimed to determine the effect of using glutinous rice varieties and the addition of probiotic cells on the number of lactic acid bacteria (LAB) and yeast, levels of anthocyanins, antioxidant activity, as well as the preference level of glutinous rice tape produced. A completely randomized design with a factorial pattern was used in this study. The first factor was glutinous rice varieties (white and black), while the second was the probiotic inoculum type (Lactobacillus plantarum Dad 13 and Saccharomyces boulardii) which were added simultaneously or individually. The result show that adding the probiotic cells simultaneously or individually in the production of white and black glutinous rice tape increased the LAB amount by 2 log cycles and yeast by 1 log cycle. The addition of Saccharomyces boulardii together with Lactobacillus plantarum Dad-13, or individually, resulted in higher anthocyanin levels in black glutinous rice tape than white glutinous tape. The antioxidant activity of white glutinous rice tape was improved by the addition of probiotic cells. For the black glutinous rice tape, the antioxidant activity (87.57-88.61 %RSA) was higher than the activity of white glutinous rice tape (15.58-51.22 %RSA). Furthermore, adding Lactobacillus plantarum Dad-13 simultaneously with Saccharomyces boulardii increased the preference level on aroma, color, taste, texture, and overall, and produced the white glutinous rice tape that the panelists most favored.

Karakteristik dan Tingkat Kesukaan Es Krim Tape Ketan (Oryza sativa) dan Singkong (Manihot esculenta) Probiotik

Tape is a traditional fermented food whose benefits can be increased by adding probiotic cells such as Saccharomyces boulardii and Lactobacillus plantarum Dad-13. Tape tends to be easily damaged, so to maintain the viability of probiotics and as a food diversification, tape can be substituted for ice cream dough. The purpose of this research was to determine the effect of substitution and the proportion of substitution of glutinous rice and cassava tape in the manufacture of ice cream on the characteristics and preference level of probiotic ice cream. This research method was carried out using a completely randomized design with a factorial pattern with two factors, the first factor was the type of tape, and the second factor was the proportion of substitution. The type of tape used are white cassava tape, yellow cassava tape, white glutinous rice tape, and black glutinous rice tape with substitution proportions of 0%, 10%, 20%, 30%, and 40%. Analysis of probiotic sticky rice tape and cassava ice cream included water content, total solids, melting time, antioxidant activity, total lactic acid bacteria, total yeast, and preference level. The data obtained will be calculated using the Anova statistikal method. If there is a significant difference between treatments, it is carried out with Duncan's Multiple Range Test significant difference test at a confidence level of α= 5%. The results showed that glutinous rice and cassava tape types and their substitution proportions affected the water content, total solids, melting time, antioxidant activity, total lactic acid bacteria, total yeast, and preference level. Based on the preference level and antioxidant activity, the best ice cream was produced with the substitution of 20% white cassava tape or 20% yellow cassava tape, which had an antioxidant activity of 32.41% and 33.17% RSA and total lactic acid bacteria of 1.79 x 108 and 1.67 x 108 CFU/g, respectively.

Study Of Lemang Kancung Beruk At Dusun Baru Lempur Village Kerinci Regency

This research to learn and gain deeper knowledge about lemang kancung beruk at Dusun Baru Lempur village, Kerinci Regency. This Lemang is liked by the public because of its different taste and unique shape where the packaging is wrapped in a kantong semar(nepenthes). The purpose of this study was to identify materials, equipment, study processing techniques, describe variants and utility of lemang kancung beruk at Dusun Baru Lempur village. This type of research is qualitative research. The research data were obtained from local community women who are experts in making lemang kancung beruk at traditional events and local community women who are proficient and have made lemang kancung beruk for various events. Data analysis that is data reduction, data presentation, conclusions and verification. The results of the study concluded that the ingredients used included white glutinous rice, black sticky rice, red sticky rice, coconut milk, salt and kantong semar(nepenthes). The tools used are a small bowl, large bowl, spoon, steamer and gas stove. The processing technique are use steaming.

Metabolomics and biochemical analyses revealed metabolites important for the antioxidant properties of purple glutinous rice

Glutinous rice can be applied to many fields including brewing industry, medicine, cosmetics and food processing. However, we know very little about the basic metabolite information of glutinous rice. In this study, we identified the phenol and flavonoid metabolites in purple glutinous rice and white glutinous rice, and elucidated the relationship between metabolites and total antioxidant capacity. The results demonstrated that flavonoids contents, oligomeric proanthocyanidin contents and total antioxidant capacity of purple glutinous rice were significantly higher than those of white glutinous rice. We identified 390 differential metabolites between the purple glutinous rice and white glutinous rice by LC–MS metabolomics. Correlation analysis results showed that flavonoid and phenol metabolites contents were strongly correlated with total antioxidant capacity. This study further clarified that the pantothenic acid, pebrellin, l-glutamic acid, eupatilin, diosmin, and diosmetin could be used as candidate metabolite markers for antioxidant capacity screening in glutinous rice grains.

CONTENT OF NPK HARA INGREDIENTS IN LIQUID ORGANIC FERTILIZER FROM VARIOUS TYPES OF RICE WASHING

This research aims to assess the NPK nutrient content of liquid organic fertilizers from various types of rice washing water. This research was conducted in September 2020 at Sidondo III Village, Sigi Biromaru District, Sigi Regency and the Soil Laboratory of the Faculty of Agriculture, Tadulako University. This study was designed using a completely randomized design (CRD) with 5 treatments, namely P0 (without rice water), P1 (white rice washing water), P2 (white glutinous rice washing water), P3 (black glutinous rice washing water), and P4 (red glutinous rice washing water), the treatment was repeated 4 times so that there were 20 experimental units. The observation parameters in this research were the observation of temperature, pH, POC color, and aroma of POC during the fermentation process as well as the N, P, and K content in the resulting POC. The results showed that the treatment with the addition of washing water for white glutinous rice (P2) produced the highest content compared to other treatments with an N content of 0.15%, but in the observation of P and K content, the addition of washing water for red glutinous rice (P4) gave the results. the highest with a P content of 0.09% and K of 0.14% but not different from the addition of washing water for white glutinous rice (P2).

Pengaruh Perbandingan Ketan Putih (Oryza sativa glutinosa) Dan Ubi Jalar Ungu (Ipomoea Batatas L.) Terhadap Karakteristik Brem Cair


 
 
 This study aimed to determine the effect of comparison between white glutinous rice and purple sweet potato on the chemical characteristic and sensory of brem beverage also the best ratio of white glutinous rice and purple sweet potato to produce brem beverage with the best characteristic. The design method used Completely Randomized Design with one treatment, namely the comparison of white glutinous rice and purple sweet potato (100:0%) (P0), 90%:10% (P1), 80%:20% (P2), 70%:30% (P3), 60%:40% (P4). This research repeats three times, resulting in 15 times experiments. The data obtained then analyzed with the Analysis of Variance, and if the treatments had a significant effect, continued with the Duncan Multiple Range Test. The best characteristics obtained from the comparison of white glutinous rice and purple sweet potato 80%:20% with the criteria reducing sugar value 8.57%, sugar value 28.86%, alcohol value 3.093%, pH 4.27, acid value 2.10%, antioxidant activity 32.63%, anthocyanin value 6.68 mg/L, mold/yeast value 5.67 x 101 log CFU/ml. The characteristic of the brem beverage color was violet and liked, the aroma was liked, the taste was sweet and liked, and overall acceptance was liked.
 
 

Changes in the nutritional value, flavor, and antioxidant activity of brown glutinous rice during fermentation

Effect of fermentation on the nutritional value, flavor, and antioxidant activity of sweet fermented brown glutinous rice were evaluated by determining its specific physical and chemical indexes. The results showed that the changes in nutrients, flavor, and antioxidant activity during brown glutinous rice fermentation were significant. Macromolecular polysaccharides such as starch were gradually degraded into low-molecular-weight polysaccharides that were mostly composed of glucose. The gradual hydrolysis of proteins led to increases in polypeptide and amino acid content. The total free amino acid content in brown glutinous rice fermented for 60 h was 1.785 times the content obtained after fermentation for 18 h, and the tartaric and acetic acid contents were 4.819 and 2.218 times the contents obtained after fermentation for 18 h, respectively. The gamma-aminobutyric acid (GABA) content was about 2.156 times that obtained after fermentation for 18 h, and the total phenol content was about 1.717 times that of the unfermented rice. Compared with unfermented brown glutinous rice, the sourness and sweetness of sweet fermented brown glutinous rice were enhanced, and the main volatile components were increased significantly. Moreover, the DPPH free radical scavenging rate and Ferric reducing antioxidant power increased after fermentation, suggesting that fermentation improved the antioxidant capacity of brown glutinous rice. Compared with the traditional sweet fermented white glutinous rice, the sweet fermented brown glutinous rice has higher nutritional components, flavor and antioxidant activity.

Characterization of three cultivars of Indonesian glutinous rice: a basis for developing rice-based functional food

White, red and black glutinous rice are common rice cultivars used as raw materials for food products in West Sumatera, Indonesia. The characteristics of these three cultivars are different, and thus there is a need to elucidate the differences. The characterization of physicochemical and antioxidant properties of these three local cultivars was performed in this study. Three local glutinous rice paddy cultivars were milled to obtain brown glutinous rice. The results showed that black glutinous rice had higher ash content, total dietary fiber, total phenolic content, total flavonoid components, total anthocyanin content than other cultivars. Having higher phenolic, flavonoid, and anthocyanin content, the black glutinous rice consequently had higher antioxidant activity than white and red glutinous rice. Moreover, white glutinous rice had higher fat content and amylose content, and had higher starch digestibility amongst others. The highest protein content was obtained from red glutinous rice. The pasting properties, fatty acid compositions, and amino acid compositions of each glutinous rice were also determined and the results showed distinct profiles between the cultivars.

Effect of Harvest Age on Total Phenolic, Total Anthocyanin Content, Bioactive Antioxidant Capacity and Antiproliferation of Black and White Glutinous Rice Sprouts

Black (cv. BGR) and white (cv. RD6) glutinous rice sprouts from fertilizer- and pesticide-free farm in Khon Kaen province, Thailand were investigated for antioxidation and antiproliferative activity. Three different ages of rice sprouts were collected and prepared as the extract. BGR exerted higher antioxidant capacity than RD6 based on total phenolic (TPC) and total anthocyanin contents (TAC), DPPH, and FRAP assays. BGR at 10–15 days contained the highest TPC (29.72 ± 1.42 mg gallic acid equivalent/g extract) and reducing power (2.22 ± 0.014 mmole FeSO4/g extract). BGR at 20–25 days contained the highest TAC (0.86 ± 0.096 equivalence of cyanidin-3-glucoside/g extract) and DPPH radical scavenging activity (IC50 = 231.09 ± 12.99 μg/mL). Antiproliferative activity of the extracts was evaluated in the human T-lymphocyte (Jurkat), hepatocellular carcinoma (HepG2), colorectal carcinoma (HCT116), melanoma (SK-MEL-2) and noncancerous cells (Vero) by neutral red assay. BGR showed the most selective antiproliferation against Jurkat cells, by inducing apoptosis, and caspase 3/7 activity. BGR at 200 μg/mL from all ages significantly decreased ROS using DCFH-DA and increased endogenous glutathione levels in Jurkat cells compared to the control (p < 0.05). The higher antiproliferation of BGR than RD6 was via its antioxidation capacity and attributed to its higher phenolic and anthocyanin contents. BGR sprout is a potential source of biologically active substances good for wellness and health benefits.

Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content

HighlightMilk fish (Chanos chanos) bone flour to improve nutrition of GipangChemical, physical, and organoleptic characteristics of Gipang were analysedThe best concentration of milkfish bone added in gipang was 10%AbstractGipang is a well-known traditional food of Baduy, a local tribe located in Banten Province, West Java, Indonesia. This study aimed at the characterization of the traditional food with an addition of milkfish bone flour at four different concentrations. The study used a completely randomized design (CRD) with a single facto (concentration of milkfish bone flour addition). The addition of milkfish bone flour consisted of four levels, which were 0% as the control, 5%, 10%, and 15% of the weight of raw white glutinous rice used in the present study. Each treatment had 3 (three) replicates. During the experiment, the observed parameters were proximate analysis, calcium content, phosphors content, hardness, total valuable count (TVC) of microbes, and organoleptic characteristics (colour, taste, scent, texture, overall). Fishbone flour is processed from milkfish bone waste that obtained from the milkfish satay industry in Banten province. The addition of milkfish bone flour had a significant effect on ash, protein, fat, calcium, and phosphor contents, hardness, total microbes, and organoleptic properties of colour, taste, and overall values. The result showed that the best concentration of milkfish bone flour addition to the Gipang was 10% which had content characteristic respectively as follows: moisture 6.74%; ash 2.61%; protein 5.71%; fat 21.84%; carbohydrate 63.10%; calcium 3.68%; and phosphor 1.39%; hardness of 324.39 g/mm; TVC of microbes was 1.79 log10 CFU/ml; and organoleptic of colour 4.56; scent 4.40; taste 5.16; texture 5.08; and overall value of 5.28

The Effect of Addition of Nilem Fish Protein Concentrate Flour on the Preference Levels of Mochi Cake

Nilem fish (Osteochilus hasselti) is a type of freshwater fish that is widely farmed in West Java. Nilem fish can be made into fish protein concentrate (FPC) flour, so that it can have wide application. The addition of fish protein concentrate flour to the mochi cake might affect the organoleptic characteristics. This research aims to determine the proper concentration of nilem fish protein concentrate to get the mochi cake that was preferred by panelists. This research was conducted from August 2019 - January 2020 at the Laboratory of Fisheries Product Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University. The method used in this research was experimental with four treatments, which is the addition of 0%, 3.5%, 4.5% and 5.5% nilem fish protein concentrates from white glutinous rice flour was used. The parameters observed were the preference level of color, aroma, texture, and taste of Mochi cake. The results showed that mochi cake with the addition of 4.5% nilem fish protein concentrate flour produced a mochi cake that was preferred most by panelists, which has a characteristic ivory white color, a bit of fish smell, chewy but dense enough and sweet taste with a little typical flavor of nilem fish protein concentrate.

The Effect of Addition of Nilem Fish Protein Concentrate Flour on the Proximate Characteristics of Mochi Cake

Nilem fish (Osteochilus hasselti) is a type of freshwater fish that is widely farmed in West Java. Another application of nilem fish is made into fish protein concentrate (FPC) flour. The addition of fish protein concentrate flour to the mochi cake can affect the proximate characteristics. This study aims to determine the proximate characteristics of mochi cake added by nilem fish protein concentrate flour. This research was conducted from August 2019 - January 2020 at the Laboratory of Fisheries Product Processing, Faculty of Fisheries and Marine Sciences, and the Chemical Research and Services Laboratory, Basic Science Service Center (PPBS), Padjadjaran University. The method used in this research was experimental with two treatments, that were the addition of 0% and 4.5% nilem fish protein concentrates from white glutinous rice flour was used. The parameters observed were proximate characteristics including carbohydrate, water, protein, fat, and ash content. The results showed that mochi cake with the addition of 4.5% of nilem fish protein concentrate had proximate characteristics namely carbohydrate content 59.57%, water content 29.93%, protein content 8.71%, fat content 1.41%, and ash content 0.38%.

Utilization of White Glutinous Rice Fermentation as A Coagulant of Natural Rubber Latex

Clumping is one of the important stages in the processing of latex. This stage is the first step to produce a coagulum. The purpose of this study was to determine the potential of white sticky water tape as a latex coagulant and determine the effect of white sticky water tape on the speed of clumping, color, pH, texture, levels of latex dry rubber. Tests were carried out in 4 treatments, namely R0: 1 ml of 10% formic acid solution added to 100 ml of latex; R1: 1 ml of water tape is added in 100 ml of latex; R2: 5 ml of water tape is added in 100 ml of latex; R3: Water tape as much as 10 ml was added to 100 ml of latex Then the latex parameters were observed including clumping speed, pH, texture, color and levels of dry rubber (KKK). The results of this study indicate that the administration of white sticky tape water does not reduce the pH of the latex to the isoelectric point 4.7. Nevertheless latex clumping still occurs. This is thought to be due to the alcohol content in the white sticky water tape. Based on observations, the R2 treatment is the best treatment that produces a slippery and hard coagulant texture similar to the R0 (formic acid) treatment. Whereas the latex texture in R1 and R3 treatments is softer. The addition of white sticky tape water coagulant produces latex color to milky white while formic acid produces white-yellowish color. The R2 treatment had an average KKK 41.63% lower than using formic acid, which was R0 45.96%. Although the white sticky tape water coagulant has not been able to meet the KKK quality standards of 20%.

INVENTARISASI HAMA PADA PERLAKUAN DOSIS PUPUK KANDANG TERHADAP TANAMAN PADI KETAN PUTIH (Oryza sativa L glutinosa)

research on The inventory of pests in the treatment of dosage manure for white glutinous rice crops (Oryza sativa L was carried out from November 10th, 2019 until February 27th, 2020 in Donohudan village, Ngemplak District, Boyolali. This research aims to known the kinds of pests that attack white glutinous rice crops (Orzya sativa L glutinosa) as well as the degree of damage to the treatment of dosage manure. research used a Random Complete Blok Design (RCBD) single factor consisting of 10 kinds treatments and repeated 3 times. parameters observed are : kind of pests that attacked, the intensity of pest damage, the number of tillers per clump, weight of the dried grain harvest per plot, weight of 1000 grains . results showed that (1) types of pests that attack the treatment of manure doses of white glutinous rice plants (Oryza sativa L glutinosa), namely locust pest , stem borer pests, and stinky bugs pest. (2) Treatment of manure goat dose 1.35 kg / plot (K3) is a dose of manure with the lowest level of pest attack on parameters the intensity of locust pest damage, stem borer pests, and stinky bugs pest. (3) treatment of manure chicken has a significant effect on yields is the number of tillers per clump, the weight of the dried grain harvest per plot, and the weight of 1000 grains.

Study of Manure on Growth and Yield of White Glutinous Rice (Oryza Sativa L. Glutinosa)

Research on "Study of Manure on Growth and Yield of White Glutinous Rice (Oryza Sativa L. var. Glutinosa)" has been carried out from November 11th, 2019 to March 2th, 2020 in Donoudan Village, Ngemplak District, Boyolali Regency, the height of the place around 150 masl and the type of soil grumusol. This study uses a Complete Randomized Block Design (RAKL) with a single factor consisting of 10 kinds of treatments and repeated 3 times. Consisting D0, A1, A2, A3, K1, K2, K3, S1, A2, A3. Obsevation was carried out by taking 8 sample plants at each treatment. Data from this study were analyzed with the Uji Duncan’s Multiple Range Test (DMRT) at 5%, the parameters observed included plant height, number of tillers per family, leaf color, panicle length of number of productive tillers, weight of grain harvest per plot, weight of grain harvest per clump, and weight of 1000 grains. The results of the research, it was shown that the application of manure affected the length of panicle, the number of productive tillers, the weight of dried grains per clump, the weight of unhulled rice per plot and the weight of 1000 grains. The use of chicken manure with a dose of 4,5 kg/plot gave the highest yield of grain weight per plot which was 1820,90 grams (8,67 tons/ha), had a significant effect with control without manure (increase of 38,73) but not significant effect by providing treatmen of cow manure and goat manure.

KAJIAN PUPUK KANDANG TERHADAP INTENSITAS PENYAKIT BERCAK COKLAT SEMPIT (Cercospora oryzae) PADA TANAMAN PADI KETAN PUTIH (Oryzae sativa L. Glutinosa)

This research entitled Study of Manure on the intensity of Narrow Brown Spot (Cercospora oryzae) on White Glutinous Rice Plants(Oryza sativa L. Glutinosa) with the aim to examine the effect of manure on the intensity of narrow brown spots (Cercospora Oryzae) on white glutinous rice plants. Have been done from 29 October 2019 to 3 March 2020, in the Village of Donohudan, Ngemplak District, Boyolali Regency, Central Java, with an altitude of 150 (masl). This research usedthe method a Randomized Complete Block Design (RCBD) with a single factor consisting of 10 kinds of treatments and repeated 3 times. The combination of treatments as follows: D0, A1, A2, A3, K1, K2, K3, S1, S2, S3. The data of this research were analyzed with the HSD test (Honestly Significant Difference) at 5% significance level, while the results of the research showed that symptom of attacks narrow brown spot (Cercospora oryzae) first appear at the age of 30 days after planting in thr treatment of cow manure, while narrow brown spot (Cercospora oryzae) evenly distributed at the age of 40 days after planting in the treatment of chicken manure and goat manure. Chicken manure with a dose of 4,5 kg/plot could suppress the intensity of narrow brown spot (Cercospora oryzae) disease on the leaves and narrow brown spot (Cercospora oryzae) on the leaves, and the use chicken manure with a dose of 4,5 kg/plot give the highest yield in grain weight per plot is1820,90 grams and significantly affect the control treatment or without the provision of manure (an increase of 38,73%) but did not significantly affect the treatment of goat manure and cow manure.

Karakter Morfologis Kultivar Padi Ketan Lokal Ponorogo

Morphological characters are basic characters to identify rice cultivars. The information of glutinous rice cultivars in Ponorogo is still very limited, therefore the exploration and characterization of the local cultivar are needed. The research aimed to explore and identify local cultivars based on morphological characters of plant, grain, and milled rice. The research was conducted on March-October 2018 at elevens subdistricts in Ponorogo. There were eleven cultivars have been collected and characterized, namely five white glutinous rice cultivars (Latisa, Tawon, Semok, Pelem, Genjah), three red glutinous rice cultivars (Garingan, Merah Pendek, Jowo), and three black glutinous rice cultivars (Wilis, Gundik, dan Gontor Bulu). The eleven cultivars were varied on plant height, panicle length, flowering time, number of tillers, grain size and shape, and the color of aleurone. The analysis of diversity and similarity on characters showed that all cultivars could be classified into four different groups. The first group was Latisa (Gontor Bulu), the second was Tawon group (Pelem), third was Genjah group (Garingan, Merah Pendek and Jowo), and the fourth was Wilis group (Gundik).
 Keywords: aleurone , diversity, exploration, rice grain, similarity

Harvest Age Effect on Phytochemical Content of White and Black Glutinous Rice Cultivars.

Many studies have been conducted on the bioactive compounds of rice seeds, however, there is limited information on the bioactive compounds of rice sprouts. This study focused on the age effect on the phytochemical content of white and black glutinous rice sprouts harvested between 5 and 25 days old. We assessed yield, total phenolic content, total flavonoid content, total anthocyanin content, total chlorophyll content, and proximate analysis. HPLC results identified protocatechuic acid, vanillic acid, and rutin in the sprouts of both cultivars, ranging between 0.56–1.58, 0.65–7.69, and 0.47–1.68 mg/g extract, respectively. The amount of bioactive compounds and proximate compositions in black glutinous rice were generally higher than white glutinous rice in an age-dependent manner (p < 0.05). At 5–7 days, black glutinous rice contained the highest total anthocyanin content, while white glutinous rice contained the highest total phenolic content and total flavonoid content (p < 0.05). High total chlorophyll content was initially detected in white glutinous rice at a younger age than black glutinous rice (p < 0.05), while total chlorophyll content in both cultivars was not significantly different. Our study confirms the presence of phytoconstituents in the rice sprouts of white and black glutinous rice and their potential as functional foods and for being further development as natural health products.

ANALISIS HASIL FERMENTASI PEMBUATAN BIOETANOL DENGAN VARIASI MASSA RAGI MENGGUNAKAN BAHAN (BERAS KETAN HITAM, BERAS KETAN PUTIH DAN SINGKONG)

This study aims to determine the levels of bioethanol from (black sticky rice, white sticky rice and cassava rice) with variations in yeast mass as much as 5 grams, 10 grams and 15 grams knowing the optimum time variation and knowing ethanol levels according to SNI. This research was carried out by hydrolysis or boiling of ingredients (black sticky rice, white sticky rice and cassava rice) using distilled water for 30 minutes, then fermentation using yeast saccharomyces cereviseae and distillation process using a complete destilator to obtain ethanol from fermented then tested with a pen refractometer to determine whether or not ethanol is formed from the distillation process. The selected sample was then tested for ethanol content using a gas chromatography tool. The results of this study are known by testing gas chromatography to find out the ethanol content contained in the distilled sample, the results of ethanol, black glutinous rice with 96 hours fermentation time 92.29% ethanol, and white glutinous rice with fermentation time 96 hours of 100% ethanol and cassava with 96 hours of fermentation time of ethanol content of 98.10%. Keywords: Black Sticky Rice, White Sticky Rice, Cassava, Fermentation, Ethanol