Results 41 to 50 of about 99,749 (113)

Nutritional composition and organoleptic quality of instant local black rice (cempo ireng) with moderate glycemic index [PDF]

BIO Web of Conferences
This research aims to develop instant rice from local black rice variety, Cempo Ireng, that is safe for diabetes mellitus. Instant black rice was made through the process of soaking in sodium citrate, washing, cooking using a rice cooker, freezing in the
Dian Nurhayati Aprinia, Nirbaya Arindra, Permata Nusa Cassandra, Soekopitojo Soenar, Lukas Kurniawan Adi, Dwi Handoko Dody, Hapsari Anindya, Faza Sepbrina Aurelia, Oktavia Wahyuningsih Prastiwi Dwi, Ayu Puspitasari Diah, Athaya Nazhira, Yusuf Al Badwani Muhammad, Aulia Araminta Diza   +12 more
doaj   +1 more source

THE EFFECT OF RICE VARIETY TO ANTIMICROBIA ACTIVITY OF RED MOULD RICE BY Monascus purpureus

Caraka Tani: Journal of Sustainable Agriculture, 2009
The aim of this research is to know the antimicrobia activity of red mould rice from white rice, red rice and black rice. This research have been done at Food and Nutrient Laboratory and Manipulated of Process Laboratory, Agricultural Product Technology ...
Martina Andriyani
doaj   +1 more source

PENGARUH UKURAN PARTIKEL BERAS HITAM (Oryza sativa L.) TERHADAP RENDEMEN EKSTRAK DAN KANDUNGAN TOTAL ANTOSIANIN

Pharmaciana, 2015
Black rice has been tested for its high anthocyanin content. Black rice can be one of the potential sources of anthocyanin. Particle size is one of factors which influences amount of isolated biocompound in maceration process.
Ria Maulida, Any Guntarti
doaj   +1 more source

EFFECTS OF BLUE LIGHT AND PACLOBUTRAZOL ON SEED GERMINATION, VEGETATIVE GROWTH AND YIELD OF BLACK RICE (Oryza sativa L. 'Cempo Ireng')

Biotropia: The Southeast Asian Journal of Tropical Biology, 2017
Black rice (Oryza sativa L. 'Cempo Ireng') is one of local rice varieties in Sleman Regency, Yogyakarta. The black color is caused by high anthocyanin content which is important source of antioxidant.
Kumala Dewi, Rizkika Zakka Agustina, Farida Nurmalika   +2 more
doaj   +1 more source

Bioactive compounds, functional properties, health benefits, and food applications of black rice: a comprehensive review

Food Chemistry Advances
Black rice (Oryza sativa L.) also called ''emperor's rice'' or ''forbidden rice,'' is a nutrient-rich grain distinguished by its unique deep pigmentation and health-enhancing properties.
Sagarika Das, Tapasya Kumari, Sai Babu, Nickhil C, Santosh Kumar, Sankar Chandra Deka   +5 more
doaj   +1 more source

NMR metabolite comparison of local pigmented rice in Yogyakarta

Indonesian Journal of Biotechnology, 2018
Pigmented rice may have a black or red color due to higher anthocyanin content in its grain. A natural antioxidant, many studies on anthocyanin have reported its positive effects on human health. This fact has spurred the development of pigmented rice as
Dio N. Wijaya, Febri Adi Susanto, Yekti Asih Purwestri, Dyah Ismoyowati, Tri Rini Nuringtyas   +4 more
doaj   +1 more source

Analysis of black rice and some other cereal grains for protein, sugar, polyphenols, antioxidant and anti-inflammatory properties

Journal of Agriculture and Food Research
Cereal grains are the most consumed source of food for mankind. This study analyzed the nutritional status, polyphenol content, antioxidant, and anti-inflammatory activity of black rice and other commonly consumed cereal grains such as brown rice, white ...
Soyema Khatun, Md. Mahi Imam Mollah
doaj   +1 more source

Characteristic evaluation of fermented milk enriched with black rice using Lactobacillus lactis [PDF]

BIO Web of Conferences
The increasing demand for functional beverages has driven the incorporation of plant ingredients such as black rice (Oryza sativa L.), a promising functional ingredient for enhancing the nutritional quality of fermented milk.
Wiradamas Akbar, Romulo Andreas
doaj   +1 more source

Pemanfaatan Sari Tapai Ketan Hitam dalam Pembuatan Cocoghurt yang Dibuat dengan Penambahan Lactobacillus plantarum 1 R.1.3.2

Jurnal Teknologi dan Industri Pertanian Indonesia
Cocoghurt is processed coconut milk fermented using lactic acid bacteria. One of the food products that can improve the quality of cocoghurt is the addition of black glutinous rice tapai juice.
Nadya Atasyavira, Yusmarini Yusmarini
doaj   +1 more source

Characterization of Nutritional and Flavor Profiles of Aromatic Black Rice, India. [PDF]

Int J Food Sci
Waribam B, Sasikumar R, T SK, Garlapati PK, Janghu S, Chakkaravarthi S, Mansingh P, Tomer V, Jaiswal AK.   +8 more
europepmc   +1 more source