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The Identification of Characteristic Macro- and Micronutrients and the Bioactive Components of Indonesian Local Brown Rice as a Functional Feed in Obesity Nutrition Therapy

[ Vol. 16 , Issue. 4 ]

Author(s):

Etik Sulistyowati, Achmad Rudijanto, Setyawati Soeharto and Dian Handayani*   Pages 494 - 500 ( 7 )

Abstract:


Background: Public interest and awareness of the use of functional food as an obesity nutrition therapy are increasing.

Objective: This study aims to analyze the content of energy, macronutrients, minerals (magnesium, manganese, and potassium), and bioactive components (fiber, β-glucan) in Indonesian varieties of brown rice compared to white rice, to provide precise information on the nutritional content of brown rice as a functional food in obesity nutrition therapy.

Methods: This research took the form of a laboratory analysis to identify the content of energy, macronutrients, fiber, β-glucan, magnesium, manganese, and potassium in brown rice varieties Sinta Nur. The energy content of rice was analyzed using bomb calorimetry; macronutrients were analyzed by spectrophotometry, gravimetric extraction, and acid-base titration; dietary fiber, and β-glucan were analyzed by enzymatic methods; and mineral contents were analyzed by spectrophotometry and atomic absorption spectrophotometry.

Results: The results demonstrated that the energy and macronutrient content of brown rice are higher than white rice. However, brown rice also has dietary fiber and β-glucan contents that are 5 times higher than white rice. For the macronutrient, in brief, magnesium content was 7.7 times higher, potassium was 5.7 times higher, and manganese was 1.59 times higher within the brown rice. Cooked rice is known for lower nutritional value, but the nutritional value of Indonesian brown rice is still higher than white rice.

Conclusion: The results of this study indicate that brown rice has nutrient content and bioactive components that allegedly contribute to higher obesity intervention than white rice.

Keywords:

Bioactive component, brown rice, functional food, nutrition therapy, obesity, white rice.

Affiliation:

Doctoral Programme, Faculty of Medicine, Universitas Brawijaya, Jalan Veteran, Ketawanggede, Lowokwaru, Ketawanggede, Lowokwaru, Malang, East Java 65145, Faculty of Medicine, Universitas Brawijaya, Jalan Veteran, Ketawanggede, Lowokwaru, Ketawanggede, Lowokwaru, Malang, East Java 65145, Faculty of Medicine, Universitas Brawijaya, Jalan Veteran, Ketawanggede, Lowokwaru, Ketawanggede, Lowokwaru, Malang, East Java 65145, Nutrition Department, Faculty of Medicine, Universitas Brawijaya, Jalan Veteran, Ketawanggede, Lowokwaru, Ketawanggede, Lowokwaru, Malang, East Java 65145

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