Instant rice analog soybean edamame and seaweed: antioxidant activity and color intensity studies

Authors

  • Rahma Micho Widyanto Departement of Nutrition, Faculty of Health Sciences Universitas Brawijaya
  • Salsabil Ath-Thayyiba Utomo Departement of Nutrition, Faculty of Health Sciences Universitas Brawijaya
  • Lola Ayu Istifiani Departement of Nutrition, Faculty of Health Sciences Universitas Brawijaya
  • Irma Sarita Rahmawati Departement of Nutrition, Faculty of Health Sciences Universitas Brawijaya
  • Iva Tsalissavrina Departement of Nutrition, Faculty of Health Sciences Universitas Brawijaya
  • Aprinia Dian Nurhayati Departement of Nutrition, Faculty of Mathematics and Natural Sciences Universitas Negeri Malang

DOI:

https://doi.org/10.30989/mik.v14i1.1453

Keywords:

analog instant rice, antioxidants, color intensity, edamame soybean, seaweed,

Abstract

Background: Rice is the most significant carbohydrate source of calories consumed throughout the world. Excessive consumption of rice is associated with the risk of Type 2 Diabetes Mellitus (T2DM). Analog instant rice made from edamame soybeans and seaweed can be used as an alternative for T2DM patients. Natural sources of antioxidants, such as those found in edamame soybeans and seaweed, can effectively reduce complications caused by diabetes.
Objective: This research aimed to determine the value of antioxidant activity and colour intensity and also relationship between the two parameters.
Methods: This research used a Completely Randomized Design, using 3 replications with control treatment: P1 (commercial instant white rice), and 3 treatments: P2;P3;P4 with percentage of edamame and seaweed flour= 40:60, 50:50, 60:40, repectively. Antioxidant activity and color intensity assay was conducted using the D.P.P.H. method and Hunter's Lab Colorimetric System.
Results: The results showed that the highest antioxidant activity was shown in P4 with an IC50 value of 284.3±18.9 µg/mL. The highest value for the brightness, redness, and yellowness was obtained at P2, P4, and P3, respectively.
Conclusion: The correlation test results showed no relationship between the colour intensity test parameters and the antioxidant activity in samples

Author Biographies

Rahma Micho Widyanto, Departement of Nutrition, Faculty of Health Sciences Universitas Brawijaya

Puncak Dieng Eksklusif, Kunci, Kalisongo, Dau, Malang, Jawa Timur  65151, Indonesia

Salsabil Ath-Thayyiba Utomo, Departement of Nutrition, Faculty of Health Sciences Universitas Brawijaya

Puncak Dieng Eksklusif, Kunci, Kalisongo, Dau, Malang, Jawa Timur  65151, Indonesia

Lola Ayu Istifiani, Departement of Nutrition, Faculty of Health Sciences Universitas Brawijaya

Puncak Dieng Eksklusif, Kunci, Kalisongo, Dau, Malang, Jawa Timur  65151, Indonesia.

Irma Sarita Rahmawati, Departement of Nutrition, Faculty of Health Sciences Universitas Brawijaya

Puncak Dieng Eksklusif, Kunci, Kalisongo, Dau, Malang, Jawa Timur  65151, Indonesia.

Iva Tsalissavrina, Departement of Nutrition, Faculty of Health Sciences Universitas Brawijaya

Puncak Dieng Eksklusif, Kunci, Kalisongo, Dau, Malang, Jawa Timur  65151, Indonesia.

Aprinia Dian Nurhayati, Departement of Nutrition, Faculty of Mathematics and Natural Sciences Universitas Negeri Malang

Jalan Cakrawala No.5, Sumbersari, Kec. Lowokwaru, Kota Malang, Jawa Timur 65145, Indonesia.

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Published

2025-04-30

How to Cite

1.
Micho Widyanto R, Ath-Thayyiba Utomo S, Ayu Istifiani L, Sarita Rahmawati I, Tsalissavrina I, Dian Nurhayati A. Instant rice analog soybean edamame and seaweed: antioxidant activity and color intensity studies. Media ilmu kesehatan [Internet]. 2025 Apr. 30 [cited 2025 May 4];14(1):8-17. Available from: https://ejournal.unjaya.ac.id/index.php/mik/article/view/1453

Issue

Vol. 14 No. 1 (2025): Media Ilmu Kesehatan

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