Chemical CharacteristicofKembang Loyang fromRed, Black and White Rice.

摘要

ABSTRACT This research was aimed to characterized Kembang Loyang from red, black and white rice towards the antioxidant content, total polyphenol, anthocyanin, amylose and protein content. This research used explorative method with three replications. Thirtheen of coloured rice was processing to be a traditional food named Kembang Loyang. The result showed that, black rice kembang loyang from solok Selatan was the highest for antioxidant activity 43.4% at concentration 0.25 mg/mL, total polyphen.