Analysis of Phytic Acid and Tannin Content of Local Food-Based Analogue Rice as An Alternative Functional Food
Background: Analog rice as an alternative food diversification which has similar characteristics with paddy rice. Therefore, a wide variety of analogue rice-making ingredients can potentially make this product a functional food that has health benefits.
Objectives: To determine the phytic acid and tannins content of local food-based analogue rice as an alternative functional food.
Methods: This was an experimental design study using a Completely Randomized Design (CRD) with two treatments of cooking rice with a steamer and a rice cooker. The research was conducted on October-November 2022 at the Pratama Chem-mix Laboratory. Two samples consisting of analog rice and paddy rice (Type C4) were examined for the content of phytic acid and tannins using the Infra-Red Spectrophotometry and UV-S Spectrophotometry methods.
Results: The highest phytic acid content in rice from analog rice with rice cooker and steam cooking methods was 6.64 mg and 4.75 mg. Meanwhile, the highest average tannin content in rice from analog rice with rice cooker and steam cooking methods was 18.35 mg and 19.55 mg. The highest phytic acid content in paddy rice using the rice cooker and steam cooking method was 7.43 mg and 9.01 mg. The tannin content in paddy rice using the rice cooker and steam cooking method was 4.45 mg and 9.11 mg.
Conclusions: The phytic acid content of analogue rice is lower than paddy rice. However, the rice tannin content of analog rice is higher than paddy rice.
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