This study aimed to determine the optimum extraction condition of anthocyanin, flavonoid, total phenolic content, and antioxidant activity of Jeliteng varieties black rice using the heat-assisted maceration method. Variations in ethanol (50-60%), citric acid (3- 5%), and temperature (45-55°C) were studied using a Box–Behnken design. The regression models were statistically significant (P < 0.001) with determination coefficients at ≥0.900. Extraction with ethanol 56.11% and citric acid 4.42% at 49.29°C rendered an extract with 109.64 mg/100 g of anthocyanins, 25.35 mg QE/100 g of flavonoids, 295.56 mg GAE/100 g total phenolic content, and antioxidant activity reached 61.69% of inhibition. Predicted values at the optimized conditions can be confirmed with experimental values.

Fermented cabbage extract contains lactic acid bacteria Lactobacillus plantarum which produces tannase enzymes and Lactobacillus casei which produces phytase enzymes, which are very effective in reducing antinutrient compounds and increasing the antioxidant compound foxtail millet flour. This study aimed to determine the optimal fermentation time (0, 12, 24, 36, and 48 hours) to decrease antinutrient compounds and increase antioxidant compounds of foxtail millet flour using fermented cabbage extract. The results showed that an increase in fermentation time from 0 to 48 hours reduced levels of tannins and phytic acid in foxtail millet flour by 68.64 % (2.71 - 0.85 mg/g) and 66.60 % (5.33 - 1.78 mg/g) respectively. Afterwards there is an increase in antioxidant activity by 83.10 % (42.25 - 77.26 %) and a decrease in total phenolic content by 18.22 % (7.41 - 6, 06 mg GAE/g). In conclusion, the optimal fermentation time to produce FMF with the best characteristics (low antinutrients and high antioxidant activity) is 48 hours. Keywords:   phytic acid, tannin, antioxidant activity, foxtail millet flour, fermented cabbage extract

Produk turunan serealia lokal Indonesia yang salah satunya adalah tepung Jewawut umumnya mengandung nilai serat pangan (SP) dan daya cerna protein (DCP) yang rendah. Dari banyak hasil penelitian sebelumnya dilaporkan bahwa proses fermentasi diketahui dapat meningkatkan nilai SP dan DCP produk serealia, namun prosesnya membutuhkan waktu yang relatif lama. Tujuan dari penelitian ini adalah untuk menentukan waktu optimum fermentasi pembuatan tepung jewawut dengan menggunakan ekstrak kubis terfermentasi (EKT). Waktu fermentasi yang digunakan di dalam penelitian ini adalah 0, 12, 24, 36, dan 48 jam. Kemudian, terhadap produk tepung jewawut dilakukan analisis proksimat, serat pangan total (SPT), serat pangan larut (SPL), serat pangan tidak larut (SPTL), dan DCP, sedangkan terhadap EKT dilakukan analisis total bakteri, nilai pH, dan total asam. Dari hasil penelitian ini terlihat bahwa proses fermentasi terhadap tepung jewawut yang terbentuk dengan menggunakan EKT memberikan waktu optimum selama 36 jam. Pada waktu tersebut menyebabkan terjadinya peningkatan kadar SPT, SPL, dan DCP berturut-turut sebesar 4,43; 25,35; dan 24,29 %, serta penurunan kadar SPTL sebesar 4,11 %. Kemudian hasil analisis terhadap EKT pada jam ke-36 terjadi peningkatan total bakteri sebesar 4,53 log CFU/ml, peningkatan total asam sebesar 2,59 %, serta penurunan pH cairan EKT sebesar 1,4.Kata kunci: daya cerna protein, ekstrak kubis terfermentasi, fermentasi, foxtail millet, serat pangan ABSTRACT: Derivative products of Indonesian local cereal such as foxtail millet flour generally contains low dietary fiber (SP) and protein digestibility (DCP) values. Several reports explain that the fermentation process increased SP and DCP values of cereal products, but takes a relatively long-time. This study was to determine the optimum time of fermentation for making foxtail millet flour using fermented cabbage extract (EKT). Fermentation times used were 0, 12, 24, 36, and 48 hours. Foxtail millet flour was analyzed of proximate, total dietary fiber (SPT), soluble dietary fiber (SPL), insoluble dietary fiber (SPTL), and DCP, while total bacteria, pH value, and total acid was analyzed for EKT. From the results, in sight that the fermentation process of foxtail millet flour using EKT provides an optimum time for 36 hours. There was an increase in the levels of SPT, SPL, and DCP respectively by 4.43; 25.35; and 24.29%, also a decrease in SPTL levels amount 4.11%. Then the EKT analysis at 36 hours there was an increase in total bacteria amount 4.53 log CFU/ml, and total acid amount 2.59 %, as for a decrease in the pH value of the EKT liquid amount 1.4.

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