Within this study, phytochemical, fatty acid and proximal composition of six Indonesian brown rice cultivars (Inpari 42, Inpari 43, Situ Bagendit, IPB3 S, Inpari 17, and Inpara 3) were reported. The range of moisture, ash, crude fat, crude protein, and total carbohydrates content of six varieties of brown rice were 11-12%, 1.3-1.4%, 2-3%, 7-11%, and 84-89%, respectively. Fatty acid composition of brown rices was dominated by unsaturated fatty acids. The phenolic contents and IC 50 of all cultivars varied from 47 to 70 mg GAE/100 g and 28-47 mg/mL, respectively. Inpari 17 had the highest phenolic content as well as antioxidant activity, whereas IPB 3 S variety exhibited the lowest in both γ-oryzanol content of brown rices ranged from 37 to 55 mg/100 g. The highest content of γoryzanol was observed in Inpara 3. In conclusion, six varieties of Indonesian brow rice might be considered as the potent sources of bioactive compounds and antioxidant, especially in Inpari 17 variety.Composición fitoquímica, de ácidos grasos y proximal de seis variedades seleccionadas de arroz integral indonesio RESUMEN El presente estudio se propuso informar sobre la composición fitoquímica, de ácidos grasos y proximal de seis cultivares de arroz integral indonesio (Inpari 42, Inpari 43, Situ Bagendit, IPB3S, Inpari 17 e Inpara 3). Se constató que el grado de contenido de humedad, cenizas, grasa bruta, proteína bruta y total de carbohidratos de seis variedades de arroz integral fue de 11-12%, 1.3-1.4%, 2-3%, 7-11% y 84-89%, respectivamente. En la composición de ácidos grasos de los arroces integrales predominan los ácidos grasos insaturados. El contenido fenólico y el IC 50 de todos los cultivares variaron entre 47-70 mg GAE/100g y 28-47 mg/mL, respectivamente. El Inpari 17 presentó el mayor contenido fenólico y la mayor actividad antioxidante, mientras que la variedad IPB 3S exhibió el contenido más bajo de ambos factores. El contenido de γ-orizanol de los arroces integrales varió entre 37-55 mg/100g. El mayor contenido de γ-orizanol se observó en el Inpara 3. Tales resultados permiten concluir que estas seis variedades de arroz integral indonesio podrían considerarse fuentes potentes de compuestos bioactivos y antioxidantes, destacándose en este sentido la variedad Inpari 17.

Summary Germination of brown rice can be completed by full soaking and partial soaking methods. This study aimed to analyse the influence of germination methods on the bioactive accumulations in germinated brown rice (GBR). Germination was conducted in four treatments: (i) membrane reactor with full (RFS) and (ii) partial soaking method soaking (RAG), (iii) manual soaking for complete germination (MFS) and (iv) partial manual soaking in combination with atmospheric germination (MAG). The results showed that soaking BR in membrane reactor accelerated the shoots' growth and increased GABA (γ‐aminobutyric acid) content compared with the manual soaking method. The RAG treatment achieved higher GABA content (up to 125 mg/100 g), total phenolic and flavonoid content, and antioxidant activity than other germination methods. The main finding of this research indicates that membrane reactor effectively enhances the growth of sprouts. The combination of partial soaking in membrane reactor and atmospheric germination (RAG) is a suited method to increase GABA accumulation in GBR.

Germination can alter the physicochemical, nutritional, and nutraceutical value of brown rice. This study aimed to evaluate some characteristic changes from five Indonesian brown rice varieties during germination. The germination was carried out through a complete soaking method for up to 120 h, and the samples were taken and analyzed every 24 h. The results showed that germination increased GABA (γ-aminobutyric acid) content in brown rice. The highest level of GABA, up to 126.55 mg/100 g, obtained in rice var. Inpari 43, after 120 h. Germination also affected the changes in phenolic content, antioxidant capacity, and γ-oryzanol, while fatty acid compositions showed no changes. The pasting properties changed significantly after germination, especially in peak viscosity, final viscosity, breakdown, and setback. In conclusion, the changes in brown rice characteristics during germination, especially for increased GABA content and shifting of pasting properties, are valuable information for developing functional rice-based food products.

Pulsed electric field (PEF) atau metode kejut listrik tegangan tinggi merupakan salah satu metode pengolahan non-termal yang dapat diaplikasikan untuk membunuh mikroorganisme pada susu segar. Penggunaan PEF untuk pasteurisasi susu dapat dikombinasikan dengan perlakuan pemanasan awal (pre-heating) untuk meningkatkan letalitas terhadap mikroorganisme maupun untuk menghasilkan susu dengan karakteristik mutu yang diinginkan. Penelitian ini bertujuan untuk melakukan optimasi waktu pre-heating dan waktu PEF pada pengolahan susu pasteurisasi. Optimasi waktu pre-heating dan waktu PEF dilakukan dengan menggunakan metode response surface methodology model central composite design (RSM-CCD). Respon yang diuji terdiri dari total cemaran (TPC), viskositas, stabilitas emulsi, dan tingkat kecerahan. Hasil optimasi waktu pasteurisasi yang direkomendasikan berdasarkan analisis RSM-CCD yaitu pre-heating selama 10 menit dilanjutkan dengan PEF selama 3,907 menit dengan nilai desirability 0,614. Optimasi proses pasteurisasi menghasilkan prediksi nilai TPC, viskositas, stabilitas emulsi, dan kecerahan susu hasil optimasi secara berurutan sebesar  2,126 log cfu/ml, 4,997 cP, 14,862 %, dan 93,703.