摘要：Rice bran is a natural healthy food, as a source of antioxidants, and dietary fiber. The nutrient components of rice bran is depending upon the rice variety that influence the chemical composition of rice bran. To extend the storage period of rice bran, further processing into flour is one of the alternative products. Differences in rice varieties and drying technique may affect the chemical composition of rice bran. The objective of this research is to evaluate the effect of drying technique to bran flour from several different rice varieties on the capacity of antioxidants, dietary fiber and nutrient composition of rice bran flour. This research exercises two drying techniques such as ordinary oven, and microwave oven to three rice varieties namely, Ciherang, Cigeulis, and Inpari-13. The output showed that using oven microwave for Cigeulis rice variety produced the best quality of rice bran flour with characteristics as follow: antioxidant capacity of 92.13 ppm, the IC 50 at 7.02 mg/mL, the IDF was 30.51%, the SDF was 6.31%, TDF amounting to 36.82%, vitamin E at 2.05 mg/100g, moisture content at 10.54%, ash of 10,19%, protein content of 10.51%, fat content of 16:22% and carbohydrate content of 52.54%. This nutritional characteristics indicate that rice bran flour is one of the best quality and nutritious flour and good for human health.
