PENGARUH BERBAGAI JENIS BERAS TERHADAP AKTIVITAS ANTIOKSIDAN PADA ANGKAK OLEH Monascus purpureus

The aim of this research is to know the antioxidant activity of red mould rice from white rice, red rice and black rice. This research have been done at Agriculture Product and Manipulated of Process Laboratory, Agriculture Product Technology Department, Agriculture Faculty, Sebelas Maret University of Surakarta, started from Mey until September 2008. Antioxidant test using DPPH and methanol as solute. This research was arranged using Randomiced Complete Design with 3 times repeated. The result of this research, showed this white rice having increasing value of antioxidant activity significant after it made red mould rice from 18.40% became 21.24%. Red rice and black rice has decreasing value of antioxidant activity after made to be red mould rice from red rice is 39.50% became 22.20% and red mould rice from black rice is 46.20% became 45.01%. Red rice and black rice pigment inhibitor Monascus purpureus in secunder metabolite formation in pigment shape, so the antioxidant activity only get from red rice and black rice. Key word : red mould rice, white rice, red rice, black rice, Monascus purpureus, antioxidant, DPPH