| Summary: | Some species of lactic acid bacteria show �, D-glucosidase enzyme activity,
enzyme groups that have an important role in the anthocyanin glycoside hydrolysis.
Anthocyanin degradation metabolits were more stable, more beneficial to the body, and
can be absorbed by the body better. In addition to fruits and vegetables, sources of
anthocyanins noteworthy was black sticky rice, foods that more often consumed in
fermented form, such as black glutinous rice tapai. The main aim of this research was to
find the onformation about the potency of lactic acid bacteria producing enzyme �
glucosidase in the enzymatic degradation of black glutinous rice anthocyanins. The
results showed that anthocyanins content of black glutinous rice are decreased after
processed into tapai.
Black glutinous rice anthocyanins characterization showed that the anthocyanins
components in the black glutinous rice var. Setail was cyanidin-3- galactose, cyanidin-3-
glucose, peonidin-3-galactose, peonidin-3-glucose, and peonidin-3-arabinose. Black
glutinous rice var. Setail has antioxidant activity (% RSA DPPH) greater than the local
black glutinous rice and white glutinous rice. Total phenolic content of black glutinous
rice var. Setail reached 225.85 mg galat acid/100 mg and total anthocyanins equivalent to
145.17 mg/100 g sianidin-3- glucoside and reached 62.3 % RSA DPPH. There were 188
isolats that have a potential to be developed for further studies. From this step, 21 isolates
were showed � glucosidase activity. One isolate which was identified as as Pediococcus
pentosaceus N11.16 where chosen to study the anthocyanin enzymatic degradation.
Growth of selected bacteria in MRSm + Anthocyanins showed that the antioxidants
activity was higher than MRS and MRSm. Radical Scavenging Activity of DPPH (%)
was likely to be higher than the MRS in the early fermentation (0 s/d 8 h) and showed the
same relative rate at the end of fermentation (8 s/d 20 h). FRAP values varied between
treatments, MRSm showed higher ability to reduce Ferric ion, which is between 18.85 to
70.70%. While MRSm + Anthocyanins showed lower FRAP value, i.e between 2.00 to
36.75%. Beta glucosidase enzyme from P. pentosaceus N11.16 was an extracellular
enzyme. Metabolites of enzymatic degradation of anthocyanins by P. pentosaceus
N11.16 were gallic acid, protochatecuic acid, �-coumaric acid, syringic acid, vanillic
acid, homogentisic acid, and DMP propionic acid.
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