The Rice Bran-based Traditional Foods: Study of Existence, Antioxidant Activity, and Consumer Preference

Rice bran is a by-product of milling rice from rice processing. Rice bran-based food is known to have been consumed since ancient times, especially in Central Java, Indonesia. This study aimed to investigate the existence and antioxidant activity of rice bran-based traditional foods and the consumer preferences for traditional bran-based foods by the younger generation. This study was carried out with several stages, including a literature study, existence test, antioxidant activity test, and preference test. The data collection technique in the existence test was conducted with the survey using observation and interviews. The antioxidant activity was tested using DPPH analysis. The preference test was conducted using the hedonic test. The results show that rice bran-based traditional foods in traditional markets still exist with the discovery of three traditional markets: Telukan market, Bekonang market, and Gawok market in Sukoharjo district, Central Java. The antioxidant activity of the three-rice bran-based traditional foods is relatively high. However, the consumer preference from the younger generation could be higher, with an average score below moderate regarding color, taste, aroma, and overall. Therefore, the future innovation and development of rice bran-based traditional foods.