Bekatul: Perbedaan antara revisi

'''Bekatul'''<ref>(1) bêkatul : of pêkatul, verk. katul, KN. fijne dhědhak of zemelen, waarvan gebak gemaakt wordt (vgl. sosoh). jênang bêkatul, brij van fijne zemelen. Vgl. baro-baro. Sumber: [https://www.sastra.org/bahasa-dan-budaya/kamus-dan-leksikon/3117-javaansch-nederlandsch-handwoordenboek-gericke-en-roorda-1901-918-bagian-32-ba-bata| Javaansch-Nederlandsch Handwoordenboek, Gericke en Roorda, 1901, #918.] (2) bêkatul (b|katUl) : kn. ak. glêpung glabating bêras. Sumber: [https://www.sastra.org/bahasa-dan-budaya/kamus-dan-leksikon/782-bausastra-jawa-poerwadarminta-1939-75-bagian-02-b| Bausastra Jawa, Poerwadarminta, 1939, #75.] (3) katul : fine flour-like coating on raw rice. Sumber: [https://www.sastra.org/bahasa-dan-budaya/kamus-dan-leksikon/1726-javanese-english-dictionary-horne-1974-1968-hlm-248-270-k| Javanese-English Dictionary, Horne, 1974, #1968.]</ref> adalah serbuk halus atau tepung yang diperoleh setelah padi ditumbuk dan kulit padi dipisahkan dari bulirnya.<ref>bekatul (nomina) serbuk halus atau tepung yang diperoleh setelah padi ditumbuk dan kulit padi dipisahkan dari bulirnya; dedak lunak[https://kbbi.kemdikbud.go.id/entri/bekatul]</ref> Bulir adalah [[buah]] sekaligus [[biji]] berbagai tumbuhan [[serealia]] sejati, seperti [[padi]], [[gandum]], dan [[jelai]]. Istilah bekatul terutama disematkan kepada padi, karena serealia inilah yang dikenal dalam budaya [[Nusantara]]. Namun, bekatul dapat diperoleh pula dari [[jagung]], gandum, [[milet]], serta jelai.

 

 

Kandungan gizi bekatul dikenal luas sejak ditemukannya [[vitamin B1]] (tiamin) dari beras yang belum disosoh, yang bila dikonsumsi terbukti menekan frekuensi penyakit [[beri-beri]] oleh Dr. [[Christiaan Eijkman|Eijkman]]. Kandungan gizi lainnya adalah [[serat pangan]], [[pati]], [[protein]], serta [[mineral]]. Selain kaya dengan kandungan gizinya, '''bekatul''' dikenal juga dengan berbagai banyak manfaat untuk kesehatan<ref>Kenali Beragam Manfaat Bekatul bagi Kesehatan[https://www.alodokter.com/kenali-beragam-manfaat-bekatul-bagi-kesehatan]</ref><!-- Rice bran is a by-product of the rice milling process (the conversion of [[brown rice]] to [[white rice]]), and it contains various antioxidants that impart beneficial effects on human health. A major rice bran fraction contains 12%-13% oil and highly [[unsaponifiable]] components (4.3%).{{Fact|date=May 2009}} This fraction contains [[tocotrienol]]s (a form of [[vitamin E]]), gamma-oryzanol, and beta-sitosterol; all these constituents may contribute to the lowering of the plasma levels of the various parameters of the lipid profile. Rice bran also contains a high level of dietary fibres (beta-glucan, pectin, and gum). In addition, it also contains 4-hydroxy-3-methoxycinnamic acid ([[ferulic acid]]), which is also a component of the structure of non-lignified [[Plant cell|cell]] walls. However, some research suggests that there are levels of inorganic [[arsenic]] (a toxin and carcinogen) present in rice bran. One study found the levels to be 20% higher than in drinking water.<ref>{{cite web|url=http://pubs.acs.org/cgi-bin/abstract.cgi/esthag/asap/abs/es801238p.html |title=Inorganic Arsenic in Rice Bran and Its Products Are an Order of Magnitude Higher than in Bulk Grain - Environmental Science & Technology (ACS Publications) |publisher=Pubs.acs.org |date=2008-08-21 |accessdate=2010-02-09}}</ref> Other types of bran (derived from wheat, oat or barley) contain less arsenic than rice bran, but not necessarily the same health benefits.<ref>{{cite web|url=http://environment.newscientist.com/channel/earth/dn14592-superfood-rice-bran-contains-arsenic.html?feedId=online-news_rss20 |title=Superfood rice bran contains arsenic - environment - 22 August 2008 - New Scientist |publisher=Environment.newscientist.com |date= |accessdate=2010-02-09}}</ref>