Jakarta, April 11 -- A researcher from the National Research and Innovation Agency (BRIN) Center for Food Technology and Process Research (PRTPP), Dyah Ayu Puspitasari, has developed an innovative sourdough bread based on local Gunungkidul rice, "Segreng Handayani."

In a statement received here on Saturday, she highlighted the potential of Segreng Handayani red rice as a sourdough base. The rice, grown in dry and challenging land conditions, is rich in starch, fiber, and bioactive compounds such as phenolics, flavonoids, and gamma-oryzanol.

"Through fermentation, these compounds become more easily absorbed by the body, or their bioavailability increases. The process also produces aroma compounds such as 4-vinyl guaiacol that give a dist...