Open AccessQuality of Rice Bran Submitted to Different Stabilization Procedures during Storage Periods
Author(s) -
Ida Agustini Saidi,
Nur Efendi,
Wiwik Sulistiyowati,
Atikha Sidhi Cahyana
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1232/1/012046
Subject(s) - bran , roasting , moisture , lipid oxidation , food science , chemistry , factorial experiment , water content , randomized block design , shelf life , microwave oven , autoclave , agronomy , microwave , mathematics , biochemistry , biology , raw material , antioxidant , statistics , physics , geotechnical engineering , organic chemistry , quantum mechanics , engineering
Rice bran is rarely used as food substance as fresh rice bran immediately decreasing in quality after milling process. This quality degradation may be solved by various methods of stabilization to extend rice bran shelf life. This research aimed to study quality degradation of rice bran submitted to different stabilization procedures during storage periods. Randomized Complete Block Design arranged as factorial was used in this experiment and was replicated three times. The first factor was stabilization methods, comprises of five treatments, those were control (without stabilization); stabilization with oven on temperature 105 °C for one hour; stabilization by roasting on pan with temperature 105 °C for 12 minutes; stabilization with microwave oven with power of 800 watts for two minutes; and stabilization with autoclave temperature 121 °C for three minutes, followed by heating in oven temperature 121 °C for 15 minutes. The second factor was storage periods, those were 5 days; 50 days; and 100 days variables observed in this experiment were comprises of moisture; lipid; free fatty acid; and peroxide. Result of the research showed that stabilization affects moisture and lipid content of rice bran flour, the higher the moisture, the lower the lipid content. Stabilization decreased rice bran flour moisture and those resulted in lower degradation of lipid content during storage periods. Roasting on a pan and heating in microwave oven gave the lowest moisture. Moisture increased on 50 days storage and decreased on 100 days and those tent to affect FFA and peroxide in line with moisture.