Pengolahan "Wheat Bran": Upaya Pemanfaatan Produk Samping Penggilingan Gandum
| Main Authors: | Srianta, Ignatius, Widjajaseputra, Anna Ingani |
|---|---|
| Format: | Proceeding PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Perhimpunan Ahli Teknologi Pangan Indonesia (PATPI)
, 2003
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| Subjects: | |
| Online Access: |
http://repository.wima.ac.id/18402/1/PATPI%202003_Pengolahan%20%20Wheat%20Bran%20Upaya%20Pemanfaatan.pdf http://repository.wima.ac.id/18402/2/Pengolahan%20Wheat%20Bran_Upaya%20Pemanfaatan%20Produk%20Samping.pdf http://repository.wima.ac.id/18402/ |
Daftar Isi:
- On the wheat grinding process, endosperm are separated from germ and bran. Endosperm are known as wheal flour, whereas germ and bran are its by product. Whole heat seed are composed 18% of bran, which consist of aleuron cells (endosperm part but separated from bran), nucellar tissues, testa, tube cells, cross cells, hipoderm, and epiderm. Increasing of wheat flour production will increase wheat bran production. It has chemical composition: 11.1-13% protein; 3.5-3.7% fat; 5.1-6.1% ash; 8.9-13.5% crude fiber; 4.6-6.0 g/g vitamin B1 and 232-302 g/g nicotinic acid. Based on its composilion, the bran has potential to utilize it for feed fermentation media and food. Recent researches showed that wheat bran can be utilized as fermentation media to produce citric acid and monascus pigments. As its protein content (11.1-13%) and crude fiber (8.9- 13.5%), wheat bran has polential for further process to produce high value product, such as protein film and high fiber food.