EKSTRAKSI RICE BRAN OIL DARI BEKATUL DENGAN PRETREATMENT FERMENTASI MENGGUNAKAN Aspergillus oryzae
| Main Authors: | , MARIA YUNIATI, , DR. Yudi Pranoto, STP.,MP. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2012
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/100932/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=57404 |
Daftar Isi:
- Rice bran is a by-product of rice milling that contains healthy oil called rice bran oil (RBO). RBO contains tocopherol, tocotrienol, �-orizanol, and unsaturated fatty acid that are very useful as antioxidant, anticancer, and Low Density Lipoprotein (LDL) reducer. This study aimed to extract the crude RBO from fermented rice bran. Rice bran was fermented by Aspergillus oryzae in order increase the unsaturated fatty acid content. The crude RBO was analysed by determining iod number, acid number, free fatty acid content (FFA content), and fatty acid components. This work focused on studying the effec of inoculum volume and incubation period to the rendement, iod number, acid number, FFA content, and fatty acid components. The fermentation was conducted by adding 10% and 20% (mL inoculum per g rice bran), and the first, second, third, and fourth fermentation periods was 18-20, 36-40, 54-56, and 72-74 hours, respectively. The result of analysis on iod number, acid number, FFA content, and fatty acid components revealed that crude RBO from fermented rice bran has better quality. Result of the study shows that the inoculums volume of 10% from the weight of rice bran and the incubation time in the first period of 18-20 hours were the optimum conditions of fermentation. Result of the analysis indicates that iod number, acid number, FFA content, and linoleic acid content were 101.95, 14.85, 7.35, and 46.43%, respectively. Economic analysis suggests that RBO production using the screw press extraction method will be more profitable than using the solvent extraction method.