Anandita Sukma, Widya (2025) EVALUASI PERUBAHAN SIFAT FISIK, KIMIA, DAN FUNGSIONAL BEKATUL SELAMA PROSES FERMENTASI. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Rice bran is a by product of the rice milling process that contain various nutrients such as protein, carbohydrate, essential fatty acid, vitamin, and mineral. Due to high nutritional content, rice bran is considered to have potential as a food ingredient. However, rice bran is highly perishable because of the oil content and the presence of lipase enzyme which can lead to rapid rancidity. Further food processing is required to minimize damage and improve the nutritional characteristics of rice bran. One alternative to overcome this problem is the fermentation process. This study aimed to evaluate the physical, chemical, and functional properties of fermented rice bran with different time of fermentation. A variety of fermentation times used in this study were 0 hour (H0), 24 hours (H1), 48 hours (H2), 72 hours (H3), 96 hours (H4), 120 hours (H5), 144 hours (H6), and 168 hours (H7). The results showed that the variation of fermentation duration affected the physical and chemical properties of rice bran. The treatment affected the physical response, namely a decrease in the lightness value of L* and an increase in the chromaticity value of a* (redness). In the chemical response, there was a decrease in pH value and an increase in moisture content, ash content and free fatty acid content of rice bran.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Bekatul merupakan produk sampingan dari proses penggilingan padi yang mengandung berbagai nutrisi seperti protein, karbohidrat, asam lemak esensial, vitamin, dan mineral. Karena kandungan nutrisi yang tinggi, bekatul dianggap memiliki potensi sebagai bahan makanan. Namun, bekatul sangat mudah rusak karena kandungan minyak dan adanya enzim lipase yang dapat menyebabkan ketengikan dengan cepat. Diperlukan pengolahan lebih lanjut untuk meminimalisir kerusakan dan meningkatkan karakteristik nutrisi bekatul. Salah satu alternatif untuk mengatasi masalah ini adalah dengan proses fermentasi. Penelitian ini bertujuan untuk mengevaluasi sifat fisik, kimia, dan fungsional bekatul yang difermentasi dengan waktu fermentasi yang berbeda. Variasi waktu fermentasi yang digunakan dalam penelitian ini adalah 0 jam (H0), 24 jam (H1), 48 jam (H2), 72 jam (H3), 96 jam (H4), 120 jam (H5), 144 jam (H6), dan 168 jam (H7). Hasil penelitian menunjukkan bahwa variasi lama fermentasi berpengaruh terhadap sifat fisik dan kimia bekatul. Perlakuan berpengaruh terhadap respon fisik, yaitu penurunan nilai kecerahan L* dan peningkatan nilai kromatisitas a* (kemerahan). Pada respon kimia terjadi penurunan nilai pH dan peningkatan kadar air, kadar abu dan kadar asam lemak bebas bekatul. | |||||||||
| Uncontrolled Keywords: | Fermentation Time, Fermentation, Nutrients, Rice bran | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan 04-Fakultas Pertanian |
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| Depositing User: | Widya Anandita Sukma | |||||||||
| Date Deposited: | 05 Mar 2025 07:41 | |||||||||
| Last Modified: | 05 Mar 2025 07:41 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/47694 |
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