relation: https://eprints.untirta.ac.id/47693/
title: KARAKTERISTIK KIMIA DAN FUNGSIONAL BEKATUL FERMENTASI DENGAN VARIASI KONSENTRASI STARTER DAN LAMA FERMENTASI
creator: Honasan, Bagas
subject: S Agriculture (General)
description: The problem with using rice bran as a food ingredient lay in the functionality of its bioactive compounds, which were disrupted because they were bound or trapped in the lignin matrix. Fermentation was one way to enzymatically degrade the lignin matrix in rice bran, thereby increasing the nutritional content and bioactive components in the rice bran, as well as improving its nutritional value and functional characteristics. The purpose of this research was to find out the effect of starter concentration, fermentation duration, and the interaction between these two factors on the chemical and functional characteristics of rice bran. This research used a Complete Randomized Factorial Design with two factors: starter concentration (10% and 15%) and fermentation duration (1, 2, 3, 4, 5, 6, and 7 days). The response parameters in this research included moisture content, ash content, fat content, protein content, carbohydrate content, crude fiber content, antioxidant activity, total phenol, and free fatty acid content. The addition of starter concentration in fermented rice bran has a significant effect on the parameters of water content, fat content, carbohydrate content, antioxidant activity, total phenols, and free fatty acid content. Fermentation duration treatment significantly affected the parameters of water content, fat content, protein content, carbohydrate content, crude fiber content, antioxidant activity, total phenols, and free fatty acid content. The interaction between starter concentration and fermentation duration significantly influenced the parameters of water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, antioxidant activity, total phenols, and free fatty acid content.
date: 2025
type: Thesis
type: NonPeerReviewed
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identifier: https://eprints.untirta.ac.id/47693/1/Bagas%20Honasan_4444200098_Fulltext.pdf
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identifier: https://eprints.untirta.ac.id/47693/2/Bagas%20Honasan_4444200098_01.pdf
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identifier: https://eprints.untirta.ac.id/47693/3/Bagas%20Honasan_4444200098_02.pdf
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identifier: https://eprints.untirta.ac.id/47693/4/Bagas%20Honasan_4444200098_03.pdf
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identifier: https://eprints.untirta.ac.id/47693/5/Bagas%20Honasan_4444200098_04.pdf
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identifier: https://eprints.untirta.ac.id/47693/6/Bagas%20Honasan_4444200098_05.pdf
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identifier: https://eprints.untirta.ac.id/47693/7/Bagas%20Honasan_4444200098_Ref.pdf
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identifier: https://eprints.untirta.ac.id/47693/8/Bagas%20Honasan_4444200098_Lamp.pdf
identifier:   Honasan, Bagas  (2025) KARAKTERISTIK KIMIA DAN FUNGSIONAL BEKATUL FERMENTASI DENGAN VARIASI KONSENTRASI STARTER DAN LAMA FERMENTASI.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.