Honasan, Bagas (2025) KARAKTERISTIK KIMIA DAN FUNGSIONAL BEKATUL FERMENTASI DENGAN VARIASI KONSENTRASI STARTER DAN LAMA FERMENTASI. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
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.
Item Type: | Thesis (S1) | |||||||||
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Additional Information: | Masalah dalam penggunaan bekatul sebagai bahan pangan terletak pada fungsi senyawa bioaktifnya, yang terganggu karena terikat atau terperangkap dalam matriks lignin. Fermentasi merupakan salah satu cara untuk secara enzimatis mendegradasi matriks lignin dalam bekatul, sehingga meningkatkan kandungan nutrisi dan komponen bioaktif dalam bekatul, serta memperbaiki nilai gizi dan karakteristik fungsionalnya. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi starter, lama fermentasi, dan interaksi antara kedua faktor tersebut terhadap karakteristik kimia dan fungsional bekatul. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial dengan dua faktor, yaitu konsentrasi starter (10% dan 15%) serta lama fermentasi (1, 2, 3, 4, 5, 6, dan 7 hari). Parameter respons dalam penelitian ini meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, kadar serat kasar, aktivitas antioksidan, total fenol, dan kadar asam lemak bebas. Penambahan konsentrasi starter dalam fermentasi bekatul berpengaruh signifikan terhadap parameter kadar air, kadar lemak, kadar karbohidrat, aktivitas antioksidan, total fenol, dan kadar asam lemak bebas. Perlakuan lama fermentasi berpengaruh signifikan terhadap parameter kadar air, kadar lemak, kadar protein, kadar karbohidrat, kadar serat kasar, aktivitas antioksidan, total fenol, dan kadar asam lemak bebas. Interaksi antara konsentrasi starter dan lama fermentasi berpengaruh signifikan terhadap parameter kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, kadar serat kasar, aktivitas antioksidan, total fenol, dan kadar asam lemak bebas. | |||||||||
Uncontrolled Keywords: | fermentation time, rice bran, starter concentration. | |||||||||
Subjects: | S Agriculture > S Agriculture (General) | |||||||||
Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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Depositing User: | Mr BAGAS HONASAN | |||||||||
Date Deposited: | 05 Mar 2025 07:07 | |||||||||
Last Modified: | 05 Mar 2025 07:07 | |||||||||
URI: | http://eprints.untirta.ac.id/id/eprint/47693 |
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