HARSANTI, FERINA AYU DEWI (2020) STABILISASI DEDAK PADI MENGGUNAKAN GELOMBANG MIKRO. Bachelor thesis, UNIVERSITAS MUHAMMADIYAH PURWOKERTO.

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Abstract

Rice bran is a byproduct of a rice milling process. In the process of making rice
bran oil, rice bran can easily be rancidity due to the breakdown of the fat
components of the rice bran by lipolytic enzymes, caused of hydrolytic and
oxidatively. Therefore, the stabilization stage is carried out which can inactivate
the work of the enzymes in rice bran. This study aims to determine the effect of
using microwaves as a medium in stabilizing rice bran. In the process of making
rice bran oil it goes through two stages process, which is stabilization with the
microwave then it followed by extraction to get a rice bran oil. The variables
process is microwave power and stabilization time that is effect on moisture
content of the rice bran, yield of rice bran oil and free fatty acid of rice bran oil.
The results showed that by using microwave power power 1, power 2, power 3,
power 4 and power 5 with a stabilization time of 1-5 minutes, the water content
contained in the bran tended to decrease, with increasing oil yield and free fatty
acid levels. The low one. This shows that the stabilization process using a
microwave is effective in deactivating the lipase enzyme in rice bran. The highest
oil mass of 18.84% was obtained when the stabilization time was 5 minutes using
microwave power 4.

Dosen Pembimbing: Mulyadi, Abdul Haris | unspecified
Item Type: Thesis (Bachelor)
Uncontrolled Keywords: rice bran, stabilization, microwave, moisture cotent, yield, free fatty acid (FFA)
Subjects: T Technology > TP Chemical technology
Divisions: Fakultas Tekniik Dan Sains > Teknik Kimia S1
Depositing User: Agus Imam
Date Deposited: 26 Jul 2022 03:06
Last Modified: 09 Aug 2024 01:21
URI: http://repository.ump.ac.id/id/eprint/12923

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