Brown Rice as an Alternative Raw Material for Vegetable Milk

• Main Author: OKTAVIA (NIM 10505044), LYDIA
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/12349
• Institution: Institut Teknologi Bandung

Brown rice milk is potential to cure beri-beri desease and suggested as an vegetable milk for the autism. The aim of this research is to create a formula for brown rice milk production, which is rich in nutrition, good in taste and odour, high stabilitation, and has a high shelf life. The result showed that pasteurised rice milk (1 : 15) has soluble protein of 51,9 mg protein/g rice, soluble fat of 712,0 mg fat/g rice, soluble carbohydrate of 31,9 mg carbohydrate/g rice, and contained vitamin B1 as much as 17,9 mg vitamin B1/g rice and lasting for five days (25 oC, pH 5,03). Addition of edible film will increase shelf life of brown rice milk to one month (4 oC, pH 5,84, none of microbes was grown) and the solubility of vitamin B1 increase to 25,5 mg vitamin B1/g rice. Organoleptic test (including odour, taste, texture, colour, and viscosity) showed that brown rice milk has been accepted by society and can be made as new alternative of vegetable milk. <br />