THE EFFECT THE ADDITION OF LIPID FROM GRACILARIA SP. INTO BROWN RICE MILK

• Main Author: ROBERTUS PRISTIANTO AGUNG (NIM : 10507064); Pembimbing : Fida Madayanti W, Ph. D
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/17071
• Institution: Institut Teknologi Bandung

Brown rice milk is potential to cure beri-beri disease and suggested as a vegetable milk for autisms or lactose intolerance patients. Brown rice milk can be used as alternative milk due to its similar nutrition to regular cow’s milk and goat’s milk. Lipid from macroalgae Gracilaria sp. contains Omega-3 which is one of essential lipid that body needs. Previous studies on the preparation of brown rice milk has a weaknesses, such as unacceptable taste and lack of emulsion’s stability. In this research, the effect of addition of lipid from Gracilaria sp. into brown rice milk was observed. Lipid extraction of Gracilaria sp. was conducted using Soxhlet whose water content was determined using NIR (Near Infra Red) spectroscopy. Viscosity of the optimized mixture was measured using Ostwald viscometer and the organoleptic tests were conducted towards milk with the addition of lipid composition of 0.4% (v/v) and 1% (v/v) with the addition of 4% of sugar. Protein content of the optimized milk was measured using Kjeldahl method, while total dietary fiber determined using enzymatic method. The shelf life of brown rice milk products was observed using pH measurements. Lipid’s water content was 3.87%. Corrected lipid content of Gracilaria sp. is 31.19%. Addition of lipid into brown rice milk increased the viscosity from 1.359x10-3 kg m-1s-1 to 1.966x10-3 kg m-1s-1 The highest viscosity was obtained at the composition of 1.2:100. The result of organoleptic test include odour, taste, texture was applied to brown rice milk with lipid composition of 0.4 :100 more acceptable to the local society. Sample with composition 0.4 : 100 contains 1.36% of soluble protein, 2.76% crude fiber and 1.76% dietary fiber. The shelf life of optimized brown rice milk at room temperature was 5 days. <br />