#TITLE_ALTERNATIVE#

• Main Author: FRAJA PUTRA SITINJAK (NIM 13004084), ADI
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/7022
• Institution: Institut Teknologi Bandung

Rice bran is a side product of rice hulling works. In Indonesia, rice bran is used only as fed, but actually the case is rice bran can be produced as food oil. Rice bran hulling to be rice bran oil process includes rice bran extraction to be raw oil and continued with raw bran oil refinery. A unique problem of rice bran oil refinery is the high percentage of its Free Fat Acid (FFA) as the effect of fat hydrolysis by enzyme called lipase. Fat hydrolysis can also make rice bran oil lost its fat quality and cause unpleasant smell to the oil. To solve those problems, rice has to be stabilized before extracting. There are three methods of rice bran stabilizing that had been done by researcher. They are heat, extrusive, and chemical stabilization. Those three methods can maintain FFA percentage stay under 10%. But, we don't know the effect of stabilization to rice bran oil quality as food oil. So, this research intends to find out that effect. Methods that will be analyzed are extrusive stabilization and heat stabilization using oven and steam. <p> <br /> <br /> <br /> <br /> <br /> This research consist of literate study and experiment. Literate study is way to find out information about rice bran oil based on literature and experiment is the way to find out rice bran oil characteristic based on practical. Experiment consist of three stages. They are rice bran stabilization experiment, rice bran extraction, and rice bran quality test before and after stabilizing. The stabilization methods we done were rice bran heating at 100ºC dan 120ºC using oven, heating for 30 and minutes using steam, and extrusion.The food oil analysis includes is the effect of stabilization to oryzanol concentration. Research result shows that stabilization method tested don't effect the oryzanol quantity on rice bran oil.