OIL REFINERY FROM RICE BRAN PRODUCT OF EXTRUSIVE COOKING

• Main Author: Virli Respati, Anitiya
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/72689
• Institution: Institut Teknologi Bandung

Rice bran is by-product of rice milling, which is currently utilized in Indonesia as animal feedstock. Rice bran contains ± 15% fats that can be used as edible oils. Rice bran oil has advantages compared with edible oils from other sources. Main problem faced in the extraction process in bran storage. Bran is unable to be stored in a long period. This was caused of the lipase enzyme content that can reduce oil to free fatty acid. To make bran able to be stored in longer period, it has to be stabilised earlier. One method that can be used is extrusive cooking. Weakness of this method is the color transformation resulting from the heating process. The general objective of this research is to study several procedures to obtain pure rice bran oil from bran product of extrusive cooking. The research that will be done consist of literature study and experiment. This research consists of three stages, i.e., literature study, pre experiment and main experiments. The pre-experiment is done to prepare raw material in purification of rice bran oil. The experiment will include rice bran extrusion to produce rice bran pellets and rice bran oil extraction to obtain crude rice bran oil. The main experiment is purification of crude rice bran oil. This research produced pure rice bran oil which has colour quality similar to other edible oil.