Record Details

PENGARUH MICROWAVE HEATING TERHADAP KUALITAS MINYAK DEDAK PADI

Journal of Research and Technology

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ISSN 2477-6165
2460-5972
 
Authentication Code dc
 
Title Statement PENGARUH MICROWAVE HEATING TERHADAP KUALITAS MINYAK DEDAK PADI
 
Added Entry - Uncontrolled Name Yulia Tri Rahkadima
Medya Ayunda Fitri
Universitas Nahdlatul Ulama Sidoarjo
Universitas Nahdlatul Ulama Sidoarjo
 
Summary, etc. Rice bran oil as an alternative edible oil is promising to be developed. However, the presence of lipaze enzym which hydrolyze actively trigliceride into free fatty acid results rice bran quality can not be controlled and tend to degrade. Stabilization proccess was needed to overcome this isue. Stabilization with microwave heating has been carried out to study the effect of stabilization toward the quality of rice bran oil. The results showed that the highest percentage of oil mass 7.67% was obtained at medium power (power 2), stabilization time 1 minute and the extraction waiting time for 0 week. Meanwhile, the levels of free fatty acids tended to be constant when the proccess was carried out at power 3 (high power) for all stabilization times. Microwave heating was effective enough to reduce the lipase enzyme in rice bran so as free fatty acid content did not increase significantly. Keywords: Microwave Heating, Rice Bran Oil, Stabilization.
 
Publication, Distribution, Etc. 2477 - 6165
 
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https://journal.unusida.ac.id/index.php/jrt/article/view/200
 
Data Source Entry Journal of Research and Technology; Vol. 4 No. 2 (2018): JRT Volume 4 No 2 Des 2018
 
Language Note eng
 
Terms Governing Use and Reproduction Note Copyright (c) 2020 JOURNAL OF RESEARCH AND TECHNOLOGY