PENGARUH MICROWAVE HEATING TERHADAP KUALITAS MINYAK DEDAK PADI

Authors

DOI:

https://doi.org/10.55732/jrt.v4i2.200

Keywords:

Microwave Heating, Rice Bran Oil, Stabilization

Abstract

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.

Author Biographies

  • Yulia Tri Rahkadima, Universitas Nahdlatul Ulama Sidoarjo

    Program Studi Teknik Kimia

  • Medya Ayunda Fitri, Universitas Nahdlatul Ulama Sidoarjo

    Program Studi Teknik Kimia

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Published

2018-12-30

How to Cite

PENGARUH MICROWAVE HEATING TERHADAP KUALITAS MINYAK DEDAK PADI. (2018). Journal of Research and Technology, 4(2), 165-171. https://doi.org/10.55732/jrt.v4i2.200