Rice bran oil (RBO) is one of edible oil which widely used in chemical, pharmaceutical, and food industries due to its unique properties and high medicinal value. RBO obtained by ultrasound-assisted extraction using n-hexane as solvent. This present study aims to determine the ideal bran to solvent ratio to obtain the highest extraction yield using optimal temperature. Rice bran which 90% passable through a sieve with 700 μm opening, was used for the extraction process. The extraction process was done at various temperature (40, 50, 60°C), and various bran to solvent ratio (1:5, 1:10, 1:15 w/v) for 2 hours at 40 kW. The highest yield ultrasound-assisted extraction was 20.35% with ideal bran to solvent ratio 1:5 w/v using 60°C. The RBO yield increased with increasing bran to solvent ratio and temperature at the isobaric condition.
AbstrakMinyak bekatul adalah salah satu minyak yang telah banyak digunakan dalam industri kimia, farmasi dan makanan mengingat kandungan esensial tinggi seperti antioksidan, vitamin yang baik untuk tubuh. Ekstraksi minyak bekatul berbantukan ultrasonik merupakan salah satu metode yang digunakan untuk mengurangi waktu ekstraksi. Tujuan dari penelitian ini ialah mengkaji pengaruh metode ekstraksi terhadap perpindahan massa minyak bekatul, kualitas antioksidan, dan kualitas minyak bekatul selama proses ekstraksi pada suhu, waktu ekstraksi, dan rasio pelarut yang tepat. Perpindahan massa minyak bekatul dievaluasi berdasarkan pengaruh berbagai suhu, waktu ekstraksi, dan rasio pelarut untuk memprediksi waktu yang tepat untuk mendapatkan minyak bekatul yang banyak. Kualitas kimia (kandungan antioksidan α-tokoferol) serta kualitas fisik (warna minyak) minyak bekatul dikaji sehingga mampu memprediksi suhu, waktu ekstraksi, dan rasio pelarut yang relatif baik. Hasil penelitian menunjukkan yield meningkat seiring dengan bertambahnya suhu dan waktu ekstraksi. Meski demikian nilai antioksidan α-tokoferol akan menurun seiring bertambahnya suhu, waktu ekstraksi dan pelarut. Kondisi operasi yang direkomendasikan untuk mendapatkan yield dan nilai antioksidan yang cukup tinggi adalah pada suhu 40ºC, rasio bahan/pelarut 1:5 dan waktu ekstraksi 51 menit. Abstract [Title: Enhancing The Rate of Process and The Quality of Rice Bran Oil Through The Ultrasonic-Assisted Extraction]Rice bran oil is one of the oils that has been widely used in the chemical, pharmaceutical and food industries considering the high essential content such as antioxidants, vitamins that are good for the body. Extraction of ultrasonic assisted bran oil is one of many method used to reduce extraction time. The purpose of this study was to examine the effect of extraction methods on mass transfer of bran oil, antioxidant quality, and the quality of bran oil during the extraction process at the temperature, extraction time, and the right solvent ratio. Mass transfer of bran oil was evaluated based on the effect of various temperatures, extraction times, and solvent ratios to predict the right time to get a lot of bran oil. Chemical quality (antioxidant content of α-tocopherol) and physical quality (oil color) of bran oil were studied so that they were able to predict temperature, extraction time, and relatively good solvent ratio. The results showed that yield increased with increasing temperature and extraction time. However the antioxidant value of α-tocopherol will decrease with increasing temperature, extraction time and solvent. The recommended operating conditions for obtaining yields and antioxidant values at 40ºC, material to solvent ratio 1: 5 and extraction time for 51 minutes.
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