Impact of Using Hermetic Packaging and Preservative on Physical Properties of Rice Bran During Storage

Abstract

Rice bran is one of the feed ingredients used in various types of animal rations in Indonesia. In addition to containing anti-nutrients, rice bran has also a low storability. This research was conducted to study the impact of using hermetic packaging and a preservative containing calcium propionate (ProsidTM MI 208) application on the physical properties of rice bran during storage. The factorial completely randomized design (CRD), 3 x 4 with 4 replications was applied. The first factor was storage time 0 (W0), 30 (W30), and 60 (W60) days; the second factor was burlap sack + 0 ppm calcium propionate (P1), burlap sack + 160 ppm calcium propionate (P2), hermetic sack + 0 ppm calcium propionate (P3), and hermetic sack + 160 ppm calcium propionate (P4). The variables measured were moisture content (MC), bulk density (BD), tapped density (TD) dan true density (TDS). The obtained data were analyzed using if there was a significant difference, followed by Duncan's multiple range test. The results showed that storage time significantly (P<0.05) increased the MC and decreased the BD, TD, and TDS values. The increasing MC and the decreasing BD, TD, and TDS values of the rice bran during storage were higher (P<0.05) in the burlap sakcs than in the hermetic sacks packaging both with and without the addition of calcium propionate. The combination of using hermetic sacks with the application of calcium propionate could further increase to maintain of the physical properties of rice bran from the damage. The use of a hermetic sack and the application of calcium propionate could maintain the quality of rice bran and increase the resistance of rice bran to damage during 60 days of storage.

Evaluasi faktor-faktor yang mempengaruhi impor bungkil kedelai (SBM) sebagai pakan di Indonesia

“…Kadar air merupakan penentu utama masa simpan SBM, dimana makin tinggi kadar air maka makin pendek masa simpannya. Kisaran kadar air yang ideal untuk menghambat aktivitas mikroba adalah antara 12-14% (Ridla et al 2023). Selain itu, sesuai dengan standar SNI 4227-2013, kadar air harus berada di bawah 12% untuk SBM Kualitas I dan di bawah 13% untuk SBM Kualitas II.…”

Application of the Analysis Model for Estimating the Nutrient Content of Feed Ingredient: A Case Study of Rice Bran

“…The average BD was 383.72 and the average TD was 519.83. Factors contributing to the variation in BD and TD values include the type of rice mill machine used (Kalpanadevi et al, 2018), rice varieties (Ilias et al, 2020), forging process (Ridla et al, 2022), storage time ( Marbun et al, 2018), and packaging (Ridla et al, 2023b), among others. These findings suggest that the quality of rice bran can vary significantly depending on many factors, and therefore, it is crucial to consider the BD and TD values when evaluating the quality of rice bran.…”