Physical Properties Evaluation of Rice Bran Forgery with Corn Cob Addition

Ridla, Muhammad; Martin, Rima; Nahrowi, Nahrowi; Alhasanah, Nahdhiyah; Fadhilah, Markistiandi

doi:10.25047/jipt.v6i1.3203

Cited by 6 publications

(11 citation statements)

References 13 publications

(17 reference statements)

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“…Rice bran will easily blacken and become rancid. In addition, the addition of water content will make rice bran easy to agglomerate and trigger the growth of fungi and microbes in rice bran [5].…”

Section: Organolaptic Quality Of Rice Branmentioning

confidence: 99%

Correlation and regression models of rice bran to predict chemical composition with organoleptic tests

Darmayani,

Mahardhika,

Kalsum

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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The goals of this research were to find the relationship between the chemical and the organoleptic quality of rice bran in the city and district of Malang and to create a model for estimating the nutrient content of rice bran based on its organoleptic value. This study used a completely randomized design with 14 treatments and 5 replications. The treatment in this research was the rice bran sampling area while the replication was based on the respondent. Data analysis using regression analysis and correlation. The observed variables included color, texture, and odor as well as the correlation between chemical quality and organoleptic tests of rice bran. The results obtained in this research were that there is a strong relationship between chemical quality and chemical quality with a correlation coefficient of 0.028 – 0. 825 and a coefficient of determination of 0.002-0.728. The best estimation model for the relationship between protein content and texture is with the regression equationY = 1.358x + 5.144. The chemical quality of rice bran (nutrient content) of rice bran in the city and district of Malang can be estimated by its organoleptic quality. The best organolaptic and chemical quality of rice bran in Malang city and district is rice bran from Klojen district. Estimation of chemical quality in the form of nutrient content of rice bran can be done by organolaptic testing

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Section: Organolaptic Quality Of Rice Branmentioning

confidence: 99%

Correlation and regression models of rice bran to predict chemical composition with organoleptic tests

Darmayani,

Mahardhika,

Kalsum

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Pengujian secara fisik bersifat cepat (rapid test) dan membutuhkan biaya yang relatif murah namun kurang akurat. Pengujian sifat fisik pakan diperlukan dalam proses penyimpanan, penanganan, transportasi dan uji pemalsuan bahan tersebut (Khalil, 2006;Ridla et al, 2022). Sedangkan uji kimia menghasilkan data yang akurat akan tetapi membutuhkan waktu dan biaya lebih tinggi.…”

Section: Pendahuluanunclassified

“…Penyebab lain variasi nilai BD dan TD adalah meningkatnya kandungan serat kasar (Laylah dan Samsuadi 2014;Tumuluru et al, 2011). Penurunan nilai BD dan TD dedak padi akibat pencampuran dengan bahan lain yang memiliki nilai kerapatan (density) lebih rendah seperti tepung kulit kacang tanah (Ridla dan Rosalina, 2014) dan tepung tongkol jagung (Ridla et al, 2022) telah dilaporkan. Penentuan nilai sifat fisik BD dan TD adalah berdasarkan pengukuran berat masa dibagi volume.…”

Section: Nilai Sifat Fisik Dedak Padiunclassified

“…Penentuan nilai sifat fisik BD dan TD adalah berdasarkan pengukuran berat masa dibagi volume. Semakin banyak jumlah bahan pemalsu terkandung dalam dedak padi maka nilai BD dan TD akan berubah menjadi lebih berat atau lebih ringan sesuai dengan nilai kerapatan (density) bahan pencampur sekaligus juga merubah kandungan nutriennya (Ridla dan Rosalina 2014;Ridla et al, 2022).…”

Section: Nilai Sifat Fisik Dedak Padiunclassified

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Korelasi Sifat Fisik dan Kandungan Nutrien Dedak Padi

Ridla,

Adjie,

Ansor

et al. 2023

jupet

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ABSTRAK. Dedak padi merupakan hasil samping dari penggilingan padi yang dapat digunakan sebagai bahan pakan. Kualitas nutrien dedak padi sangat beragam dipengaruhi oleh varietas, proses penggilingan, lokasi tanam dan pemupukan. Pengujian kualitas dedak padi dapat dilakukan secara fisik maupun kimia. Cara fisik lebih cepat tetapi kurang akurat, sebaliknya cara kimia lebih akurat tetapi lebih lama. Diperlukan metode baru dengan hasil akurat dan waktu lebih cepat. Salah satu metode adalah dengan pendugaan nilai kimia dari sifat fisik. Penelitian ini bertujuan mengkaji korelasi nilai sifat fisik terhadap kandungan nutrien dedak padi. Sampel dedak diambil dari 10 pabrik penggilingan padi pada kecamatan berbeda. Semua sampel dianalisis nilai bulk density (BD), tapped density (TD), kandungan protein kasar (PK) dan serat kasar (SK). Data hasil pengukuran dievaluasi menggunakan analisis sidik ragam dilanjutkan dengan uji jarak berganda duncan. Nilai korelasi antara sifat fisik dan kandungan nutrien diuji dengan model regresi linier. Hasil penelitian menunjukkan bahwa nilai BD (263,84 -349,11 gL -1 ), TD (407,35 -507,82 gL -1 ), PK (9,15 -3,90 %) dan SK (8,69 -15,97 %) dedak padi nyata (P<0,05) bervariasi. Nilai sifat fisik BD (r=0,9446) dan TD (r=0,9699) sangat erat (P<0,01) berkorelasi positif terhadap PK, sebaliknya nilai BD (r=-0,9415) dan TD (r=-0,9571) sangat erat (P<0,01) berkorelasi negatif terhadap SK. Dapat disimpulkan kualitas dedak padi sangat beragam. Nilai protein kasar dan serat kasar dedak padi dapat diprediksi dari nilai bulk density (BD), tapped density (TD). Kata kunci: Kualitas dedak padi, kandungan nutrien, korelasi, sifat fisik.

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“…Beberapa tindakan kecurangan marak terjadi ditemukan dalam mengatasi kenaikan harga dedak padi. Menurut Hidayat et al (2015) dan Ridla et al (2022), tindakan kecurangan yang banyak ditemukan adalah mencampurkan dedak padi dengan bahan lain seperti sekam, tepung jagung dan serbuk gergaji. Tindakan ini dapat dikategorikan sebagai pemalsuan bahan pakan.…”

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Physical and Chemical Evaluation of Rice Bran with Various Level of Husk Addition

Maesaroh,

Martin,

Jayanegara

et al. 2023

JINTP

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The aim of this research was to analyze the physical and chemical properties of rice bran with husk addition. The percentage of husk addition was 0%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% and 100%. Husks were grounded and mixed with rice bran homogeneously. The mixture was analyzed for physical properties, proximate analysis and van Soest analysis. The variables in this study included visualization of husk addition in rice bran, specific gravity (SG), bulk density (BD), moisture content (MC), ash, crude protein (CP), ether extract (EE), crude fiber (CF), acid detergent fiber (ADF), cellulose and lignin. Data were presented descriptively and the correlation between each variable was conducted. The results showed that there were differences in visualization in each level of husk addition in rice bran. The addition of husks in rice bran increased the ash (Δ = 11.89), CF (Δ = 22.75), ADF (Δ = 47.23), cellulose (Δ = 24.04) and lignin (Δ = 7, 40). The decrease in SG, BD, MC, CP and EE in mixing rice bran and husk were Δ = 0.62; 62.85; 3.64; 5.73 and 9.21 respectively. The correlation between the physical properties and the chemical properties showed significant correlation (p<0.01). The addition of husks to rice bran affected the physical and chemical qualities.

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Physical Properties Evaluation of Rice Bran Forgery with Corn Cob Addition

Cited by 6 publications

References 13 publications

Correlation and regression models of rice bran to predict chemical composition with organoleptic tests

Correlation and regression models of rice bran to predict chemical composition with organoleptic tests

Korelasi Sifat Fisik dan Kandungan Nutrien Dedak Padi

Physical and Chemical Evaluation of Rice Bran with Various Level of Husk Addition

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