Stabilisasi dedak padi melalui pemasakan ekstrusif

Abstract

An extrusive cooker prototype for stabilizing rice bran has been developed and tested at various flow rate, moisture, and die diameter. The effectiveness of stabilization was observed from measurement of free fatty acid in rice bran oil. The results showed that extrusive cooking achieved steady state condition in 15 to 20 minutes. The smaller the size of die or the higher the flow rate of fed rice bran, the higher the cooking temperature could be achieved. In the range of values tried, moisture was found not affect cooking temperature significantly. Stable rice bran pellets could be produced if extrusive cooking was carried with moisture of 15% to 20% resulting cooking temperature of 110to 130oC. At this condition, free fatty acid content of oil from extrusive cooked rice bran could be maintained at 8% to13% (free fatty acid content of oil from fresh rice bran is 5% to 6%), for storage of rice bran pellets in three months. Compared to extraction of raw rice bran, extraction of extrusive cooked rice bran was found to be faster. Solvent absorbed by extrusive cooked rice bran was also less than that was absorbed by raw rice bran.Keywords: Extrussive Cooking, Rice Bran, Stabilization AbstrakSebuah prototipe pemasak ekstrusif untuk stabilisasi dedak padi telah dikembangkan dan diuji pada berbagai laju alir, kelembaban dan diameter die. Efektifitas stabilisasi diamati melalui pengukuran kadar asam lemak bebas dalam minyak dedak padi. Hasil-hasil menunjukkan bahwa pemasakan ekstrusif mencapai keadaan tunak dalam waktu 15 hingga 20 menit. Semakin kecil diameter die atau semakin besar laju alir dedak yang diumpankan, semakin tinggi temperatur pemasakan yang dapat dicapai. Pada rentang nilai yang dicoba, kelembaban diketahui tidak mempengaruhi temperatur pemasakan secara berarti. Pelet dedak stabil dapat dihasilkan jika pemasakan dilakukan dengan kelembaban 15% hingga 20% yang akan menghasilkan temperatur pemasakan 110 hingga 130oc. Pad a kondisi tersebut, kadar asam lemak bebas minyak dari pelet dedak padi hasil pemasakan ekstrusif dapat dipertahankan sebesar 8% hingga 13% (kadar asam lemak bebas minyak dari dedak segar adalah 5% hingga 6%),pada penyimpanan pelet dedak padi selama tiga bulan. Tambahan pula, ekstraksi minyak dari pelet dedak padi hasil pemasakan ekstrusif telah dikaji dan dibandingkan dengan ekstraksi dedak padi tanpa mengalami pemasakan, dengan heksan sebagai pelarut. Ekstraksi minyak dari pelet dedak padi hasil pemasakan ekstrusif diketahui berlangsung lebih cepat. Pelarut yang diserap oleh pelet dedak padi hasil pemasakan ekstrusif juga lebih sedikit dibandingkan dengan dedak padi tanpa mengalami pemasakan.Kata Kunci: Dedak Padi, Pemasakan Ekstrusif, Stabilisasi

Evaluation Nutritients Of Rice Bran Second Quality Fermented Using Rumen Fluid

“…Rice bran is waste in agriculture, it was easily to found it. Rice bran is the waste of the rice mill, rice bran is an energy resources with <18% crude fiber (Putrawan and Soerawidjaja, 2007). The availability of rice bran in Indonesia according to Badan Pusat Statistik (BPS) that rice production at 2009 reached 63 million tons that potentially produce rice bran as many as 5 million tons.…”