The Potential of Pollard and Rice Bran With Fractionation Process as Raw Materials for High Fiber Processed Food

Nafisah, Ainun; Nahrowi, Nahrowi

doi:10.33512/fsj.v3i1.12225

Cited by 6 publications

(11 citation statements)

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“…Data on Tabel 2 showed that particle size, specific gravity, and angle of repose in this study were higher than that the report of Ridla and Rosalina (2014) . Meanwhile, bulk density and compact bulk density were lower than Ridla & Rosalina (2014) and Nafisah & Nahrowi (2021). The differences were caused by rice varieties and milling techniques (machine characteristics and settings, filter settings) (Rafe et al, 2017).…”

Section: Rice Branmentioning

confidence: 82%

“…Figure 4 showed that every 1% addition of CC to rice bran reduced the bulk density by 6 g L -1 and there was a very close relationship (r = 98%). The range of rice bran bulk density values based on Nafisah & Nahrowi (2021) which is 280 to 290 g L -1 so that adulteration of rice bran can already be seen in the addition of CC as much as 10%.…”

Section: Bulk Densitymentioning

confidence: 99%

“…The lower value of specific gravity, the bulkier the feedstuffs had. Nafisah & Nahrowi (2021) added that specific gravity feedstuffs tend to be uniform could produce high homogeneity of feedstuffs while high specific gravity feedstuffs during mixing would tend to the bottom, so the mixing process was not homogeneous.…”

Section: Specific Gravitymentioning

confidence: 99%

“…Feedstuffs which had low angle of repose would be easier and more accurate when measured and would be better if stored in packages or containers. The angle of repose could be used as an indicator of feedstuffs flow rate (Nafisah & Nahrowi, 2021). The factors that cause the flow rate to be easy or not were the moisture content, the shape and size of the particles, and properties of the mixture composition.…”

Section: Angle Of Reposementioning

confidence: 99%

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Physical Properties Evaluation of Rice Bran Forgery with Corn Cob Addition

Ridla¹,

Martin²,

Nahrowi³

et al. 2022

J. Ilmu Peternak. Terap.

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The objective of this study was to evaluate physical properties of rice bran forgery with corn cob addition. Corn cob mixed with rice bran by different levels 0%, 5%, 10%, 15%, and 20%. The experimental design was completely random design (CRD) with 5 treatments and 3 replications. The data were analyzed by ANOVA and followed by orthogonal contrast test if there were significant differences between the treatments. The results showed the addition of corn cob (0%, 5%, 10%, 15% and 20%) significantly (P<0.01) decreased the specific gravity (kg L-1) by 1.36, 1.32, 1.26, 1.20 and 1.16 (r = 93%), bulk density (g L-1) by 286.53, 283.02, 275.74, 268.35 and 263.86 (r = 98%), compact bulk density (g L-1) by 475.44, 463.69, 453.18, 443.14 and 433.53 (r = 99%) and angle of repose (˚) by 44.40, 43.91, 43.27, 43.15 and 42.70 (r = 93%) while the particle size (mm) increased by 1.22, 1.23, 1.23, 1.24 and 1.25 (r = 95.8%). Detection of rice bran forgery can be evaluated through physical test correlation and the highest correlation is found in the compact bulk density parameter.

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Section: Rice Branmentioning

confidence: 82%

Section: Bulk Densitymentioning

confidence: 99%

Section: Specific Gravitymentioning

confidence: 99%

Section: Angle Of Reposementioning

confidence: 99%

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Physical Properties Evaluation of Rice Bran Forgery with Corn Cob Addition

Ridla¹,

Martin²,

Nahrowi³

et al. 2022

J. Ilmu Peternak. Terap.

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“…The higher the water content of the rice bran material, the more the rancid smell of rice bran increases or reduces the respondent's liking for the smell of rice bran. Increased water content in feed ingredients triggers an oxidation process which is one of the causes of rancidity in rice bran [9]. Water is composed of the elements hydrogen and oxygen.…”

Section: Correlation Of Water Content and Smell Of Rice Bran In Malan...mentioning

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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Determinasi Kualitas Fisik dan Kimia dedak Padi di Kota dan Kabupaten Malang Jawa Timur

Mahardika,

Usman Ali,

Umi Kalsum

et al. 2024

JURNAL TERNAK

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Dedak padi merupakan by product penggilingan gabah menjadi beras. Dedak padi adalah salah satu bahan pakan sumber energi yang digunakan baik dalam pakan ternak unggas maupun ruminansia. Ketersediaan dedak padi di Indonesia sangat melimpah, namun kualitasnya sangat beragam dan rawan adanya pemalsuan. Pengujian kualitas dedak padi secara kimia kurang ekonomis untuk diaplikasikan oleh peternak. Salah satu uji kualitas sederhana untuk menduga kualitas kimia dedak padi di lapang adalah menggunakan sifat fisik (bulk density, tapped density, true density, angel of repose). Tujuan penelitian ini yaitu mengevaluasi kualitas fisik dan kimia dedak padi di Kota dan Kabupaten Malang, Jawa Timur serta membuat model pendugaan kualitas kimia berupa protein kasar dan serat kasar dedak padi melalui analisis regresi dan korelasi hasil uji fisiknya. Hasil penelitian menunjukkan bahwa bulk density, tapped density, true density, angel of repose di Kota dan Kabupaten Malang sangat beragam. Kualitas dedak padi di Kota dan Kabupaten Malang Jawa Timur sangat beragam. Sebelas kecamatan tidak ada yang memiliki kualitas dedak padi mutu I. Sifat fisik dedak padi berupa bulk density, tapped density, true density, angel of repose tertinggi berada di Kecamatan Klojen dan terendah adalah Kecamatan Pakis. Kadar protein kasar dedak padi tertinggi yaitu Kecamatan Klojen, sebaliknya kadar protein kasar dedak padi terendah yaitu Kecamatan Pakis. Korelasi antara protein kasar maupun serat kasar terhadap bulk density, tapped density, true density, angel of repose adalah sangat erat.Â Kata Kunci: Dedak Padi, Sifat Fisik, Protein Kasar, Serat Kasar, Malang

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The Potential of Pollard and Rice Bran With Fractionation Process as Raw Materials for High Fiber Processed Food

Cited by 6 publications

References 0 publications

Physical Properties Evaluation of Rice Bran Forgery with Corn Cob Addition

Physical Properties Evaluation of Rice Bran Forgery with Corn Cob Addition

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

Determinasi Kualitas Fisik dan Kimia dedak Padi di Kota dan Kabupaten Malang Jawa Timur

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