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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan
Ni Made Ayuk Puspita Dewi
Alumni Ilmu dan Teknologi Pangan, FTP Unud
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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STABILISASI BEKATUL DALAM UPAYA PEMANFAATANNYA SEBAGAI PANGAN FUNGSIONAL Ni Made Ayuk Puspita Dewi; I Ketut Suter; I Wayan Rai Widarta
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 1 No 1 (2012): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

Rice bran has a high fat content so prone to rancidity. Therefore, it is necessary toinactivate lipase stabilization process which is the cause of rancidity. Factors affecting therice bran stabilization is temperature and time. Appropriate stabilization method canminimize the damage as well as bioactive components of rice bran lipase inactivatesimultaneously. Bran stabilization at low temperature (100 ° C) within a longer time (15min) was able to inactivate lipase contained in the bran and maintain the composition ofbioactive components and antioxidant activity of rice bran
Co-Authors I Ketut Suter I Wayan Rai Widarta