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Sri Widowati
Magister Teknologi Pangan, Universitas Djuanda Bogor
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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Journal : UNEJ e-Proceeding

 1 
Isolation and Physicochemical Properties of Rice Bran Protein from Heat-Stabilized Rice Bran Inneke Kusumawaty; Dedi Fardiaz; Nuri Andarwulan; Sri Widowati; Slamet Budijanto
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UPT Penerbitan Universitas Jember

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Abstract

Isolation and the physicochemical properties of rice bran protein concentrate (RBPC) produced from unstabilized and heat-stabilized Pandanwangi and Ciherang rice bran were studied. Rice bran stabilization process optimization done on previous research resulted in the extrusion conditions at a temperature of 130.96oC and screw speed 26.65 Hz. Kjeldahl analysis showed that protein content of unstabilized rice bran protein concentrates (URBPC) and stabilized rice bran protein concentrates (SRBPC) of Pandanwangi and Ciherang were 60.76%, 61.38%, 60.19%, and 60.23% respectively. Amino acid composition showed that polar amino acid composition of RBPC Ciherang was higher than that in Pandanwangi leading to its solubility. The protein percentage of acid-soluble glutelin of Pandanwangi was higher than that in Ciherang rice bran protein concentrate. The molecular weight were in range from 11.19 to 60.29 kDa. Glutelin differentiated into α-glutelin (30-39 kDa) and β-glutelin (19-25 kDa). The  RBPCs from two varieties had similar denaturation temperatures (77.22 - 77.99oC) with enthalpy ranged between 109.72 J/g and 200.98 J/g. Foaming stability and emulsion activities had similiar pattern with solubilities profile and showed no significant difference between varieties (p> 0.05). This finding shows potential protein concentrate of  both heat-stabilized and unstabilized rice bran as food ingredient. Keywords: Heat-stabilized rice bran, rice bran protein, physicochemical properties
Co-Authors aditya bayu prianto Aqila Fitri Alitu B.A. Susila Santosa B.A.S. Santosa Betty Sri Laksmi Jenie Betty Sri Laksmi Jenie Deddy Muchtadi Dedi Fardiaz Dewi Nurmalita Suseno Donni Richasdy Dwi Amiarsi Elvira Syamsir Erico Febriandi Ermi Sukasih Ermi Sukasih Ermi Sukasih Ermi Sukasih Fahma Yuliwardi Fanani, Muhammad Zainal Farida Nuraeni Feri Kusnandar H.A. Prasetia Harsi D. Kusumaningrum Hendra Adi Prasetia heti herawati Heti Herawati Hovely Wahyu Simatupang Husen, Jati H. Imia Ribka Banurea Imia Ribka Banurea Indira Saputra Indradewa, Rhian Ineke Kusumawaty Inneke Kusumawaty Insih Wilujeng Ira Mulyawanti Kirana S Sasmitaloka Kirana Sanggrami Sasmitaloka Kirana Sanggrami Sasmitaloka kirana sanggrami sasmitaloka Kirana Sanggrami Sasmitaloka MADE ASTAWAN Maesaroh, Mia Maryunia Siwi Utami Muhammad Ari Arifianto Muhammad Rosyidul Ibad N Nurhayati N.E. Suyatma Nadya Ichsani nFN Febriyezi Nfn Hernani nFN Sudaryono nFN Suismono nFN Suyanti Nisa Hakimah Nugraha Edhi Suyatma Nur Asni Nurhayati Nurhayati Nuri Andarwulan Oke Anandika Lestari Palupi, Nurheni Sri prima luna PURWASIH, DESY Purwiyatno Hariyadi Rahmawati Nurdjannah Ridwan Rachmat Rizal Sjarief Rizal Syarief Rizal Syarief Rosa Reska Riskiana Sabar Nurohman Sam Herodian Sarah Anita Apriliani Sarwo E. Wibowo Shinta Dewi Ardhiyanti Sidiq, Adity M. Silfi Nur Amalia Siti Harnina Bintari Slamet Budijanto Solly Aryza Sugiyono . Tutik Wresdiyati Usman Ahmad Verra Mellyana Wari Pawestri Widjayanti, Widjayanti Widowati, Susilowati Winda Haliza Wiwit Amrinola