STABILISASI BEKATUL DALAM UPAYA PEMANFAATANNYA SEBAGAI PANGAN FUNGSIONAL

Ni Made Ayuk Puspita Dewi (Alumni Ilmu dan Teknologi Pangan, FTP Unud)
I Ketut Suter (Dosen Ilmu dan Teknologi Pangan, FTP UNud)
I Wayan Rai Widarta (Dosen Ilmu dan Teknologi Pangan, FTP Unud)

Itepa : Jurnal Ilmu dan Teknologi Pangan
Vol 1 No 1 (2012): Jurnal ITEPA

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