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

Abstract

Rice bran has a high fat content so prone to rancidity. Therefore, it is necessary to
inactivate lipase stabilization process which is the cause of rancidity. Factors affecting the
rice bran stabilization is temperature and time. Appropriate stabilization method can
minimize the damage as well as bioactive components of rice bran lipase inactivate
simultaneously. Bran stabilization at low temperature (100 ° C) within a longer time (15
min) was able to inactivate lipase contained in the bran and maintain the composition of
bioactive components and antioxidant activity of rice bran

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How to Cite
DEWI, Ni Made Ayuk Puspita; SUTER, I Ketut; WIDARTA, I Wayan Rai. STABILISASI BEKATUL DALAM UPAYA PEMANFAATANNYA SEBAGAI PANGAN FUNGSIONAL. Jurnal Ilmu dan Teknologi Pangan (ITEPA), [S.l.], v. 1, n. 1, mar. 2012. ISSN 2527-8010. Available at: <https://ojs.unud.ac.id/index.php/itepa/article/view/8875>. Date accessed: 22 nov. 2024.
Citation Formats
Issue
Vol 1 No 1 (2012): Jurnal ITEPA
Section
Articles

Keywords

stabilization of rice bran, bioactive compounds, functional food