| چکیده انگلیسی مقاله |
The main problem in the utilization of bran into rice bran oil is easy to rancid because of the high lipase enzyme content. The preheating process on the bran using an oven serves to inactivate the lipase enzyme and increase oil yield. Aim this research is to find out the effect of preheating temperature and preheating time on physical properties (yield, color, and melting point) and chemical properties (free fatty acid, antioxidant activity, phenol levels, and fatty acid profiles) crude black rice bran oil (Oryza sativa L.) cultivar Mutiara. The experimental design used Complete Randomized Design (CRD) with of two factors, the temperature and time heating. The research were analyzed using One Way Anova with significance level α = 0,05. The research showed variations in temperature and pre heating time significant effect on the physical and chemical characteristics of crude black rice bran oil. The preliminary heating treatment at 110°C for 10 minutes is the best treatment. The physical characteristics of yield 9,62%, color is obtained value L* 33,70, a* 2,99, b* 1,08, and whiteness degree 33,62 and melting point 28,50-34,50°C. Chemical characteristics free fatty acid level 18,43%, antioxidant activity 76,69%, and phenol level 0,46%. The fatty acid profiles selected black rice bran oil cultivar Mutiara is myristoleic acid 0,44%, palmitoleic acid 20,04%, elaidic acid 2,01%, linoleic acid 34,91%, linolelaidic acid 0,32%, γ-linolenic acid 38,37%, α-linolenic acid 2,88%, eicosanoic acid 0,65%, and eicosadienoic acid 0,38%. Based on these results, black rice bran oil is suitable for use as cooking oil and oleogel which is applied to fat and oil based spread products. |