PENGGUNAAN ARANG KAYU DAN ARANG BATOK KELAPA TERHADAP KUALITAS ORGANOLEPTIK, KADAR AIR, KETENGIKAN DAN KADAR LEMAK DEDAK PADI YANG DISIMPAN SELAMA 4 MINGGU
ABSTRACT: The production of
rice bran in Indonesia was 4 million ton in 2011. This big potency of rice bran
hasn’t been optimally used yet as animal feedstuff, because the rice bran has
short storage limit. The rice bran can’t be stored in long time because the fat
content of the rice bran experiences the hydrolysis reaction easily that causes
rancidity. The hydrolysis reaction happens because the reaction of fat and
water content. Therefore, the water content of the rice bran must be decreased
to prevent the hydrolysis reaction. The charcoal is hygroscopis, namely can
absorb water, so that the use of charcoal in storage expected to be able in
decreasing the water content and preventing the the hydrolysis reaction on the
fat of the rice bran. This research aims to find out the effect of the use of wood
and coconut shell charcoal on the organoleptic quality of colour, smell,
texture, the water content, rancidity, and the fat of the rice bran stored for
4 weeks. This research used Completely Randomized Design (CRD) with 3
treatments. Each treatment was replicated 4 times. If the result of variance
analysis is significantly different on a variable, so it’s continued by using
Least Significant Different (LSD) Test on significant level 5% and 1%. The
result showed that the use of the coconut shell charcoal influenced very
significantly (p<1%) on the smell, water content, peroxide number of the
rice bran stored for 4 weeks. The wood charcoal influenced very significantly
(p<1%) on the water content and influenced significantly (p<5%) on the
peroxide number.
Key Word: peroxide number,
rancidity, rice bran
Penulis: Arief Budi Sutrisno,
Farida Fathul, Rudy Sutrisna
Kode Jurnal: jppeternakandd130009
