* Corresponding Author
Determination of Optimal Dry Stabilization Time for Rice Bran Oil Quality
https://doi.org/10.22146/agritech.116707 Maulana A'inul Yaqin(1*), Dodyk Pranowo(2), Sukardi Sukardi(3)
(1) Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran No.10-11, Lowokwaru, Malang 65145
(2) Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran No.10-11, Lowokwaru, Malang 65145
(3) Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran No.10-11, Lowokwaru, Malang 65145
(*) Corresponding Author
Abstract
Dry stabilization is a crucial step in rice bran preservation to inhibit lipase activity and maintain oil quality. This study aimed to determine the optimal dry stabilization time for enhancing yield and gamma-oryzanol while minimizing free fatty acids (FFA) content in rice bran. Untreated rice bran is susceptible to rapid hydrolysis of oil into free fatty acids and glycerol due to active lipase, leading to quality deterioration during storage. Therefore, an effective and safe stabilization method is required to maintain oil quality and extend shelf life. The results demonstrated that dry stabilization using a cabinet dryer at 50 °C for 60 min was the optimal treatment. This condition resulted in an oil yield of 10.63%, FFA content of 0.374%, and gamma-oryzanol concentration of 17.33 mg kg⁻¹, with an average drying rate of 0.119 g H₂O g⁻¹ min⁻¹. The color changes increased with stabilization time with the corresponding parameters were L* = 20.44, a* = 9.54, b* = 3.13, and ΔE = 16.185. After 18 days of storage, dry stabilization effectively suppressed enzymatic activity, as indicated by lower FFA values in stabilized rice bran (0.374 - 1.384%) compared to untreated samples (1.458 - 5.721%).
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DOI: https://doi.org/10.22146/agritech.116707
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