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The annual need for Artemia in Indonesia reaches 40-60 tons, but up to now 100% of this need is still imported. Various efforts have been made to produce Artemia cysts, but the main obstacle in cultivating Artemia to produce cysts is the availability of natural food, namely phytoplankton which can survive in high salinity. The use of organic materials such as bran can be a solution for feeding and can increase the density of Artemia, but excessive use of bran suspension in Artemia cultivation ponds can trigger a decrease in the quality of the water for the growth of Artemia. This research was conducted to determine the optimal concentration of bran feed for the growth and development of Artemia salina without compromising the water quality of the cultivation. The Artemia feed used in this study was a bran suspension enriched with lemuru fish oil (12 ml/L bran suspension). The bran feed concentration treatments in this study were 5 treatments sequentially, namely P1 to P5 with feed concentrations of 11, 18, 26.34, and 41 mg/L. Artemia salina cultivation in this study was carried out at an initial density of 50 ind/L with a salinity of 30 pptl. The research results showed that cultivating Artemia salina using bran suspension feed with different concentrations had an effect on the growth and development of Artemia salina. The best growth and development of Artemia results from cultivation using bran suspension feed with a concentration of 41 mg/L.

Hydroponic lettuce cultivation using AB-mix nutrients has several weaknesses, one of which is that the price of nutrients is relatively expensive and difficult to obtain in small towns. Rice bran liquid organic fertilizer (LOF) has the potential to be a substitute or supplementary nutrient in hydroponic cultivation; it has a fairly high nitrogen content (2.08%). This research aims to examine the effect of rice bran POC on the yield of lettuce plants cultivated hydroponically. The research used a non-factorial Randomized Group Design (RGD), consisting of 3 treatments, namely P1 (rice bran LOF 5 ml/l), P2 (AB-mix 1500 ppm), and P3 (AB-mix 1500 ppm + rice bran LOF 5 ml/l), which were repeated 10 times to obtain 30 experimental units. The observation variables in this research were plant height, number of leaves, wet weight, and dry weight of harvest. Data analysis was carried out using analysis of variance; if there was a real effect, a 5% BNT test was carried out. The results of the research showed that rice bran POC (5 ml/l) was not able to be used as the sole nutrient in hydroponic lettuce cultivation, AB-mix 1500 ppm nutrition treatment + 5 ml/l rice bran LOF gave the best and highest results in plant height, number of leaves, wet weight, and lettuce dry weight. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Marine & Coastal Science is the property of Universitas Airlangga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

ABSTRACT. Mengetahui karakteristik bahan berdasarkan sifat fisik dan kimia adalah sangat penting, agar dalam perancangan dan penarikan kesimpulan penelitian lebih akurat. Terutama penelitian dedak padi yang mempunyai kualitas yang beragam karena sangat ditentukan oleh metode dan mesin pada proses penggilingan gabah. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik dedak padi berdasarkan fraksi dan campurannya dengan sekam padi dengan berbagai metode evaluasi. Penelitian menggunakan dedak padi galur lokal unggul Banowati dari Desa Sindangsari, Sumedang. Penelitian tahap pertama untuk mengetahui karakteristik dedak padi berdasarkan fraksi ukuran partikel menggunakan saringan dengan mesh 10, 20, 30, 40 dan 50. Tahap kedua untuk mengetahui karakteristik campuran dedak padi dan sekam dengan proporsi 100, 75, 50, 25 dan 0 % dengan ukuran lolos mesh 30. Parameter yang diukur adalah Persentase ukuran partikel, gambaran visual, densitas, porositas, kandungan nutrien dan kandungan lignin. Hasil penelitian menunjukkan bahwa fraksi dedak padi berdasarkan ukuran partikel/mesh mempunyai karakteristik yang berbeda, perbedaan tersebut pada komposisi, kandungan nutrien, lignin, densitas dan porositas. Protein kasar mesh 30 sebesar 13,41%, mesh 40 sebesar 13,08%, dan mesh 50 sebesar 13,60. Uji lignin mesh 30, 40, dan 50 menunjukkan warna coklat terang. Berdasarkan sifat fisik dan kimia dedak padi lolos mesh 30, 40 dan 50 yang terbaik. Dedak padi yang dicampur dengan sekam padi yang semakin tinggi, maka semakin rendah nilai nutrien, kandungan lignin semakin tinggi, densitas dan porositas nya semakin tinggi. (Characterization of rice bran and rice husk mixture based on physical and chemical properties) ABSTRAK. Knowing the characteristics of materials based on their physical and chemical properties is very important for designing and drawing research conclusions more accurately. Especially rice bran research, which has a variety of quality because it is determined by the method and machine in the grain milling process. The purpose of this study was to determine the characteristics of rice bran based on its fraction and mixture with rice husks using various evaluation methods. The study used Banowati superior local strain rice bran from Sindangsari, Sumedang Village. The first stage of research was to determine the characteristics of rice bran based on particle size fractions using sieves with meshes of 10, 20, 30, 40, and 50. The second stage is to determine the characteristics of a mixture of rice bran and husk with proportions of 100, 75, 50, 25, and 0% with a mesh pass size of 30. The parameters measured are particle size percentage, visual image, density, porosity, nutrient content, and lignin content. The results showed that rice bran factions based on particle or mesh size have different characteristics, including differences in composition, nutrient content, lignin, density, and porosity. Crude protein mesh 30 is 13.41%, mesh 40 is 13.08%, and mesh 50 is 13.60. Lignin mesh assays 30, 40, and 50 show a light brown color. Based on the physical and chemical properties of rice bran, meshes 30, 40, and 50 are the best. The higher the rice bran mixed with rice husks, the lower the nutrient value, and the higher the lignin content, the higher the density and porosity.

Copyright of Nutrition & Feed Technology Journal / Jurnal Ilmu Nutrisi dan Teknologi Pakan is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

ABSTRACT. Dedak padi merupakan salah satu bahan pakan yang digunakan untuk pakan ternak, namun terdapat kendala dalam penggunaannya, salah satunya adalah rendahnya daya simpan. Penelitian ini bertujuan untuk menentukan pengaruh waktu penyimpanan dan jenis kemasan terhadap perubahan kadar air dan kualitas sifat fisik dedak padi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan pola faktorial 3 x 4 dan 4 ulangan. Faktor-faktor yang diteliti terdiri dari A: waktu simpan (0, 30, 60 hari) dan B: jenis kemasan (karung plastik polipropena, karung goni, karung plastik polietilena, dan karung hermetik). Parameter yang diamati adalah perubahan kadar air (KA), kerapatan tumpukan (KT), kerapatan pemadatan tumpukan (KPT) dan berat jenis (BJ). Data dianalisis dengan uji sidik ragam dan bila terjadi perbedaan (p0,05) dilanjutkan dengan uji Tukey. Jumlah serangga yang tumbuh dianalisis secara deskriptif. Hasil penelitian menunjukkan semua perlakuan berpengaruh nyata (p0,05) dengan interaksi nyata (p0,05) terhadap semua peubah. Waktu simpan nyata (p0,05) menaikkan kadar air dan nyata (p0,05) menurunkan nilai KT, KPT dan BJ dedak padi. Jenis karung hermetik seiring waktu penyimpanan nyata (p0,05) merupakan karung terbaik dan karung polipropena merupakan karung terburuk dalam hal mempertahankan kualitas dedak padi. Jumlah serangga semakin meningkat seiring waktu simpan dengan jumlah paling sedikit ditemukan pada karung hermetik. Dapat disimpulkan penggunaan kemasan hermetik lebih baik dalam mempertahankan kandungan kadar air dan nilai sifat fisik dengan waktu optimal penyimpanan kurang dari 60 hari. (Effect of storage time and packaging type on moisture content and physical properties of rice bran) ABSTRAK. Rice bran is a valuable feed ingredient for animal feed, but its low storage stability poses challenges for its long-term utilization. This study investigates the effects of storage time and packaging type on moisture content and the quality of physical properties of rice bran. A Completely Randomized Design (CRD) factorial design (3 x 4) with 4 replications was employed. Factor A examined storage time (0, 30, 60 days), and factor B explored different packaging types (polypropylene sack, burlap sack, polyethylene sack, and hermetic sack). The observed variables were moisture content, bulk density, tapped density, and specific gravity. Insect infestation was also assessed descriptively. ANOVA was used to analyze the data, and the Tukey test was applied in cases of significant differences (p0.05). The results revealed that both treatments and their interaction had significant effects (p0.05) on all measured parameters. Storage time significantly (p0.05) increased moisture content and decreased (p0.05) bulk density, tapped density, and specific gravity of rice bran. Insect populations increased with storage time, with the lowest infestation observed in the hermetic sack. The hermetic sack consistently outperformed other packaging types in maintaining moisture content and the quality of physical properties of rice bran throughout the storage period. The polypropene sack exhibited the poorest performance, suggesting an optimal storage time of less than 60 days for rice bran stored in this type of packaging.

Worldwide, colon cancer has become the fourth cause of death in terms of cancer. A high fiber and antioxidants diet help promote a healthy diet and prevent colon cancer. Black rice bran has high content both in fiber and phenolic. The aim of this research was to observe the potential of fermented black rice bran in improving colon conditions profiles of azoxymethane (AOM)-induced mice, comprising lactic acid bacteria (LAB) colony count, short-chain fatty acids (SCFAs) concentration, and malondialdehyde (MDA). Rhizopus oligosporus was used for fermenting the black rice bran. Five weeks old male Balb/c mice were divided into four groups (n=6) based on their diets. AOM was injected intraperitoneally and Dextran Sodium Sulphate was added to their drinking water, thus initiating inflammation in the colon. The number of LAB in faeces at the end of intervention in the groups of fermented rice bran group (FRB) (9.04±0.04 log CFU) and nonfermented rice bran group (NRB) (8.99±0.04 log CFU) were higher than that of the positive control group (8.33±0.06 log CFU/g) but fewer as compared to the negative control (9.63±0.05 log CFU). The concentrations of SCFAs (acetic acid, propionic acid and butyric acid) of the cecum content in the NRB group (11.92±0.00, 2.31±0.01 and 3.41±0.01 mM) were higher than the positive control group (8.90±1.30, 1.60±0.16 and 2.27±0.31 mM). As compared to the positive control group, the concentration of propionic acid of cecum content in the FRB group was higher (2.09±0.32 mM), but the concentrations of acetic acid and butyric acid were indifferent. The MDA level of the FRB group (1.41±0.03 µmol) was lower than that of the NRB group (1.88±0.05 µmol), and the MDA level of NRB was lower than that of the positive control group (2.03±0.09 µmol). The results showed that both FRB and NRB had a positive role in increasing the number of LAB, ALRP concentrations, and decreasing MDA levels in AOM-induced mice colons. [ABSTRACT FROM AUTHOR]

Abstract: Hypercholesterolemia is a metabolism disorder characterized by increased or decreased lipid fraction in plasma. The of this research was to prove the effect of Rice bran to decrease of total Cholesterol rate, ratio of LDL / HDL and increase rate of HDL in hypercholesterolemia male white rats (Rattus norvegicus). The Research of the study was pure experiment by using post test randomized control design. Research Sample divided into five groups. The first group as a negative control, the second group as a positive control, and another groups were given rice brand, with various dose: 0,54 ml/a/day, 1,08 ml/a/day, 1,62 ml/a/day. The results of this research is rice brand can decrease of total cholesterol rate ( r2=0,964), decreased of ratio of LDL / HDL (r2=0,836), and increase of rate of HDL (r2=0,951) (ANOVA P=0,000). Rice bran can decrease total cholesterol rate, ratio of LDL / HDL and increase rate of HDL blood.

Background: Diabetes mellitus accompanied by oxidative stress can cause cardiovascular complications. Red rice bran extract contains antioxidants that have the potential to prevent oxidative stress and improve hyperlipidemia in patients with type 2 diabetes mellitus. Objectives: Analyzing the effect of red rice bran extract on lipid profile and malondialdehyde levels in a diabetes mellitus rat model. Methods: Pretest-Posttest Control Group Design. Thirty-five male Wistar Albino rats were divided into 5 groups, namely, negative control, positive control given acarbose as much as 1.8 mg/200gr/day, and 3 treatment groups given red rice bran extract, 165, 330, 660 mg/kg/day for 21 days, respectively. Results: There was a change in lipid profile and MDA levels (p

Copyright of Nutrition & Feed Technology Journal / Jurnal Ilmu Nutrisi dan Teknologi Pakan is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Rice bran, a byproduct generated during the rice milling process, is widely utilized as a livestock feed ingredient. However, the quality of rice bran can vary across different production regions. This study aimed to evaluate the quality of rice bran in Maros District, South Sulawesi, Indonesia, based on its physical properties and predicted nutrient contents. The study employed a completely randomized design, with ten treatments (representing rice mills from Bonto Marannu, Maccini Baji, Allepolea, Majannang, Salenrang, Turikale, Allatengae, Soreang, Baju Bodoa, and Tunikamaseang) and four replications. The data were analyzed using analysis of variance (ANOVA) and Duncan's multiple range test. The results revealed a highly significant effect (P

The rice bran and spirulina are Indonesia's local product that have high nutritional content. Their postharvest with processed it to cookie hoped to enhance diversification of rice bran and spirulina in order to increase people's nutritional intake. The purpose of the study was to study the postharvest of rice bran and spirulina to cookies with rich of protein. This research used Completely Randomized Design (CRD) method and the advanced test Duncan Multiple Range Test (DMRT) with four treatments of cookies was 13.3%, 11.1%, 8.8%, and 6.6% rice bran. The analysis used proximate tests (water content, proteins, fat, and ash) and hedonically sensory tests (color score, aroma, taste, texture, and overall acceptance). The best cookies were 11,1% concentration of rice bran. Their chemical properties were 3.34% water content, 7.26% protein, 37.2% fat, and 47.01% carbohydrates that have filled up the National Standart of Indonesia (SNI) of biscuits whereas ash content 4.31% exceeds the maximum limit. The sensory characteristics of coockie was neutral color, neutral aroma, rather fond taste, liking texture, and overall like.

Copyright of Livestock & Animal Research is the property of Sebelas Maret University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Indonesian Journal of Human Nutrition is the property of Brawijaya University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aimed to evaluate the potential of rice bran fermented by the enzyme phytase in basal feed to the total blood cholesterol level of laying hen. This research use an experimental method in vivo with a completely randomized design consisting of six treatments and four replications in each treatment. The experimental animals used 24 48-week-old female laying hen strain Isa Brown. The treatment wa given basal feed substituted with different percentage of fermented rice bran by phytase enzyme and 2% lemuru fish oil supplementation. In this research the amount of fermented rice bran by phytase enzyme substituted on basal feed was: treatment P0 (-) (0%), P0 (+) (0%), P1 (5%), P2 (10%) P3 (15%) and P4 (20%). The results of the statistical analysis showed that there are no significant differences (p> 0.05) on total blood cholesterol levels in all treatments. The conclusion of the research is that rice bran fermented by phytase enzymes tends to decrease total blood cholesterol levels in laying hen.

Copyright of Livestock & Animal Research is the property of Sebelas Maret University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, biodiesel is made from rice bran vegetable oil. Biodiesel production was carried out by the in-situ method using two-sides using sulfuric acid catalysts and CaO/hydrotalcite. The solvent used was methanol as an oil component in the material and a reactant in the formation of FAME and n-hexane as a solvent to increase the yield of rice bran oil extraction. CaO/hydrotalcite to the yield of biodiesel produced and composition of biodiesel at the highest yield. As much as 50 grams of rice bran was put into a three-neck flask, then 50 ml of n-hexane were added. Next, 1 ml mixture of a sulfuric acid catalyst and 250 ml of methanol were added. Then, the mixture was reacted at 65º. Add stirring to 600 rpm for 90 minutes. Reheating after 90 minutes and a sample of 2.5 grams was taken for FFA testing. Next, the CaO/hydrotalcite catalyst in 10 ml of methanol with a mass variation of 1; 1,5; and 2 grams are added to the reaction flask. The mixture was reacted again at a temperature of 65 ºSuitably stirrings 600 rpm for 90 minutes. Based on the BET test results, the CaO/hydrotalcite catalyst surface area was 200.13 m2/g. The best results obtained on CaO/hydrotalcite catalysts were 2 grams with a biodiesel yield of 9.56%. In the highest biodiesel yield, the FAME component is preferred over the oleic acid methyl ester composition with an area of 35.09% at a retention time of 19.14 min.

Abstract This research aimed to obtain the best formulation of corn starch, carrageenan, and rice bran as the main components of edible film to improve formula’s viscosity, water content, and Water Vapour Transmission Rate (WVTR). This research was an experimental research using Randomized Complete Block Design (RCBD). The first factor was corn starch concentration (1.5%; 2.5%; 3.5%), the second factor was carrageenan concentration (0.67%; 1%; 1.33%), and the third factor was rice bran concentration (0.12%; 0.25%; 0.38%). The analysis of variance showed that the interaction of corn starch, carrageenan, and rice bran has a significant impact on the viscosity, water content, and WVTR value of the edible film. Based on the viscosity, water content, and WVTR value of the edible film, the best formulation was found in the edible film with the corn starch concentration of 2.5%, 1% carrageenan, and 0.25% rice bran. The formula's viscosity value of this edible film was 165.1 ± 5.3 cP, with 14.65 ± 0.05% of water content, and 60.13 ± 0.05 g/m2/h of WVTR value. Keywords: carrageenan, corn starch, edible film, rice bran Abstrak Tujuan dari penelitian ini adalah untuk mendapatkan formulasi terbaik dari pati maizena, karagenan, dan bekatul padi sebagai komponen dasar edible film untuk meningkatkan viskositas formula. kadar air, dan Water Vapour Transmission Rate (WVTR). Penelitian ini dilakukan secara eksperimental dengan menggunakan Rancangan Acak Kelompok (RAK). Faktor pertama adalah konsentrasi pati maizena (1,5% ; 2,5% ; 3,5%), faktor kedua adalah konsentrasi karagenan (0,67%; 1%; 1,33%), dan faktor ketiga adalah konsentrasi bekatul padi (0,12% ; 0,25% ; 0,38%). Hasil analisis ragam menunjukkan interaksi penambahan pati maizena, karagenan, dan bekatul padi berpengaruh nyata terhadap viskositas formula edible film, kadar air, dan nilai WVTR edible film. Formulasi terbaik sesuai karakteristik viskositas formula edible film, kadar air, dan nilai WVTR edible film adalah edible film dengan konsentrasi pati maizena 2,5%, karagenan 1%, dan bekatul 0,25% yang memiliki nilai viskositas formula edible film sebesar 165,1 ± 5,3 cP, kadar air edible film sebesar 14,65 ± 0,05%, dan nilai WVTR edible film sebesar 60,13 ± 0,05 g/m2/jam. Kata kunci: bekatul padi, edible film, karagenan, pati maizena

Copyright of Jurnal Ilmu Komputer dan Agri-Informatika is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Rice bran is a by-product of milled rice. It contains bioactive compounds, such as total phenolic compounds and -oryzanol known to have antioxidant activities. However, these bioactive compounds are chemically bound in the lignin matrix of the rice bran. Fermentation process potentially releases the bound forms of the active compounds to become the free ones. In this research, the rice brans of three varieties, i.e. Inpari 24 (red rice), inpari 30 (white rice), and koshihikari (white rice), were fermented using Rhizopus oryzae for 0, 24, 48, 72, 96 and 120 hours. Those showed highest antioxidant activities by DPPH assays were selected for further chemical composition analyses (moisture, ash, fat, protein, and carbohydrate), total phenolic compound, and -oryzanol. The fermentation process significantly increased (P

Red yeast rice (RYR) and rice bran (RB) have been reported to have many biological activities, such as anticancer, antioxidant, antidiabetes and antihypercholesterolemia. This research aimed to determine the best fraction of RYR extract as a HMG CoA reductase inhibitor and the best ratio of the mixture of RYR and RB extract fraction as a HMG CoA reductase inhibitor and an antioxidant using in vitro assays. RYR and RB were individually extracted using ethanol 95%, followed by liquid-liquid fractionation using n-hexane, dichloromethane, etyhl acetate, and water. The RYR extract fraction with the best HMG CoA reductase inhibition was then mixed with RB extract in various ratios for HMG CoA reductase inhibition test and antioxidant activity by FRAP method, as well as analysis of total phenolics and flavonoids content. The results showed that the strongest inhibitory effect to the HMG CoA reductase was found in the water fraction of RYR extract (37.37%). The mixture of RYR and RB water extract fractions with a ratio of RYR:RB 1:3 had the strongest inhibition (51.85%) as compared to other ratios, followed by a ratio of 2:2 (51.03%) and 3:1 (42.36%). The best antioxidant activity was found in the RYR:RB ratio of 1:3 (24.76 mg TE/g). The highest total phenolic and flavonoid content was found in the RYR:RB ratio of 2:2 (11.17 mg GAE/g) and the RYR:RB ratio of 3:1 (7.44 mg QE/g). Overall, the addition of RB extract into the RYR extract was able to provide a significantly better HMG CoA reductase inhibitory effects and antioxidant acti-vity than RYR extract alone.

The study aimed to determine the effect of storage time on the physical characteristics of rice bran. The study was carried out by the experimental method using a randomized block design with 5 treatments and 4 replications. The treatments used were the length of storage, namely 0, 1, 2, 3, and 4 weeks. The variables observed were the physical properties of rice bran which included specific density, bulk density, and compact bulk density and moisture content. The collected data was analysis of variance (ANOVA) and continued with the Duncan’s test. The results showed that the storage time from week 0 to week 4 did not have a significant effect on the specific density, bulk density, and compact bulk density. The treatment of each other had a significant effect (P

Selection of Compositions of Growth Medium and Carriers for Formulation of Biological Agents of Non-Pathogenic Fusarium oxysporum P21a The potency of non-pathogenic Fusarium oxysporum P21a (NPFo P21a) as a biological control agent has prospect to be developed commercially. The growth medium and carrier are the critical factor to formulate biological control. This study aimed to obtain the best solid medium dan lighting type for mycelium growth and sporulation as well as to determine the carrier and storage temperature which is suitable for NPFo P21a toward the survival of propagule and germination of shallot. The results showed that M2 medium treatment (rice grain:rice bran; 20:1 w/w) was the best medium for mycelium growth. The M3 medium treatment (20:2 w/w) was the best medium for sporulation of NPFo P21a. The near-UV lighting treatment was able to stimulate the macroconidium production of NPFo P21a. Talc-based formulation and the storage at 20 °C showed the best shelf-life for NPFo P21a with density of viable propagule and shallot germination better.

Tempeh is a fermented food prepared using the raw materials of soybean fermented by Rhizopus sp. This traditional food is fairly highly consumed in Indonesia. Soybean, which is the primary raw material used in the processing of tempeh, is still being imported due to its insufficient production in Indonesia. Rice bran can be used as a substitute for soybeans in tempeh processing to add to its (health) benefit. Rice bran has good nutritional value as it contains a high total content of phenolic compounds, dietary fiber, fat, and the amino acid lysine. Thus, rice bran provides an opportunity to use it as a product with functional properties. This study was conducted to determine the proximate characteristics, the total phenolic content (TPC), and the sensory properties of tempeh with the addition of rice bran, chitosan, and glucono delta-lactone (GDL). The addition of chitosan was used as a source of prebiotic, and GDL was required to accelerate the fermentation process. The chemical characteristics (protein, fat, and water content), the TPC, and the sensory properties (color, aroma, texture, and overall acceptability) of rice bran tempeh were analyzed. Results showed that the tempeh sample with the addition of 20% (w/w) rice bran showed the best sensory analysis. It consisted of 57.23% of water content, 37.42% of protein content, 19.72% of fat content, and 83.98 mg GAE/100 g of TPC.

This study aimed to evaluate the effect of silica+ supplementation (Si) in different types of diet on performance, nutrient retention (energy, protein, fat), and the economic value of broiler diet. The treatment diets are 1. HN (high nutrient), 2. HN+Si, 3. LN (low nutrient), 4. LN+Si, 5. HNRB (high nutrient contained rice bran) and 6. HNRB+Si. A number of 1440 unsexed day old chicks (CP707 strains) were arranged in a com­pletely randomized design consisted of 6 treatments and each treatment was replicated six times. The results showed that silica+ supplementation in HNRB and LN diets did not affect the performance and nutrient retention. The HNRB diet produced low fat retention, high FCR during starter period, and lower body weight during starter and grower period (P

The purpose of this research was to determine the effect of fermented rice bran fermented with rumen fluid addition in feed on physical quality of broiler meat. The material used in this research was 20 broiler chest meats taken from broiler that weren’t differentiated by gender and maintained for 35 days. The research was done by feeding trial designed with Complete Randomized Design (CRD) with 5 treatments and 4 replications consisting of P0: basal feed (mixture of concentrate, rice bran, and yellow corn), P1: basal feed and rice bran fermented with rumen liquid 2.5%, P2: basal feed and rice bran fermented with rumen liquid 5%, P3: basal feed and rice bran fermented with rumen liquid 7.5%, and P4: basal feed and rice bran fermented with rumen liquid 10%. If there was a difference between treatments, tested by Duncan’s Multiple Range Test (DMRT). The variables measured were meat tenderness, pH, and water holding capacity (WHC). The results of this study indicated that the addition of rice bran fermented with rumen liquid in broiler feed showed significantly different effect on meat tenderness P3 (24.43±1.78), P2 (23.18±3.32), P4 (21.73±2.51), P1 (20.25±5.34), and P0 (15.60±3.62), but not showed significantly different effect on pH P0 (5.61±0.09), P4 (5.57±0.01), P3 (5.56±0.01), P2 (5.50±0.01), and P1 (5.45±0.09), and WHC P2 (62.05±8.03), P4 (60.87±5.18), P1 (60.19±14.62), P0 (59.45±4.15), and P3 (54.48±3.52). It could be concluded that feed with the 7.5% level of rice bran fermented with rumen liquid (P3) in broiler feed showed the best results on physical quality of broiler meat.

Rice bran is agriculture waste that easy to find. Means to increase biological value of rice bran can do with decrease of highly crude fiber. Treatment that to do with fermentation use rumen fluid from cows. Rumen fluid potential is easy to find in slaughterhouse, this rumen fluid much to never utilization. This purpose of the research for evaluation of rice bran nutrition value that fermentating used rumen fluid, with different levels and long time incubations for get lower crude fiber and higher crude protein content. Methods of this research used Laboratory experiments with Factorial-Random Complete Design 4x4 and 6 repetitions. First factor is rumen fluid levels (0, 30, 40, 50 %/w) and second factor is long incubations (0, 24, 48, 72 hours). This result of ANOVA analysis to show that increment rumen fluid levels and long incubations on rice bran fermentating process can decrease Dry Matter, Organic Matter, Crude Fiber, NDF, ADF and NDR content; as well as increase Crude Protein content but not increase Crude Fat content. The best interaction between rumen fluid levels and long time incubations is 30 %/w with 72 hours long time incubations, with 10.28±0.1 % of Crude Protein, 6.46±0.07 of Crude Fat and 22.31±0.4 of Crude Fiber content.

This experiment aimed to determine the effect of phytase enzyme and ZnO supplementation on the percentage of weight of carcass, commercial cuts, abdominal fat of males, and females of Sentul-G3 chicken fed high rice bran diet. There are nine treatments, R1 = 50% commercial diet: 50% rice bran; R2 = R1 + 1.5 g ZnO/kg; R3 = R1 + 3.2 g ZnO/kg; R4 = R1 + phytase 1.000 U/kg; R5 = R1 + (phytase 1.000 U/kg + 1.5 g ZnO/kg); R6 = R1 + (phytase 1.000 U/kg + 3.2 g ZnO / kg); R7 = R1 + phytase 2.000 U/kg; R8 = R1 + (phytase 2.000 U/kg + 1.5 g ZnO/kg); dan R9 = R1 + (phytase 2.000 U/kg + 3.2 g ZnO/kg). Each experimental unit consisted of 6 animals unsexed local chicken Sentul-G3. Beside that, used commercial diet treatment. Parameters observed were percentage of weight of carcass, commercial cuts, abdominal fat of males, and females of Sentul-G3 chicken. The experimental results showed that the diet treatment did not gave effect to percentage of weight of male and female carcass, male and female backs, the female wings, upper thights and abdominal fat of male and female chickens Sentul-G3. Diet treatments gave varies effect to weight percentage of male and female breast, upper thighs female, male and female lower thighs chicken Sentul-G3. The combination of 2.000 U phytase and 3.2 g of ZnO/kg diet lowers weight percentage of male wings. Supplementation of 1.5 g ZnO/kg diet increases abdominal fat deposition.

(Characteristics and quality of king grass silages treated with various sources and level of carbohydrate fermentable) ABSTRACT . An experiment was carried out from April 1st up to August 18 th 2013. The purpose of this study was to evaluate the effect of source and level fermentable carbohydrate as an additive on the characteristic of ensilage and the contents of crude protein and crude fibre of king grass silage. The methods of this study was experimental, by using Completely Randomized Design. There were 9 treatments, each of which consisted of three replications. The treatments were : A = 1 % of mollases; B = 2 % of mollases; C = 3 % mollases; D = 5 % of rice bran E = 10 % of rice bran; F = 15 % of rice bran; G = 5 % of of cassava cake; H = 10 % of of cassava cake; I = 15 % of cassava cake. Note: all percentages were on the basis of king grass fresh weight. The observed variable were physical characteristics (color, aroma, texture, fungi), pH, temperature, and nutrient contents (crude protein and crude fibre). The result of this study showed that the color change of the silage was as follow: at the 14th and 28th day. The treatment had highly significant effect (P 0.01) on the color, texture, and fungi of the silage and the content of crude protein, and had no significant effect (P0,05) on the aroma (smell), temperature, pH and crude fibre. The contrast orthogonal test to the color, aroma, infestation of fungy, crude protein, the treatment of ABC was different relative to those of DEFGHI treatments. This study could be conclude that by wilting of king grass (water content of 60 %), the 1–3 of 3 % of mollases snd 5-15 % usage of rice bran an additive the results are better compared to the usage with additive of cassava cake, viewed from silage’s physical quality as well as its nutrient contents.

Abstrak Penyakit kardiovaskuler merupakan penyebab utama kematian dan kecacatan di seluruh dunia, termasuk Indonesia. Penyakit kardiovaskuler disebabkan oleh pembentukan aterosklerosis pada pembuluh darah. Konsumsi larutan tepung bekatul (Oryza sativa L.) dapat digunakan sebagai salah satu upaya untuk mencegah terjadinya aterosklerosis dengan cara menghambat peningkatan kadar kolesterol darah. Penelitian ini untuk menilai efek larutan tepung bejatul terhadap penghambatan peningkatan kadar kolesterol darah. Penelitian eksperimental laboratorik dengan rancangan acak lengkap telah dilakukan pada 20 ekor tikus putih jantan galur Wistar yang dibagi menjadi lima kelompok. Kelompok I adalah kontrol negatif yang diberikan diet tinggi lemak dan propiltiurasil (PTU) 0,01%, kelompok II merupakan kontrol positif yang hanya diberi pelet. Kelompok III, IV, dan V adalah kelompok perlakuan yang diberikan sediaan uji 0,27 gram/200 gram BB, 0,54 gram/200 gram BB, dan 1,08 gram/200 gram BB, DTL dan PTU 0,01% secara bersamaan. Pengukuran kadar kolesterol darah dilakukan sebelum diberikan perlakuan (hari ke-7) dan setelah diberikan perlakuan (hari ke-21) dengan menggunakan metode kolorimetrik enzimatik. Hasil penelitian ini menunjukkan bahwa larutan tepung bekatul memiliki efek penghambatan terhadap peningkatan kadar kolesterol darah dengan dosis 0,54 gram/200 gram BB. Efek penghambatan tersebut diakibatkan oleh mekanisme interaksi dari orizanol, fitosterol, dan omega-3 yang terdapat dalam larutan tepung bekatul. Kata kunci: Bekatul, efek penghambatan, kolesterol darah Rice Bran (Oryza sativa L.) Inhibit the Increase of Blood Cholesterol Level Abstract Cardiovascular disease is the major cause of mortality and morbidity in the world, including Indonesia. This disease caused by atherosclerosis formation in blood vessel. Consumption of rice bran is one alternative to prevent atherosclerosis by inhibiting the increase of blood cholesterol level. The Aim of study was to analyze rice bran in inhibiting the increase of blood choelsterol level. The laboratory experimental study with complete randomized design has been conducted to 20 male mice Wistar strain divided into five groups. Group I is the negative control group with high-fat diet and 0,01 % propylthiouracil (PTU), group II is the positive control group with standard diet, and group III, IV and V are the treatment group which were given 0,27 gram/200 gram of BW, 0,54 gram/200 gram of BW, and 1,08 gram/200 gram of BW, DTL, and 0,01 % PTU. The measurement of the blood cholesterol rate conducted before treatment (7th days) and after treatment (21st days) using enzymatic colorimetric method. The result showed that the dose of rice bran solution inhibit the increased of blood cholesterol level at 0,54 gram/200 gram of BW. Inhibitory effect was caused by the interaction mechanism betweem oryzanol, phytosterol, and omega-3 that are in the rice bran solution. Key words: Blood cholesterol, cardiovascular, inhibition effect, rice bran

Incorporaton of omega-3 polyunsaturated fatty acids (n-3 PUFA) into red palm oil was investigated by using acidolysis process. Rice bran and Carica papaya latex (CPL) were used as biocatalyst. Acidolysis between red palm oil and n-3 PUFA concentrate in free fatty acid form was conducted without solvent, with weight ratio of n-3 PUFA concentrate to palm oil being 1:1. The n-3 PUFA concentrate was prepared from tuna oil by crystallization method. The study has demonstrated that rice bran lipase showed higher activity to incorporate n-3 PUFA into red palm oil than CPL. The extent of EPA (eicosapentaenoic acid, C20:5) and DHA (docosahexaeboic acid, C22:6) incorporation were 3.4% and 12.7% with the rice bran lipase, and 1.7% and 3.2% with the CPL. Furthermore, rice bran from several varities of paddy (Mamberamo, IR-64, Merah Munte , and Cirata) produced equal incorporation of EPA and DHA into red palm oil. Rice bran from germinated seed of paddy did not increase the n-3 PUFA incorporation into red palm oil. It means that rice bran in its natural form could be used and act as immobilized lipase. It is easier to remove the rice bran from reaction mixture and reuse the bran for 14 times without decreasing its enzyme activity

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

An autoclaving procedure was developed to produce stable rice bran from two local paddy varieties IR 64 and Cisadane Muncul. The stable rice bran showed no significant increase in free fatty acid content for 144 hours at 37oC. In the optimum wet heating process, rice bran was heated at 121oC and held for 3 minutes before cooling for both varieties. Stable rice bran contained 3.8 % moisture and the content of total tocopherol was not much changed by heating process, i.e., 209.8 mg/100 g rice bran oil and 279.8 for control (without heating process) of IR 64 variety and 227.4 mg/100 g rice bran oil and 248.8 for control of Cisadane Muncul variety, respectively. The content of g-oryzanol varied and was depended on the degree of milling ranged from 39.1 to 147.7 mg/100 g rice bran oil for both of IR 64 and Cisadane Muncul rice varieties. The content of soluble dietary fiber varied and was depended on the degree of milling which ranged from 3.56 to 8.76 % for both of IR 64 and Cisadane Muncul rice varieties. The content of insoluble dietary fiber varied and was depended on the degree of milling which ranged from 15.00 to 25.38 % for both of IR 64 and Cisadane Muncul rice varieties.