Authors:

Ni Made Ayuk Puspita Dewi, I Ketut Suter, I Wayan Rai Widarta

Abstract:

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

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PDF:

https://jurnal.harianregional.com/itepa/full-8875

Published

2021-11-09

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://jurnal.harianregional.com/itepa/id-8875. Date accessed: 28 Aug. 2025.

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Issue

Vol 1 No 1 (2012): Jurnal ITEPA

Section

Articles

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