OPTIMASI EKSTRAKSI RICE BRAN OIL DARI BEKATUL DENGAN PRETREATMENT FERMENTASI MENGGUNAKAN Aspergillus niger

Abstract

Rice bran contains nutritious and healthful edible oil namely rice bran oil (RBO), it contains balance of fatty acids and unique antioxidants such as oryzanol, tocopherol, and tocotrienol. RBO is useful as a skin nutrition, prevent heart disease, anticancer and also has a hypocholesterolemic characteristic. RBO can be extracted from rice bran by extraction method, but it needs pretreatment to improve the yield and quality results. Fermentation pretreatment with Aspergillus niger is expected to facilitate rice bran extract by breaking down the cell wall, while protease facilitates oil release from cotyledon cells. This study was aimed to estimate the maximum yield of RBO in the rice bran used, study the effect of fermentation pretreatment using Aspergillus niger toward yield and quality of RBO, analyzing the quality of produced RBO, and estimate the economic aspects of medium industry scale in RBO production. RBO was obtained from rice bran by solvent extraction using ethanol 96%. Process variable