Evaluasi Pemalsuan Dedak Padi dengan Penambahan Tepung Kulit Kacang Tanah Menggunakan Uji Fisik

Abstract

The objective of this research was to evaluate the physical properties of forgery rice bran with the addition peanut hull flour levels. This research was designed by Completely Randomize Design with 5 treatments i.e P0 (100% rice bran), P1 (95% rice bran + 5% peanut hull flour), P2 (90% rice bran + 10% peanut hull flour), P3 (85% rice bran + 15% peanut hull flour) and P4 (80% rice bran + 20% peanut hull flour) and 3 replications. Data were analyzed by the analysis of variance (ANOVA) and any significant results were futher analyzed by contrast orthogonal test. The addition of peanut hull flour 0%, 5%, 10%, 15% and 20% on treatment showed a significant influence (P<0.01) in a decrease specific gravity (1.21 kg l-1, 1.19 kg l-1, 1.18 kg l-1, 1.17 kg l-1 and 1.16 kg l-1), bulk density (340.52 g l-1, 332.96 g l-1, 323.98 g l-1, 316.46 g l-1 and 308.01 g l-1), compacted bulk density (525.40 g l-1, 514.58 g l-1, 498.35 g l-1, 487.02 g l-1 and 473.94 g l-1), and angle of repose (41.60o, 41.12o, 40.69o, 40.40o and 39.91o). The bulk density has the highest correlation value (r = 99.69%) compared the other physical properties.