| dc.description.abstract | Rice bran is by product of rice milling industry which have the high potential for expanded. To get the fresh rice bran is difficult, so we need initiative to content that problem. The objective this research is to looking for the exact method for finding preservative rice bran and to determine the shelf life of rice bran with conventional method and arrhenius accelerated method. Heat treatment in this research is drum drier, extruder, roasting, steaming and autoclave. The best heat treatment is heating the rice bran with drum drier at 120°C during 5 minutes. The shelf life of rice bran in this treatment is 145 days (conventional method) and 122 days (accelerated method) be based on measurement TBA value, and 40 days (conventional method) and 44 days (accelerated method) be based on the sensory test. The nutritive value of preservative rice bran is 12.19 % water, 7,07 % ash, 14,19 % protein, 16,67 %fat, 8,76 %fiber and 41,12 % carbohydrate. | id |
