Efektivitas Penggunaan Bawang Putih dan Zeolit sebagai Penghambat Kerusakan Fisik pada Jagung dan Dedak Padi selama Proses Penyimpanan

Abstract

The objective of this experiment was to study the effect additive of garlic and zeolite addition on physical damage of corn and rice bran during 8 weeks storage process. This experiment used a completely randomized factorial design (5x4x3), with faktor A was storage periods (0,2,4,6,8 weeks) and faktor B was additive addition (4). The treatments were P0 (corn/rice bran), P1 (P0 + zeolit (1%)), P2 (P0 + garlic (1%)), P3 (P0 + commercial anti mold (0,15%)). The experiment was conducted for 8 weeks and analysed at 0,2,4,6,and 8 weeks of storege periods. Variables observed were moisture, water activity, bulk density, compacted bulk density, energy float, and angle of repose. The data were analysed using Analysis of Variance and the significant result was examined by Duncan’s New Multiple Range. Temperature and humidity during experiment were 27.580 C and 83.79% respectively. The storage periods significantly (P<0.05) increased moisture content (5-7%) and water activity (2.7-8.1%) at rice bran and corn. The addition of additive also decreased energy float (12.4-62.7%), angle of ripose (2.32-6.45), bulk density (6.9-27.9%), and compact bulk density (2.4-9.75%). There was interaction between storage periodes and additive on moisture, angle of ripose and energy float of rice bran, and also on water activity and compact bulk density of corn. In conclusion the addition of zeolit is effective to prevent physical damage in term of keeping moisture content, angle of ripose, energy float for rice bran and compact bulk density for corn, but addition of garlic was not effective to prevent physical damage in corn and rice bran during storage.