Penentuan Umur Simpan Produk Ekstrusi dari Hasil Samping Penggilingan Padi (Menir dan Bekatul) dengan Menggunakan Metode Konvensional, Kinetika Arrhenius dan Sorpsi Isothermis

Abstract

Rice bran and broken rice are by products of rice milling, that can be easily experience a reduction in quality caused by rancidity in a rate of three hours, so a treatment to increase its shelf-life value is required. Extrusion technology is an alternatif form of food processing expected, that can maintain the durability of rice bran and broken rice. The purpose of this study is to determine the shelflife of the extruded product which is packed in metalized film. Three different methods are used in order to be able to compare the shelflife values obtained: conventional method, Arrhenius kinetic equation and Sorpsi isothermic. Conventional method based on acceptability test showed a range of 28 days before rancidity on set detected, with TEA value equivalent to 3.0759 mg malonaldehid / kg sampel. Calculation based on Arrhenius kinetic equation at 3ifC, RH 75% gives a shelf-life value of 23 days. Determination of shelf-life value using sorpsi isothermic method gives 82 days. It seems that the shelf-life value can be applied to the by products of rice milling is 23 days using the acceleration method.