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

Abstract

Rice bran and broken rice are byproducts of rice milling, that can be eaaily experience a reduction in quality caused by mncidity k a mte of three hours, so a treatment to increaae ita shelf-life value is required. Extrueion technology is an alternatif form of food pmeeeeingexpected, that can maintain the durability of rice bran and broken rice. The purpose of thia study ia to determine the shelf- %of the extrudedproduct which iapacked in metalized film. Three different methods are used in order to be able to compare the shelf- & values obtained: conventional method, Arrheniue kinetic equation and Sorpsi iaothermic. Conventional method baaed on axeptubility test showed a mnge of 28 days before rancidity on set detected, with TBA value equivalent to 3.0759 mg malonaldehid / kg myel. Calculation baaed on Arrheniw kinetic equation at 30°C, RH 75% gives a shelf-life value of 23 days. Determination of shelf-life due luringsorpsi isothermic methodgives 82 days. It seems that the shelf-life value can be applied to the by products of rice milling is M&ys luring the acceleration method.