Efendy, William and Nugraha, Tutun (2008) Extraction of Rice Bran Oil by Using N-Hexane, Etanol and Cold Press. Bachelor thesis, Swiss German University.

Preview	Text William Efendy 1-4204-042 TOC.pdf Download (760kB) | Preview
	Text William Efendy 1-4204-042 1.pdf Restricted to Registered users only Download (751kB)
	Text William Efendy 1-4204-042 2.pdf Restricted to Registered users only Download (788kB)
	Text William Efendy 1-4204-042 3.pdf Restricted to Registered users only Download (764kB)
	Text William Efendy 1-4204-042 4.pdf Restricted to Registered users only Download (784kB)
	Text William Efendy 1-4204-042 5.pdf Restricted to Registered users only Download (744kB)
Preview	Text William Efendy 1-4204-042 Ref.pdf Download (752kB) | Preview

Abstract

As a producer of rice, Indonesia produces million tons of rice. The by product of rice polishing is rice bran. Rice bran is widely used as chicken feed, but other than that, rice bran oil can be used to produce oil which has high economical value and beneficial for health. Many factors are affecting the yield and the quality of the rice bran oil, and this will be studied in this thesis. Cold press method and solvent extraction are used to extract the oil. The solvent that were used to extract the rice bran oil were ethanol or n-hexane, with mass rice bran to solvent ratio 1:6 and 1:8. Then, the temperatures of extraction were set at 40 o C and 50 o C for 30 minutes and 60 minutes. The yield was higher if the oil was extracted by using ethanol than by using n- hexane. On the other hand, cold press method could not produce the oil. Based on the yield, the extraction by using ethanol with mass ratio 1:6 at temperature 40 o C for 60 minutes was the better one. Ethanol extracts more gamma oryzanol and less oxidized, while n-hexane has higher content of fatty acid and has undergone more oxidation process. In conclusion, ethanol are better than n-hexane in extracting rice bran oil because it extract more oil, high in gamma oryzanol, and more preferable in food and cosmetics industry.

Item Type:	Thesis (Bachelor)
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TP Chemical technology > TP684 Palm oil > TP684.2 Rice oil
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	27 Oct 2020 06:50
Last Modified:	27 Oct 2020 06:50
URI:	http://repository.sgu.ac.id/id/eprint/958

Actions (login required)

View Item