THE POTENTIAL OF POLLARD AND RICE BRAN WITH FRACTIONATION PROCESS AS RAW MATERIALS FOR HIGH FIBER PROCESSED FOOD

<p>Rice bran and pollard are by-products of the rice and wheat milling process. These two ingredients are generally not used as the main raw material for food products and are diverted as feed ingredients due to their low nutritional content. The nutrient content that is still present in polla...

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Autores principales:	Ainun Nafisah, Nahrowi Nahrowi
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2021
Materias:	processed food fractionation molecular weight pollard rice bran Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/5cc2079a752c4f8b8a376a4b23785160
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spelling	oai:doaj.org-article:5cc2079a752c4f8b8a376a4b237851602021-12-01T14:01:06ZTHE POTENTIAL OF POLLARD AND RICE BRAN WITH FRACTIONATION PROCESS AS RAW MATERIALS FOR HIGH FIBER PROCESSED FOOD2685-42792715-422X10.33512/fsj.v3i1.12225https://doaj.org/article/5cc2079a752c4f8b8a376a4b237851602021-07-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/12225https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422X<p>Rice bran and pollard are by-products of the rice and wheat milling process. These two ingredients are generally not used as the main raw material for food products and are diverted as feed ingredients due to their low nutritional content. The nutrient content that is still present in pollard and rice bran, especially fiber and anti-nutrients, is very useful for people with diabetes and obesity. The purpose of this study was to analyze the effect of sifting and fractionation on nutrient content and to separate the components of pollard and rice bran using a gravity and molecular weight approach. The experimental design used was CRD (Completely Random Design) Factorial 2 × 3 × 3 for physical test data. Factor A is the material, namely pollard and rice bran, factor B is the position of the fraction, namely top, middle and bottom. Data analysis was performed by analysis of variance (ANOVA) and the significant one will be further analyzed using Duncan's test. The chemical property values were analyzed descriptively. The results showed that the value of bulk density (g l<sup>-1</sup>), compacted bulk density (g l<sup>-1</sup>), specific gravity (kg l<sup>-1</sup>), angle of purpose (o) of pollard and rice bran were significantly different (P<0.05) on all three fractions. The highest physical parameters for pollard were at the bottom fraction with the value 386.47 g g l<sup>-1</sup>, 537.28 g l<sup>-1</sup>, 1.42 kg l<sup>-1</sup>, ST 46.98<sup>o</sup>. The highest physical parameters for rice bran were at the upper fraction with the value of 394.09 g l<sup>-1</sup>, 526.33 g l<sup>-1</sup>, 1.50 kg l<sup>-1</sup>, ST 46.01<sup>o</sup>. Crude fiber content (%) of pollard and rice bran were the upper fractions 6.77 and 21.69, middle fractions 8.19 and 34.70, lower fractions 5.52 and 32.76. Fractionation technology can separate food ingredients based on chemical components, especially crude fiber with a molecular weight approach so that it can be seen whether the position of the fraction can be optimized or not as a raw material for making high-fiber biscuits. Physical and chemical properties of pollard and rice bran were best in the lower and upper fractions.</p>Ainun NafisahNahrowi NahrowiDepartment of Food Technologyarticleprocessed foodfractionationmolecular weightpollardrice branFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 3, Iss 1, Pp 62-75 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	processed food fractionation molecular weight pollard rice bran Food processing and manufacture TP368-456
spellingShingle	processed food fractionation molecular weight pollard rice bran Food processing and manufacture TP368-456 Ainun Nafisah Nahrowi Nahrowi THE POTENTIAL OF POLLARD AND RICE BRAN WITH FRACTIONATION PROCESS AS RAW MATERIALS FOR HIGH FIBER PROCESSED FOOD
description	<p>Rice bran and pollard are by-products of the rice and wheat milling process. These two ingredients are generally not used as the main raw material for food products and are diverted as feed ingredients due to their low nutritional content. The nutrient content that is still present in pollard and rice bran, especially fiber and anti-nutrients, is very useful for people with diabetes and obesity. The purpose of this study was to analyze the effect of sifting and fractionation on nutrient content and to separate the components of pollard and rice bran using a gravity and molecular weight approach. The experimental design used was CRD (Completely Random Design) Factorial 2 × 3 × 3 for physical test data. Factor A is the material, namely pollard and rice bran, factor B is the position of the fraction, namely top, middle and bottom. Data analysis was performed by analysis of variance (ANOVA) and the significant one will be further analyzed using Duncan's test. The chemical property values were analyzed descriptively. The results showed that the value of bulk density (g l<sup>-1</sup>), compacted bulk density (g l<sup>-1</sup>), specific gravity (kg l<sup>-1</sup>), angle of purpose (o) of pollard and rice bran were significantly different (P<0.05) on all three fractions. The highest physical parameters for pollard were at the bottom fraction with the value 386.47 g g l<sup>-1</sup>, 537.28 g l<sup>-1</sup>, 1.42 kg l<sup>-1</sup>, ST 46.98<sup>o</sup>. The highest physical parameters for rice bran were at the upper fraction with the value of 394.09 g l<sup>-1</sup>, 526.33 g l<sup>-1</sup>, 1.50 kg l<sup>-1</sup>, ST 46.01<sup>o</sup>. Crude fiber content (%) of pollard and rice bran were the upper fractions 6.77 and 21.69, middle fractions 8.19 and 34.70, lower fractions 5.52 and 32.76. Fractionation technology can separate food ingredients based on chemical components, especially crude fiber with a molecular weight approach so that it can be seen whether the position of the fraction can be optimized or not as a raw material for making high-fiber biscuits. Physical and chemical properties of pollard and rice bran were best in the lower and upper fractions.</p>
format	article
author	Ainun Nafisah Nahrowi Nahrowi
author_facet	Ainun Nafisah Nahrowi Nahrowi
author_sort	Ainun Nafisah
title	THE POTENTIAL OF POLLARD AND RICE BRAN WITH FRACTIONATION PROCESS AS RAW MATERIALS FOR HIGH FIBER PROCESSED FOOD
title_short	THE POTENTIAL OF POLLARD AND RICE BRAN WITH FRACTIONATION PROCESS AS RAW MATERIALS FOR HIGH FIBER PROCESSED FOOD
title_full	THE POTENTIAL OF POLLARD AND RICE BRAN WITH FRACTIONATION PROCESS AS RAW MATERIALS FOR HIGH FIBER PROCESSED FOOD
title_fullStr	THE POTENTIAL OF POLLARD AND RICE BRAN WITH FRACTIONATION PROCESS AS RAW MATERIALS FOR HIGH FIBER PROCESSED FOOD
title_full_unstemmed	THE POTENTIAL OF POLLARD AND RICE BRAN WITH FRACTIONATION PROCESS AS RAW MATERIALS FOR HIGH FIBER PROCESSED FOOD
title_sort	potential of pollard and rice bran with fractionation process as raw materials for high fiber processed food
publisher	Department of Food Technology
publishDate	2021
url	https://doaj.org/article/5cc2079a752c4f8b8a376a4b23785160
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THE POTENTIAL OF POLLARD AND RICE BRAN WITH FRACTIONATION PROCESS AS RAW MATERIALS FOR HIGH FIBER PROCESSED FOOD

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