Abstract
Rice bran is an epidermis of rice produced from 10 - 12% of the rice milling process. Rice bran is susceptible to fat damage due to enzymatic and oxidative processes that cause rancidity, therefore a further process such as heating is needed for stabilization. This study is using the factorial Randomized Block Design (RBD) method, the variables are the type of heating method (autoclave and microwave) and heating duration. Autoclaving (30 min at 75°C) yielded best content value. The heated rice bran has 2.89% water content, 5.79% ash content, 13.87% protein, 7.24% crude fat, 2.68% dietary fibre, 2.04% free fatty acids, and 0.85% peroxides. The contents of free fatty acids, peroxide value, and proximate value from heated rice bran are better than untreated rice bran (control).
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