Investigation of Husk-Adulterated Rice Bran Using Ultrasonic Wave

Abstract

Currently, chemical compounds are still being used to be the main testing technique to detect the authenticity of rice bran. This technique is very ineffective to be used because it is time consuming, destructive, ex-situ, and expensive. Therefore, we need a new testing technique that can overcome this problem, which is by ultrasonic waves transmission. The measuring parameters used are the velocity propagation and the attenuation coefficient. This study discusses the correlation of these measuring parameters to different levels of authenticity of rice bran. The results of this study indicate that the correlation coefficient ( R <sup xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink">∧</sup> 2) obtained on the correlation chart of the attenuation parameter is 0.8827 (close to one). This proves that the correlation is very strong. While the correlation coefficient ( R <sup xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink">∧</sup> 2) obtained on the correlation graph of the velocity propagation parameter is 0.0683 (close to zero). This proves that the nature of the correlation is very weak. The correlation shows that the testing technique using ultrasonic wave transmission can be carried out and developed.