Abstract
The study aimed to determine the effect of storage time on the physical characteristics of rice bran. The study was carried out by the experimental method using a randomized block design with 5 treatments and 4 replications. The treatments used were the length of storage, namely 0, 1, 2, 3, and 4 weeks. The variables observed were the physical properties of rice bran which included specific density, bulk density, and compact bulk density and moisture content. The collected data was analysis of variance (ANOVA) and continued with the Duncan’s test. The results showed that the storage time from week 0 to week 4 did not have a significant effect on the specific density, bulk density, and compact bulk density. The treatment of each other had a significant effect (P <0.05) increasing the rice bran moisture content. It was concluded that the length of storage increased the moisture content with the regression equation y = 1.0963X + 8.728 with R2 = 0.7602, r = 0.8719, but did not affect the physical characteristics of rice bran. Keywords: Density, Moisture Content, Physical Characteristics, Rice Bran, Storage Time
Highlights
Dedak padi merupakan produk samping yang dihasilkan dari proses penggilingan gabah menjadi beras yang berpotensi untuk digunakan sebagai bahan baku pakan karena mengandung kadar nutrien dan energi yang cukup baik
The results showed that the storage time from week 0 to week 4 did not have a significant effect on the specific density, bulk density, and compact bulk density
Pengaruh jenis kemasan dan lama penyimpanan terhadap serangan serangga dan sifat fisik ransum broiler starter berbentuk crumble
Summary
Penggilingan selesai, kemudian dedak padi dimasukkan ke dalam 20 karung urea masingmasing sebanyak 10 kg, kemudian dijahit bagian atas karung dan tertutup rapat. Masing masing ditumpuk yang terdiri atas 4 karung untuk setiap perlakuan dan diberi jarak diantara tumpukan agar terdapat sirkulasi udara. Penentuan kelompok didasarkan pada urutan penumpukan dari atas sampai ke bawah sehingga terdapat 4 kelompok. Karung tersebut disimpan selama 0, 1, 2, 3, dan 4 minggu. Sesaat setelah dimasukan ke dalam karung dan dijahit, dedak padi yang disimpan 0 minggu diambil sampel dari berbagai tempat dalam karung sebanyak ± 1 kg. Sampel tersebut kemudian diukur kadar air (AOAC, 2005) dan sifat fisik meliputi berat jenis, kerapatan tumpukan, dan kerapatan pemadatan tumpukan (Khalil, 1999a) yang dimulai dari tumpukan paling atas (kelompok 1) dan berurutan sampai tumpukan paling bawah (kelompok 4). Pengukuran tersebut dilakukan dengan metode yang sama pada penyimpanan minggu 1, 2, 3, dan 4. Pengolahan data menggunakan analisis ragam (uji-F), jika terdapat pengaruh perlakuan dilanjutkan dengan uji Duncan pada tingkat kepercayaan 5%
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