Addition Of Rice Bran Research Articles

LAMTORO FERMENTASI (LaFer): PAKAN PENYANGGA MUSIM KEMARAU

The availability of feed throughout the season is a problem in livestock development in West Nusa Tenggara Province. The abundance of feed sources in the rainy season is inversely proportional to the shortage of forage and other feed sources in the dry season. As a result, the condition of livestock in the dry season is very thin and malnourished, leading to miscarriage and death. To overcome these problems, processing technology and storage of abundant feed sources in the rainy season so that they can be used in the dry season are very necessary. Lamtoro Fermentation (LaFer) is a feed from lamtoro (Leuchaena sp.) that is fermented with other ingredients so that it can be stored for a long time for use in the dry season. The LaFer was made at the Agropreneur Center of the Faculty of Animal Husbandry, University of Mataram in Sambik Elen Village, Bayan District, North Lombok Regency, which is a research center for lamtoro as animal feed. The results of the activity showed that fresh lamtoro that was wilted for 24 hours, chopped and mixed with chopped corn straw, then sprayed with lactic acid bacteria mixture and fermented for at least 1 month in silo with the addition of rice bran can produce silage with good quality characterized by the absence of mold, tape-like smell, greenish color, and has high palatability for goats. The lamtoro silage is a bit dark in color because it loses Mg in chlorophyll when it reacts with organic acids to become brown phaeophytin and as an indicator that lamtoro silage contains a high pigment. Fermentation technology can be used to extend the shelf life of lamtoro so that it becomes a source of feed source protein throughout the season for livestock.

Karakterisasi Pelet Pupuk Organik Berbahan Eco Enzyme

Eco enzyme has nutrients for liquid organic fertilizer. However, the eco enzyme's N, P, K elements are still below the quality standard. Liquid organic fertilizer is disadvantaged in handling, packaging, use, and transportation compared to pellet form. Nutrient levels can be increased through fish bones and rice bran addition. This research aims to determine the characteristics of the best pellets based on Ministry of Agriculture quality standards No. 261/2019, such as length, diameter, density, water content and N, P, K levels. The eco enzyme, water, fish bones, and rice bran’s formula were: C1 (1: 0: 1: 1), C2 ( ¾: ¼: 1: 1 ), and C3 ( ½: ½: 1: 1). Pellets were made by mixing the ingredients with 5% tapioca solution. The tools used to measure pellet length, diameter, and pH were caliper and pH meter. The water content using the gravimetric method. The N, P, and K levels were tested at BALISTA Lembang, Bandung. All formulations’ pellet length and diameter averaged ±12 mm and 4 mm. Water content of C1, C2, and C3 pellets were 8.63%, 8.97%, and 9.18%, respectively. pH of C1, C2, and C3 pellets were 5.7, 5.8, and 5.9, respectively. Particle density for C1, C2, and C3 were 1.37 g/cm3, 1.44 g/cm3, and 1.46 g/cm3, respectively, while the bulk densities were 0.58 g/cm3, 0.63 g/cm3, and 0.64 g/cm3, respectively. The N, P, K levels in C1, C2, and C3 were 5.2%, 4.79% and 4.3%, respectively. C3 is the best formulation. All pellets meet quality standards.

Effect of Rice Bran and Retrograded Time on the Qualities of Brown Rice Noodles: Edible Quality, Microstructure, and Moisture Migration.

Brown rice, as a kind of whole-grain food, has attracted significant attention due to its health benefits. This paper aimed to investigate the effect of rice bran content and retrograded time on the physicochemical properties and culinary qualities of brown rice noodles (BRNs). The results indicated that the addition of rice bran altered the pasting properties, gel properties, and texture of the brown rice flours (BRFs). The optimal cooking time and water absorption of BRNs were reduced after the incorporation of rice bran to 14.9% and 41.9%, respectively, while the breaking rate increased from 2.2% to 23.3%. The color of BRNs became darker and yellower, and the overall acceptability by the consumer decreased. The addition of rice bran also led to a decrease in hardness, chewiness and crystallinity. The binding water inside the BRNs decreased, while the free water increased, resulting in a looser structure. This study revealed that the retrograded time of the BRNs also affected its quality. When the retrograded time was 7 h, the cooked BRNs had a lower breaking rate, good hardness, cohesiveness, chewiness, and better overall acceptability by consumers. The structure was compact, the internal binding water content of BRN was higher, and the free water content was lower. This study provides insights into developing nutritionally healthy, high-quality novel rice flour products, and offers a theoretical basis for the industrial production of BRNs.

Effect of defatted rice bran addition on properties of texturized soy and rice protein products

Abstract The objective of this work was to produce low moisture-texturized vegetable protein (LM-TVP). Firstly, SPI:DRB at ratio of 50:50, 65:35 and 80:20 (w/w) was blended to produce TVP with 50–70 % protein (TSP50–70), respectively. In addition, RPI:DRB was also blended at the same ratio to produce non beany odor TVP with 50–70 % protein (TRP50–70). All samples were extruded using twin screw extruder. Extrusion condition was fixed at 25 % of feed moisture, 400 rpm of screw speed and 130 °C of die temperature. Next, properties of TSP50–70 and TRP50–70 before and after rehydration were characterized. For TSP50–70, studied properties consisting of expansion ratio, density, WAC, WHC and OHC of TSP50–70 were 2.20–2.27 %, 0.26–0.34 kg/m3, 414–446 %, 2.87–4.88 g H2O/g and 2.55–2.73 g oil/g respectively. These properties values were closed and in the same range of commercial-TVP (C-TVP). However, texture of TSP50 and TSP70 was significantly different, as decreasing DRB content from 50 (TSP50) to 20 % (TSP70) improved texture in terms of hardness (from 0.51 to 1.88 N), springiness (from 0.73 to 0.96) and cohesiveness (from 0.46 to 0.81) of TSP. Therefore, to add value to DRB, TSP70 (80 % SPI and 20 % DRB) was proposed to produce TSP. For TRP, expansion ratio, density, WAC, hardness, springiness and cohesiveness of TRP50–70 were 1.07–1.34 %, 0.63–0.88 kg/m3, 78–158 %, 1.03–9.10 N, 0.71–0.85 and 0.27–0.29 which were out of range compared to C-TVP.

Addition of Rice Bran, Soy Protein, Yeast, and Its Combinations to the Styrofoam Degradation by Hongkong Caterpillar (Tenebrio molitor L)

The use of plastic as food packaging dominates polystyrene plastic, namely Styrofoam, because of its light characteristics and the fact that it can be carried without realizing it, releasing large amounts of waste into the environment. Overcoming Styrofoam plastic can be made by using insects from the Coleoptera order, namely Tenebrio molitor L., better known to the common people as the Hongkong Caterpillar. This insect has been extensively explored as a plastic degradation agent. An important component in increasing the rate of styrofoam degradation by Tenebrio molitor L. by providing nutrients in the form of feed such as rice bran, yeast and soy protein. This study aims to determine which feed has the best effect based on styrofoam degradation, biodegradation rate, and survival rate on the performance of Tenebrio molitor L. in degrading styrofoam plastic. This research was conducted from 28 December 2022 to 26 February 2023 at the Biosystematics Laboratory, Department of Biology, Faculty of Mathematics and Natural Sciences, Sriwijaya University, Indralaya. The research is begun used by cultivating and caring stage of Tenebrio molitor L caterpillar. Beetle to obtain the Tenebrio molitor L caterpillar. The next stage is the preparation of EPS styrofoam material and feed in the form of rice bran, yeast and soy protein used for research experiments. The results of this study showed that the combination of rice bran and yeast increased the performance of Tenebrio molitor L. in styrofoam plastic degradation based on the biodegradation rate and 100% survival rate. The conclusion of this study is that rice bran and yeast can improve the performance of Tenebrio molitor L. in degrading styrofoam plastic L.

Mechanical and Thermal Behaviour of Rice Bran Green Composite Using RSM and Design of Experiment Techniques

The aim of this research is to synthesise a cost-effective biodegradable green composite for various low- and medium-load applications. The tensile and flexural results reveal that the rice bran composition in green composite enhances the stiffness of composite, while strength and hardness decrease. The highest values of tensile strength 27 MPa and flexural strength 25 MPa were obtained for 15/85 treated rice bran composites, while the highest value of young modulus 2958 MPa was obtained for the 35/65 composite combination. The highest value of hardness, i.e., 11 HRF was obtained for 15/85 treated rice bran composite. The water absorption test reveals the hydrophilic nature of rice bran and the hydrophobic nature of PLA. Results also reveal better water-absorbing properties of the green composite due to the surface treatment of rice bran. The lowest density of 1.001 g/cm3 found for the 50/50 composite combination means the addition of rice bran makes the composite light in weight. The thermogravimetric analysis performed on the composite to analyse its thermal behaviour shows that major weight loss occurs approximately in the temperature range of 80–350° Celsius. The response surface methodology (RSM) and design of experiment (DOE) optimization model were developed to find that the optimum condition for maximum weight loss reveals two desirable conditions, i.e., 500° Celsius and 424.85° Celsius. ANOVA analysis reveals that the obtained results are significant.

Rice Bran in Old Horses Nutrition and its Influence on Condition, Blood Biochemical Parameters, Total Feces Bacteria and Methanogen Population

Abstract This study aimed to verify whether the inclusion of 0.5 kg full-fat rice bran per day in the diet of geriatric horses will improve their condition, increase the population of methanogens in the cecum, and thus affect the biochemical blood parameters. The experiment included 2 research periods: 6 healthy, non-working horses over 20 years of age (480 ± 20 kg of body weight) fed only hay (±8.86 kg/day/head) in the first period and hay (±8.00 kg/day/head) and rice bran (0.5 kg/day/head) in the second one. Each of these periods lasted 4 months. The Body Condition Scoring (BCS) assessment was performed at the beginning and end of the experiment. Blood and feces samples were collected on the first and last day of each period. After feeding with the addition of rice bran, BCS increased by 1.17 units on a 9-point scale. The experiment showed an increase in the total number of bacteria and methanogens inhabiting the cecum of horses. This can lead to better digestion of carbohydrates, absorption of nutrients, and, consequently, increased body weight. No differences occurred in the hematology and serum biochemistry indices of horses fed a diet including rice bran, except for the amount of serum globulin and the albumin to globulin ratio. Rice bran affected essential serum fatty acid profile (increased PUFA and decreased MUFA), which confirmed the possibility to use diet as a serum fatty acids profile modulator.

The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread.

Rice bran (RB) is a valuable byproduct derived from rice milling that represents an excellent opportunity for dietary inclusion. Bioactive components with antioxidant potential have been reported in RB, gaining the considerable attention of researchers. However, RB requires a stabilization process after milling to prevent it from becoming rancid and promote its commercial consumption. The aim of this study was to evaluate the effects of substituting stabilized rice bran (SRB) for wheat flour at levels of 10, 15, 20 and 25% on the proximate composition, dietary fiber, dough rheology, antioxidant properties, content of bioactive compounds, and sensory attributes of white wheat-based bread. Results indicated that the incorporation of SRB increased the bread's insoluble dietary fiber, phytic acid, total polyphenol content, γ-oryzanol, γ-aminobutyric acid, and antioxidant properties, while decreased its water absorption capacity, elasticity, volume, β-glucans, and soluble dietary fiber content. Moreover, substituting wheat flour for SRB at levels higher than 15% affected sensory attributes, such as color, odor, flavor, and softness. This study highlights the potential application of SRB flour in bread-making to increase nutritional, and functional properties of white wheat bread.

Hypocholesterolemic Effect of Analogue Rice with the Addition of Rice Bran

The objective of this study was to evaluate the hypocholesterolemic effect of analogue rice added with rice bran from three different rice varieties (white, red and black). The Sprague Dawley rats were fed ad libitum with six different chow formulas, i.e. standard diet equal to AIN-93G (C-), high-cholesterol diet (C+), high cholesterol diet plus analogue rice containing 15% coconut dregs flour (AR1), high cholesterol diet plus 10% rice bran from Ciherang white rice (AR2), Cere red rice (AR3), and Campoireng black rice (AR4). The diet intervention was conducted for 28 days. The total cholesterol (TC), high density lipoprotein cholesterol (HDL-C), low density lipoprotein cholesterol (LDL-C) and triglyceride (TG) of rat plasma as well as total fat of rat liver were analyzed. The results showed that rats fed with AR1, AR2, AR3 and AR4 exhibited significant decreases of TC, LDL-C, AI and liver fat, but increased of HDL-C in comparison to those of a high-cholesterol group (C+). This hypocholesterolemic effect is associated with the significant role of dietary fiber and/or -oryzanol. Among groups with diet containing rice bran, AR2 demonstrated the highest hypocholesterolemic effect followed by AR4 and AR3. The AR1 group also gave a significant hypochlolesterolemic effect (p<0.05) due to the role of the dietary fiber. As a conclusion, this study indicates that analogue rice added with rice bran and/or coconut dregs flour is a potential functional diet that is beneficial to lower the CHD risk.

ANALISIS UJI KUAT TEKAN BATAKO DENGAN CAMPURAN DEDAK PADI

Brick is one of the building materials in the form of rock whose hardening is not burned and in the form of a mixture of sand, cement, water, and in its manufacture can be added with other materials (additive). Printed in such a way as to meet the requirements that can be used as material for wall cladding. One alternative that will be used to overcome the above problems is to make bricks with rice bran added material. By utilizing agricultural waste in the form of rice bran, it is expected to reduce environmental pollution and reduce damage to agricultural land. then the formulation of the problem can be taken, namely how is the effect of the compressive strength of brick with the addition of rice bran. knowing the strength of ordinary bricks with bricks that have been mixed with additive materials in the form of rice bran with a composition of 0%, 5%, 10%, 15%. In this study the author uses the experimental method which is a type of quantitative research. This study is intended to examine the effect of a treatment on the object of research. In this study, the test object was made by adding rice bran as a mixture of brick mortar. Then the compressive strength of the bricks was tested at the age of 28 days which made it possible for the bricks to have reached the maximum compressive strength value. From the results of the brick testing, it can be concluded that the composition of rice bran as much as 5% is the most idealmixture because the average compressive strength reaches 112.38 Kg/cm2. with the addition of 10% rice bran, the average compressive strength was 75.55 Kg/ cm2, compared to normal brick which was only 62.33 Kg/ cm2, but after the addition of 15% rice bran the compressive strength decreased to 28.33 Kg/ cm2. With the addition of rice bran to the composition of the concrete block mixture, the average weight of the specimens decreased, because the cavities in the bricks were filled with fine grained rice bran. This shows a high value in the composition of 5% to 10%, because it meets the quality requirements for compressive strength in terms of the established standards, namely SNI 3-0349-1989. The values obtained meet the quality level categories I and II, namely > 100 Kg/ cm2and 70 Kg/ cm2based on the SNI 3-0349-1989 standard.Keywords: Brick, Rice Bran, Compressive Strength.

Proximate Analysis of Merang Mushrooms (Volvariella volvacea) Cultivated on Corncob and Rice Bran Media

Merang Mushroom (Volvariella volvaceae) is one of the edible mushrooms. The nutritional content of merang mushrooms makes this mushroom has potential as a medicine and food supplement. Merang mushrooms are known to function as antioxidants, antidiabetic, antiviral, and can lower cholesterol. The purpose of the research is to find out the nutritional content of merang mushrooms that are cultivated in corncob media with the addition of rice bran. The analysis used was proximate analysis to determine moisture, ash, and fiber content using the AOAC method, fat content analysis using the Soxhlet method, protein content analysis using the Kjeldahl method, and carbohydrate Analysis (By difference). The results of the analysis were 2.17% ash content, 85.14% water content, 3.65% crude fiber content, 1.99% fat content, 2.7% crude protein content, and 8.0% carbohydrate content. Based on research, it can be said that mushroom has a good nutritional content that can provide health benefits.

Effects of different energy source diets, as corn substitutes, on carcass characteristics and meat quality of feedlot lambs

This study evaluated the effects of different energy sources, as corn substitutes, on the carcass characteristics and meat quality of lambs. Twenty-four intact ram lambs were identified, weighed, and assigned to one of four dietary treatments: corn, citrus pulp, rice bran, and soybean hulls. The ram lambs were confined in feedlots, and when they reached 30 kg of live weight, they were slaughtered. A completelyrandomized design with different replicates was used for the analysis, along with the Tukey-5% test. For hot and cold carcass weight, rice bran produced lower values than the other dietary treatments. For the red color content of the meat, citrus pulp presented superior values when compared to corn, whereas meat and fat color, loin eye area, and objective tenderness did not differ between treatments. Different energetic sources used to replace corn in ram lambs finishing diets did not affect the proximate composition and quality of the meat. Highlights: • Addition of rice bran to the lambs' diet resulted in lower hot and cold carcass weight.• Animals fed soybean hulls presented the highest carcass compactness index values.• Rice bran extended the feedlot period of lambs in 59.33 days, been longer than the others energies sources.• Corn, rice bran, citrus pulp and soybean hulls did not change the quality of meat but the inclusion of rice bran should be carefully evaluated.

Microbial community structure, co-occurrence network and fermentation characteristics of woody plant silage.

Feed shortage is a factor restricting animal production in the tropics, therefore how to use natural woody plant resources as animal feed is an important strategy. Under the dual stress of an anaerobic and acidic environment, the microbial response during the fermentation of paper mulberry (PM) silage was found to be sensitive. The Gram-negative bacteria and mould died, and the dominant microbial community rapidly shifted to Gram-positive bacteria, resulting in a large reduction in microbial diversity and abundance. Exogenous bran additives interfered with the stress effects of the woody silage environment. Wheat bran (WB) accelerated the response of microorganisms to the anaerobic stress, and lactic acid bacteria became the dominant microbial community, thereby enhancing the lactic acid fermentation of silage, affecting the metabolic pathways of microorganisms, and improving the flavour and quality of the silage. Addition of rice bran made Enterobacter and Clostridium species quickly respond to the stress of the silage environment and become the predominant bacterial groups. In particular, anaerobic and spore-forming Clostridium species showed a strong tolerance to the silage environment, leading to butyric acid fermentation and protein degradation of the silage, and reducing its fermentation quality. The PacBio single-molecule real-time (SMRT) sequencing technology accurately revealed the microbial co-occurrence network and fermentation mechanism of silage. Our results indicate that PM can be used in combination with WB to prepare high-quality silage for animal production. © 2021 Society of Chemical Industry.

Chemical characteristics changes associated with extracted protein and salt addition and effect of different additives in the curing process on sensory acceptance of liquid fermented fish from tilapia frame

Liquid fermented fish (Nam pla ra) is a traditional local condiment and popular consumption in Thailand. According to previous research, tilapia frame could be used as a raw material for the production, but the amount of protein received is still below the standard. In addition, there is no information of additives in curing process on consumer preferences. In this research, response surface methodology was used to study the influence of extracted protein from soybean meal (5–15%) and salt (15–20%) contents on chemical characteristics of Nam pla ra after 4 months of fermentation. The amount of roasted rice and roasted rice bran addition in curing process on sensory preferences were also studied. The results showed the linear effect of extracted protein and salt contents on NaCl content (P < 0.05). When extracted protein increased, NaCl content of sample decreased, while increased salt concentration, NaCl content increased. Extracted protein showed linear relationship with autolytic degradation products and formaldehyde nitrogen of sample (P < 0.05). Increase in extracted protein concentration caused an increment to both autolytic degradation products and formaldehyde nitrogen. In addition, salt content showed linear relationship with protein, total nitrogen, ammonia nitrogen and amino nitrogen (P < 0.05). When increased salt concentration, protein and all kind of nitrogen tested in this study decreased. The statistical models for protein and NaCl contents (as an index of product quality) and our experimental validation, indicated that the models were appropriate to predict values. For acceptability test, there was no significant different in all attributes scores of cured samples with 10% roasted rice, roasted rice bran and mixture of both. In addition, their showed a significant different in all attributes scores lower than the commercial sample. In conclusion, the highest protein content was found in a treatment prepared by added salt content 15% by weight of digested material. Addition of proteins extracted from soybean meal did not lead to increase in protein content of finished product. However, chemical properties of all treatments could meet Thai community product standard.

Growth performance and immunological response of African Catfish (Clarias gariepinus) juveniles reared in biofloc system

This study was conducted to examine the growth and immune performance of catfish ( Clarias gariepinus ) juveniles cultured in a biofloc fish farming system. To achieve this, 900 C. gariepinus juveniles (9.0 ± 0.23 g) were cultured in an intensive zero water exchange biofloc system for 72 days in 9 separate tanks (2 m 3 each) aerated by an air blower, after which growth assessment of fish was conducted. The trial consisted of three treatments in triplicates, a control without carbon source addition, and two biofloc treatments with carbon source addition of rice bran or cassava flour. The two carbon sources added had a C/N rate of 15:1 to form the floc. The results showed no significant difference between dissolved oxygen (DO), pH, and temperature in all the treatments, however, conductivity, total dissolved solids, and salinity showed significant differences between the bioflocs and control treatments and the treatment group. Nevertheless, the obtained values for the water parameters were within the range required for culturing C. gariepinus. Survival rate of catfish was significantly higher in the biofloc culture with a cassava carbon source (98.3%) compared with the control experiment (64.3 %). Weight gain of the fish was highest in rice bran based biofloc (44.9 ± 3.00 g) and lowest (37.0 ± 4.15 g) in the control treatment. The non-specific immune assay revealed that monocytes, serum lysozyme, and myeloperoxidase were higher in the biofloc treated groups compared to the control group. In contrast, neutrophils' percentage was lower in the treated groups than in the control group. Therefore, this study demonstrated the suitability of biofloc as an aquaculture wastewater purifier, growth-promoting, and immune-enhancing technology for the small-scale culture of C . gariepinus .

Effect of Rice Bran Addition on Physical Properties of Antimicrobial Biocomposite Films Based on Starch

Effect of Rice Bran Addition on Physical Properties of Antimicrobial Biocomposite Films Based on Starch

Effect of hydrothermaled rice bran addition on bread physical, textural and sensory characteristics

Effect of hydrothermaled rice bran addition on bread physical, textural and sensory characteristics

Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants

Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties of croissant were determined by using 0%, 10% and 15% RB. Besides, additives such as emulsifiers and enzymes can be used in pastry to enhance the physicochemical properties of croissant. Diacetyl tartaric acid ester of mono-diglycerides (DATEM) and transglutaminase (TGase) were used respectively on 0%, 10% and 15% RB to investigate the effect of such additives on physicochemical properties of croissant. Increased % RB and DATEM, produced a significant decrease in specific volume, together with a significant increase in colour, hardness and chewiness. With increased % RB, TGase caused significant increase in colour, hardness and chewiness but significant decrease in specic volume. The overall moisture sorption isotherm curves of the croissant belong to the Type III isotherm, also known as Flory-Huggins Isotherm (J-shaped). The critical aw obtained from the Guggenheim-Anderson-de Boer (GAB) equation showed that the shelf life of croissants were not positively impacted by the addition of DATEM and TGase and the addition of RB did not cause any significant positive effects on quality characteristics of croissants.

Effect of Gamma Irradiation on Physicochemical Properties and Microbiological Quality of Yellow Noodle with Addition of Rice Bran

Irradiation is principally used as preservation to improve food shelf-life. The effect of gamma irradiation on physicochemical properties and microbiological quality of yellow noodles with addition of rice bran were observed. Wheat flour was replaced with rice bran at different levels (5%, 10%, 15%, 20%). The rice bran yellow (RBY) noodles were exposed to different irradiation doses (4 kGy, 6 kGy 8 kGy) using Cobalt-60. Gamma irradiation significantly decreased the pH, moisture content, hardness, lightness and redness; whereas significantly increased the breaking length of RBY noodles. Total plate count of RBY noodles stored at 8°C was observed on day 0, 3, 5 and 7. No bacterial growth was observed at dose 6 kGy and 8 kGy on day 5 and 7. Micrograph of RBY noodles under SEM at 500x magnification showed that different gamma irradiation dose and replacement of rice bran resulted in small changes on starch granules. Additionally, increment of rice bran showed significant increase in moisture content, breaking length, redness, cooking yield and cooking loss; but significantly decreased the water activity at high dose, hardness, lightness and yellowness. In conclusion, irradiation positively impacted the microbiological quality and incorporation of rice bran gave positive effect on the cooking yield.

Factors destabilizing the control of Monochoria vaginalis by rice bran: its conflicting powers influence both suppression and promotion of germination in paddy soil

ABSTRACT Organic paddy rice (Oryza sativa L.) cultivation can be negatively impacted because of the weeds growth like Monochoria vaginalis. Although the rice bran application is useful in combating weed, its performance is not consistent. In this study, laboratory experiments were conducted to elucidate the effects of rice bran on the suppression and promotion of germination of M. vaginalis. Suppression experiments involved incubating mixtures of flooded soil and rice bran. This was followed by a germination experiment in the collected soil solutions. A negative and significant correlation was observed between germination and the electric conductivity (EC) of the solution. None of the seeds germinated when the EC of the Gray Lowland soil was over 130 mS m−1. Conversely, the seeds in the Andosols’ solution germinated even when EC was over 130 mS m−1. Thus, the solutions of the Andosols had different mechanisms of suppression than the Gray Lowland soils. To understand the promotion of germination, air-dried soil was prepared after the flooded incubation of rice bran and soil mixture, simulating a long-term application of rice bran. Germination was analyzed in a filtrate of the mixture of air-dried soil and distilled water. The addition of rice bran significantly promoted germination. There was a negative and significant correlation between germination and dissolved oxygen (DO) suggesting that hardly decomposable components like antioxidants in rice bran decreased O2 and stimulated germination because the seeds of M. vaginalis require very little O2 for germination.