SUBSTITUSI TEPUNG BEKATUL PASCA PERLAKUAN FISIK PADA OPAK BERBASIS TEPUNG KETAN TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK

ABSTRACT Bran is by-product of rice industry with high fat content (15-19.7%) which lead to occur of hydrolytic and oxidative damage. Bran has weaknesses which are easy to rancid, smell, and bitter so the physical treatment need to be done. Bran can be developed as a functional food of Opak which is glutonius rice flour as raw material. The purposes of this study were to analyze the effect of physical treatment towards the rancid aroma of bran flour and to analyze the effect of glutonius rice flour and bran toward physical chemistry characteristic of Opak. This study consisted of 2 steps, the first step was bran physical treatment (oven, autoclave, roast, and control) and the second step was production of bran Opak with various formulations of glutonius rice flour and bran (100%:0%; 95%:5%; 90%:10%; 85%:15%; 80%:20%; 75%:25%; and 70%:30%). This study was used simple factorial randomized complete block design (RCBD). The analysis tested in this study were free fatty acid, water content, ash, protein, fat, carbohydrate, fiber, texture, color intensity and organoleptic. The results showed the value of Free Fatty Acid (FFA) on the physical treatment by oven method has 3.720%, by autoclave heating has 4.133%, by roasted has 4.136%, and without physical treatment has 4.455%. The best treatment of Opak with 70% of glutonius rice flour and 30% of bran has 3.640% of water content, 4.404% of ash, 6.643% of protein, 2.222% of fat, 83.091% of carbohydrate, 4.882% of fiber, 20.546 N of texture, 54.433 of brightness, and 2.73 of favorite (likes)