Rice Bran Oil Processing from IR64 Rice Bran by Fermentation with Yeast

In the rice milling process, a byproduct obtained in the form of bran (8-12%) which is the epidermis. Rice bran contains 10-13% oil, with the content of unsaturated fatty acids are high (80 percent). One way to enhance the benefits of bran is to separate the oil to be used as cooking oil. The objective of this research was determining the optimum condition for producing rice bran oil by fermentation. Fifty grams of rice bran was added with 50 ml of warm water, then added yeast as the ratio (1:1:0.1; w: v: w), incubated during 21 hours. After the fermentation process completed, all the materials were added with 50% ethanol, filtered, then distilled. This research concluded that the optimum condition for producing the rice bran oil is fermented with bread yeast during 21 hours, which was 26.882 g of 50 g bran, 2.5 times better than the control (without yeast) which produce only 10 g of oil. Second oil gained was 24.913 g of bran using tempeh yeast