ASAM LEMAK BEBAS DEDAK PADI YANG DITAMBAHKAN BUTYLATED HYDROXYTOLUEN DAN CALSIUM PROPIONAT SELAMA PENYIMPANAN

Abstract

The purpose of this experiment is to determine the effect of the antioxidant
and anti fungus chemical compounds on the free fatty acid content of rice bran after
2,4 and 6 weeks in storage. The experiment was arranged in completely randomized
factorial design with two factor and 3 replication in each treatment. The first factor
consist of four levels, namely P1 = control, P2 = BHT 0.01%, P3 = Calsium
Propionate 0.3%, and P4 = mixture of BHT and Calsium Propionate. The second
factor consists of 3 levels of storage time, namely : W1 = 2 weeks, W2 = 4 weeks,
and W3 = 6 weeks. Data were analyzed using analysis of variance (anova),
orthogonalomparison test, an liniar regression. The result showed that storage
periods significantly affect the free fatty acid content which increased continously
during the 6 weeks period of storage. Anova showed that storage periods
significantly effect the free fatty acid content. All tretments significantly affect the
contents of free fatty acid compared to the control. The relationship between storage
time and free fatty acid contents of rice bran in each anti oksidan or anti fungus
treatment followed linear regression as follows: Control : Y = 3.12 + 1.69 X with r =
0.70, BHT Y = 6.28 + 0.245X , with r = 0.709, CP Y = 4.61 + 0.695X with r = 0.68,
BHT + CP Y = 6.60 + 0.28 dengan r = 0,88. It was concluded that storage time
significantly affects the free fatty acid content of rice bran.