Defatted Rice Bran a Byproduct of Oil Extraction with Ultrasonic Method for Protein Supplement in Cassava-Flour Biscuits

Abstract

Abstract One of the components in rice bran is oil, which is mainly used for cooking. Because of its high uses, there is also an increase in the supply of the defatted rice bran. Currently, it is used generally as a supplement for livestock feed. Thus, there is a need to diversify their applications to increase protein content in other food sources. The objective of this study is to extract rice bran oil with ultrasonic method, characterize defatted rice bran, and as a supplement in cassava flour biscuits. The method of this research is the stabilization of rice bran by roasting for 10 minutes, extractions of rice bran with n-hexane solvent: 1:4; 1:5, 1:6; 1:7; 1:8, 10-minute ultrasonic technique to remove the oil content, and protein analyses of defatted rice bran. Defatted rice bran is used as supplement for cassava flour biscuits. Simple organoleptic tests were conducted based on respondents’ preference. Results showed that there was a significant correlation between rice bran: solvent ratios and protein contents in defatted rice bran. The highest protein content was found at 18.31% in rice bran: solvent ratio 1: 5. The most preferred by respondents in its application for cassava flour biscuits was 13.6%.