Peningkatan Asam Lemak Tak Jenuh (Pufas) Dengan Menggunakan Rhizopus Oryzae Dalam Fermentasi Bekatul
Keywords:unsaturated fatty acids, fermentation, rice bran, Rhizopus oryzae,
Sahar et al, 2016.Â Increasing of Polyunsaturated Fatty Acids (Pufas) by Using Rhizopus Orizae in theÂ Fermented Bran. JLSO 5(1):79-85.
This study aimed to determine 1) the volume of inoculums and the optimum incubation time during the fermentation process; 2) the types of polyunsaturated fatty acids during fermentation; and 3) the presence of omega-3 essential fatty acids in bran fermentation. The study used fermentation method using R. oryzae. Chromatography-Mass Spectroscopy (GC-MS) was used to determine the type of polyunsaturated fatty acids and omega-3 contained in the fermented bran. This study used 9 treatments, V3H3, V3H6, V3H9, V5H3, V5H6, V5H9, V7H3, V7H6, and V7H9. The results showed 1) the volume of inoculums and the fermentation time V7H3 was the most optimum result; 2) there were 13 types of polyunsaturated fatty acids, and 3) there was the content of omega-3 in bran fermented.
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