Peningkatan Asam Lemak Tak Jenuh (Pufas) Dengan Menggunakan Rhizopus Oryzae Dalam Fermentasi Bekatul

Authors

  • Eli Sahara Program Studi Peternakan, Fakultas Pertanian, Universitas Sriwijaya
  • F. Yosi
  • Sofia Sandi

DOI:

https://doi.org/10.33230/JLSO.5.1.2016.235

Keywords:

unsaturated fatty acids, fermentation, rice bran, Rhizopus oryzae,

Abstract

Sahar et al, 2016. Increasing of Polyunsaturated Fatty Acids (Pufas) by Using Rhizopus Orizae in the  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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Published

2017-09-07

How to Cite

Sahara, E., Yosi, F., & Sandi, S. (2017). Peningkatan Asam Lemak Tak Jenuh (Pufas) Dengan Menggunakan Rhizopus Oryzae Dalam Fermentasi Bekatul. Jurnal Lahan Suboptimal : Journal of Suboptimal Lands, 5(1), 79–85. https://doi.org/10.33230/JLSO.5.1.2016.235

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