Rice bran has been known as good source of oil because it consists of unsaturated fatty acids useful for health. However, in Indonesia it has not been widely used as edible oils. This research was aimed to study about the effect of rice bran:hexane ratio, combined with the presence of agitation during maceration time towards yield and physicochemical properties of rice bran oil. This research also observed the effect of antioxidant (TBHQ and vitamin E) added in oil towards physicochemical properties of rice bran oil during storage, and observed the consumer acceptance on fried product using rice bran oil compared to palm oil. Rice bran was extracted under maceration with three different ratios of bran:hexane (1:3, 1:4, and 1:5 w/v), without or with agitation for 24 and 48 hours. Statistical analysis of yield, physical properties (color and density), and chemical properties (moisture content, free fatty acid/FFA and peroxide value/PV) were conducted for the obtained crude rice bran oil (CRBO). Maceration using 1:5 (weight/volume) with agitation for 24 hours produced CRBO with the highest yield (18.35 %). The storage result for refined rice bran oil (RRBO) showed that antioxidant (especially TBHQ) was able to inhibit the increase of free fatty acids volume as well as peroxide value, and also discoloration and moisture content during storage. Organoleptic test noted no significant difference between sausages fried with RRBO compare to that with commercial palm oil.