Study of rice bran utilization in the making of rice bran mellorine

Hideyo, Anthonius (2015) Study of rice bran utilization in the making of rice bran mellorine. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Rice bran and ice cream are widely occurring products in Indonesia. Ice cream is commonly enjoyed by the people. Rice bran is nutritious but is regularly treated as waste material or animal feed. The objective of this research is to study the development of rice bran combined with CMC in the making of mellorine to produce a healthy frozen dessert. The concentration of rice bran (4, 6, 8, 10%) and CMC (0, 0.2, 0.4%) toward the physicochemical characteristic and consumer preferences of mellorine was observed in this study. The physicochemical characteristics of mellorine were analyzed and the best mellorine formulation was determined using hedonic test using 40 untrained panelists. The highest consumer acceptance product from the hedonic result in terms of color, texture, flavor and overall acceptance was mellorine with 4% rice bran and 0.2% CMC. This mellorine formula was composed of 59.2% moisture, 3.55% protein, 1.26% ash, 14.07% fat and 21.62% carbohydrate. The best rice bran mellorine formula was also a high source of dietary fiber and can fulfill 51.8% RDA of dietary fiber intake but contained negligible amounts of vitamin B3.

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