PENGARUH LAMA PENYIMPANAN TERHADAP KADAR AIR, SIFAT FISIK, DAN ORGANOLEPTIK BEKATUL BERAS MERAH

Brown rice polish is a by-product from brown rice grinding which is potential to be used as concentrate feed. This research was aimed to find out the effect of storage duration on physical properties of brown rice polish. This research used experimental of Completely Randomized Design (CRD). Data collected was analyzed using analysis of variance and continued by Duncan’s test if the results was significant. This research contained 5 treatments storage duration which are 0, 1, 2, 3, and 4 weeks. Each treatment was replicated by 5 times. The properties tested were water content, bulk density, compacted bulk density, thrown compacted bulk density, specific gravity, and organoleptic properties. The result showed that storage duration was significantly (P<0.05) increased water content, decrease bulk density, compacted bulk density, thrown compacted bulk density while specific gravity was not affected (P>0.05). The color was changed in the fourth week, the scent was changed in in the third week, the texture shown by clotting occur in the third week, presence of insect in the fourth week while there was no presence of fungus seen even in the fourth week. It is concluded that storage duration changed the physical and organoleptic properties of brown rice polish.