| Issue |
MATEC Web Conf.
Volume 156, 2018
The 24th Regional Symposium on Chemical Engineering (RSCE 2017)
|
|
|---|---|---|
| Article Number | 01023 | |
| Number of page(s) | 6 | |
| Section | Biochemical and Biomedical Engineering | |
| DOI | https://doi.org/10.1051/matecconf/201815601023 | |
| Published online | 14 March 2018 | |
Kinetic of Biomass Growth and Protein Formation on Rice Bran Fermentation Using Rhizopus oryzae
1
Master Program in Chemical Engineering, Faculty of Engineering, Diponegoro University, Indonesia
2
Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Indonesia
* Corresponding author: siswo.sumardiono@che.undip.ac.id
Rice bran is the outermost part of the rice grain wrapped in rice husks. Rice bran contains macro and micro nutrients that are bound to fibers that affect psychochemical properties when used in food products. The purpose of this study was to increase the nutritional value of rice bran with solid state fermentation using Rhizopus oryzae FNCC 6011 in tray bioreactor at 30°C for 120 h. The results showed an increase in protein, fat and ash content by 58.5%, 124.5%, and 18.6%, respectively, while carbohydrate and fiber content decreased respectively by 25.6% and 51.2%. The deceleration model successfully depicts the profile of biomass growth and improved protein. The kinetic parameters obtained k, A, and YPX were 0.0536/h, 5.2537, and 0.1821 g/g, respectively.
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (http://creativecommons.org/licenses/by/4.0/).
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