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Abstrak :
ABSTRAK
Rice bran oil soapstock (RBOS) is a by-product from the chemical refining process of rice bran oil production. It contains a large amount of -oryzanol. The main objective of this study was to investigate the amount of -oryzanol obtained by solvent extraction using soxhlet apparatus. RBOS was saponified and was then dehydrated and extracted with ethyl acetate. The optimum conditions were determined using response surface methodology (RSM) with a Box-Behnken experimental design (BBD). BBD was used to investigate the effects of three independent variables, namely solid to solvent ratio (w/v), extraction temperature (C), and extraction time (h). The results showed that the most suitable conditions for the extraction of RBOS that can provide the highest yield of -oryzanol (9.04% dry basis) were 1:12 solid to solvent ratio, 70.1C extraction temperature and 7.26 h extraction time.

Abstrak :
ABSTRAK
The aim of this work was to improve physical stability of rice bran oil-in-water emulsion by heat and alkaline treated proteins from rice bran and soybean. Rice bran protein (RBP) was extracted from defatted rice bran by alkaline extraction and isoelectric precipitation. RBP and soy protein (SP) were modified by heat and alkaline treatment (pH 9 at 60 C for 60 min). The ability of modified rice bran protein (MRBP) and modified soy bean protein (MSP) to stabilize rice bran-oil-in-water emulsion was investigated. Results showed that the MRBP and MSP to form and stabilize oil-in-water emulsions were better than those of RBP and SP. Emulsions with small particle sizes diameter and creaming stability could be produced at pH 6.5 for 0.4-1.0 %wt MRBP and 0.6-1.0 %wt MSP. Improved physical stability of rice bran oil-in-water emulsion by heat and alkaline treated will enhance the utilization RBP and SP as food ingredient in the food industry.