DOI: 10.21776/ub.jiip.2023.033.02.02 152
Rice Bran Quality Based on Physical Properties and Chemical Composition Estimation in Maros Regency, South Sulawesi
Muhammad Ridla*1,2), Firdayanti3), Erica B. Laconi1,2) and Nevyani Asikin4)
1)Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia
2)Center for Tropical Animal Studies (CENTRAS), IPB University, Jl. Raya Pajajaran, Bogor 16153
3)Study Program of Animal Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia
4)Department of Animal Science, Politeknik Pertanian Negeri Pangkajene Kepulauan, Jalan Poros Makassar-Parepare Km. 83, Pangkep 90652, Indonesia
Submitted:12 February 2023, Accepted: 04 August 2023
ABSTRACT: Rice bran, a byproduct generated during the rice milling process, is widely utilized as a livestock feed ingredient. However, the quality of rice bran can vary across different production regions. This study aimed to evaluate the quality of rice bran in Maros District, South Sulawesi, Indonesia, based on its physical properties and predicted nutrient contents. The study employed a completely randomized design, with ten treatments (representing rice mills from Bonto Marannu, Maccini Baji, Allepolea, Majannang, Salenrang, Turikale, Allatengae, Soreang, Baju Bodoa, and Tunikamaseang) and four replications. The data were analyzed using analysis of variance (ANOVA) and Duncan's multiple range test. The results revealed a highly significant effect (P<0.01) of the rice mill location on the physical quality and predicted nutrient contents of rice bran. The bulk density and tapped density densities varied (P<0.01) among the ten rice mills located in five sub-districts of Maros District, while the predicted crude protein and crude fiber contents also showed variation (P<0.01). The highest values were observed in the rice bran from the Allatengae mill, while the lowest values were found in the rice bran from the Allepolea mill. In this study, the quality of rice bran was categorized into grades I, II, and III according to Standard Nasional Indonesia (2013), based on its physical quality and predicted nutrient contents.
Keywords: Nutrient content; Physical quality; Predicted; Rice bran; Rice mill
*Corresponding Author: [email protected]
DOI: 10.21776/ub.jiip.2023.033.02.02 153 INTRODUCTION
Rice bran, a feed ingredient for livestock, is made from the parts of the rice grain removed during the milling process. It is a good source of protein, fiber, and fat, making it a valuable ingredient for animal feed (Purnomo, Aspirati, and Dahlan, 2106) or functional food (Gul et al., 2015).
Additionally, it contains important minerals such as calcium and phosphorus. Typically, the bran layer of the rice grain makes up around 10-27% of the total weight of the grain, depending on the type of rice, the milling process, and the variety of rice (Kalpanadevi, Singh, and Subramanian, 2018; Ridla et al., 2015). Rice bran should have maximum moisture content of 12%, crude protein of 8-12%, crude fiber of 11- 16%, ash of 11-15%, fat of 15-20%, free fatty acids of 5-8%, the calcium of 0.04- 0.30%, phosphorus of 0.6-1.6%, Aflatoxin of maximum 50 ppb, and silica of 2-4%
(Standar Nasional Indonesia. 2013).
South Sulawesi is an agricultural- based region where rice production is concentrated in the districts of Bone, Sidrap, Pinrang, Luwu, Gowa, and Maros. The Maros district is the sixth-highest rice- producing area and is one of the main suppliers of additional rice needs for the city of Makassar in South Sulawesi. In 2020, rice grain production in the Maros district reached 195,176 tons with an area of 44,215 hectares. Therefore, it is estimated that it can produce approximately 19,517.6 tons of rice bran, which has the potential to be used as a feed ingredient with a relatively high economic value (Badan Pusat Statistik, 2021).
Rice bran's nutrient quality varies due to differences in milling processes and rice varieties, the presence of contaminants, or fraud by adding other mixing materials such as rice husk meal, ground nut husk meal, and corn cob meal which has anti-nutritive properties for livestock (Patiwiri, 2006;
Ridla et al., 2015; Ridla et al., 2022; Sukria and Krisnan, 2009). On the other hand, the feed used in animal rations must be guaranteed in terms of quality, as it
determines the quality of the ration. If the quality of the feed is poor, the nutrient content of the ration obtained will be less than expected. The differences in rice bran quality from various regions or rice mills can be determined by analyzing the physical and chemical characteristics of the material.
Physical tests are carried out to quickly determine rice bran quality (rapid test) at a low cost, but there is no standard yet, so the accuracy of the data is less guaranteed.
While chemical tests produce accurate data, they take a long time and cost more (Ridla et al., 2023). Syamsu et al., (2015). stated that the physical properties of feed are one of the factors that need to be considered, as they affect the efficiency of handling, processing, and storage of feed. Through physical testing, it is possible to predict the chemical quality of feed because the physical quality of feed is influenced by the nutrient composition in the feed (Ridla et al., 2023).
This research aims to study the quality of rice bran based on physical properties and estimate the chemical composition in Maros District, South Sulawesi, and classify the quality of rice bran against the National Standard of Indonesia.
MATERIALS AND METHODS
Samples of rice bran were collected from 10 different rice mills (locations) in Maros District, South Sulawesi, Indonesia.
Sampling was based on different rice mills (locations) and other factors were considered to be homogeneous. The equipment used in this research included a digital scale, plastic bags, a container, a funnel, a 250 ml measuring glass, a spoon, a stirrer, labels, and writing tools. Each rice mill (location) used a different type of rice milling machine. The Agrindo Husker machine type was used in the Bonto Marannu, Allatengae, and Baju Bodoa rice mills. The KND 250 Husker machine type was used in the Maccini Baji rice mill. The Yanmar machine type was used in the Allepolea, Majannang, and Tunikamaseang rice mills. The ICHI N70 Husker machine type was used in the Salenrang rice mill.
DOI: 10.21776/ub.jiip.2023.033.02.02 154 The Satake Husker machine type was used
in the Raya and Soreang rice mills. In this study, 40 kg of rice bran samples were collected from 10 different rice mills (locations). Each rice mill contributed 1 kg x 4 replications, resulting in a total of 4 kg of rice bran being collected. A sampling system was used to obtain approximately
±250 grams of rice bran from each rice bran sack, and the collected samples were mixed until homogeneous. Subsequently, approximately ±200 grams of sample were taken from multiple points and homogenized again for testing.
The physical properties testing procedure of bulk density and tapped density was carried out according to Amidon (2017). The calculation of bulk density was performed by filling a 250 mL measuring glass with 100 g of the sample using a funnel and measuring its volume.
The tapped density was determined by continuing the measurement of the bulk density by manually shaking the measuring glass until no further change in volume occurred and then measuring the final volume after tapping. The density was determined using the equation:
Bulk density (BD) = Mass of material s volume of space occupied
Tapped density (TD) = Mass of material
s volume of final space after tapping
The estimation of chemical composition was calculated using the regression equation of bulk density and
tapped density against crude protein and crude fiber, based on Ridla et al. (2023) as follows:
Table 1. Regression equation formula of bulk density and tapped density against crude protein and crude fiber
Correlation Equation formula
Bulk density against crude protein y = 0.026x + 2.9676 Tapped density against crude protein y = 0.0235x - 0.0496 Bulk density against crude fiber y = -0.0642x + 31.514 Tapped density against crude fiber y = -0.0576x + 38.861
The treatments in this study were samples of rice bran that come from different rice mills (locations) in the Maros District as follows :
P1 = Rice bran from Bonto Marannu rice mill, Lau Subdistrict
P2 = Rice bran from Maccini Baji rice mill, Lau Subdistrict
P3 = Rice bran from Allepolea rice mill, Lau Subdistrict
P4 = Rice bran from Majannang rice mill, Maros Baru Subdistrict
P5 = Rice bran from Salenrang rice mill, Bontoa Subdistrict
P6 = Rice bran from Raya rice mill, Turikale Subdistrict
P7 = Rice bran from Allatengae rice mill, Bantimurung Subdistrict
P8 = Rice bran from Soreang rice mill, Lau Subdistrict
P9 = Rice bran from Baju Bodoa rice mill, Maros Baru Subdistrict
P10 = Rice bran from Tunikamaseang rice mill, Bontoa Subdistrict
The study employed a completely randomized design (CRD) with 10 treatments and 4 replications. Data analysis was carried out using Analysis of Variance (ANOVA), if significant differences were found (P<0.05), Duncan's multiple range test as described by Steel and Torrie (1993) was conducted. The physical properties of
DOI: 10.21776/ub.jiip.2023.033.02.02 155 the rice bran, including bulk density, tapped
density, and estimated chemical composition in the form of crude protein and crude fiber, were the observed variables.
RESULTS AND DISCUSSION Rice Milling Machine.
The use of machines in rice milling in each rice mill (location) varies according to the needs of each location. The type of milling machine in each treatment can be seen in Table 2. The type of machines and equipment used in rice milling at each rice
mill varies according to the needs of each location. There are three main parts in rice milling: husker, separator, and polisher (Patiwiri, 2006; Kalpanadevi, Singh, and Subramanian, 2018).
A husker is a machine used in the initial stage that functions to break the rice husk, resulting in broken rice and bran. The separator functions to separate the husked rice from the broken rice, while the polisher is used in the process of whitening or polishing rice, which results in about 6% to 11% rice bran.
Table 2. Combination of husker and polisher machine types in each rice mill.
Treatments Rice mill (location) Husker Polisher Polishing (times)
P1 Bonto Marannu Agrindo Agrindo 2
P2 Maccini Baji KND 250 Yanmar 1
P3 Allepolea Yanmar Satake 1
P4 Majannang Yanmar ICHI 1
P5 Salenrang ICHI N70 ICHI 1
P6 Raya Satake Yanmar 2
P7 Allatengae Agrindo Agrindo 2
P8 Soreang Satake Satake 1
P9 Baju Bodoa Agrindo Satake 1
P10 Tunikamaseang Yanmar 750 Satake 1
The rice polishing process at each rice mill mainly applies one polishing, except for the rice milling in the factories of Allatengae, Bonto Marannu, and Raya, which carry out two polishing. This process aims to produce cleaner rice so that the rice bran or rice polish that is rich in nutrients obtained is also higher (Astawan and Andi, 2010). The rice milling system applied during post-harvest processing can affect the final product of rice milling (Patiwiri, 2006).
The rice milling system in the Allatengae and Bonto Marannu factories is considered to be a large rice mill with a complete unit, including a rice cleaning machine, a rice husker, a rice separator, a rice whitener (polisher), a shifter, a grader, and other machines. The transfer of materials from one machine to another is facilitated by an elevator. The other eight rice mills are considered to be small and simple, often referred to as "one-pass" rice
mills. The simple type is characterized by three basic processes: broken rice, bran separation, and polishing, which are performed from top to bottom using gravity (Patiwiri, 2006).
Rice varieties.
The diversity of rice varieties is also one of the factors that affect the final quality of rice milling products. Rice varieties in each treatment can be seen in Table 3. The variety is one of the factors that determine the quality of bran, because of the diversity of physical and chemical properties of the rice grain, mainly due to genetic factors carried by the rice variety (Kalpanadevi, Singh, and Subramanian, 1989; Ishaq et al., 2001). Akbarillah et al. (2007) stated that plant growth and production results are determined by genetic factors, environmental factors, and the interaction between these factors. The commonly used rice varieties across all locations are Cisantana and Inpari.
DOI: 10.21776/ub.jiip.2023.033.02.02 156 Table 3. Rice varieties in each rice mill (location).
Treatments Rice mill (location) Rice Varieties
P1 Bonto Marannu Bestari, Cisantana, Inpari 4
P2 Maccini Baji Bestari, Cisantana, Inpari 4
P3 Allepolea Ciliwung, Cisantana, Inpari 4
P4 Majannang Ciherang, Ciliwung
P5 Salenrang Cisantana, Inpari 4
P6 Raya Cisantana, Inpari 4, Inpari 7
P7 Allatengae Ciliwung, Inpari 7, Inpari 13
P8 Soreang Cisantana, Inpari 4
P9 Baju Bodoa Ciliwung, Cisantana, Inpari 4
P10 Tunikamaseang Cisantana, Inpari 3, Inpari 4
Physical Properties of Rice Bran.
The measurement of physical properties is an important method applied in testing the physical quality of feed ingredients, as it supports production efficiency in the handling and storage of feed ingredients in the livestock industry (Syamsu et al., (2015). The results of testing rice bran's physical properties, including bulk density and tapped density, are shown
in Table 4. The research results revealed significant variation (P<0.01) in the physical quality of rice bran among the factories in Maros Regency in terms of bulk density and tapped density. Further test results indicate that rice bran P7 from the Allatengae rice mill has the best physical quality compared to other rice bran from other factories, while rice bran P3 from the Allepolea rice mill has the lowest physical quality.
Table 4. Physical properties of rice bran at each rice mill (location).
Treatments Rice mill (location) Bulk density (kg m-3) Tapped density (kg m-3)
P1 Bonto Marannu 346.21±1.08f 503.53±3.46f
P2 Maccini Baji 325.48±5.55d 472.31±2.41d
P3 Allepolea 266.79±1.75a 398.56±3.51a
P4 Majannang 291.52±2.10b 432.09±3.77b
P5 Salenrang 286.03±2.23b 425.20±1.75b
P6 Raya 337.54±3.43e 482.73±5.55e
P7 Allatengae 351.88±1.32g 513.54±3.46g
P8 Soreang 288.12±3.77b 429.49±2.23b
P9 Baju Bodoa 308.62±2.30c 446.93±2.10c
P10 Tunikamaseang 320.05±2.41d 469.62±2.30d
Note: Numbers followed by different letters in the same column indicate highly significant differences (P<0.01).
Bulk Density:
Rice bran's bulk density is defined as the ratio of its weight to the volume of the space it occupies (Amidon, 2017). The values of bulk density in this study ranged from 266.79 to 351.88 kg m-3, which are comparable to the range reported by Ridla et al. (2022) of 263.84 to 349.11 kg m-3 and higher than that reported by Ridla et al.
(2023) of 263.86 to 286.53 kg m-3. The findings of Rafe, Sadeghian, and Hoseini-
Yadzi (2016) indicate a bulk density of 320 kg m-3, while Ridla et al. (2015) report a range of 337.2 to 350.7 kg m-3. The results of this study reveal that the rice bran from the Allatengae rice mill had the highest bulk density compared to the other rice bran, while the rice bran from the Allepolea rice mill had the lowest. This suggests that the Allatengae rice mill might have better machine settings and completion, resulting in pure bran with fewer contaminants of
DOI: 10.21776/ub.jiip.2023.033.02.02 157 husk or other foreign particles through
carrying out two polishing processes on the polishing machine. The quality of rice bran can change if there are foreign objects present in its components. Tumuluru et al.
(2011) stated that rice husk has a low bulk density, typically below 200 kg m-3, which can cause the pile of rice bran to decrease if mixed with husk. The particle size of feed materials also affects the values of bulk density and tapped density (Damayanti et al.
2017). According to Wirakartakusumah et al. (1992), bulk density indicates the porosity of the material, which is the number of air spaces that exists between the particles of the material, and it affects feed materials during mixing, weighing, and storage. The higher the bulk density value, the smaller the storage space needed (Febriyanti et al.
2019). A low bulk density value results in a large amount of storage space needed (Mujnisa, 2007). In addition, the air spaces also increase the risk of contamination by fungi if the moisture, temperature, and humidity control during storage are not properly observed. The presence of high-fat content in rice bran can increase oxidation, leading to rapid deterioration and reduced storage life and quality of the feed material.
Tapped density.
The value of tap density, which is the weight of the material per its volume after tapping (Amidon, 2017), in this study, ranges from 398.56 to 513.54 kg m-3. This is
lower than the findings of Ridla and Rosalina (2014), which range from 473.94 to 525.40 kg m-3, but similar to the range reported by Ridla et al. (2022) at 433.53 to 475.44 kg m-3. Rice bran tapped density, according to Ling et al. (2018), is usually between 364 to 528 kg m-3. In this research, the highest value of tapped density was found in the Allatengae rice mill, while the lowest was in the Allepolea rice mill.
Tapped density is related to bulk density, as reported by Ridla et al. (2023), and fraud in rice bran such as the addition of ground nut husk meal (Ridla and Rosalina, 2014) or corn cob meal (Ridla et al., 2022) can be detected by tapped density. The bulk density affects the feed's flow rate for livestock, feed storage and management, and the accuracy of storage containers like silos and packaging. The higher the bulk density, the lower the volume occupied, and vice versa (Jaelani, Dharmawati, and Wacahyono, 2016; Syamsu et. al., 2015; Zainuddin et al., 2014)
Chemical Composition Estimation.
Based on Ridla et al. (2023) finding, both bulk and tapped density have a direct proportion to crude protein content and an inverse proportion to crude fiber content.
Furthermore, it can be used as an indicator in predicting the nutrient content of the rice bran. Below are the results of estimating crude protein and crude fiber using the regression equation.
Table 5. Estimation of crude protein values based on density correlation.
Treatments Rice mill (location) Estimation of crude protein content (% DM) Average Bulk density-based Tapped density-based
P1 Bonto Marannu 11.97 ± 0.03f 11.78 ± 0.08f 11.88 ± 0.05f
P2 Maccini Baji 11.43 ± 0.04d 11.05 ± 0.06d 11.24 ± 0.05d
P3 Allepolea 9.90 ± 0.04a 9.32 ± 0.08a 9.61 ± 0.05a
P4 Majannang 10.55 ± 0.06b 10.10 ± 0.09b 10.33 ± 0.07b
P5 Salenrang 10.40 ± 0.04b 9.94 ± 0.04b 10.17 ± 0.04b
P6 Raya 11.74 ± 0.09e 11.29 ± 0.13e 11.52 ± 0.10e
P7 Allatengae 12.1 2± 0.03g 12.02 ± 0.08g 12.07 ± 0.05g
P8 Soreang 10.46 ± 0.07b 10.04 ± 0.05b 10.25 ± 0.06b
P9 Baju Bodoa 10.99 ± 0.02c 10.45 ± 0.05c 10.72 ± 0.4c
P10 Tunikamaseang 11.29 ± 0.13d 10.99 ± 0.05d 11.14 ± 0.08d
Note: Numbers followed by different letters in the same column indicate highly significant differences (P<0.01).
DOI: 10.21776/ub.jiip.2023.033.02.02 158 Table 6. Estimation of crude fiber values based on density correlation.
Treatments Rice mill (location)
Estimation of crude fiber content (% DM) Average Bulk density-based Tapped density-based
P1 Bonto Marannu 9.29 ± 0.07b 9.86 ± 0.20b 9.75 ± 0.08b
P2 Maccini Baji 10.62 ± 0.10d 11.66 ± 0.14d 11.14 ± 0.12d
P3 Allepolea 14.39 ± 0.11g 15.90 ± 0.20g 15.14 ± 0.15g
P4 Majannang 12.80 ± 0.14f 13.97 ± 0.22f 13.38 ± 0.18f
P5 Salenrang 13.15 ± 0.09f 14.37 ± 0.10f 13.26 ± 0.09f
P6 Raya 9.84 ± 0.22c 11.06 ± 0.32c 10.45 ± 0.27c
P7 Allatengae 8.92 ± 0.09a 9.28 ± 0.20a 9.10 ± 0.15a
P8 Soreang 13.02 ± 0.17f 14.12 ± 0.13f 13.57 ± 0.15f
P9 Baju Bodoa 11.70 ± 0.04e 13.12 ± 0.12e 12.41 ± 0.08e
P10 Tunikamaseang 10.97 ± 0.33d 11.81 ± 0.13d 11.36 ± 0.23d
Note: Numbers followed by different letters in the same column indicate highly significant differences (P<0.01).
The results show that based on the regression correlation of bulk and tapped density, the estimated crude protein content was 9.90-12.1% and 9.94-12.02%, respectively, while the estimated crude fiber content was 8.92-14.39% and 9.28- 15.90%, respectively. According to Saunders (1985), rice bran has a highly nutritious chemical composition, containing 12-17% protein, 13-23% fat, 34- 54% carbohydrates, 6-14% fiber, and 8- 18% ash. The results of the quality estimation of rice bran from the Allatengae rice mill showed the highest protein content (12.02-12.12%) and the lowest fiber content (8.92-9.28%), which is consistent with the highest physical properties. Rice bran from the Allepolea rice mill, on the other hand, had the lowest protein content (9.90-9.32%) and was followed by the lowest physical properties.
The results indicate that bulk and tapped density have a positive correlation with protein content and a negative correlation with crude fiber content, as reported by Ridla et al. (2023). The diversity of protein content and crude fiber content of rice bran is influenced by various factors such as the proportion of its components, including pure bran, rice husk, and rice grains (Astawan dan Febrinda, 2010; Budijanto, S. and A. B.
Sitanggang, 2011). Lavanya et al. (2017) noted that these proportions may result from the main rice milling process, particularly the threshing, setting, condition, and capacity of the machine.
Good quality bran has a higher proportion of pure bran, especially aleurone, compared to the husk. Chemical quality diversity is also impacted by soil fertility; if the soil is fertile for rice growth, it will produce good- quality bran with desirable chemical composition. The soil type in the Allatengae and Raya rice mills is predominantly young alluvial soil with moderate to high fertility (Badan Pusat Statistik, 2020), and the availability of supporting facilities such as irrigation channels distributed along the paddy fields also contributes to high-quality harvests.
According to Standard Nasional Indonesia (2013), the chemical quality of rice bran is divided into three grades: Grade I, with a minimum crude protein content of 12% and a maximum crude fiber content of 12%; Grade II, with a minimum crude protein content of 10% and a maximum crude fiber content of 15%; and Grade III, with a minimum crude protein content of 8% and a maximum crude fiber content of 18%. The estimated protein and crude fiber content values obtained from the regression equation of bulk density and tapped density (Table 5) suggest that the rice bran of Grade I originates from the Allatengae rice mill, while rice bran from the factories Bonto Marannu, Raya, Maccini Baji, Tunikamaseang, Majannang, Baju Bodoa, and Soreang is classified as Grade II, and that from the Salenrang and Allepolea factories as Grade III. The estimation results show that the quality of rice bran in Maros Regency is mainly Grade II, with
DOI: 10.21776/ub.jiip.2023.033.02.02 159 crude protein and crude fiber contents
having inverse proportional values. This aligns with the report by Amrullah (2002) that higher protein content in a feed type leads to lower crude fiber content. The crude protein content of rice bran must be considered before it is utilized in feed formulation as it correlates with the metabolic energy that will be utilized by the animal. Hidayat et al. (2015) emphasized that crude fiber can limit feed formulation, particularly for poultry that has difficulty digesting crude fiber. Rice bran of good quality and suitable for feed formulation should contain a crude protein content of 11.3% to 14.4% and a crude fiber content of 7.0% to 11.4% (Wizna and Muis, 2012).
McDonald et al. (1995) pointed out that based on the ingredient substance distribution scheme from proximate analysis, an increase in protein content will lead to a decrease in non-nitrogenous extract, resulting in a decrease in crude fiber percentage. The estimation of the chemical composition of rice bran in this study demonstrated that the correlation between the physical properties of rice bran and its chemical composition can be applied as a preliminary step in determining the nutrient content of rice bran. This information can aid traders and consumers in determining the value of rice bran during buying and selling transactions, as well as intermediaries, farmers, and feed quality supervisors in the field. However, further laboratory testing is required to confirm the estimated results, and additional information from relevant parties should be obtained to ensure that pure rice bran is being used, rather than a mixture of other materials.
CONCLUSION
The physical quality and nutrient content of rice bran varied among the ten factories (locations) in five districts of Maros Regency. Rice bran from the Allatengae rice mill was found to have the best quality. The findings were categorized into quality I, II, and III.
REFERENCES
Akbarillah, T., Hidayat, H., & Khoiriyah, T. (2007). Kualitas dedak dari berbagai varietas padi di Bengkulu Utara. Jurnal Sain Peternakan Indonesia, 2(1), 36-41.
https://doi.org/10.31186/jspi.id.2.1.3 6-41.
Amidon, G. E., Secreast, P. J., & Mudie, D.
(2009). Particle, powder, and compact characterization.
In Developing solid oral dosage forms (pp. 163-186). Academic Press.
Https://doi.org/10.1016/B978-0-12- 802447- 8.00010-8.
Amrullah, I. K. 2002. Nutrisi Ayam Petelur.
Lembaga Satu Gunung Budi. Bogor.
Astawan, M., & Andi, E. F. 2010. Potensi dedak dan bekatul beras sebagai bahan pangan dan produk pangan fungsional.
Jurnal Ilmu Pangan, 19(1), 16-18.
Astawan, M., & Febrinda, A. E. (2010).
Potensi dedak dan bekatul beras sebagai ingredient pangan dan produk pangan fungsional. Jurnal Pangan, 19(1), 14-21. https://doi.org/
10.33964/jp.v19i1.104.
Budijanto, S., & Sitanggang, A. B. (2011).
Produktivitas dan proses penggilingan padi terkait dengan pengendalian faktor mutu berasnya. Jurnal Pangan, 20(2), 141- 152. https://doi.org/10.33964/jp.v20 i2.33.
Damayanti, R., Lusiana, N., & Prasetyo, J.
(2017). Studi pengaruh ukuran partikel dan penambahan perekat tapioka terhadap karakteristik biopelet dari kulit coklat (Theobroma Cacao L.) sebagai bahan bakar alternatif terbarukan. Teknotan, 11(1), 51-60.
https://doi.org/10.24198/jt.vol11n1.6.
Febriyanti, T. A., Hadist, I., Royani, M., &
Herawati, E. (2019). Pengaruh substitusi bungkil kedelai dengan Indigofera zollingeriana hasil fermentasi terhadap sifat fisik pellet setelah masa penyimpanan satu bulan. JANHUS Jurnal Ilmu Peternakan Journal of Animal
DOI: 10.21776/ub.jiip.2023.033.02.02 160 Husbandry Science, 3(2), 18-26.
https://doi.org/10.52434/janhus.v3i2.6 06.
Gul, K., Yousuf, B., Singh, A. K., Singh, P.,
& Wani, A. A. (2015). Rice bran:
Nutritional values and its emerging potential for development of functional food—A review. Bioactive Carbohydrates and Dietary Fibre, 6(1), 24-30. https://doi.org/
10.1016/j.bcdf.2015.06.002.
Hidayat, C., & Iskandar, S. (2015, December). Kualitas Fisik dan Kimiawi Dedak Padi yang Dijual di Toko Bahan Pakan di Sekitar Wilayah Bogor. In Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner (pp. 669-674).
Ishaq, A., Arifin, A., & Nancy, L. (2001).
Pengaruh jenis penggilingan dan varietas padi terhadap kandungan protein dan serat kasar dedak padi yang telah mengalami penyimpanan satu bulan. Buletin Nutrisi dan Makanan Ternak, 2(2), 55-63.
Jaelani, A., & Dharmawati, S. (2016).
Pengaruh Tumpukan dan Lama Masa Simpan Pakan Pelet terhadap Kualitas Fisik. Ziraa'ah Majalah Ilmiah Pertanian, 41(2), 261-268. https://doi.
org/10.23960/jipt.v6i3.p163-166.
Kalpanadevi, C., Singh, V., & Subramanian, R. (2018). Influence of milling on the nutritional composition of bran from different rice varieties. Journal of food science and technology, 55, 2259- 2269. https://doi.org/10.1007/s13197- 018-3143-9.
Lavanya, M. N., Venkatachalapathy, N., &
Manickavasagan, A. (2017).
Physicochemical characteristics of rice bran. Brown rice, 79-90.
Ling, B., Liu, X., Zhang, L., & Wang, S.
(2018). Effects of temperature, moisture, and metal salt content on dielectric properties of rice bran associated with radio frequency heating. Scientific Reports, 8(1), 4427.
https://doi.org/10.1038/s41598-018- 22567-4.
McDonald P., Edwards RA., Greenhalg JFD., & Morgan CA. (1995). Animal Nutrition 5th Ed. New York (US):
Jhon Wiley and Sons Inc.
Mujnisa, A. (2007). Uji sifat fisik jagung giling pada berbagai ukuran partikel. Buletin Nutrisi dan Makanan Ternak, 6(1), 1-9.
Patiwiri, A. W. (2006). Teknologi penggilingan padi. Jakarta: Gramedia Pustaka Utama.
Purnomo, I., Aspirati, D. W., & Dahlan, M.
(2016). Pengaruh penambahan dedak padi halus (bekatul) dalam ransum terhadap pertambahan bobot badan ayam broiler periode finisher. Jurnal Ternak, 7(2), 1-6. https://doi.org/10.3 0736/jy.v7i2.8.
Ridla, M., & Rosalina, A. (2014). Evaluasi pemalsuan dedak padi dengan penambahan tepung kulit kacang tanah menggunakan uji fisik. Prosiding Konferensi dan Seminar Nasional Teknologi Tepat Guna Tahun 2014 Bidang Teknologi Pangan dan Pascapanen. Lembaga Ilmu Pengetahuan Indonesia. p. 266-276.
Bandung, Indonesia.
Ridla, M., Jayanegara, A., & Laconi, E. B.
Nahrowi. (2015). Pengetahuan Bahan Makanan Ternak. IPB Press: Bogor.
Ridla, M., Martin, R., Nahrowi, N., Alhasanah, N., & Fadhilah, M. (2022).
Physical properties evaluation of rice bran forgery with corn cob addition. Jurnal Ilmu Peternakan Terapan, 6(1), 9-17. https://doi.org/
10.25047/jipt.v6i1.3203.
Ridla, M., Adjie, R. H. N., Ansor, S., Jayanegara, A., & Martin, R. S. H.
(2023). Korelasi Sifat Fisik dan Kandungan Nutrien Dedak Padi. Jurnal Peternakan, 20(1), 1-8.
https://doi.org/10.24014/jupet.v20i1:1 8374
Rafe, A., Sadeghian, A., & Hoseini‐Yazdi, S. Z. (2017). Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar. Food science &
DOI: 10.21776/ub.jiip.2023.033.02.02 161 nutrition, 5(3), 407-414. https://doi.
org/10.1002/fsn3.407.
Saunders, R. M. (1985). Rice bran:
Composition and potential food
uses. Food Reviews
International, 1(3), 465-495. https://
doi.org/10.1080/87559128509540780 Standar Nasional Indonesia. 2013. Dedak Padi - Bahan Pakan Ternak, No. 3178, Dewan Standardisasi Nasional Indonesia. Jakarta.
Statistik, B. P. (2020). Kabupaten Maros Dalam Angka. Maros: BPS.
Statistik, B. P. (2021). Luas Panen dan Produksi Padi di Sulawesi Selatan 2020.
Steel, R. G. D., & Torrie, J. H. (1991).
Prinsip dan Prosedur Statistika: Suatu Pendekatan Biometrik. Terjemahan:
B. Sumantri. PT. Gramedia Pustaka Utama, Jakarta.
Sukria, H. A., & Krisnan, R. (2009). Sumber dan Ketersediaan Bahan Baku Pakan di Indonesia. IPB Press: Bogor.
Syamsu, J. A., Yusuf, M., & Abdullah, A.
(2015). Evaluation of physical properties of feedstuffs in supporting the development of feed mill at farmers group scale. Journal of Advanced Agricultural Technologies
Vol, 2(2), 147-150. https://doi.org/10.
12720/joaat.2.2.147-150.
Tumuluru, J. S., Wright, C. T., Hess, J. R.,
& Kenney, K. L. (2011). A review of biomass densification systems to develop uniform feedstock commodities for bioenergy application. Biofuels, Bioproducts and Biorefining, 5(6), 683-707. https://doi.
org/10.1002/bbb.324.
Wirakartakusumah, M. A., Abdullah, K., &
Syarif, A. M. (1992). Sifat fisik pangan. Depdikbud, Dirjen Dikti, PAU Pangan dan Gizi, IPB-Bogor.
Wizna, W., & Muis, H. (2012). Pemberian dedak padi yang difermentasi dengan Bacillus amyloliquefaciens sebagai pengganti ransum komersil ayam ras petelur. Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science), 14(2), 398-403. https://doi.
org/10.25077/jpi.14.2.398-403.2012.
Zainuddin, M. F., Rosnah, S., Noriznan, M.
M., & Dahlan, I. (2014). Effect of moisture content on physical properties of animal feed pellets from pineapple plant waste. Agriculture and Agricultural Science Procedia, 2, 224-230. https://doi.org/
10.1016/j.aaspro.2014.11.032.