Parametric Study on The Rice Bran Protein Extraction Process Using Water as a Solvent

Rice bran is a by-product resulting from the milling process that frequently underutilized as cattle food or disposed through open-burning despite of its high nutritional and nutraceutical properties. Thus, this research aims in recognizing exploring rice extraction methods could further cultivate industry. This study focuses on using water assisted with ultrasonication. The relationship between operational parameters such temperature, time sample-to-solvent ratio to protein yield were studied. was subjected surface functional group analysis Fourier-transform infrared spectroscopy (FTIR). As conclusion, temperature 60°C, sample solvent 10 % 25 mins chosen best conditions for extraction. highly profitable due properties well it readily available at low cost.