INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 8, ISSUE 10, OCTOBER 2019 ISSN 2277-8616 1100 IJSTR©2019 www.ijstr.org The Effects Of Sonication And Shaking On Yields And Characteristics Of Protein Concentrate Extract Of Deffated Rice Bran Imam Bestari, Ratri Ariatmi Nugrahani , , Ismiyati, Tri Yuni Hendrawati Abstract: Defatted rice bran is rice bran in which oil content has been extracted. Proteins in rice bran have high content of lysine, which is one the essential amino acids. The objectives of this study were to extract and characterized the protein concentrated from defatted rice bran. The variables consisted of times of sonication at 2, 4, 6, 8, and 10 minutes, and times of shaking at 0, 10, 20, 30, and 40 minutes. Maceration was employed for three hours using n-hexane at 1:7 ratio (w/v), which was followed by pneumatic press process. Oven heating was used to remove excess n-hexane. Protein extraction was performed using ultrasonication using distilled water as solvent at 1:10 (w/v) ratio. Centrifugation and shaking were used to purify the protein concentrate. The protein content was determined with Kjeldahl Analyzer, while the characterization was performed with Differential Scanning Calorimetry (DSC) and dan Fourier Transformed Infrared (FTIR). The best yields were obtained from sonication for 8 minutes (14.06%) and shaking for 20 minutes (12.8%). There appeared to be amino acids and proteins underwent denaturation at 157.35 °C. Index Terms: rice bran, defatted, protein, extraction, characterization ——————————  —————————— 1. INTRODUCTION Rice is widely cultivated globally because it has become a main staple for more than half of the world’s population. Global production of rice reached 678 million metric tons in 2014 [1]. Meanwhile, rice production in Indonesia experienced fluctuations from 2011 to 2015. There was a steady increase from 2011 to 2013, from 65.75 million to 69.05 million, and 71.27 million metric tons. However, production dipped to 70.84 million metric tons in 2014, even though it rose significantly to 76.39 million metric tons in 2015 [2]. Rice grain contains three main parts, which are the germ and starchy center (~70%), husk (~20%), and bran (~10%) 1. Rice bran contains high nutrients, including oils, proteins, and carbohydrates [3]. Proteins in rice bran boast alluring characteristics, especially the high content of lysine, which is one of the essential amino acids. There is also a significant amount of hypoallergenic proteins, which makes it an ideal ingredient for baby foods [4]. Uses of bran proteins have steadily increased in recent years, such as in nutraceutical or cosmetics1. Defatted rice bran is a byproduct of oil extraction and known to have a significant amount of proteins, and therefore can be utilized as an additional ingredient in food products, such as biscuits [5]. The objectives of this study are to measure the protein contents in, determine the effects of sonication and shaking on yields of protein extraction of, and characterize the extracted protein concentrate in defatted rice bran. 2 RESEARCH METHOD 2.1. Equipment and Materials The equipment consisted of filter press, oven, digital scale, ultrasonic type, orbital shaker, centrifuge, stirring hotplate, filter cloth, Erlenmeyer, graduated cylinder, glass beaker, glass funnel, evaporating dish, and spatula. The materials included rice bran, n-hexane, and distilled water. 2.2. Procedures The method employed in this study was the extraction process involving maceration using n-hexane as solvent at room temperature for three hours followed by sonication to obtain defatted rice bran. The supernatant and pellet phases were separated with centrifugation and dried up on evaporating dish assisted with stirring hotplate to obtain the protein extract. The extract of defatted rice bran was analyzed for protein content using Kjeldhal Analyzer test and protein characteristics using FTIR and DSC test. The steps in oil extraction are illustrated in Figure 1. Fig 1. The flowchart to produce defatted Rice Bran ____________________________  Department of Chemical Engineering, Faculty of Engineering, Universitas Muhammadiyah Jakarta, Indonesia  Department of Chemical Engineering, Faculty of Engineering, Universitas Muhammadiyah Jakarta, Indonesia  Department of Chemical Engineering, Faculty of Engineering, Universitas Muhammadiyah Jakarta, Indonesia  Department of Chemical Engineering, Faculty of Engineering, Universitas Muhammadiyah Jakarta, Indonesia