Evaluation of Physical and Organoleptic Characteristics of Rice Bran Fermented With 2% EM4 At Different Fermentation Durations

Abstract

Rice bran is widely used as an animal feed ingredient due to its availability and relatively good nutrient content. Fermentation is commonly applied to improve its quality and stability. However, fermentation duration may influence the physical and organoleptic characteristics of the final product. This study aimed to evaluate the changes in physical and organoleptic characteristics (color, aroma, and texture) of rice bran fermented with 2% EM4 at different fermentation durations (2, 4, 6, 8, 10, and 12 days). This research employed a descriptive qualitative approach through direct visual and sensory observation. The observed parameters included color, aroma, and texture changes during the fermentation process. The results showed gradual and consistent changes over time. From day 4 to day 10, the rice bran exhibited a more homogeneous yellowish-brown color, a distinctive and stable fermented aroma, and a moist, smoother texture. On day 12, a slight decrease in moisture was observed, although the aroma and color remained stable. These findings indicate that fermentation duration influences the physical and organoleptic quality of rice bran, with day 8 to day 10 showing the most optimal characteristics. This study provides practical information regarding the appropriate fermentation duration to obtain physically stable and acceptable fermented rice bran as animal feed material