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Journal articles on the topic 'Fermented rice water (FRW)'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

Anbalagan, Charumathi, Sangeetha Kadapakkam Nandabalan, Pavithra Sankar, et al. "Postbiotics of Naturally Fermented Synbiotic Mixture of Rice Water Aids in Promoting Colonocyte Health." Biomolecules 14, no. 3 (2024): 344. http://dx.doi.org/10.3390/biom14030344.

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The eubiotic state of the gut microbiota is primarily brought about by various probiotic species that colonize the gut. It is becoming very clear that the probiotic-metabolite mixtures in the gut luminal milieu is central in establishing cross-kingdom signalling networks to maintain gut-multi-organ axes health. Culturally, different fermented foods and beverages have been regional staples since ancient times, and are known to be enriched with probiotics. However, regional variations including the environment, the staple food source (prebiotics), and fermentation methods, among other factors, i

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2

Dr., O. G. Bhusnure Mulla Anisaara* Avinash Mathpati Dr. Vijayendra Swamy S. M. "Biosynthesis Of Silver Nanoparticles with The Help of Fermented Rice Water Extract Having Antimicrobial and Antioxidant Activity." International Journal of Pharmaceutical Sciences 3, no. 3 (2025): 2933–45. https://doi.org/10.5281/zenodo.15104472.

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This study presents the successful application of fermented rice water (FRW) extract in the renewable bioinspired green synthesis of silver nanoparticles (AgNPs). The green production of silver nanoparticles (AgNPs) was successfully accomplished using the aqueous-alcoholic extract of fermented rice. Analysis, FT-IR, XRD, FE-SEM, UV-Vis, and other physiochemical methods were used to characterize the green produced AgNPs. Plasmon resonance spectra with a maximum at 390 nm were evident in the UV-vis spectrum, and XRD verified the crystalline nature of FRW-AgNPs. FE-SEM analysis of the particles'

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3

Abd Ghani, A., N. Y. Abd Rashid, A. Jamaluddin, D. L. Abd Razak, and M. Abdul Manan. "Improvement of cosmeceutical properties in rice by-products by solid state fermentation with Aspergillus oryzae and effects of different extracting conditions." Supplementary 1 5, S1 (2021): 114–21. http://dx.doi.org/10.26656/fr.2017.5(s1).025.

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Rice milling generates a lot of rice by-products and they are commonly used as an animal feed ingredient. However, they have high cosmeceutical values, attributed to their high content of bioactive compounds. In the present study, rice by-products (broken rice and rice bran) were subjected to solid state fermentation (SSF) using Aspergillus oryzae at 30° C for 12 days and their cosmeceutical potentials were then evaluated. Different extraction conditions such as the type of solvent (water, 50% ethanol) and extraction temperature (30°C, 40°C) were also optimized using a one-factor-one-time appr

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4

Shehu, Isah, and Unakalamba Kennedy. "SOLID STATE FERMENTATION OF RICE BRAN: NUTRITIONAL VALUES AND FUNCTIONAL PROPERTIES." International Journal of Novel Research in Physics Chemistry & Mathematics 10, no. 3 (2023): 63–86. https://doi.org/10.5281/zenodo.8366646.

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<strong>Abstract:</strong> Solid state fermentation of rice bran improves nutritional values and functional properties. The edible fungus, <em>Pleurotus Sapidus</em>, was employed for the solid state fermentation. During fermentation, the sample was withdrawn after ten days and further analyzed. An investigation process was carried out on the solid-state fermented rice bran (RB) in comparison with the unfermented (normal) rice bran. The few analyses that were investigated in comparison with the unfermented rice bran were the density tests (bulk, tapped and compact), water and oil absorption ca

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Jamaluddin, A., N. Y. Mohd Yusof, S. M. Mohd Abdul Rahman, et al. "Effect of Aspergilus oryzae-fermented broken rice, brewers’ rice and rice bran on melanogenesis in highly pigmented human melanoma, MNT-1." Food Research 6, Supplementary 4 (2023): 81–89. http://dx.doi.org/10.26656/fr.2017.6(s4).011.

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The food and beauty sectors are developing strategies to establish a link between nutrient consumption and skin health, as nutraceuticals offer a promising treatment option for some skin disorders such as hyperpigmentation and premature ageing. As a result, the consumption of food ingredients and supplements claiming to lower the risk of developing such skin problems is increasing. In this study, anti-tyrosinase potential of Aspergillus oryzae-fermented rice by-product water extracts namely fermented broken rice (FBR), brewers’ rice (FBrR), and rice bran (FRB) was assessed through in vitro stu

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Azman, E. M., D. Zare, Nurhayati Y., R. Karim, and H. M. Ghazali. "Physicochemical properties, urocanic acid and biogenic amine contents of black pomfret (Parastromateus niger) as affected by fermentation times." Food Research 8, no. 2 (2024): 92–104. http://dx.doi.org/10.26656/fr.2017.8(2).275.

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Fermented freshwater and marine products are popular in Malaysia and among these is ikan pekasam (fermented fish). It is typically made from freshwater fish with groundroasted rice as the main source of carbohydrate during fermentation. In this study, rather than freshwater fish, black pomfret (Parastromateus niger), a marine fish, was used to produce ikan pekasam. Black pomfret was mixed with 3 kg of ground roasted rice and 10% (v/w of fish) water and allowed to ferment for 2 and 5 weeks at 25 – 30°C. Then, fermented black pomfret was analysed for its physicochemical properties, compositions

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Ng, W. W., and S. T. Thed. "Development of steamed cake using red wine dreg as a natural colourant." Food Research 8, Supplementary 4 (2024): 111–15. http://dx.doi.org/10.26656/fr.2017.8(s4).22.

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Red yeast rice is a fermented rice that acquires its red colour from being cultivated with the yeast Monascus purpureus. It is widely used to produce various fermented foods in China, Japan, and East Asia. Red yeast rice has been reported to lower cholesterol, improve digestion, and possess antioxidant activity. Red yeast rice is a main ingredient in Foochow red wine. This study aimed to develop steamed cake by using Foochow red wine dreg as a natural food colourant. The steamed cake was prepared by mixing self-rising flour, sugar, raisins, water, and red wine dreg extract, and then steamed at

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Yuliana, A., R. R. Saleha, A. S. Nasir, and I. Rahmiyani. "Characterization of cookies added with Monascus purpureus HDCC-1TB001 fermented rice and bagasse as a functional food." Food Research 9, no. 4 (2025): 218–25. https://doi.org/10.26656/fr.2017.9(4).4-016.

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Functional food has been an alternative for those who want to maintain health, and can also bridge the traditional gap between food and medicine. Various age groups adore cookies as a convenient snack and as a functional food. Monascus, belonging to the Ascomycetes class, is capable of producing many secondary metabolites such as pigments, monacolins, and citrinin. Monascus fermented products have been used in food, medicine, and industry. These products can be applied as food or nutritional supplements with multiple therapeutic benefits. This study aimed to determine the characterization of c

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Duangkhamchan, W., and P. Itsaranuwat. "Survivability of Lactobacillus acidophilus and quality attributes of puffed pounded-unripe rice supplemented with probiotics using a fluidized-bed coating method." Food Research 4, S4 (2021): 73–80. http://dx.doi.org/10.26656/fr.2017.4(s4).001.

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Value-added breakfast cereals are receiving increased interest due to changes in lifestyles and modern trends of health awareness among consumers. Among various cereal grains, puffed pounded-unripe rice (PPUR) was chosen because of its excellent health beneficial properties. Feasibility of supplementing the probiotic bacteria Lactobacillus acidophilus (LA5) into PPUR was investigated using a fluidized-bed coating method. Suitable fermentation conditions were tested based on a pH criterion of 4.5. Three types of cell host solutions as sucrose, skim milk and maltodextrin were examined as suitabl

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Wang, Zhiqi, Zhaosen Yuan, Xinlai Dou, et al. "Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria." Foods 14, no. 15 (2025): 2674. https://doi.org/10.3390/foods14152674.

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This study investigated the effects of Lactococcus lactis subsp. 1.2472 (L)-, Streptococcus thermophilus 1.2718 (S)-, and thermostable Lactobacillus rhamnosus HCUL 1.1901-1912 (T)-fermented rice flour with inoculum levels of 3–11% (w/w) on rice bread staling. Optimal staling resistance was achieved, as follows: 9% L-fermented rice bread (LRB), 7% T-fermented rice bread (TRB), and 5% S-fermented rice bread (SRB). Lactic acid bacteria-fermented rice flour significantly enhanced hydration properties. LF-NMR analysis revealed that T21 (strongly bound water) and T22 (weakly bound water) relaxation

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Ummae, Shaikh, and B. M. Gore. "Fish Feeding: Utilization of Rice Washing Water (RWW) and Fermented Citrus Peel (FCP) as culture Media for Bloodworms (Chironomus spp.)." UTTAR PRADESH JOURNAL OF ZOOLOGY 45, no. 14 (2024): 296–304. http://dx.doi.org/10.56557/upjoz/2024/v45i144206.

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Bloodworms are a most common and significant food source for freshwater fish, and they are also used as lures for fishing. Rice washing water accommodates important soluble nutrients. Fermented Citrus Peel is also a magnificent source of nutrients. On a daily basis, we let go of numerous wastes that can be utilised for cost-effective culturing. A possible solution is to use (RWW) & (FCP) waste as nourishing sources for Bloodworms. The aim of this study was to estimate the better growth of Bloodworms that were fed with different concentrations of Rice Washing Water (RWW) and Fermented Citru

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Fadilah, Aprilia Nurul, Sri Darmanti, and Sri Haryanti. "Pengaruh Penyiraman Air Cucian Beras Fermentasi Satu Hari Dan Fermentasi Lima Belas Hari Terhadap Kadar Pigmen Fotosintetik Dan Pertumbuhan Vegetatif Tanaman Sawi Hijau (Brassica juncea L.)." Bioma : Berkala Ilmiah Biologi 22, no. 1 (2020): 76–84. http://dx.doi.org/10.14710/bioma.22.1.76-84.

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Mustard plants are a type of vegetable favored by most people. Demand formustard plants continues to increase along with the increasing population and awareness of nutritional needs, but there are obstacles in increasing the production. This is due to the lack of nutrients needed by the mustard plant for its growth. One effort to increase the production of mustard plants is by adding nutrients through fertilization. Fertilizers are divided into two types, namely organic and inorganic fertilizers. However, long-term use of inorganic fertilizers can reduce soil quality and environmental health.

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Sanggaria, Ayu W., Jhonly Solang, Henneke Pangkey, et al. "Pemanfaatan media dedak padi yang difermentasi dan tidak difermentasi untuk perbanyakan Alona sp." e-Journal BUDIDAYA PERAIRAN 10, no. 1 (2021): 42. http://dx.doi.org/10.35800/bdp.10.1.2022.35498.

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This study aimed to analyze the use of fermented rice bran media for the propagation of Alona sp. The method used is an experimental method, using one-way ANOVA, with three treatments, namely fermented rice bran media, unfermented rice bran media, and water. Each treatment was repeated 3 times, so that 9 experimental units were obtained. The observed variable was the density of Alona sp. The results showed that the density of Alona sp. that were cultured on fermented rice bran media was significantly different from that of unfermented rice bran and water.

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Umamaheswari, S. "IDENTIFICATION AND PROBIOTIC CHARACTERIZATION OF MICROBIAL COMMUNITIES FROM FERMENTED RICE WATER AND ASSOCIATION OF ENTEROCOCCUS HIRAE WITH PEPTIC ULCER CAUSING HELICOBACTER PYLORI." Journal of Medical pharmaceutical and allied sciences 10, no. 5 (2021): 3578–87. http://dx.doi.org/10.22270/jmpas.v10i5.1436.

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Fermented rice water is a classic example of fermented food known for nutritional values. The microbiome of fermented rice water is not yet completely revealed. Helicobacter pylori, the causative organism of peptic ulcer and gastric cancer is considered as a WHO priority-2 due to the nature of resisting antibiotics necessitating the research to rule out regiments to avoid H. pylori infections. Probiotics are considered as an emerging alternative to eradicate and manage this pathogen, making it more prominent to have the means to evaluate their effectiveness against this pathogen. The present w

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15

Rahman, MA, MM Rahman, MA Rahman, MM Rahman, and MZ Rahman. "Effects of Different Chemical Treatments of Murta Cane (Schumannianthus Dichotomus L.) On the Quality of Shitalpati (Mat) In Bangladesh." Bangladesh Journal of Agricultural Research 47, no. 3 (2023): 303–8. http://dx.doi.org/10.3329/bjar.v47i3.69115.

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The experiment was conducted during two consecutive seasons of 2019-2020 and 2020-2021 at Farmers’ home of Kamdebpur village of Nalchity upazila under Jhalakati district (2019-2020) and Bangladesh Agricultural Research Institute, Regional Agricultural Research Station, Rahmatpur, Barishal (2020-2021) to develop suitable protocol of chemical treatment of murta cane for improving the quality of shitalpati (cooling mat) in Bangladesh. There were nine treatments in the experiment viz., T1 = Boiled with Tamarind leaf + Cowa leaf (50g leaf/liter water), T2 = Soaking and boiled with fermented rice st

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16

Rejeki, I. Gusti Ayu Dewi Seri, Ni Ketut Mardewi, Ni Ketut Sri Rukmini, A. A. Sagung Putri Risa Andriani, and S. A. M. P. Suryani. "Chemical Quality Analysis of Male Quick Meat with Rate Containing Fermented Rice Bran." AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) 7, no. 1 (2022): 43–46. http://dx.doi.org/10.29165/ajarcde.v7i1.199.

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Abstract. Quail is a small but fat land fowl. One of the most popular types of quail is the quail (Coturnix coturnix japonica). Quail is a diversified source of meat and egg products. In raising quail, the cost of feed is very high, reaching 70% of the total cost of quail production. Rice bran is an industrial waste that still has a high enough nutritional value but has the disadvantage that it contains high fiber, to overcome this, it needs to be fermented to improve the quality of the feed ingredients. The protein content of rice bran ranges from 8 -12%, rice bran is very taken into account

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Pramadana, Iyan, Syahrir Syahrir, and Muh Sadik Arifuddin. "The Effect of Fermented Rice Bran of The Silage of Cow’s Rumen with Different Storage Time on The Physical Quality, pH and Nutrient Content of Silage." Mitra Sains 12, no. 1 (2024): 1–15. http://dx.doi.org/10.22487/ms26866579.2024.v12.i1.pp1-15.

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This study, conducted from March to May 2023, aimed to assess the impact of fermented rice bran from cow rumen contents on silage quality, pH, and nutrient content with varying storage times. The experiment took place in Porame Village, Central Sulawesi Province, and Tadulako University's Feed Nutrition Laboratory. The study used molasses, rice bran, EM4, water, and cow rumen waste as materials. Employing a complete randomized design with a 2x3 factorial pattern, the study had 6 treatment combinations and 24 experimental units. Factors included fermented and unfermented rice bran ratios mixed

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Utami, Tiara, Henneke Pangkey, Sartje Lantu, Cyska Lumenta, Indra R. N. Salindeho, and Kurniati Kemer. "Peningkatan kepadatan Alona sp. pada jerami padi yang difermentasi." e-Journal BUDIDAYA PERAIRAN 10, no. 1 (2021): 47. http://dx.doi.org/10.35800/bdp.10.1.2022.35499.

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The objective of this study was to determine the difference in density of Alona sp in fermented rice straw and unfermented rice straw media. This research was conducted at the Aquaculture Technology Laboratory and the Fish Health, Environment and Toxicology Laboratory, Faculty of Fisheries and Marine Sciences, Sam Ratulangi University, Manado, from March to June 2021.The experiment was based on four treatments, namely fermented rice straw media with Effective Microorganisms-4 (EM-4) solution, unfermented rice straw media, horse manure media and water media. The experimental design used was a c

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Makut, Makwin Danladi, Jibril Egwu Owuna, and Salmat Musah Salisu. "Molecular Identification of Lactic Acid Bacteria Isolated from Fermented Rice." AROC in Agriculture 2, no. 1 (2022): 06–11. http://dx.doi.org/10.53858/arocagr02010611.

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Background: Fermented rice is known to possess probiotic capability. Probiotics are live microorganisms that confers consumer with enormous health benefits. This research was determined on isolation and molecularly identifies beneficial lactic acid bacteria from fermented rice water. Methods: Locally cultivated Osuemegbe Rice grains were steeped and fermented to isolate lactic acid bacteria strains. De Man Rogosa Sharpe (MRS) media was used for the isolation of lactic acid bacteria. The fermented rice water was serially diluted, plated and incubated at 37 °C for 48 hours under anaerobic condit

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Agista, Afifah Zahra, Sharon Angela Tanuseputero, Takuya Koseki, et al. "Tryptamine, a Microbial Metabolite in Fermented Rice Bran Suppressed Lipopolysaccharide-Induced Inflammation in a Murine Macrophage Model." International Journal of Molecular Sciences 23, no. 19 (2022): 11209. http://dx.doi.org/10.3390/ijms231911209.

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Fermentation is thought to alter the composition and bioavailability of bioactive compounds in rice bran. However, how this process affects the anti-inflammatory effects of rice bran and the bioactive compounds that might participate in this function is yet to be elucidated. This study aimed to isolate bioactive compounds in fermented rice bran that play a key role in its anti-inflammatory function. The fermented rice bran was fractionated using a succession of solvent and solid-phase extractions. The fermented rice bran fractions were then applied to lipopolysaccharide (LPS)-activated murine

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Yeap, Swee Keong, Boon Kee Beh, Joan Kong, et al. "In VivoHypocholesterolemic Effect of MARDI Fermented Red Yeast Rice Water Extract in High Cholesterol Diet Fed Mice." Evidence-Based Complementary and Alternative Medicine 2014 (2014): 1–7. http://dx.doi.org/10.1155/2014/707829.

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Fermented red yeast rice has been traditionally consumed as medication in Asian cuisine. This study aimed to determine thein vivohypocholesterolemic and antioxidant effects of fermented red yeast rice water extract produced using Malaysian Agricultural Research and Development Institute (MARDI)Monascus purpureusstrains in mice fed with high cholesterol diet. Absence of monacolin-k, lower level ofγ-aminobutyric acid (GABA), higher content of total amino acids, and antioxidant activities were detected in MARDI fermented red yeast rice water extract (MFRYR).In vivoMFRYR treatment on hypercholeste

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Meduri, Teja Sri, Lakshmi Divya Munnangi, Sreevani Potharaju, et al. "Formulation and Evaluation of Fermented Rice Water Herbal Shampoo." Journal of Drug Delivery and Therapeutics 11, no. 4-S (2021): 127–30. http://dx.doi.org/10.22270/jddt.v11i4-s.4970.

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Now-a-days, the most occurring problem is hair fall, so the main aim of the study is to reduce hair fall and promote hair growth. The main ingredient in this study is fermented rice water (Oryza sativa) which contains many antioxidants when compared to the plain rice water. Inositol is the major constituent which helps in decreasing hair fall. The herbal shampoo was formulated using some of the traditional herbs like Hibiscus-rosa-sinensis, Phyllanthus emblica, Aloe vera, Trigonella foenum graceum along with fermented rice water in different concentrations and evaluated for various parameters.

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Ratnaduhita, A., Y. Pratama, A. M. P. Nuhriawangsa, Y. B. Pramono, and L. R. Kartikasari. "Potential of gathot (fermented cassava) from livestock feed to analog rice." IOP Conference Series: Earth and Environmental Science 902, no. 1 (2021): 012059. http://dx.doi.org/10.1088/1755-1315/902/1/012059.

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Abstract The objective of this research was to analyze the potential of gathot as an analog rice ingredient with the addition of red bean CMC as a binder, according to water absorption value, crude fiber content, and aftertaste by hedonic test. This study consisted of 4 treatments, and each treatment was repeated 5 times. The treatment was the addition of CMC in the manufacture of analog rice made from gathot flour and red bean flour with a level of 0; 1; 2; 3%. The test includes water absorption, crude fiber content, and aftertaste with a hedonic test. The data were analyzed by Completely Ran

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., Antonius. "Utilization of fermented rice straw as substitution of elephant grass in cow feed." Jurnal Ilmu Ternak dan Veteriner 14, no. 4 (2013): 270–77. https://doi.org/10.14334/jitv.v14i4.306.

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The objective of this research was to evaluate the use of fermented rice straw by probion on feed consumption, digestibility, daily gain and feed efficiency of Simmental cow. This study was carried out based on completely randomized design, with here dietary treatments and four replications for each treatment. The treatments were R1 (JP-15) = 40% elephant grass + 15% untreated rice straw + 45% concentrate; R2 (JPF-15) = 40% elephant grass + 15% fermented rice straw + 45% concentrate; and R3 (JPF-35) = 20% elephant grass + 35% fermented rice straw + 45% concentrate. Concentrate was given at aro

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Lukman, Syafiqullah. "Valorization of Fermented Rice Water (Oryza sativa L.) in Food Industry: A Review." Journal Of Agrobiotechnology 15, no. 2 (2024): 19–33. https://doi.org/10.37231/jab.2024.15.2.389.

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Rice (Oryza sativa) is an important staple food in Malaysia and gaining popularity in recent years due to its widespread availability and versatility to make various kind of dishes. The rice is often washed by rinsing, soaking, or boiling prior to any subsequent cooking procedure yielding suspension of dissolved starch that has a milky and slurry texture. The rice water is enriched with carbohydrate, protein, minerals and vitamin that leach out of the rice during the process. It is commonly used for other purposes in cosmetic and agriculture industry. Nevertheless, the disposal of rice water r

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Dzulfakar, Mohd Alif Afife, and Noorhisham Tan Kofli. "The Effects of Soaking on Rice Granules for Bedak sejuk Production." Advanced Materials Research 1113 (July 2015): 465–70. http://dx.doi.org/10.4028/www.scientific.net/amr.1113.465.

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Bedak sejuk, is a traditional cosmetic product that still being used and fond by many women in Malaysia. It is produced by the traditional methods that passed from generation to generation. Rice grains were soaked in water at least for three months or until it fully dissolved. The aim of the study is to determine the effects of soaking on rice granules for bedak sejuk production. Local rice grains (Indica) were soaked in water at ratio of 1:1 (w/v) in a container with lid for 42 days and the water were changed at 14 days interval. The soaking process was a series of batch process. A growth pro

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Bahlawan, Zuhriyan Ash Shiddieqy, Andri Cahyo Kumoro, and Megawati Megawati. "Physico-Chemical Characteristics of Novel Analog Rice from Fermented Sorghum Flour by Rhizopus oligosporus and Soybean Flour." Current Research in Nutrition and Food Science Journal 11, no. 3 (2023): 1022–38. http://dx.doi.org/10.12944/crnfsj.11.3.09.

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The need for food in the world is currently increasing, one of high consumption is rice. Analog rice is one of the products for rice substitute consumption to meet staple food with better nutritional value. In this research, the production of analog rice was made from fermented sorghum using Rhizopus oligosporus which has been studied previously with the addition of soybean flour fortification. Raw materials of sorghum grain were fermented using Rhizopus oligosporus to reduce tannin levels of sorghum and the addition of fortified soybean flour aims to increase the nutrition of analog rice. Ana

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Nurrahma, Bira Arumndari, Mega Febia Suryajayanti, Anggi Laksmita Dewi, Zunamilla Khairia, Rio Jati Kusuma, and Perdana S. T. Suyoto. "Fermented rice bran extract improves dyslipidemia in rodents." Nutrition & Food Science 48, no. 2 (2018): 375–83. http://dx.doi.org/10.1108/nfs-08-2017-0167.

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Purpose The study aims to investigate the potency of fermented rice bran extract as anti-hypercholesterolemia product by looking at its effect on lipid profile levels and blood glucose levels in dyslipidemia model rats. Design/methodology/approach Rice bran was fermented using Rhizopus oligosporus-contained tempeh mold extracted using distilled water. Twenty-four Sprague Dawley rats were divided into a control group and hypercholesterolemia groups. Hypercholesterolemia, also known as dyslipidemia, was induced with fructose-supplemented high-fat diet. Rats induced with dyslipidemia received thr

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Akmaludin, Ade, Asnawi, Vebera Maslami, and I. Ketut Gede Wiryawan. "Growth Performances and Carcass of KUB Chicken Fed on A Diet Containing Different Levels of Fermented Mixture of Rice Bran and Protein from Slaughtered House." Jurnal Biologi Tropis 23, no. 1 (2023): 524–27. http://dx.doi.org/10.29303/jbt.v23i1.6176.

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Rice bran is a common poultry feed ingredients. However, its use is limited due to its high fiber content and low phosphorus content. This study aimed to evaluate the effects of feeding a fermented mixture of rice bran and PSW (RPSW) on the growth performances and carcass of KUB chicken. A mixture of two parts of rice bran and one part of PSH was fermented using rumen liquor for 5 days. Two hundred two-week-old KUB chickens were randomly allocated into four dietary treatments with different levels of fermented RPSW i.e.; 0, 10, 20, and 30% for treatments 1, 2, 3, and 4 respectively. Feed was p

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Lin, Chung-Saint, Hum-Fa Hur, and Chih-Cheng Lin. "Antioxidant properties and antibacterial activity of fermented Monascus purpureus extracts." MOJ Food Processing & Technology 7, no. 2 (2019): 49–54. http://dx.doi.org/10.15406/mojfpt.2019.07.00219.

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Monascus rice ferment extracts has anti-oxidant and antibiotic efficiency. Oxidative stress contributes to skin aging and can adversely affect skin health, which means antioxidants active in skin cells may support skin health. Antioxidant can contribute to defending old. Suppress the production that the epidermis bacterium can reduce the whelk and comedo. Our objective to evaluate the antioxidant properties, antibacterial activity and protective effects on UV-induced damage in HaCaT keratinocytes of extra different carbon and nitrogen sources at water (MRW) and methanolic (MRM) extracts from M

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Ibrahim, Nurhasniza, and Noorhisham Tan Kofli. "Development of Filtration System for the Collection of Soaking Water during Bedak Sejuk Preparation." Jurnal Kejuruteraan si2, no. 1 (2019): 85–90. http://dx.doi.org/10.17576/jkukm-2019-si2(1)-11.

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“Bedak Sejuk” or fermented rice powder is a traditional cosmetic product used by locals that is made from fermented rice. To start the process, the rice grains are soaked in water at 1:1 (w:v) ratio and continuously soaked until the rice gains fully dissolved into flour paste slurry. The soaking water was discarded at end of the fermentation process although it is believed valuable active components still exist in the water. Thus, the aim of the present study is to develop filtration system to collect the soaking water and to analyze active components presence. Local rice grains were soaked in

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Amini, Rasool, Md Islam, Yutaka Kitamura, and Mito Kokawa. "Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese)." Foods 8, no. 8 (2019): 339. http://dx.doi.org/10.3390/foods8080339.

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In this study, fermented rice milk was used as a novel coagulant for a type of soft cheese named as paneer. Rice milk was produced by a wet milling system in a process where brown rice was first soaked in water at a ratio of 1:2 (w/w), then milled by micro wet milling. Rice milk was pasteurized and gelatinized followed by the saccharification and lactic acid fermentation process. Paneer was produced using whole dairy milk mixed with 10%, 20%, and 30% of simultaneous saccharified and fermented (SSF) rice milk as a coagulant, and was analyzed for its physicochemical, microbial, and sensory prope

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Babita, Kumari, P. Vibhute Bhalchandra та Solanki Hitesh. "A Short Review on Pakhaḷa: A healthy and Nutritious Diet of Odisha and Its adjacent part of India". Research and Reviews: Journal of Environmental Sciences 4, № 3 (2022): 1–6. https://doi.org/10.5281/zenodo.7103929.

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Pakhaḷa is an Odia healthy traditional cuisine, consisting of cooked rice  fermented in water.   This is an incompletely instigated manualnon-alcoholic rice product. Depending on the quality of rice and cumulative constituents similar as spices, curd etc which are added to the rice in water; the pakahla can show an inconceivable flavour. Pakahla is extensively eaten particularly by Odiya people during the summer season, in which the average temperature is over 40 ± 2 °C and relative moisture 80 ± 5. Eating pakahla in this season renders soothing effect to mortal bod

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Yudiarti, T., E. Widiastuti, H. I. Wahyuni, and Y. B. Pramono. "Effect of Fermented used rice as a functional feed on biochemical and haematological parameters, microbial population, internal organ weight and performance of broilers." Journal of the Indonesian Tropical Animal Agriculture 45, no. 4 (2020): 320–27. http://dx.doi.org/10.14710/jitaa.45.4.320-327.

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The study aimed to evaluate effect of the used rice fermented using Chrysonillia crassa as a functional feed on biochemical and haematological parameters, microbial populations, internal organ weight and performance of broilers. The study used one hundred and fifty unsexed one-day-old chicks with average body weight of 48.30 ± 4.13g. At day 1 to 7, the chicks were given commercial feed. On day 8 onward, the chickens were randomized distributed to one of three experimental diets of 50 chicks each. The chicks were given formulated diet containing fermented used rice based-functional feed (FF). D

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Lutur, Elen Marta, Irwan Ismail, Irsan Irsan, and Mega Utami Rumakabis. "The Effect Of Liquid Organic Fertilizer (Lof) From Rice Washing Water and Coconut Water Using Em4 On The Growth Of Chorella sp. At Laboratory Scale." Barakuda'45: Jurnal Ilmu Perikanan dan Kelautan 5, no. 2 (2023): 225–33. http://dx.doi.org/10.47685/barakuda45.v5i2.465.

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Chlorella sp. has significantly higher nutritional content compared to artificial feed. To obtain Chlorella sp. as a natural feed, it was necessary to cultivate pure phytoplankton to meet the availability of crude feed in sufficient quantities. In conducting the cultivation, there was a need for liquid organic fertilizer (LOF) that could be easily obtained and was available in nature, which was liquid organic fertilizer made from a mixture of rice washing water and coconut water fermented using EM4. This research aimed to determine the density of Chlorella sp. using liquid organic fertilizer f

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Surianti, Surianti, Fitratul Muaddama, Wahyudi Wahyudi, and Sri Wahyuni Firman. "Effect of fermented rice bran concentration using Lactobacillus sp in artificial feed on growth performance and enzyme activity of tilapia Oreochromis niloticus (Linnaeus, 1758)." Jurnal Iktiologi Indonesia 21, no. 1 (2021): 11–22. http://dx.doi.org/10.32491/jii.v21i1.548.

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This study aims to determine the effect of the dose of fermented rice bran using Lactobacillus sp. on growth performance and enzyme activity in tilapia. This research was conducted in Sidenreng Rappang Regency. The test animal used was tilapia larvae measuring 1.17 g. The maintenance container is a tarp pool with a size of 1 m x 1 m x 1 m filled with fresh water as much as 85 L. The study was designed using a completely randomized design consisting of four treatments and three replications, thus there were 12 experimental units. The treatment was determined based on the dose of fermented rice

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Adhikari, Harisharan, and Ganesan Krishnamoorthy. "Investigation of Brewing Water Hardness and Alkalinity, and Ethanol Content in Nepalese Home-Brewed Alcoholic Beverages in a Locale of Pokhara Countryside." Journal of Engineering and Sciences 3, no. 2 (2024): 14–23. http://dx.doi.org/10.3126/jes2.v3i2.72186.

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The current study determined brewing water hardness, alkalinity, and ethanol content in non-distilled and distilled home-brewed alcoholic beverage (HBAB) samples available in the local households of Pokhara, Nepal countryside. The HBAB samples selected for the ethanol content determination were (i) non-distilled home-brewed alcoholic beverages bhate jand & chhyang prepared by fermentation of a mashed mixture of glutinous steamed rice and starter culture media of marcha (yeasts) and tongba prepared by fermentation of a mashed mixture of steamed finger millet and marcha (yeasts) starter, and

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Yaqin, Muhammad Haqqul, Farikhah Farikhah, and Ummul Firmani. "ANALISIS PEMANFAATAN AIR CUCIAN BERAS SEBAGAI PENGKAYA PROBIOTIK KOMERSIL PADA MEDIAKULTUR UNTUK PENINGKATAN PERTUMBUHAN POPULASI Daphnia magna." Jurnal Perikanan Pantura (JPP) 7, no. 1 (2024): 450. http://dx.doi.org/10.30587/jpp.v7i1.7476.

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This research aims to determine the formulation of probiotic feed fermented with rice washing water with different fermentation times to produce the highest growth of Daphnia magna. The research included experimental research using a Completely Randomized Design (CRD) consisting of 3 treatments and repeated three times to obtain nine experimental units. Each container is filled with 2 liters of water with a Daphnia density of 20 ind/l. Treatment A: giving probiotics and rice washing water without fermentation; treatment B: giving probiotics and rice washing water with a fermentation time of 6

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Christ-Ribeiro, Anelise, Carolina da Silva Graça, Kelly Cristina Massarolo, Débora Pez Jaeschke, and Leonor Almeida de Souza Soares. "Production of High-Value-Added Biomass by Saccharomyces cerevisiae Using Lignocellulosic Substrate." Fermentation 11, no. 5 (2025): 257. https://doi.org/10.3390/fermentation11050257.

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The aim of this study was to increase the availability of high-value-added compounds by applying S. cerevisiae to rice bran substrates (whole and defatted). The substrates were subjected to solid-state fermentation with yeast (3% pp−1) and water (30%) for up to 8 h at 30 °C. The fermentation of brown rice bran resulted in increased ash, protein, and fiber contents, while the fermentation of defatted rice bran led to higher lipid and fiber levels. Additionally, the fermentation process influenced the mineral profile. The phenolic compound content of the fermented brown rice bran increased over

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Syamsuria. "Fermentasi Hijauan Sebagai Pakan Alternatif Berkualitas Untuk Ternak." BEGAWE: Jurnal Pengabdian Masyarakat 2, no. 4 (2024): 22–26. https://doi.org/10.62667/begawe.v2i4.167.

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Samaelo Village is one of the villages in Bone Regency, South Sulawesi. Which has quite extensive rice farming land. The abundant rice farming results have their own impacts in the form of accumulation of rice straw waste. Rice straw waste is usually burned when it is dry or left to rot. The way rice straw waste is managed has caused air and water pollution due to smoke from burning or the smell of rotting rice straw. Therefore, to minimize pollution caused by rice straw waste, this activity aims to provide training in processing rice straw waste using fermentation techniques into animal feed

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Kusnandar, Feri, Suryani Suryani, and Slamet Budijanto. "Karakteristik Fungsional, Fisik dan Sensori Sereal Sarapan Jagung yang Disubstitusi Bekatul." Jurnal Aplikasi Teknologi Pangan 9, no. 3 (2020): 108–17. http://dx.doi.org/10.17728/jatp.7517.

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AbstrakBekatul dari hasil samping penggilingan padi memiliki komponen gizi dan non-gizi. Proses fermentasi pada bekatul diketahui dapat meningkatkan komponen fenolik dan aktivitas antioksidannya. Penelitian ini menggunakan bekatul yang difermentasi dengan kapang Rhizopus oligosporus selama 72 jam dan diformulasikan sebanyak 15, 20, dan 25% ke dalam sereal sarapan jagung. Bekatul tanpa fermentasi juga dibuat sebagai pembanding. Karakteristik fungsional yang berupa aktivitas antioksidan, kadar total fenol, serat pangan, mutu fisik yang berupa derajat pengembangan (DP), indeks penyerapan air (IPA

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Irwin Mirza Umami, Bramdo George Valentino Sinaga, Robin Syahputra, et al. "Sosialisasi Pemanfaatan Limbah Air Cucian Beras Sebagai Pupuk Organik Cair (POC) di Desa Suak Air Hitam." ALKHIDMAH: Jurnal Pengabdian dan Kemitraan Masyarakat 2, no. 4 (2024): 23–29. https://doi.org/10.59246/alkhidmah.v2i4.1067.

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The process of cooking rice generates a significant amount of waste in the form of rice wash water. In a household, it can produce at least 1 liter of rice wash water daily. Rice wash water contains nutrients necessary for plant growth, including N, P, K, phosphorus, iron, protein, fiber, amino acids, and zinc. The community service conducted by the students aimed to socialize and increase knowledge about the benefits of rice wash water as liquid organic fertilizer (LOF) to the community of Suak Air Hitam Village, Pekaitan District, Rokan Hilir Regency. This activity took place on August 14, 2

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43

Jerlyn, G. "Yield of oyster mushroom (Pleurotus ostreatus) using different growth promoters." International Journal of Biosciences (IJB) 25, no. 1 (2024): 117–26. https://doi.org/10.12692/ijb/25.1.117-126.

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The effect of different growth promoters on oyster mushroom growth and yield was conducted from December 2023 to February, 2024 at Barangay Canangan, Angadanan, Isabela. Six different growth promoters namely: Fermented fruit juice, Nutrient solution, Gibberellic acid, Urea solution, Cytokinin solution, Rice wash and plain water as control at a rate of 30 ml per liter of water was applied in the mushroom fruiting bags.  The study was laid in a Completely Randomized Design with three replications. Cultural management such as pasteurizing the substrates for 10 hours prior to oyster mushroom

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Xu, Xiao, Wenxiu Hu, Siduo Zhou, et al. "Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea." Molecules 24, no. 4 (2019): 671. http://dx.doi.org/10.3390/molecules24040671.

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Glutinous rice-based foods have a long history are consumed worldwide. They are also in great demand for the pursuit of novel sensory and natural health benefits. In this study, we developed a novel fermented glutinous rice product with the supplementation of Fu brick tea. Using in vitro antioxidant evaluation and phenolic compounds analysis, fermentation with Fu brick tea increased the total phenolic content and enhanced the antioxidant activity of glutinous rice, including scavenging of 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) radical, 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS

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Melda, Mega, Ibrahim Hadist, and Ervi Herawati. "PENGARUH SUBSTITUSI BONGGOL PISANG DAN Indigofera zollingeriana HASIL FERMENTASI TERHADAP KONSUMSI RANSUM ENERGI DAN AIR MINUM AYAM BROILER (Substitution Effect of Banana Humps and Soybean Meal with Indigofera zollingeriana on Feed Consumption, Energy and Broiler Drinking Water)." JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science 3, no. 1 (2018): 21. http://dx.doi.org/10.52434/janhus.v3i1.492.

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Abstrak  Penelitian ini bertujuan untuk mengetahui pengaruh substitusi bonggol pisang dan Indigofera zollingeriana hasil fermentasi terhadap konsumsi ransum, energi, dan air minum ayam broiler. Penelitian ini dilaksanakan dikandang percobaan yang bertempat di Kampung Pasawahan Desa Tanjung Kecamatan Tarogong Kaler Kabupaten Garut. Waktu penelitian dilaksanakan pada bulan Agustus sampai September 2018. Metode Penelitian dilakukan dengan metode eksperimental dan menggunakan Rancangan Acak Lengkap (RAL) Pola Faktorial dengan masing-masing perlakuan yaitu Indigofera zollingeriana hasil

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Kaur, Sawinder, Paramjit S. Panesar, Sushma Gurumayum, Prasad Rasane, and Vikas Kumar. "Optimization of aqueous extraction of orevactaene and flavanoid pigments produced by Epicoccum nigrum." Pigment & Resin Technology 48, no. 4 (2019): 301–8. http://dx.doi.org/10.1108/prt-08-2018-0082.

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Purpose The extraction of bioactive compounds such as pigments from natural sources, using different solvents, is a vital downstream process. The present study aims to investigate the effect of different variables, namely, extraction temperature, mass of fermented rice and time on the extraction process of orevactaene and flavanoid pigment from Epicoccum nigrum fermented broken rice. Design/methodology/approach Central composite rotatable design under response surface methodology was used for deducing optimized conditions. The pigments were extracted under conditions of extraction temperature

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Jeyagowri, Nimalan, Chaminda Senaka Ranadheera, Mohd Yazid Manap, Ashoka Gamage, Othmane Merah, and Terrence Madhujith. "Phenotypic Characterisation and Molecular Identification of Potentially Probiotic Lactobacillus sp. Isolated from Fermented Rice." Fermentation 9, no. 9 (2023): 807. http://dx.doi.org/10.3390/fermentation9090807.

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Fermented rice is known as a healthy food due to the presence of lactic acid bacteria. The study was carried out to identify and characterise the lactic acid bacteria (LAB) from white and red fermented rice Bg (Bathalagoda) varieties. Fermentation was carried out naturally by soaking red, white, raw, and cooked rice in sterile distilled water (1:3) overnight at 27 °C in an earthen pot. Potentially probiotic bacterial were isolated and the species of the isolated lactic acid bacteria were confirmed based on 16S rDNA gene sequencing and were studied for phenotypic characteristics, including morp

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Khairina, Rita, Nooryantini Nooryantini, Susana Ristiarini, and Iryanti Fatyasari Nata. "Combination of Salt and Rice Ratio on The Nutritional and Microbiological Qualities of Ronto, a Shrimp Fermented Product from Kalimantan, Indonesia." International Journal of Advance Tropical Food 3, no. 1 (2021): 23–34. http://dx.doi.org/10.26877/ijatf.v3i1.9305.

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Ronto is a fermented product of lactic acid bacteria made from rebon shrimp, salt, and rice. This product is a traditional food in the form of side dishes, chili sauce, and flavoring in the coastal communities of South Kalimantan, Indonesia. This research has been conducted on the combination of salt and rice to enhance the quality of shrimp fermentation products. Various studies have reported that salt in the process of shrimp fermentation affect the product quality. However, the impact from combination of salt and rice in various concentrations to the quality of shrimp fermentation products

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Hama, Yoichiro, Emi Yamagata, Noriko Takahama, Yuka Yoshimura, Rin Yanagida, and Susumu Mitsutake. "Liberation of eicosapentaenoic acid and degradation of the major cell wall polysaccharide porphyran by fermentation of nori, the dried thalli of Pyropia yezoensis, with koji." Journal of Applied Phycology 33, no. 6 (2021): 4105–11. http://dx.doi.org/10.1007/s10811-021-02590-1.

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AbstractIn this study, dried sheets of nori, shredded and processed thalli of the red alga Pyropia yezoensis, were fermented with either barley, rice or soybean koji. High-performance liquid chromatographic analyses of the lipid extracts of the fermented products indicated that the fermentation of nori with all kinds of tested koji released free fatty acids, including the eicosapentaenoic acid, from ester lipids. We found that approximately half of the eicosapentaenoic acid in nori had been released as the free fatty acid at up to 4 weeks of fermentation at 30 °C and more than 65% at 8 to12 we

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Lee, Eun-Hyeong, Hyun-Mo Jeong, Eun-A. Kim, Ye-Rim Lee, and Jae-Hoon Shim. "Development of Fermented Rice Water to Improve the Quality of Garaetteok, a Traditional Korean Rice Cake." Foods 12, no. 3 (2023): 642. http://dx.doi.org/10.3390/foods12030642.

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In the rice processing industry, wastewater is an inevitable by-product of rice washing. To increase the utilization of washed rice water (WRW), seven types of fermented washed rice water (FWRW) were prepared using lactic acid bacteria (LAB) and carbohydrate hydrolase. The total concentration of small maltooligosaccharides (MOSs) in the amyloglucosidase (AMG) treatment groups was about ten times higher than in the untreated groups. After 6 h of fermentation, six of the seven FWRW samples reached a pH of 4 due to the increased concentration of organic acids and could, therefore, be used as food

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