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Perbedaan Kadar Karbohidrat Pada Nasi Sebelum Dan Sesudah Penambahan Tepung Kelapa
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ABSTRAK
Perbedaan Kadar Karbohidrat Pada Nasi Sebelum Dan Sesudah Penambahan Tepung Kelapa
Peneliti : Meyrita Juniar Pembimbing : Haitami, Nurlailah
Nasi merupakan hasil proses dari pengolahan beras mengandung kadar karbohidrat yang tinggi dan banyak dikonsumsi oleh masyarakat Indonesia. Kadar Karbohidrat yang tinggi pada nasi membuat sebagian masyarakat khususnya penderita diabetes mellitus, obesitas, dan orang diet membatasi konsumsi bahan pangan tersebut. Alternatif rendah kalori dan tinggi serat pangan dapat digunakan dengan penambahan tepung kelapa. Tujuan penelitian ini untuk menentukan adanya perbedaan kadar karbohidrat antara nasi sebelum dan sesudah penambahan tepung kelapa. Jenis penelitian Quasi Eksperiment dengan rancangan One Group Posttest With Control Group Design. Sampel penelitian adalah limbah ampas kelapa yang diolah menjadi tepung kelapa dengan 6 perlakuan dan 4 kali pengulangan. Kadar karbohidrat nasi diukur dengan metode Luff Schoorl (iodometri). Hasil penelitian didapatkan kadar karbohidrat pada nasi sebelum penambahan tepung kelapa yaitu sebesar 21,45% dan setelah penambahan tepung kelapa berturut-turut 10% sebesar 18,76%, 15% sebesar 16,33%, 20% sebesar 14,84%, 25% sebesar 13,57%, dan 30% sebesar 11, 24%. Hasil uji statistik One Way Anova menunjukan ada perbedaan bermakna kadar karbohidrat pada nasi sebelum dan sesudah penambahan tepung kelapa dengan nilai signifikansi 0,000 (p<0,05). Kesimpulan penelitian ini terdapat perbedaan bermakna kadar karbohidrat pada nasi sebelum dan sesudah penambahan tepung kelapa. Disarankan untuk peneliti selanjutnya dapat membandingkan kadar karbohidrat pada nasi setelah penambahan tepung kelapa dengan variasi waktu pemanasan di rice cooker dan mengukur kadar karbohidrat menggunakan metode selain Luff Schoorl seperti Spektrofotometri UV-Vis.
Kata Kunci : Nasi, Kadar Karbohidrat, Tepung Kelapa
ABSTRACT
The Difference in Carbohydrate Level of Rice Before and After the Addition of Coconut Flour
Researcher : Meyrita Juniar Advisor : Haitami, Nurlailah
Rice is the processed product of rice plant that contains high level of carbohydrate and generally consumed by Indonesian people. The high carbohydrate level in rice causes some people particularly those with diabetes mellitus, obesity, and who are dieting to limit their rice consumption. The low-calorie high-fiber alternative might be used by adding coconut flour. The objective of this research is to determine whether there is any difference in carbohydrate level between the rice before and after the addition of coconut flour. This is a Quasi-Experiment type of research with One Group Posttest With Control Group Design. The sample is derived from coconut pulp that is processed into coconut flour with 6 treatments and 4 repetitions. Luff Schoorl method (iodometry) is utilized to measure the carbohydrate level. The outcome indicates that the carbohydrate level in rice before coconut flour addition is as much as 21.45%, while after coconut flour addition it is as much as 18.76% at 10%, 16.33% at 15%, 14.84% at 20%, 13.57% at 25%, and 11.24% at 30%. The One-way ANOVA statistical test result shows that the significant difference in carbohydrate level of rice pre and post-addition of coconut flour does exist with significance level of 0.000 (p < 0.05). The paper rounds up by stating that there is indeed a significant difference in carbohydrate level of rice before and after the coconut flour addition. As recommendation, future research could fruitfully investigate further this before-after comparison of carbohydrate level in rice by varying the heating time in rice cooker as well as measuring the carbohydrate level by employing methods other than Luff Schoorl such as UV-Vis Spectrophotometric.
Keywords : Rice, Carbohydrate Level, Coconut Flour
Detail Information
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| Kode Prodi PDDIKTI | |
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| Penerbit | Jurusan Analis Kesehatan : Banjarbaru., 2019 |
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| No Panggil |
ANK- 13/SKP 2019
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