PENGARUH LAMANYA PEMANASAN TERHADAP KADAR GULA REDUKSI BERAS KETAN HITAM (Oryza sativa glutinosa) SECARA LUFF SCHOORL

Pertiwi, Ria (2015) PENGARUH LAMANYA PEMANASAN TERHADAP KADAR GULA REDUKSI BERAS KETAN HITAM (Oryza sativa glutinosa) SECARA LUFF SCHOORL. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

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Abstract

Black sticky rice (Oryza sativa glutinosa) is one of the foods that have high carbohydrate content. This study aimed to determine whether there is a reduction in the sugar content of black glutinous rice (Oryza sativa glutinosa), to determine levels of reducing sugars as well as to determine the effect of heating on the length of reduction sugar contained in the black glutinous rice (Oryza sativa glutinosa). The first step in this research is conducted with four identifications test samples using a chemical reaction, the are Fehling test, Benedict test and Tollens test Molish test. Continued assay using Luff Schoorl method. This method is used because carbohydrate can be hydrolysis by iodometry. Luff Schoorl reagent used to assay samples. Heating effect on reducing sugar levels asked that starch can be hydrolysis become simple sugar. Based on the research results obtained black sticky rice (Oryza sativa glutinosa) contain reducing sugar. With minimum levels of 19.34% and amounted to 24.52% maksismum levels. The heating has no effect on reducing sugar levels in the samples. Keywords: Black Sticky Rice, Carbohydrate, Luff Schoorl

Item Type: Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords: Black Sticky Rice, Carbohydrate, Luff Schoorl
Subjects: Q Science > QD Chemistry
R Medicine > RS Pharmacy and materia medica
Divisions: Fakultas Farmasi > Prodi D3 Analis Farmasi dan Makanan
Depositing User: magdalena kartika ningsih
Date Deposited: 10 Oct 2019 08:35
Last Modified: 10 Oct 2019 08:35
URI: http://repo.setiabudi.ac.id/id/eprint/1977

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