Susanti, Melyna Dwi (2019) PENENTUAN KADAR LEMAK PADA NASI UDUK DENGAN METODE EKSTRAKSI SOXHLET. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.
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Abstract
Nasi uduk is a traditional Indonesian food where almost all regions of Indonesia are always there. Uduk rice is the name of a type of food made from the basic ingredients of white cooked rice ("diaron") and steamed with coconut milk from shredded coconut. Other ingredients in uduk rice such as coconut milk also affect high levels of fat. Coconut milk contains three main nutrients, namely fat, protein and carbohydrates. This study aims to determine the level of fat in uduk rice cooked using steam and rice cookers. Determination of fat content in uduk rice and white rice cooked using steam and rice cooker. Determination of fat content in uduk rice using Soxhlet extraction method with ethylether solvent. The results of the study were the determination of fat content obtained from soxhlet extraction on steamed cooked rice containing fat at 7.79%, steamed rice cooked with rice cooker containing fat at 9.38%, white rice cooked with steamed containing fat at 0 , 85% and white rice cooked with rice cooker contains 1.41% fat. Based on this study, it can be concluded that the fat content in uduk rice and white rice cooked using a rice cooker is higher than uduk rice and white rice cooked using steam. Keywords: fat, uduk rice and white rice, soxhlet extraction.
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| Uncontrolled Keywords: | fat, uduk rice and white rice, soxhlet extraction. |
| Subjects: | Q Science > QM Human anatomy |
| Divisions: | Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan |
| Depositing User: | Mrs NOVI HANDAYANI |
| Date Deposited: | 20 Nov 2019 03:22 |
| Last Modified: | 20 Nov 2019 03:22 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/3941 |
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