Gumilar, MuchammadIlham (2015) Analisis Kadar Serat Larut Pada Beras Hitam Varietas Cempo Ireng, Jowo Melik, Dan Toraja Sebagai Pangan Fungsional. Sarjana thesis, Universitas Brawijaya.
Abstract
Beras hitam (Oryza sativa L.) merupakan varietas lokal yang mengandung lebih banyak serat. Serat terutama serat larut berkhasiat dalam menurunkan kadar gula darah post-pandrial dan menurunkan kadar insulin. Penelitian ini bertujuan untuk mengetahui perbedaan kadar serat larut pada beras hitam varietas Cempo ireng, Jowo melik, dan Toraja sebagai pangan fungsional. Sampel yang digunakan adalah beras hitam yang berasal dari D. I. Yogyakarta yaitu varietas Cempo ireng, Jowo melik, dan Toraja. Analisis serat larut menggunakan metode Association of Official Analytical Chemists (AOAC) 985.29. Hasil penelitian menunjukkan bahwa tidak ada perbedaan yang signifikan rata-rata kadar serat larut pada beras hitam varietas Cempo ireng, Jowo melik, dan Toraja dengan rata-rata kadar serat larut berturut-turut adalah 1,55%, 1,58%, dan 1,50% dan dengan nilai signifikansi p=0,787. Beras hitam varietas Cempo ireng, Jowo melik, dan Toraja dapat diklaim sebagai makanan fungsional dengan tinggi serat larut. Kesimpulan dari penelitian ini menunjukkan bahwa tidak ada perbedaan yang signifikan kadar serat larut antara masing-masing varietas beras hitam.
English Abstract
Black rice (Oryza sativa L.) is a local rice variety containing more of dietary fiber. Dietary fiber especially soluble fiber efficacious in lowering post-pandrial blood sugar levels and also lowering levels of insulin. This study aims to determine differences in the levels of soluble fiber in black rice varieties of Cempo ireng, Jowo melik, and Toraja as a functional food. The sample used was black rice originating from Yogyakarta i.e varieties of Cempo ireng, Jowo melik, and Toraja. Analysis of soluble fiber using Association of Official Analytical Chemists (AOAC) method 985.29. The results showed that there was no significant difference in the average levels of soluble fiber in black rice varieties of Cempo ireng, Jowo melik, and Toraja, average levels of soluble fiber are respectively 1.55%, 1.58%, and 1.50% and the significance value of p = 0.787. Black rice varieties of Cempo ireng, Jowo melik, and Toraja can be claimed as a functional food which consist of high soluble fiber. The conclusion of this study showed that there is no significant difference between the levels of soluble fiber each black rice varieties.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2015/620/051505427 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Endang Susworini |
| Date Deposited: | 20 Aug 2015 16:19 |
| Last Modified: | 19 Oct 2021 09:05 |
| URI: | http://repository.ub.ac.id/id/eprint/125410 |
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