PENETAPAN KADAR GULA TOTAL
PISANG KEPOK KUNING REBUS, NASI MERAH
DAN NASI HITAM SECARA ANTHRONE-SULFATE
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Novia, Luviana Indraswari
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2020-12-23 02:24:58
Abstract :
Red rice and black rice is a type of food often consumed as a meal replacement diet white rice because of a low sugar content. Kepok Bananas also have carbohydrates which can make the stomach becomes full so as to reduce the consumption of carbohydrates from foods like white rice has a higher sugar content. The aim of this research to determine levels of total sugars in bananas kepok boiled yellow, red rice and black rice with Anthrone-sulfate method. Kepok banana yellow boiled, red rice and black rice mashed with a blender, juice obtained plus calcium carbonate, Pb-acetate and sodium oxalate. The results are used to test qualitative preparation with molish test, test benedict and test anthrone and tested quantitatively using UV-Vis spectrophotometry at a wavelength of 627,3 nm and operating time to 12 minutes with the addition of reagents anthrone 0,1%. Quantitative assay analysis showed the lowest levels in samples boiled banana yellow kepok grading 3,861 g / 100 g, black rice 4,531 g / 100 g and highest in the red rice grading 6,142 g / 100 g.
Red rice and black rice is a type of food often consumed as a meal replacement diet white rice because of a low sugar content. Kepok Bananas also have carbohydrates which can make the stomach becomes full so as to reduce the consumption of carbohydrates from foods like white rice has a higher sugar content. The aim of this research to determine levels of total sugars in bananas kepok boiled yellow, red rice and black rice with Anthrone-sulfate method. Kepok banana yellow boiled, red rice and black rice mashed with a blender, juice obtained plus calcium carbonate, Pb-acetate and sodium oxalate. The results are used to test qualitative preparation with molish test, test benedict and test anthrone and tested quantitatively using UV-Vis spectrophotometry at a wavelength of 627,3 nm and operating time to 12 minutes with the addition of reagents anthrone 0,1%. Quantitative assay analysis showed the lowest levels in samples boiled banana yellow kepok grading 3,861 g / 100 g, black rice 4,531 g / 100 g and highest in the red rice grading 6,142 g / 100 g.
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