PEMANFAATAN VCO (Virgin Coconut Oil) UNTUK MENURUNKAN
KADAR GLUKOSA PADA NASI MENTIK WANGI
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Rian, Dianto
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2020-12-23 02:28:32
Abstract :
Rice is a type of food that is widely consumed by most Indonesian society. Virgin Coconut Oil is an oil derived from fresh (Cocos mucifera L) freshly processed coconut (Cocos mucifera L) at low temperatures (<40ºC) and not cooked well. The purpose of this study was to determine the level of glucose in rice with fragrant VCO (Virgin Cocot Oil). In this study used a variety of samples of rice in the cook without using VCO, with VCO 3%, 4%, and 5% of the amount of rice to be in the cooked. Menthik wangi in rice small by using a blender. The extracts were added CaCO3, Pb-Asetat, and Na-Oksalat. The result of preparation was used for qualitative test with molish and fehling test, and tested quantitative method by using UV-Vis spectrofotometry method at 620.0 nm wavelength with addition of 0.1% antrone reagent. Quantitative test anallisis shows that the rice sample without the addition of VCO, and with the VCO with the content of 3%, 4%, and 5% of the amount of rice to be cooked. The results showed the average glucose content of the rice sample without the addition of VCO of 30.65 mg / 100g, the average glucose content in the rice sample added VCO with 3% content of 28.46 mg / 100g, the average glucose level on the rice sample added VCO with 4% content of 28.31 mg / 100g, the average glucose content in the rice sample added VCO with 5% level of 18.78 mg / 100g.
Rice is a type of food that is widely consumed by most Indonesian society. Virgin Coconut Oil is an oil derived from fresh (Cocos mucifera L) freshly processed coconut (Cocos mucifera L) at low temperatures (<40ºC) and not cooked well. The purpose of this study was to determine the level of glucose in rice with fragrant VCO (Virgin Cocot Oil). In this study used a variety of samples of rice in the cook without using VCO, with VCO 3%, 4%, and 5% of the amount of rice to be in the cooked. Menthik wangi in rice small by using a blender. The extracts were added CaCO3, Pb-Asetat, and Na-Oksalat. The result of preparation was used for qualitative test with molish and fehling test, and tested quantitative method by using UV-Vis spectrofotometry method at 620.0 nm wavelength with addition of 0.1% antrone reagent. Quantitative test anallisis shows that the rice sample without the addition of VCO, and with the VCO with the content of 3%, 4%, and 5% of the amount of rice to be cooked. The results showed the average glucose content of the rice sample without the addition of VCO of 30.65 mg / 100g, the average glucose content in the rice sample added VCO with 3% content of 28.46 mg / 100g, the average glucose level on the rice sample added VCO with 4% content of 28.31 mg / 100g, the average glucose content in the rice sample added VCO with 5% level of 18.78 mg / 100g.
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