Artikel Jurnal Penelitian Nasi Aking Pdf

Artikel Jurnal Penelitian Nasi Aking Pdf

ABSTRACT

Rice is one of the staple foods that is easy to serve, tasty and has a high enough energy, thus affecting the body’s activities and health. The composition of food ingredients in 100 grams of rice contains 360 calories, 6.7 grams of protein, 0.7 grams of fat, 7.9 grams of carbohydrates, 10 mg of vitamin B 1, 0.03 mg of vitamin B 2 and niacin 1.6 mg. The staple food needs of Southeast Asians are generally high carbohydrate content between 70-80%. The main function of carbohydrates as energy producers, in the liver is used as detoxification, can also help metabolize fat and protein. Along with Indonesia’s economic development that is less supportive and the increasing number of poor people will have an impact on limited purchasing power, so that good rice will be expensive and poor quality rice becomes an alternative for consumption. The existence of aking rice is an alternative in solving this problem. Based on the results of carbohydrate examination of two samples done in duplicate, the average of the examination results was 8.31%, whereas on the examination of normal carbohydrates (not aking) the average level was 10.72%. Based on the results of the above examination when compared, there is a difference in the decrease in carbohydrate levels in acing rice. Keywords: Carbohydrate Examination, Aking Rice

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