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Kembali| NIM (Student Number) | A1F016007 |
|---|---|
| Nama Mahasiswa | MINA PARHATUS SALAMAH |
| Judul Artikel | KARAKTERISTIK SIFAT KIMIA BERAS HITAM, MERAH DAN BERAS PUTIH |
| Abstrak | Beras putih merupakan sumber kalori dan makanan pokok bagi penduduk Indonesia. Peningkatan konsumsi beras putih berkaitan dengan penyakit diabetes mellitus. Selain beras putih, Indonesia mempunyai jenis beras lain diantaranya beras merah dan beras hitam. Beras merah dan beras hitam mempunyai keunggulan diantaranya tinggi antosianin, serat pangan dan minyak alami. Perbedaan varieras beras kemungkinan dapat mempengaruhi karakteritik beras secara kimia. Tujuan penelitian ini adalah mengatahui karakteristik kimia (kadar air, kadar abu, kadar protein total, kadar lemak, kadar karbohidrat) beras hitam Sirampog, beras merah organik Baturraden dan beras putih Baturraden. Metode yang digunakan pada penelitian ini adalah metode eksperimen dimana ketiga sampel yang diperoleh di analisis secara kimia. Hasil pengujian karakteristik kimia menunjukan bahwa beras putih Baturraden, beras merah organik Baturraden dan beras hitam Sirampog mempunyai kadar air (14,19%, 12,90% dan 12,59%), kadar abu (0,88%, 0,98% dan 0,58%), kadar lemak (1,05%%, 1,97% dan 2,59%), kadar protein total (8,56%, 6,71% dan 9,46%), kadar karbohidrat (75,76%, 77,61% dan 73,15%). |
| Abstrak (Inggris) | White rice is a source of calories and staple food for the Indonesian population. Increased consumption of white rice is associated with diabetes mellitus. In addition to white rice, Indonesia has other types of rice including red rice and black rice. Brown rice and black rice have advantages including high anthocyanin, food fiber and natural oils. Differences in rice variability are likely to affect the chemical characteristics of rice. The objectives of this study is knowing the chemical characteristics (water content, ash content, total protein content, fat content, carbohydrate content black rice Sirampog, Baturraden organic brown rice and Baturraden white rice. The method used in this study is an experimental method where the three samples obtained were analyzed chemically. The results of chemical characteristics test showed that Baturraden white rice, Baturraden organic red rice and Sirampog black rice had water content (14.19%, 12.90% and 12.59%), ash content (0.88%, 0.98 % and 0.58%), fat content (1.05 %%, 1.97% and 2.59%), total protein content (8.56%, 6.71% and 9.46%), carbohydrate content (75.34%,77.44% and 74.78%). |
| Kata Kunci | Beras Putih, Beras Merah, Beras hitam, Karakteristik Kimia |
| Nama Pembimbing 1 | Dr. Nur Aini, S.TP., M.P. |
| Nama Pembimbing 2 | Dr. Ir. Hidayah Dwiyanti, M. Si. |
| Tahun | 2020 |
| Jumlah Halaman | 15 |
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