<![CDATA[KANDUNGAN NILAI GIZI PADA SAYUR LILIN (Saccharum edule Hasskarl) MAKANAN KHAS DI HALMAHERA UTARA, MALUKU UTARA SEBELUM DAN SESUDAH PENGOLAHAN Merlin M. Pentury1), Harry S.J. Koleangan1), Max R.J. Runtuwene1)1)Jurusan Kimia, FMIPA, Unsrat Manado, 95115   ABSTRACT This study was conducted to determine the nutritional value contained in vegetable candle (Saccharum edule Hasskarl) a typical food in North Halmahera, North Maluku, before and after processing. Analysis of nutritional value measured out using proximate analysis method that includes analysis of water, fat, protein, ash, carbohydrate and crude fiber content. The nutritional values of vegetable candle before processing were; 88.64% water, 1.44% fat, 4.4% protein, 1.25% ash, 4.25% carbohydrate, and 0.63% crude fiber. After the processing were; 77,39% water, 11,81% fat, 3,77% protein, 1,66% ash, 5,37% carbohydrate and 1,07% coarse fiber. Keywords : Vegetable candle, Nutritional value, Proximate analysis  ABSTRAK Penelitian ini dilakukan untuk mengetahui nilai gizi yang terkandung di dalam sayur lilin (Saccharum edule Hasskarl) suatu makanan khas di Halmahera Utara, Maluku Utara sebelum dan sesudah pengolahan. Analisis nilai gizi menggunakan metode proksimat yang terdiri atas analisis kadar air, lemak, protein, abu, karbohidrat dan serat kasar. Hasil yang diperoleh, nilai gizi dari sayur lilin sebelum pengolahan yaitu ; kadar air 88,64 % , kadar lemak 1,44% , kadar protein 4,4% , kadar abu 1,25% , kadar karbohidrat 4,25% dan kadar serat kasar 0,63%. Nilai gizi dari sayur lilin sesudah pengolahan yaitu ; kadar air 77,39 % , kadar lemak 11,81% , kadar protein 3,77% , kadar abu 1,66% , kadar karbohidrat 5,37% dan kadar serat kasar 1,07% Kata kunci : Sayur lilin , Nilai gizi, Analisis proksimat             /p]]>
