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All Journal Jurnal Ilmu Pertanian Indonesia Teknosains: Media Informasi Sains dan Teknologi Jurnal Gizi dan Pangan Soedirman (JGPS) AL-HAYAT: Journal of Biology and Applied Biology
Asri Febriana, Asri
Pusat Pengembangan Ekonomi, Universitas Muhammadiyah Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Health Professions Medicine & Pharmacology Physics Public Health

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Journal : Jurnal Gizi dan Pangan Soedirman (JGPS)

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NUTRITIONAL STATUS OF BAROMA RICE IN DIFFERENT COOKING METHODS Akmalia, Hafidha Asni; Febriana, Asri; Pranatami, Dwimei Ayudewandari; Adawiyah, Putri Rabiatul
Jurnal Gizi dan Pangan Soedirman Vol 8 No 2 (2024): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2024.8.2.12808

Abstract

Rice is one of the staple foods which is the main source nutrition such as carbohydrates, vitamins, minerals, protein, fat and fiber. The various rice cultivars that have been developed have different nutritional variations so that they provide choices according to the wishes of the community. This study aims to compare the profile of the compound content of Baroma rice in different cooking methods. Baroma rice was chosen in the study because the test for the content of compounds had never been carried out considering that the rice cultivar is a new type. The nutrients such as total protein, total fat, total sugar, starch, and calories were measured in the cooking method using stove and magic com with a completely randomized design and repeated 3 times. The results were analyzed using unpaired t-test analysis for the effect of different cooking methods. The result showed that magic com cooking increases fat and protein content while stove cooking elevates calories, starch, and total sugar.
Co-Authors ACHMAD FARAJALLAH Adawiyah, Putri Rabiatul Akmalia, Hafidha Asni Arfan, Muhammad Ramdhani Arnia Sari Mukaromah Azzahro, Fathimah Baiq Farhatul Wahidah Chika, Syifara Dyah Perwitasari Meilina, Tiara Dwi Muhammad Rifqi Hariri Niken Kusumarini, Niken Pranatami, Dwimei Ayudewandari Rachmah, Annisa Nur Ulfah, Malia Wulandari, Reza Ayuningtyas