PERBEDAAN KADAR GLUKOSA PADA NASI YANG DISIMPAN DI MAGIC COM DAN DI SUHU RUANG - Ishmah, Nuswatul; Anugrah, Riva Mustika; Purbowati (JURNAL GIZI DAN KESEHATAN, 2020)
Background:Rice is processed from rice which is the staple food of the Indonesian people. Rice is a source of carbohydrates that can be broken down into small particles in the form of glucose.Factors that influence changes in rice glucose during storage are storage time and storage temperature. Objectives:Knowingthe difference glucose levels in rice that is stored at the magic com and at room temperature. Method: This study used a pre-experimental post only design. This study used 2 groups of rice namely rice stored at the magic com and at room temperature with 5 treatments using a time difference of 0 hours, 2 hours, 4 hours, 6 hours and 8 hours. The test material in this study is white rice IR 64 varieties as much as 100 grams in each sample used. Analysis of test data using kruskal-waillis with the continued the mann-whitney (α = 0.05). Result :The glucose level of rice stored at the magic com was highest, namely at a storage temperature of 95 ° C of 4.65%. While the glucose level of rice in glucose levels in rice was the lowest, namely at a storage temperature of 77.1 ° C of 1.73%. The glucoselevel of rice stored at the highest room temperature was at the temperature of rice storage at 95.6 ° C at 4.65%. While the lowest rice glucose level is at the temperature of rice storage 22.8 ° C at 1.73%. Based on the Kruskal-Waillis statistical test, the value of p = 0.310 means that there is no difference in glucose levels in the rice stored at the magic com and at room temperature. Conclusions :Based on the kruskal-waillis statistical test, the value of p = 0.310 means that there is no difference in glucose levels in the rice stored on the magic com and at room temperature. Abstrak : Latar Belakang : Nasi adalah olahan dari beras yang merupakan makanan pokok masyarakat Indonesia. Beras merupakan sumber karbohidrat yang dapat diurai menjadi partikel-partikel kecil dalam bentuk glukosa. Faktor-faktor yang mempengaruhi perubahan glukosa nasi selama penyimpanan yaitu waktu penyimpanan dan suhu penyimpanan. Tujuan : Mengetahui perbedaan kadar glukosa padanasi yang disimpan di magic com dan di suhu ruang. Metode : Penelitian ini menggunakan desain pra experimental postest only design. Penelitian ini menggunakan 2 kelompok nasi yaitu nasi yang disimpan di magic com dan di suhu ruang dengan 5 perlakuan menggunakan perbedaan waktu 0 jam, 2 jam, 4 jam , 6 jam dan 8 jam. Bahan uji pada penelitian ini yaitu beras putih varietas IR 64 sebanyak 100 gram pada setiap sampel yang digunakan. Analisis data menggunakan uji Kruskal-Waillis dengan uji lanjut ujimann-whitney(α = 0,05). Hasil : Kadar glukosa nasi yang disimpan di magic com tertinggi yaitu pada suhu penyimpanan 95°C sebesar 4,65%. Sedangkan kadar glukosa nasi kadar glukosa pada nasi terendah yaitu pada suhu penyimpanan 77,1°Csebesar 1,73%. Kadar glukosa nasi yang disimpan di suhu ruang tertinggi yaitu pada suhu penyimpanan nasi sebesar 95,6°C sebesar 4,65%. Sedangkan kadar glukosa nasi terendah yaitu pada suhu penyimpanan nasi 22,8°C sebesar 1,73%. Berdasarkan uji statistik Kruskal-Waillis menunjukkan nilai p=0,310 artinya tidak ada perbedaan kadar glukosa pada nasi yang disimpan di magic com dan di suhu ruang. Simpulan : Berdasarkan uji statistik Kruskal-Waillis menunjukkan nilai p=0,310 artinya tidakadaperbedaankadarglukosapadanasi yang disimpan di magic comdan di suhuruang