PENGARUH PENAMBAHAN MINYAK SAWIT DALAM PROSES PENANAKAN NASI PADA RICE COOKER TERHADAP PEMBENTUKAN PATI RESISTEN 5 UNTUK PENDERITA DIABETES MELITUS (DM) TIPE 2

Eki Tri Susanto, ansharullah ansharullah, sri rejeki

Abstract


ABSTRACT

               The purpose of this research was to determine the effect of palm oil addition on the formation of resistant starch type 5. This study used a completely randomized design (CRD) with three replicates. This research consists of 5 treatments, i.e. the ratio of palm oil addition to the rice (Palm oil: Ciliwung rice) M0 (0 mL: 100 g), M1 (5 mL: 100 g), M2 (10 mL: 100 g), M3 (100 g: 15 mL), and M4 (20 mL: 100 g). The results show that there was a significant effect of the palm oil addition on the levels of fat, fiber, glucose, and resistant starch. M4 treatment was the best treatment with 0.76% fat content, 1.37% fiber content, 1.38%, glucose content, and 7.42 % of resistant starch content. The results indicate that the addition of palm oil on rice cooking process increased the resistant starch on the rice.

Keywords: Rice, Resistant Starch, Diabetes

 

ABSTRAK

Tujuan penelitian ini menentukan pengaruh penambahan minyak sawit terhadap pembentukan pati resisten tipe 5. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 ulangan. Penelitian ini terdiri dari 5 perlakuan yaitu penambahan minyak sawit  terhadap beras ciliwung (minyak sawit : beras ciliwung) M0= ( 0 mL : 100 g), M1= (5 mL : 100 g), M2= (10 mL : 100 g), M3= (15 mL : 100 g), M4= (20 mL : 100g). Hasil penelitian ini menunjukkan bahwa ada pengaruh sangat nyata terhadap  kadar lemak, kadar serat, kadar glukosa dan kadar pati resisten. Perlakuan M4 merupakan perlakuan terbaik yang memiliki nilai kadar lemak 0,76 %, kadar serat  1,37 %, kadar glukosa 1,38 %, dan kadar pati resisten 7,42 %. Hasil penelitian ini menunjukkan penambahan minyak sawit pada penanakan nasi menambah kandungan pati resisten pada nasi.

Kata kunci: Beras, Pati Resisten, Diabetes.


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