“Penetapan Kadar Karbohidrat Total pada Nasi Putih (IR 64) yang Dimasak dengan Modifikasi Penambahan VCO dan Penurunan Suhu Metode Luff Schoorl”.

Total carbohydrate is the body’s main energy source and is a nutrient
contained in food. Many people make with rice a staple food because white
rice is one of the foods that contain high total carbohydrate. But on the other
hand the cause of diabetes mellitus is the high total carbohydrate content
contained in white rice. The purpose of this study was to determine whether
there were differences in total carbohydrate levels from modification of rice
processing.
White rice in this study uses white rice from the IR 64 variety with
weighing 100 grams of rice divided into each processing including; ordinary
rice processing, rice processing with a decrease in 4C temperature, and rice
processing with a decrease in temperature 4 C + VCO, total carbohydrate in
white rice is analyzed using the Luff schoorl method. Hypnothesis testing
using the One Way ANOVA statistical test.
The result showed that the calculated F was greater than F table and the
significance value was 0,00, it means 0,05 is smaller, then (H1) is accepted,
which means that there is a difference in the modification of whte rice
processing. The result obtained in the form of the percentage of the total
carbohydrate content of ordinary rice processing, rice processing with a
decrease in 4C temperature, and rice processing with a decrease in
temperature 4 C + VCO respectively 6,9496%, 3,8403%, and 2,4904%