PUNGKI KUSUMA JAYANTI, 050312622 (2011) PENGARUH PROSES PENYIMPANAN TERHADAP PROFIL GULA PEREDUKSI DALAM NASI DARI BERAS IR 64 Suatu Upaya Penggalian Pangan Fungsional Bagi Penderita Diabetes Mellitus. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

Pungki Kusuma jayanti The resear ch target is to study the influence of storage process on reducing sugar cont ent of rice from Oryza sativa var. IR 64. The sample which were tested including rice stored w ith and without heating proce ss. The analysis of reducing sugar content used Luff-Schoorl methode . The result showed that the rice which were kept during 12 hours and which were re-hea ted after kept-away 12 hours had reducing sugar content lower than fresh rice. At the sa me time, rice that heated at magic jar had highest reducing sugar content. Heating and storage process were influenced reducing sugar content of rice. It was suggested that the rice which were kept during 12 hours and which were re-heated after kept-away 12 hours had an opportunity as alternative carbohydrate source for di abetic patient.

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