PERBEDAAN KADAR SUKROSA PADA NASI BERAS PUTIH, NASI BERAS MERAH DAN NASI JAGUNG DENGAN METODE LUFF SCHOORL

Abstrak

Rice is the flesh of the fruit of the plant Oryza sativa L. The one form of the processing is rice that is a staple food people of Indonesia. Besides rice also corn, which is the flesh of the fruit of the plant Zea mays L. Sucrose concentration in white rice, brown rice and corn rice noteworthy because it has many benefits, one of which is a source of calories for the body, so it became a staple food for the people of Indonesia. The purpose of the study to determine the differences in levels of sucrose on white rice, brown rice and corn rice.
The levels of sucrose sugar in white rice, brown rice and corn rice examined quantitatively by Luff Schoorl method were then analyzed by the statistical tests of Anova. And estimated there are a differences contents of sucrose sugar on white rice, brown rice and corn rice. The samples were taken in the tradisional market Gresik. The results of the study showing average whole of the samples were white rice (8,53%), brown rice (6,48%) and corn rice (6,55%). The results of the study obtained base on analyse of Anova tests can be saw with independent degree (α = 0,05), obtained sig < 0,05 i.e. 0,001. So that H0 rejected and H1 received, there was the significancy difference levels of sucrose in white rice, brown rice and corn rice.