PENENTUAN KARBOHIDRAT PADA PISANG KEPOK KUNING ATAU PUTIH SEBELUM DAN SESUDAH DIREBUS UNTUK DIKONSUMSI PENDERITA DIABETES MELLITUS
Abstract
Bananas are a nutritious food, a source of carbohydrates, vitamins and minerals. Banana kepok useful for people with Diabetes Mellitus because it can keep the sugar content in the blood. Diabetes Mellitus is a metabolic disorder characterized by high glucose levels.
           The purpose of the study to determine carbohydrate levels in banana yellow, white before and after boiled. This research was conducted at Chemical Laboratory of Amami Academy of Health Analyst Delima Husada Gresik and experimental laboratory with benedict test method which executed in February - June 2016. Samples used are yellow, white banana and the result will be standardized with glucose level of PA (Pure Analysis ). Semi-quantitative data analysis.
           The results showed that the banana fruit of yellow and white after braised boiled well consumed because it has the same results with the concentration of 0.2 to 0.225 g. Compared with banana yellow mask before boiled with a concentration of 0.275 - 0.3 g and white kepok banana with a concentration of 0.225 - 0.250 g.References
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