ADLN Perpustakaan Universitas Airlangga
ABSTRACT
The Effect of Cooking Process to The Concentration of Reducing Sugar of
Cassava (Manihot utilissima)
Cassava (Manihot utilissima) is the most important crop among the tropical root
and tuber crops. It is the most important sources of energy in the diet of most tropical
countries of the world. Cassava has an index glycemic value that is lower than rice so
that it can be an alternative food for a diabetic people.
Cassava contains a large
as an energy
g amount of carbohydrate
y
gy source of people.
There are
re many ways to consume
consuume cassava,
cas
assa
sava
sa
va,, the
va
the most
mo popular among them
the are boiled,
steamed,, and fried. Thiss ppro
process
cooking
impacts
roce
ro
cess
ce
ss of
of co
ook
okin
in
ng im
mpa
pact
ctss the
ct
the amount of its carbohydrates.
c
It is because
them,
ause of the ddifference
iffe
if
fere
fe
rennce of ccondition
re
ondditi
on
diti
tioon
on aamong
mong
mo
ng the
em,
m ffor
o examples the
or
t interaction
with the water and
temperature.
ndd tthe
he ttem
empe
em
p ra
pe
ratu
tuure.
re.
re
This
research
cooking process to
his resea
eaarc
rchh is
i cconducted
onndu
duct
cted
ed tto
ed
o kn
know hhow
know
ow
w fa
farr the
thhe im
iimpact
mpa
pact
ct ooff cooki
the amount
unt of
of carbohydrates
carb
ca
rboh
rb
ohyd
oh
yd
dra
rate
rat
tes is.
tes
is. Carbohydrates
is
Car
arbo
bohhy
bo
hydr
hydr
drat
ates
at
es determinate
es
detter
det
ermi
mina
mi
n te as
as a reducing
reduci sugar with
re
Spectrofotometric
Our
fotom
metric
ic method
methhod
me
od with
wit
ithh Nelson
N ls
Ne
l onn and
andd fosfomolibdic
fos
osfo
fomo
mo
oli
libbdicc acid.reagen.
acid
preference
nce using
usi
sing
ng this
tthi
hiss method
hi
meth
me
thod
th
hodd is
is because
becaaus
be
usee off its
its higher
hhig
ighhe
ig
her accuracy
her
accu
ac
cu
uraacy
y than
tha
hann another
anoth method.
an
Cassava
into
avva ((Manihot
Mani
Ma
nihho
ni
hot utilissima)
hot
util
ut
ilis
il
issi
is
s ma
si
ma)) wa
wass devided
devi
devi
de
vide
dedd in
de
nto three
tthr
hree
hr
ee group
gro
roup
up with
wit a different
w
treatment.
nt.
t.. First
First
ir group
group
roup was
ro
was boiled,
boil
bo
iled
il
ed,, second
ed
seeco
cond
nd are
aarre steamed,
steeam
amed
ed, and
ed
annd the
tth
he third
thir
th
irrd was
w fried. Each
treatment
ntt was
w s be
wa
b done
don
onee in 5,
5, 10,
10, 15,
15, and
aannd 200 minutes.
minnut
utes
es.. The
es
The result
resu
re
sullt
su
lt of
of this
this experiment is
the lowest
reducing
sugar
the
est
st concentration
con
once
cennt
ntra
ntra
rati
tiionn ooff re
redu
duci
du
cing
ci
ng sug
u arr of
of th
he sample
samp
sa
mple
mp
le is
is the
tthhe one
one that
th boiled, the
moderatee concentration
con
o ceent
ntr
tra
rati
tion
on
n is
is the
the sample
samp
sa
amp
ple is
is the
th
he one
onne that
t at
th
at boiled,
bboi
oile
oi
led,
le
d, and
andd the
th highest
hig
ighh one is that
fried
Keyword:
cooking
process,
reducing
sugar,
cassava
rd: coo
ooki
oo
king
ki
ng p
pro
ro
oce
cess
ess
ss,, re
redu
duci
du
cing
ci
ng
g ssug
ugar
ug
ar,, ca
ar
cass
ssav
ss
avaa
av
vi
Skripsi
Pengaruh Pengolahan ....
Auliya Funi Nur Afifah