Pengaruh Cara Pengolahan dan Jenis Beras Terhadap Makronutrien dan Obesitas pada Tikus Putih

Abstract

Rice is the staple food of Indonesian people with high carbohydrates, which contributes to obesity. Obesity occurs because of an imbalance between energy intake compared to needs. The purpose of this study was to determine the effect of processing methods and types of rice on macronutrients and obesity in male white rats. The rice samples used were white rice, brown rice and black rice with a total of 9 samples of rice before (raw) and after processing by steaming and the rice cooker using the luff schoorl method for carbohydrates, Kjeldhal for protein determination and soxhletation method for fat determination. The grouping of test animals that have been induced obesity (Negative (Pellet), Normal (Pellet), white rice, brown rice and black rice processed by steam and rice cooker. Then, the body weight (BB), blood sugar level (KGD) and organ weight are grouped liver (BOH) and liver histopathology of obese White Rats The results showed that there was an effect of processing on macronutrients (carbohydrates, proteins and fats) in rice. In the steamed method there was a decrease in carbohydrate and protein levels, especially in steamed black rice with carbohydrates content of 6.00 ± 0.20% and protein 3.44 ± 0.12%. While the highest fat was found in steamed white rice 0.08 ± 0.00 g/100 gr. In addition, black rice has a higher percentage reduction in KGD, BW, BOH than white rice and brown rice with KGD 35.89 ± 4.88%, BB 39.30 ± 3.40 gr, BOH 4.9 ± 0.58 gr. Meanwhile, the picture of liver cetosis shows that black rice has a good condition when compared to the Negative group (Pellet). So it can be concluded that there is an effect of processing method and type of rice on macronutrient levels and obesity in white rats with the best rice being black rice