| dc.description.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 | en_US |
