PENGARUH LAMA PEMANASAN DALAM RICE COOKER TERHADAP KANDUNGAN ZAT BESI (Fe) DAN TOTAL MIKROBA NASI PUTIH
Abstract: Growing
technological era, housewives utilize electronic tools such as rice cooker for
cooking rice and rice storage in order to stay warm and durable in a longer
time. This research aimed to determine the effect of heating time on the rice
cooker to the content of iron (Fe) and total microbial of white rice. This type
of research was a design experiment with post test only control design. The
heating in this research lasted for 48 hours starting from when cooked, 12
hours, 24 hours, 36 hours and 48 hours, and performed two repetitions (duplo)
in each treatment. Research results showed that the average total microbes in
rice when there cooked 524.500 colonies/gram then increased to 743.500
colonies/gram in the heating 48 hours. Fe content in rice when cooked 5.786 ppm
and then increased to 20.746 ppm in the heating 48 hours. Concluded that total
microbial substanced and Fe content in rice affected the heating in the rice
cooker. The longer the heating time, the average total microbes and ppm levels
of Fe increased. This research suggests to people not to heat the rice in a
rice cooker for a long time and the further research on the types of microbes
and specification of iron (Fe) contained in the rice cooked in a long time in a
rice cooker.
Penulis: Diesna Sari
Kode Jurnal: jpkesmasdd120166
