Uji Kandungan Gizi Terhadap Beberapa Makanan Khas Kota Palopo
ABSTRACT: Purpose of this
research is determine the value of the nutrients that are owned by traditional
food such as kapurung, lawa and fish parede. This research can be used as
reference material/information to the public about the nutritional content of
the food three, thus increasing the value of consumption. In this research use
several methods. Carbohydrate testing using Luff schrooll method, protein
testing using Kjehdahl method and fat testing using Soxhletasi method. The
results showed that the content of carbohydrates, proteins and fats for the
cross beam is respectively 1.87%, 1.90 % and 35.30 %. For Kapurung, carbohydrate levels of 1.77 %
, 0.99% protein and 0.48% fat. For fish
Parede, 0.30 % carbohydrate, protein and fat by 15.66 % 1.05%. Lawa contains carbohydrate
and high fat compared cross beam and fish Parede while the highest protein
content owned by fish Parede.
Penulis: Adriani
Kode Jurnal: jpkimiadd150710
