Analysis of the Utilization of VCO as a Glucose Level Reducing Material in Brown Rice Using a UV-VIS Spectrophotometer

Abstract

This research aims to determine the effect of adding VCO on glucose levels in brown rice that cooked by rice cooker and steamer. Sample preparation is done by adding VCO to brown rice and cooking simultaneously. The samples were measured for their glucose levels by adding phenol and sulfuric acid to the sample and then measuring their absorbance using a UV-VIS spectrophotometer. The results showed that the addition of VCO affected glucose levels in brown rice. The highest level of glucose in brown rice was 32,178 ppm without the addition of VCO and the lowest level was 0.946 ppm with the addition of 5% VCO. Meanwhile, the highest level of glucose in brown rice in a steamer was 22,268 ppm without the addition of VCO and the lowest was 0,768 ppm with the addition of 5% VCO.