The 4th International Conference on Nursing

Author :

Sunardi, Anna Dewi Hastuti, Nurlailatul Masruroh

Affiliation :

University of Muhammadiyah, Malang, Indonesia

Abstract :

Introduction Rice is one of the staple foods which are mostly consumed by Indonesian people. The white rice consists of carbohydrates, protein, fat, and water. Content of the rice can be changed depending on the processing method. Especially in Indonesian society, there are two ways of rice processing including using traditional tools (steaming) and the rice cooker Methods The study was an experimental research in the laboratory investigating a comparison between the traditional (steaming) and rice cooker cooking methods. Each method involving 11 samples of rice. The bivariate analysis used unpaired t-test. Results Glucose levels in rice cooked using traditional tools (steaming) had an average value of 235.6364 (ppm/100gr) while glucose levels in rice cooked using rice cooker has an average value of 840.3818 (ppm/100gr). The bivariate analysis showed that there was a differences of white rice glucose levels between rice cooker and traditional tools (steaming) cooking methods with a significance p value 0.00 Conclusion It could be concluded that there was a significant difference of white rice glucose levels between rice cooker and traditional tools (steaming). It is suggested to applied appropriate cooking method for better healthy life style.

Keywords :

Rice; Cooking Methods; Glucose level