Penentuan Kadar Glukosa pada Kentang Rebus dan Talas Rebus sebagai Pengganti Nasi bagi Penderita Diabetes dengan Metode Luff Schoorl

Abstract

The measurement of glucose amount in the boiled taro and potato as a rice substitute for diabetic by using Luff Schrool method. Monosacaride will reduct CuO in the Luff solution to be Cu2O. The excess of CuO will be reducted with Kl excessive so it is released by I2. The released I2 is tetracied with Na2S2O3 solution. Basically, the principle of analyst method used by is Iodemetry because we will analyze the freed I2 into a basic of measure determination where iodemetry process is a process of tetracy to the freed Iodium in the solution. If there is a strong oxidator essence (for instance H2SO4) in its neutral solution or less of acid, an extra of iodide ion excessive will generate oxidator be reducted and remove I2 which has same amount with the oxidator. The freed I2 next will be tetracied with standard solution of Na2S2O3 so I2 will compose iod-amylum complex which is not soluble in the water. Because of that, if tetracy needs amylum indicator, the amylum extra is before the point of equivalent. From analysis we get rate glucose of potatoes (I) 10,4%,(II) 11,2%, (III) 10,3%. Boiled Taro (I) 18,5%, (II) 18,85%, (III) 16,95%, and rice (I) 40,8%,(II) 40,37%,(III) 37,75%. It can be concluded that the rate glucose of boiled potatoes more less than boiled taro and rice, so we can used it to substitute menu for diabetic.