PENGARUH LAMA PEMANASAN DAN KADAR AIR YANG BERBEDA TERHADAP NILAI GLUKOSA DAN TOTAL KARBOHIDRAT PADA POLLARD

This study aims to determine the effects of different heating duration and water content on glucose and total carbohydrate in pollard. The experimental design in this study used a complete randomized design with two factors, of which are heating duration as the primary factor (T1=15 minutes and T2=30 minutes) water contentas the secondary factor (A1=25%, A2=50%, and A3=75%) with 3 replications. On glucose content, the duration ofheat treatment showed significant effect (p<0,05), while difference in water content didnot. On total carbohydrate content, the different water contentshowed significant effect (p<0,05), whereas different heating duration did notshow any significant effect. The research concludes that heating duration and water affects significantly on glucose and total carbohydrate contents, respectively. It is recommended that further research by digestibility analysis is needed to support the result of this research.