Screening for chemical composition and extraction optimazation of cooked rice with and without musa paradisiaca leaves / Nurul Husna Fakharazi

White rice is one of the essential cereals and staple food for more than half of the world's population, especially in Asia. Rice is known as the main source of carbohydrates and energy. Eating rice regularly may be of concern for some people, especially if it accounts for a large portion of daily food intake. High consumption of white rice related to the increased risk of diabetes in the world. The objectives of this study are to determine the potential compound present in the sample extraction of cooked white rice with and without Musa paradisiaca leaves by using liquid-liquid extraction. This study also optimization the uses of solvent used in this extraction namely hexane, methanol and petroleum ether in term of their ability to extract the compound present in both sample of cooked white rice. All the samples were analysed by using GCMS and FTIR. GCMS analysis showed that the hexadecanoic acid is the major compound detected among those extractions and for FTIR analysis revealed that both samples of cooked white rice showed many functional groups with specific wavenumber.