For humans, carbohydrates are a crucial nutrient that the body uses to produce energy. Additionally, carbohydrates aid in the body's digestion of extra protein. White rice flour (Oryza sativa L.) is a common energy source in the community with a high carbohydrate content. This research was done to find out how different hydrolysis times affected the amount of carbohydrates in white rice flour (Oryza sativa L.). The Schoorl Luff method is used to determine the carbohydrate content of commercial white rice flour. HCl 1 N was used as a catalyst to hydrolyze white rice flour, with different hydrolysis periods of 60 minutes, 90 minutes, 120 minutes, 150 minutes, and 180 minutes. A schoorl luff, a source of Cu2+, was used to assess the hydrolysis results and titrated iodometrically. With a time of 180 minutes and a weight-to-water ratio of 63.99%, the findings of determining the ideal carbohydrate content in commercial white rice flour were obtained.
 

An ordinary protective reaction to tissue damage brought on by physical trauma, chemical agents, or harmful microbiological agents is inflammation. The kebo excerpt plant has significant amounts of flavonoids, which have anti-inflammatory and antioxidant properties. This study used the artificial udema method to determine the anti-inflammatory effects of Kebo Petikan leaves (Euphorbia hirta L.) ethanol extract in female white rats. This study applied a subcutaneous 1% carrageenine inducer as an anti-inflammatory drug on the soles of rats' feet. Following the injection of the test material at doses of 26 mg, 52 mg, and 104 mg, a decrease in volume was the metric that was observed. The results of the study showed the anti-inflammatory effect of ethanol extract of kebo petikan leaves at a dose of 26 mg/5ml had a strength of 32.3%, a dose of 52 mg/5ml had a strength of 78.48 %, and a dose of 104 mg/5ml had a strength of 91.46% compared to drugs.