H. Akhmad Muntaha, S.Pd., MM Dosen Pembimbing 2 Dra. Nurlailah, Apt., M.Si. Ketua Penguji H. Haitami, M.Sc Dosen Pembimbing 1 Sarleni Pengarang

ABSTRAK Pengaruh Lama Waktu Perendaman Ubi Kayu (Manihot esculenta Crantz) dengan NaHCO3 20% terhadap Kadar Asam Sianida Peneliti : Sarleni Pembimbing : H. Haitami, H. Akhmad Muntaha Singkong atau Ubi Kayu merupakan salah satu tanaman yang hidup diiklim tropis dan mempunyai sumber karbohidrat yang cukup tinggi. Ubi kayu mengandung sianida yang sangat berbahaya dan beracun bila masuk ke dalam tubuh manusia. Sianida pada ubi kayu dapat berkurang dengan cara perendaman dengan larutan NaHCO3 20%. Natrium bikarbonat merupakan bahan yang dapat mngurangi asam sianida pada ubi kayu. Tujuan dari penelitian ini untuk mengetahui Pengaruh lama perendaman ubi kayu dengan NaHCO3 20% terhadap penurunan kadar asam sianida. Jenis penelitian adalah Quasi Eksperimental dengan rancangan preteset posstest design. Tahap penelitian ini dimulai dengan pengumpulan sampel, determinasi tumbuhan, uji kualitatif dan uji kuantitatif. Pengukuran kadar sianida menggunakan metode spektrofotometri UV-Vis. Berdasarkan hasil penelitian didapatkan kadar rerata asam sianida tanpa perlakuan (49,60 Ppm), perendaman 6 jam (22,07 Ppm), perendaman 12 jam (14,82 Ppm ), perendaman 18 jam (17,25 Ppm). Didapatkan ada penurunan kadar sianida (HCN) paling efektif pada perendaman 12 jam paling efektif sebesar 14,82 ppm. Berdasarkan uji Regresi Linear didapatkan nilai signifikasi yaitu R Square sebesar 0.641, sehingga dapat disimpulkan ada pengaruh sebesar 64.1 % Pengaruh lama waktu perendaman ubi kayu dengan larutan NaHCO3 20% terhadap kadar asam sianida. Saran Penelitian lebih lanjut tentang variasi volume konsentrasi perendaman ubi kayu terhadap asam sianida. Kata Kunci : Ubi Kayu, Perendaman, Natrium Bikarbonat, Asam sianida. ABSTRACT The Effect of Soaking Time for Cassava (Manihot esculenta Crantz) with 20% NaHCO3 on Cyanide Acid Levels Researcher : Sarleni Supervisor : H. Haitami, H. Akhmad Muntaha Cassava or cassava is a plant that lives in a tropical climate and has a high enough carbohydrate source. Cassava contains cyanide which is very dangerous and toxic when it enters the human body. Cyanide in cassava can be reduced by immersion in 20% NaHCO3 solution. Sodium bicarbonate is an ingredient that can reduce cyanide acid in cassava. The purpose of this study was to determine the effect of soaking cassava with 20% NaHCO3 on the decrease in cyanide acid levels. The type of research is Quasi Experimental with pretest posttest design. This research phase begins with sample collection, plant determination, qualitative and quantitative tests. Measurement of cyanide levels using UV-Vis spectrophotometry method. Based on the results of the study, the mean levels of cyanide acid were not treated (49.60 Ppm), 6 hours of immersion (22.07 Ppm), 12 hours of immersion (14.82 Ppm), 18 hours of immersion (17.25 Ppm). It was found that the most effective decrease in cyanide (HCN) levels at 12 hours of immersion was 14.82 ppm. Based on the Linear Regression test, the significance value is R Square of 0.641, so it can be concluded that there is an effect of 64.1%. The effect of soaking cassava in 20% NaHCO3 solution on cyanide acid levels. Suggestions for further research on variations in the concentration of cassava soaking volume against cyanide acid. Keywords: Cassava, Soaking, Sodium Bicarbonate, Cyanide Acid.