Dra. Anny Thuraidah, Apt.,MS. Dosen Pembimbing 2 Dra. Nurlailah, Apt., M.Si. Dosen Pembimbing 1 H. Haitami, M.Sc Ketua Penguji Dina Sulistia Pengarang

ABSTRAK Pengaruh Lama Perendaman Rebung Bambu (Schizostachyum zollingeri) Dengan Larutan Garam Hangat Terhadap Kadar Asam Sianida Penulis : Dina Sulistia Pembimbing : Nurlailah; Anny Thuraidah Rebung merupakan bagian tanaman bambu yang digunakan masyarakat sebagai bahan olahan berbagai masakan. Namun pemanfaatannya belum maksimal karena rebung memiliki kandungan asam sianida (HCN) yang tinggi sehingga memerlukan pengolahan terlebih dahulu. Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman rebung bambu dengan larutan garam hangat terhadap kadar asam sianida. Jenis penelitian ini adalah eksperimen dengan rancangan Pretest-Posttest Design With Control. Metode pemeriksaan yang digunakan adalah metode spektrofotometri. Hasil kadar asam sianida pada sampel yang dilakukan perendaman pada larutan garam 5% pada suhu 70°C berturut-turut yaitu 139,77 ppm (awal); 112,91 ppm (5 menit); 79,91 ppm (10 menit); 42,90 ppm (15 menit); 23,76 ppm (20 menit); dan 8,52 ppm (25 menit). Berdasarkan hasil uji Regresi Linear didapatkan nilai R Square 0,978, sehingga dapat disimpulkan terdapat pengaruh sebesar 97,8% antara lama perendaman dengan larutan garam hangat terhadap kadar asam sianida pada rebung. Bagi peneliti selanjutnya disarankan untuk meneliti kadar asam sianida pada rebung dengan menggunakan teknik pengolahan lainnya seperti perebusan dan pengeringan untuk menurunkan kadar asam sianida. Kata Kunci : Rebung, Asam Sianida, Larutan Garam ix ABSTRACT The Effect Soaking Time of Bamboo Shoots (Schizostachyum zollingeri) With Warm Salt Solution on Cyanide Acid Levels Author : Dina Sulistia Advisor : Nurlailah; Anny Thuraidah Bamboo shoots are part of the bamboo plant that is used by the community as an ingredient in various dishes. However, its utilization has not been maximized because bamboo shoots have a high cyanide acid (HCN) content so they require processing first. This study aims to determine the effect of the soaking time of bamboo shoots in warm salt solution on cyanide acid levels. This type of research is an experiment with a Pretest-Posttest Design With Control. The examination method used is the spectrophotometric method. The results of the cyanide acid levels in the samples immersed in 5% salt solution at a temperature of 70°C were 139.77 ppm (initial); 112.91 ppm (5 minutes); 79.91 ppm (10 minutes); 42.90 ppm (15 minutes); 23.76 ppm (20 minutes); and 8.52 ppm (25 minutes). Based on the results of the Linear Regression test, an R Square value of 0.978 was obtained, so it could be concluded that there was an effect of 97.8% between the duration of soaking with a warm salt solution on the cyanide acid content in bamboo shoots. For further researchers, it is recommended to examine the cyanide acid content in bamboo shoots by using other processing techniques such as boiling and drying to reduce cyanide acid levels. Keywords : Bamboo Shoots, Cyanide Acid, Salt Solution