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PENGARUH LAMA PERENDAMAN REBUNG BAMBU (Schizostachyum zollingeri) DENGAN LARUTAN GARAM HANGAT TERHADAP KADAR ASAM SIANIDA
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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
Detail Information
| Item Type | |
|---|---|
| Penulis |
Dina Sulistia - Personal Name
Dra. Nurlailah, Apt., M.Si. - Personal Name Dra. Anny Thuraidah, Apt.,MS. - Personal Name H. Haitami, M.Sc - Personal Name |
| Student ID | |
| Dosen Pembimbing | |
| Penguji | |
| Kode Prodi PDDIKTI | |
| Edisi | |
| Departement | |
| Kontributor | |
| Bahasa |
Indonesia
|
| Penerbit | Jurusan Analis Kesehatan : Banjarbaru., 2022 |
| Edisi | |
| Subyek | |
| No Panggil |
021/SKP-ANK-2022
|
| Copyright | |
| Doi |