Agustina, Novilia (2017) Pengembangan Detoksifikasi Sianida Singkong (Manihot Esculenta Crantz) Pasrah Terperam Dengan Perendaman Berulang Dalam Larutan Alkali. Sarjana thesis, Universitas Brawijaya.
Abstract
Singkong (Manihot esculenta Crantz) merupakan salah satu makanan pokok sumber karbohidrat alternative. Singkong jenis pahit harus melalui perlakuan tertentu sebelum dikonsumsi karena memiliki kadar sianida yang tinggi. Kombinasi perlakuan pemeraman dalam waktu pendek pada umbi pasrah diikuti perendaman didalam larutan Ca(OH)2 dan pencucian berulang diperkirakan dapat mengurangi total sianidanya. Tujuan dari penelitian ini adalah untuk mengetahui lama waktu perendaman dan pH larutan perendaman yang sesuai dalam detoksifikasi sianida pada umbi singkong pasrah yang sebelumnya diperam. Penelitian ini dilakukan dengan menggunakan metode Rancangan Acak Kelompok (RAK) menggunakan 2 faktor yaitu pengulangan perendaman (2 kali perendaman dan 3 kali perendaman) dan pH larutan kalsium hidroksida (pH ±6 , pH ±7, pH ±8 dan pH ±9). Dari 2 faktor tersebut diperoleh 8 kombinasi perlakuan dengan 3 kali pengulangan. Data yang diperoleh kemudian dianalisa dengan analisa keragaman ANOVA (Analysis of Varians) yang dilanjutkan uji DMRT (Duncan’s Multiple Range Test) atau uji beda BNT dengan selang kepercayaan 5%. Pemilihan perlakuan terbaik menggunakan metode Zeleny, sehingga diperoleh tepung singkong terbaik yaitu 3 kali perendaman dengan pH larutan perendaman 7 dengan persentase penurunan kadar sianida sebesar 94,74% serta karakteristik kimia dan fisik sebagai berikut: kadar sianida 20,05 ppm, kadar air 7,35%, kadar pati 77,56%, rendemen tepung 34,67%, derajat putih tepung 88,67%, viskositas panas 23773,33 cP, viskositas holding 22186,67 cP, viskositas dingin 27130,00 cP, daya kembang 21,91% dan kelarutan 9,94%. Hasil penelitian menunjukkan bahwa lama perendaman berpengaruh nyata terhadap kadar air, kadar sianida, kadar pati, rendemen, derajat putih, viskositas, daya kembang dan kelarutan. Sedangkan pH larutan perendaman berpengaruh nyata terhadap kadar air, kadar sianida, kadar pati, derajat putih, viskositas, daya kembang dan kelarutan. Interaksi lama perendaman dengan pH larutan perendaman berpengaruh nyata terhadap kadar air tepung, viskositas panas, viskositas dingin, daya kembang dan kelarutan.
English Abstract
Cassava (Manihot esculenta Crantz) is one of staple food as an alternatif carbohydrate source. Bitter cassava has to be processed with certain treatment before it is consumed because it has high cyanide content. The treatment combination of short time aging on grated-cassava with soaking in Ca(OH)2 solution and repeated washing are estimated can decrease the total cyanide. The purposes of this study are knowing the time of soaking and the pH of soaking solution that is suitable for cyanide detoxification in grated-cassava which has been aged before. This study used Randomized Group Design (RAK) with 2 factors were repetition of soaking (2 and 3 times soaking) and pH of calcium hydroxide solution (pH ±6 , pH ±7, pH ±8 dan pH ±9). From those factors, there were 8 treatments combination with 3 times repetition. The datas were analyzed with analysis of variance (ANOVA) then continued with DMRT test (Duncan’s Multiple Range Test) or BNT difference test with confidence interval of 5%. Determining the best treatment used Zeleny method, those showed that the best cassava flour was on 3 times soaking with pH of soaking solution 7, the presentation of cyanide content decrease until 94.74%, also chemistry and physical characteristics: cyanide content 20.05 ppm, water content 7.35%, starch content 77.56%, yield of flour 34.67%, white degree (whiteness) of flour 88.67%, heat viscosity 23773.33 cP, holding viscosity 22186.67 cP, cold viscosity 27130.00 cP, proofing capacity 21.91% and solubility 9.94%. The result of this study showed that time of soaking had significant effect toward water content, cyanide content, starch content, yield, white degree (whiteness), viscosity, proofing capacity and solubility. Whereas pH of soaking solution had significant effect toward water content, cyanide content, starch content, white degree (whiteness), viscosity, proofing capacity and solubility. An interaction between time of soaking and pH of soaking solution had significant effect toward water content of flour, heat viscosity, cold viscosity, proofing capacity and solubility.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/316/051705949 |
| Uncontrolled Keywords: | Detoksifikasi Sianida, Singkong, Tepung Singkong |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.2 Starches and jellying agents > 664.23 Cassava arrowroot starches |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 14 Aug 2017 06:53 |
| Last Modified: | 29 Nov 2021 04:47 |
| URI: | http://repository.ub.ac.id/id/eprint/1265 |
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