KAJIAN KADAR HCN DAN KARAKTERISTIK PATI PADA TEPUNG KORO PEDANG (Canavalia ensiformis) BERDASARKAN WAKTU PERENDAMAN BIJI DALAM AIR PANAS DAN LARUTAN NATRIUM BIKARBONAT (NAHCO3)
Abstract: Jack bean (Canavalia
ensiformis) is potential utilized as food ingredient because it contains high
nutrients, but it contains high glucocyanide (toxin) and has hard texture. This
problem can be overcome by the aim of soaking to soften the texture and reduce
the toxins to produce an edible and safety flour. The research aim is to
examine the influence of media types and soaking time (12, 18, 24 hours) on HCN
content and starch characteristics in jack bean flour. The research design was
nested randomized block using two factors (media types and soaking time). The
treatments are soaking in water (95±2°C) and sodium bicarbonate solution 0,4%,
for 12 ,18 ,24 hours. Dependent variables measured in this study were levels of
HCN, starch content, resistant starch content, starch granule profile, and
viscoamylography. The data obtained were analyzed using ANOVA at α = 5% for
determining whether or not significant differences between treatments in the
study. Data rocessing followed by LSD test (Least Significant Different) at α =
5% if there is a significant effect by treatment. The results showed that the
characteristics of starch and HCN levels were affected by the treatment significantly.
Total starch content and gelatinization temperature from soaking in hot water
were 51,30%; 86°C while sodium bicarbonate were 44,29%; 86,38°C. Resistant
starch contents were between 11.90% to 18.52%. HCN content from soaking during
24 hours were resulting the minimum level, where soaking in hot water and
sodium bicarbonate were 9,4997 mg/kg and 10,8279mg/kg respectively.
Penulis: Novita Tommy Lasmono
Putro, Joek Hendrasari Arisasmita, Ignatius Srianta
Kode Jurnal: jppertaniandd151023
