Effect Of Boiling Time In Saline Solution To Reduce Cyanide Acid Levels Of Selected Indonesian Dried Bamboo Shoots

Authors

  • Rima Kumalasari Research Centre for Appropriate Technology
  • Dede Zainal Arif Department of Food Technology, Faculty of Engineering, Pasundan University
  • Isnaini Fitrianti Department of Food Technology, Faculty of Engineering, Pasundan University
  • Ade Chandra Iwansyah Research Unit for Natural Product Technology, Indonesian Institute of Sciences

Keywords:

Bamboo Shoots, Cyanide Levels, Saline Solution, Boiling

Abstract

Bamboo shoots are potential materials to be used as a food source.  Cyanide acid in bamboo shoots may cause constraints in food processing. One of which can be done by a boiling process in saline solution. This study aims to examine the reduction in cyanide levels in several types of Indonesian bamboo shoots due to the effect of boiling in a salt solution. This study used a completely randomized design, two factors, 3 replications. The first factor is the variety of bamboo shoots, and the second factor is the boiling time in a salt solution. the first factor was bamboo shoots varieties, namely Betung (A1), Kuning (A2), Buluh (A3), and Gombong (A4), and the second factor was boiling time consisting of five levels: t1 = 0 minutes, t2 = 5 minutes, t3 = 10 minutes, t4 = 15 minutes, and t5 = 20 minutes. Results show that Boiling time and type of bamboo shoots had a significant effect on cyanide reduction in the dry slices of bamboo shoots. Betung variety experiencing a decrease in cyanide more than other varieties, from 426.55mg/1000g to 20.03mg/1000g (cyanide reduction = 95.30%). While the Gombong variety from 454.52 mg/1000g to 24.16mg/1000g (cyanide reduction = 94.68%), Kuning variety from 327.44mg/1000g to 21.66mg/1000g (cyanide reduction = 93.39%), and Buluh variety from 451.4mg/1000g to 42.48mg/1000g (cyanide reduction = 90.59%).

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Published

29-07-2021

How to Cite

Rima Kumalasari, Dede Zainal Arif, Isnaini Fitrianti, & Ade Chandra Iwansyah. (2021). Effect Of Boiling Time In Saline Solution To Reduce Cyanide Acid Levels Of Selected Indonesian Dried Bamboo Shoots. Enhanced Knowledge in Sciences and Technology, 1(2), 11–21. Retrieved from https://publisher.uthm.edu.my/periodicals/index.php/ekst/article/view/1922

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