Raubun, Karmila (2024) ANALISIS KADAR SIANIDA TERHADAP PENGARUH WAKTU PERENDAMAN DAN HASIL PENGOLAHAN DARI SINGKONG (Manihot esculenta Crantz) DI DESA OHOIBADAR KABUPATEN MALUKU TENGGARA. Skripsi thesis, Universitas Setia Budi.
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Abstract
Sianida (CN- ) merupakan senyawa yang berpotensi fatal dan dapat menyebabkan gangguan kesehatan. Singkong (Manihot esculenta Cranz) mengandung senyawa glukosida sianogenik (CNglc) seperti linamarin dan lotaustralin. CNglc membebaskan hidrogen sianida (HCN) melalui hidrolisis oleh enzim degradatifnya yang umumnya terlokalisasi secara terpisah dari CNglc. Tujuan dari penelitian adalah untuk mengetahui ada atau tidaknya sianida pada umbi singkong, kadar sianida yang terkandung pada umbi singkong, tepung singkong, dan tepung yang sudah diolah menjadi makanan (enbal goreng). Metode yang digunakan pada penelitian ini adalah spektrofotometri UV-Vis dengan menambahkan ninhydrin 1%, Na2CO3 5%, dan NaOH 2,5 M dalam filtrat sampel membentuk warna biru. Kemudian dilakukan uji validasi metode meliputi uji linearitas, LOD & LOQ, Presisi dan akurasi. Hasil data dianalisis dengan menggunakan metode one way ANOVA. Kadar HCN pada umbi singkong 10,38 mg/kg sedangkan tepung pada waktu perendaman 30 menit dan 1 jam yaitu 3,67 mg/kg dan 3,06 mg/kg kemudian enbal goreng dari masing-masing tepung yaitu 3,60 mg/kg dan 2,83 mg/kg. Diperoleh nilai linearitas 0,999, nilai LOD dan LOQ yaitu 0,040 dan 0,120. Nilai presisi 0,39% dan nilai akurasi 100,31%. Hasil analisis menggunakan one way ANOVA terdapat perbedaan dengan nilai signifikan ˂ 0,05. Berdasarkan hasil penelitian perlakuan yang paling berpengaruh terhadap kadar sianida pada sampel terdapat pada perendaman 1 jam. Cyanide (CN- ) is a potentially fatal compound and can cause health problems. Cassava (Manihot esculenta Cranz) contains cyanogenic glucoside compounds (CNglc) such as linamarin and lotaustralin. CNglc liberates hydrogen cyanide (HCN) through hydrolysis by its degradative enzymes which are generally localized separately from CNglc. The aim of the research was to determine the presence or absence of cyanide in cassava tubers, the cyanide levels contained in cassava tubers, cassava flour, and flour that has been processed into food (fried enbal). The method used in this research was UV-Vis spectrophotometry by adding 1% ninhydrin, 5% Na2CO3, and 2.5 M NaOH to the sample filtrate to form a blue color. Then a method validation test was carried out including linearity, LOD & LOQ, precision and accuracy tests. The data results were analyzed using the one way ANOVA method. HCN levels in cassava tubers was 10.38 mg/kg, while the flour during soaking for 30 minutes and 1 hour were 3.67 mg/kg and 3.06 mg/kg, then fried enbal from each flour was 3.60. mg/kg and 2.83 mg/kg. The linearity value obtained was 0.999, the LOD and LOQ values were 0.040 and 0.120. The precision value is 0.39% and the accuracy value is 100.31%. The results of the analysis using one way ANOVA showed differences with a significant value of ˂ 0.05. Based on the research results, the treatment that had the greatest influence on cyanide levels in the samples was soaking for 1 hour.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | Manihot esculenta Cranz, asam sianida (HCN), ninhydrin, |
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry |
| Divisions: | Fakultas Farmasi > Prodi S1 Farmasi |
| Depositing User: | USB |
| Date Deposited: | 24 Jun 2024 02:24 |
| Last Modified: | 24 Jun 2024 02:24 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/6249 |
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