Penentuan Kadar Sianida Daun Singkong Dengan  Variasi Umur Daun Dan Waktu Pemetikan

Kurnia, Nova; Marwatoen, Fatmi

doi:10.33394/hjkk.v1i2.636

Cited by 4 publications

(4 citation statements)

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“…Ayam KUB umur 9 minggu yang mendapatkan perlakuan tanpa daun singkong menunjukkan nilai bobot giblet (60,00 g/ekor) yang lebih tinggi bila dibandingkan dengan ayam yang mendapatkan perlakuan pemberian daun singkong. Selanjutnya, adanya perbedaan antar pelakuan yang diberi tepung daun singkong diduga karena adanya senyawa asam sianida yang tidak hilang selama proses pengolahan menjadi tepung (Kurnia dan Marwotoen, 2013). Asam sianida menghambat respirasi jaringan dengan cara menghambat enzim cytochrome-oxidase.…”

Section: Bobot Gibletunclassified

The Introduction of Cassava Leaf Flour in Commercial Feed on Performance of KUB Chickens

Nova¹,

Tantalo²,

Sutrisna³

et al. 2021

JIPT

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The study aimed to determine the effect and the best level of using cassava leaf flour added in commercial feed on feed intake, live weight, carcass weight, giblet weight of KUB chickens at 9 weeks. The research used completely randomized design with 4 treatments and 5 replications. Every replication consisted of 4 chickens. Eighty KUB chickens were randomly allotted into 4 treatments. The treatments were commercial feed without the addition of cassava leaf flour (P0); addition of 5% cassava leaf flour (P1); addition of 10% cassava leaf flour (P2), and addition of 15% cassava leaf flour (P3) to the commercial ration BR1. Analysis of variance was carried out to determine the effect of adding cassava leaf flour in the commercial ration BR 1 on the measured variables in KUB chickens aged 9 weeks. The result showed that adding cassava leaf flour in commercial feed showed significant effect in decreasing feed intake, live weight, carcass weight, and giblet weight in KUB chickens aged 9 weeks.

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Section: Bobot Gibletunclassified

The Introduction of Cassava Leaf Flour in Commercial Feed on Performance of KUB Chickens

Nova¹,

Tantalo²,

Sutrisna³

et al. 2021

JIPT

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“…Setelah kering, kertas saring dibasahi dengan larutan Na2CO3 8% dan diuapi selama 15 menit pada suhu 50°C dengan larutan sampel dan asam tartrat 5%. Apabila warna kuning dari kertas pikrat berubah menjadi warna merah artinya terdapat HCN dalam bahan [16].…”

Section: Langkah Penelitianunclassified

“…Perubahan warna kertas pikrat ini merupakan hasil reaksi antara ion pikrat (PO -) dengan ion H + dari sianida. Reaksi ini terjadi jika asam pikrat dan HCN mengion [16]. Oleh karena itu, dengan terdapatnya bercak warna merah pada kertas pikrat, maka minyak kesambi terbukti mengandung asam sianida.…”

Section: Hasil Pengujian Asam Sianida (Hcn)unclassified

Pemurnian Minyak Biji Kesambi (Schleichera oleosa) sebagai Bahan Baku Pembuatan Minyak Goreng

Putri¹,

Pratama²,

Sauzsa³

et al. 2022

equilibrium

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<p>Kesambi seed oil (<em>Schleichera oleosa</em>) is one of the resources that can be utilized as an alternative to substitute palm oil in cooking oil production due to its lower moisture content, peroxide value, and saponification number. However, the high level of free fatty acid (FFA) and cyanide acid (HCN) contents in kesambi seed oil requires further purification prior to commercialization. In this study, the purification process of kesambi seed oil was carried out with degumming, adsorption, and neutralization techniques. The degumming process was conducted using phosphoric acid for 20 minutes. Afterwards, the adsorption process was carried out using 25% (w/w) zeolite for 14 h. The neutralization process was subsequently performed with sodium hydroxide. The results showed that as much as 32.87 g of gum was removed during the degumming process. The picric acid tests verified that the adsorption using zeolite reduced the HCN contents, which indicates that the treated oil is safe to consume. The FFA test results showed that the final FFA content for each process was 7.23, 6.46, 6.21%, respectively. This study unfolds the potential of kesambi seed oil as future cooking oil by improving its quality that can satisfy the Indonesia National Standard.</p>

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“…Food chemistry course gives space for food safety topics especially HACCP because it also studies changes in food that can produce compounds detrimental to health. For example, the formation of histamine in fish storage, polyaromatic hydrocarbons (PAHs) during the frying process and the hydrogen cyanide content is naturally present in cassava leaves [9][10][11]. On the other hand, the level of knowledge and practice of students about food safety is still relatively low [12,13].…”

Section: Introductionmentioning

confidence: 99%

The study of traditional food HACCP through project-based learning in food chemistry course

Kurnia¹,

Liliasari²,

Adawiyah³

et al. 2020

Proceedings of the Proceedings of the 7th Mathematics, Science, and Computer Science Education International Seminar, MSCEIS 20

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Food was likely to be contaminated by hazards during processing steps. On the other side, food safety was the main prerequisite for consumption. Nowadays, the hazard analysis critical control point (HACCP) has been implemented as a food safety assurance system. This research aimed to know the student's ability to reviewing traditional food HACCP through project-based learning in a food chemistry course. This research employed a descriptive method as a research design. The subjects of the research were 16 students eight semesters of a chemistry education program at one of the colleges in Mataram City. To collect data, the instrument of performance assessment rubrics and questionnaires were used. To conclude, the data indicated that students were able to review traditional food HACCP in terms of raw material and processing step through projectbased learning. They were very enthusiastic about the project activities due to it was related to their daily culture.

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Penentuan Kadar Sianida Daun Singkong Dengan Variasi Umur Daun Dan Waktu Pemetikan

Cited by 4 publications

References 0 publications

The Introduction of Cassava Leaf Flour in Commercial Feed on Performance of KUB Chickens

The Introduction of Cassava Leaf Flour in Commercial Feed on Performance of KUB Chickens

Pemurnian Minyak Biji Kesambi (Schleichera oleosa) sebagai Bahan Baku Pembuatan Minyak Goreng

The study of traditional food HACCP through project-based learning in food chemistry course

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