DETOKSIFIKASI UMBI GADUNG (Dioscorea hispida denst) DENGAN PEMANASAN DAN PENGASAMAN PADA PEMBUATAN TEPUNG
ABSTRACT: Gadung (Dioscorea
hispida dennst) is a starchy tuber that contains poisoneous compounds, which is
cyanide compound. Therefore its
diversification products are limited.
Only crispy fried chip of gadung product is found in the market. Proper processing should be developed to
eliminate the poisoneous compounds and to produce gadung flour which has many
applications. The aim of this research
was to find out an optimum pH and duration of heating to eliminate poisoneous
compounds in fresh gadung in flour making process. It was suggested that heating and ph
adjustment could activate endogenous enzymes that responsible for hydrolysis of
cyanide compounds into free cyanide.
This research used Randomized Block Design with 2 factors. The first factor was pH (4; 4.5; and 5), and
the second factors was incubation time at 450C for 1, 3, and 5 hours.The result
showed that incubation time and pH gave significant effect (α = 0.05) on gadung
flour. Incubation time gave significant
effect on moisture content, cyanide content, flour yield, sugar total content,
hygroscopicity, and ash content.
Meanwhile, pH value gave significant effect on cyanide and fiber
content. Interaction of the two treatments
gave significant differences effect on cyanide content. The best treatment based on physico-chemical
parameter of gadung flour was 5 hours of incubation and pH 5. It had flour characteristics as follows:
11.26% of moisture content; 19.95 ppm of
cyanide content; 67.2% of starch content; 5.35% of sugar total content;
1.85% of fiber content; 3.66% of ash content; 2.59% of hygroscopicity; 9.9% of
yield, and 74.91% of brightness value
Keywords: yams flour, cyanide
acid, endogenous enzyme
Penulis: Imam Syafi'i, Harijono,
Erryana Martati
Kode Jurnal: jppertaniandd090011
