EFEK PEREBUSAN TERHADAP KADAR ASAM SIANIDA DAUN SINGKONG MUDA DAN TUA

Abstract

Cassava leaf has been known as chlorophyll source and used as food supplement to help optimizing
metabolic function, immunity system, detoxification, easing the inflammation, and for hormonal
system balance. However, cassava leaf also contain cyanide acid which is dangerous toxic and able
to cause death. To overcome the death effect of cassava leaf and become the source of chlorophyll
food, therefore boiling is conducted. It will reduce the level of cyanide acid in cassava leaf. This
research is experimental with quantitative analysis technique. Young and aged of cassava leafs
grown in KlutukSidoarjo were taken with non random sampling. The concentration of cyanide acid
were tested using titrimetric method and utilized in chemistry laboratory of BARISTAND Surabaya
on March – May 2013. The result of this research showed the reduction of cyanide acid of young
cassava leafs from 269.82 ppm to 39.74 ppm, and aged cassava leafs from 290.34 ppm to 39.51
ppm. From statistic data using T Paired Test and T Test, it was concluded that there was effect of
boiling to cyanide acid concentration of young and aged cassava leafs.