KARAKTERISTIK SIFAT FISIKO KIMIA UBI KAYU BERBASIS KADAR SIANIDA

Abstract

ABSTRAK 

Penelitian dilakukan dua tahap, yaitu tahap karakterisasi sifat fisik dan karakterisasi sifat kimia ubi kayu. Rancangan penelitian yang digunakan pada karakterisasi fisik yaitu metode skoring oleh panelis semi terlatih dengan faktor yang dikaji meliputi ukuran, bentuk, warna kulit ubi, kehalusan tekstur kulit, warna kulit luar, warna kulit dalam, warna daging umbi serta kehalusan tekstur daging umbi. Karakterisasi kimia meliputi analisa proksimat dan HCN bebas. Data yang diperoleh dianalisa dengan menggunakan analisa sidik ragam (ANOVA) kemudian dilanjutkan dengan uji lanjut DMRT apabila terdapat beda nyata. Hasil penelitian menunjukkan tingkat sianida memberikan pengaruh yang nyata terhadap sifat fisik dan kimia ubi kayu. Karakteristik kimia ubi kayu Darul Hidayah yaitu mengandung kadar air 60.88 ± 0.06% bk, kadar abu 2.13 ± 0.02% bk, kadar protein 3.22 ± 0.05% bk, kadar lemak 1.21 ± 0.08% bk, kadar karbohidrat (by different) 33.69 ± 0.25%, kadar pati 24.49 ± 0.08% bk, kadar serat kasar 2.44 ± 0.10% bk, HCN bebas 39.56 ± 0.18 mg/kg. Ubi kayu Adira 4 mengandung kadar air 74.48 ± 0.20%bk, kadar abu 0.87 ± 0.16%bk, kadar protein 0.53 ± 0.04% bk, kadar lemak 0.185 ± 0.10% bk, kadar karbohidrat (by different) 24.08 ± 0.20%, kadar pati 19.13 ± 0.27% bk, kadar serat kasar 1.18 ± 0.17%bk, HCN bebas 63.46 ± 0.30 mg/kg. Ubi kayu Malang 4 mengandung kadar air 66.78 ± 0.07% bk, kadar abu 0.83 ± 0.09% bk, kadar protein 0.56 ± 0.12% bk, kadar lemak 0.13 ± 0.04% bk, kadar karbohidrat (by different) 31.95 ± 0.05%, kadar pati 22.7 ± 0.28% bk, kadar serat kasar 1.39 ± 0.07% bk, HCN bebas 116.37 ± 0.12 mg/kg

 

ABSTRACT

The objective of this study was to know physicochemical characteristic of cassva from different levelof cyanide.This research was conducted in two stages as follows physic characteristic and chemical characteristic. Research design was used scoring method with 40 panelis with physic factor contain of size, form, skin color, smoothness, and texture. Chemical characteristic analyze use proximate and cyanide analysis. The data analysis using ANOVA and followed by DMRT (α = 0.05) were significant. The results revealed that different cyanide level of cassava had a significant effect (0.05) on physicochemical characteristic. Chemical characteristic of the Darul Hidayah variety was contain moisture content 60.88 ± 0.06% bk, ash content 2.13 ± 0.02% bk, protein content 3.22 ± 0.05%bk, fat content 1.21 ± 0.08% bk, carbohydrate content (by different) 33.69 ± 0.25% bk, starch content 24.49 ± 0.08% bk, crude fiber content 2.44 ± 0.10% bk, cyanide content 39.56 ± 0.18 mg/kg. Adira 4 was contain moisture content 74.48 ± 0.20% bk, ash content 0.87 ± 0.16% bk, protein content 0.53 ± 0.04% bk, fat content 0.185 ± 0.10% bk, carbohydrate content (by different) 24.08 ± 0.20%, starch content 19.13 ± 0.27% bk, crude fiber content 1.18 ± 0.17% bk, cyanide content 63.46±0.30 mg/kg. Malang 4 was contain moisture content 66.78±0.07 %db, ash content 0.83 ± 0.09% bk, protein content 0.56 ± 0.12% bk, fat content 0.13 ± 0.04% bk, carbohydrate content (by different) 31.95 ± 0.05%, starch content 22.7 ± 0.28% bk, crude fiber content 1.39 ± 0.07% bk, and cyanide content 116.37 ± 0.12 mg/kg.