PENURUNAN SIANIDA DALAM KACANG KORO PEDANG PUTIH (Canavalia ensiformis) DENGAN BERBAGAI METODE

Nabila Marthia, Alumni and Tantan Widiantara, DS and Leni Herliani Afrianti, LHA (2013) PENURUNAN SIANIDA DALAM KACANG KORO PEDANG PUTIH (Canavalia ensiformis) DENGAN BERBAGAI METODE. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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DAFTAR PUSTAKA.doc

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II TINJAUAN PUSTAKA revisi 3.docx

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III BAHAN DAN METODE PENELITIAN revisi 3.doc

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IV HASIL DAN PEMBAHASAN rev 4.docx

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I PENDAHULUAN revisi 4.doc

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LAMPIRAN revisi 3.docx

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PENGEMBANGAN METODE PENURUNAN SIANIDA DALAM PENANGANAN KACANG KORO.pptx

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Artikel TA.doc

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PERHITUNGAN HASIL PENELITIAN UTAMA.docx

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V KESIMPULAN DAN SARAN rev 3.docx

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Official URL: http://teknik.unpas.ac.id

Abstract

The purpose of this research was to determine the most effective method in reducing the cyanide content of jack beans (Canavalia ensiformis), determine the effect of selected methods for cyanide and protein content in jack beans. Preliminary research conducted is consist of two factors, among others are to determine the physical condition of jack beans (A) with 2 levels : (a1) beans cutted, (a2) beans not cutted and the second factor is the concentration of sodium thiosulfate solution (B) with 3 levels : (b1) 20%, (b2) 25% and (b3) 35%. Determination of that factors are based on chemical response cyanide levels and statistical testing with correlation method which is the relationship between physical condition of jack beans with concentration of Na2S2O3 solution. While the primary research is conducted based on 1 factor that determines the most effective of cyanide reduction methods with 7 levels : steaming, boiling, soaking with NaCl, soaking with NaOH soaking, soaking with Na2S2O3, soaking with water and soaking with NaHCO3. Determination of the method selected using statistical testing method correlation between percent reduction of the cyanide and protein and cyanide reduction methods. Based on preliminary results, the concentration of 25% Na2S2O3 solution chosen with the physical condition of the jack beans that is cutted. While the results of primary research, the selected method which is the most effective method in reducing cyanide of jack beans is the method of soaking with NaCl solution, which level of cyanide is 17,28 mg / kg and protein content is 16,26%. Keywords : Jackbeans, Cyanide,Methods, Steaming, Boiling, Soaking.

Item Type: Thesis (Skripsi(S1))
Subjects: S1-Skripsi
Divisions: Fakultas Teknik > Teknik Pangan 2013
Depositing User: Irwan Kustiawan
Date Deposited: 23 Aug 2017 02:32
Last Modified: 23 Aug 2017 02:32
URI: http://repository.unpas.ac.id/id/eprint/28764

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