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All Journal Jurnal Teknik Pertanian Terapan
Nurul Isnaini Fitriyana
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy Engineering Environmental Science

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Pengaruh Proses Pemasakan Singkong terhadap Profil Senyawa Linamarin (β-Gluksosida Sianogenik) Mohammad Mardiyanto; Achmad Subagio; Nurul Isnaini Fitriyana
Jurnal Teknik Pertanian Terapan Vol. 1 No. 1 (2023): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jtpt.v1i1.4061

Abstract

Cassava is one of the third staple foods after rice and corn. However, cassava contains cyanogenic β-glucoside compounds in the form of linamarin compounds which have the potential to be hydrolyzed into HCN compounds (cyanide acid). In addition, cassava is included in foodstuffs that cannot be consumed directly, so it needs to be cooked. Therefore the purpose of this study was to determine the effect of the cooking process (boiling, steaming, and frying) on ​​the linamarin compound profile. The results of testing the linamarin profile using FTIR obtained linamarin vibrates at a wavelength of 4000-500 cm-1 with transmittance of 70-100%.
Co-Authors Achmad Subagio Mohammad Mardiyanto