<![CDATA[Cassava naturally contains cyanogenic glycosides, which have the potential to become hydrogen cyanide (HCN) toxic. Cassava can be safer to be consumed if it is conducted pre-processing and processing. One of example of pre-processing is soaking. The objective of this research was to comprehend the effect of soaking water type in cassava on the hydrogen cyanide (HCN) reduction level. This research was a pre-experimental research with After Only Design. The objects of research was cassavas with a total of 18 samples. The types of soaking water was in the form of 10% of table salt solution concentration, 10% calcium hydroxide solution concentration, and PDAM water (control) with an initial temperature of 55ºC. The soaking time was conducted for 120 minutes. The method of hydrogen cyanide examination level using a titrimetric method. The data that had obtained was then analyzed using an Anova test. The result of while cassavas’ HCN level after soaking with table salt solution was 63 mg/kg, calcium hydroxide solution was 70 mg/kg, and PDAM water was 175 mg/kg. The Anova test indicated that there was a difference in hydrogen cyanide level value from three types of soaking water in cassava (p < 0.05). The conclusion of this research is that there is an effect of soaking water type on hydrogen cyanide (HCN) level value which is contained in cassava]]>
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