Jurnal Teknik Pertanian Terapan
Vol. 1 No. 1 (2023): Agustus

Pengaruh Proses Pemasakan Singkong terhadap Profil Senyawa Linamarin (β-Gluksosida Sianogenik)

Mohammad Mardiyanto (Politeknik Negeri Jember)
Achmad Subagio (Universitas Jember)
Nurul Isnaini Fitriyana (Politeknik Negeri Jember)

Article Info

Publish Date
20 Jul 2023

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%.

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Journal Info
Jurnal Teknik Pertanian Terapan
Website

Abbrev

jtpt

Publisher

Politeknik Negeri Jember

Subject

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy Engineering Environmental Science

Description

About the journal Jurnal Teknik Pertanian Terapan (JTPT) is published by Politeknik Negeri Jember & managed by Engineering of Agriculture, Department of Agriculture Technology. JTPT a scientific journal, double-blind peer-reviewed and open-access journal. This journal is published twi times a year, ...