<![CDATA[Background: Chaya leaves are a type of local vegetable that has a high iron content, but also containcyanide which is toxic if not processed properly before consuming, one of which is by boiling. Objective:This study aims to analyze the effect of the boiling method on the iron content and cyanide of chayaleaves. Method: This research method is experimental research, chaya leaf are boiled at 100°C for 5minutes, 10 minutes, 15 minutes. Next, the chaya leaves were checked for iron levels using the AtomicAbsorption Spectroscopy (AAS) method and cyanide levels using the acid titration analysis method andthe wet titration method carried out at the Padang Industrial Standardization and Services Center. Thematerial used in the research was Chaya leaf. Results: The results showed that the iron and cyanidecontents of fresh Japanese papaya leaves were 12.63 mg/kg and 76.35 mg/kg respectively. Boiling for 5,10 and 15 minutes reduced the iron content of Japanese papaya leaves to 9.34 mg/kg; 8.72 mg/kg; 7.16mg/kg with a p value of 0.006 and cyanide levels of 70.89 ppm, 69.69 ppm; 64.72 ppm with p value of0.0002 respectively. Conclusion: Boiling Chaya leaf for 15 minutes can significantly reduce the iron andcyanide content of Chaya leaf]]>
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