<![CDATA[Polynesian arrowroot (Tacca leontopetaloides (L.) Kuntze) is a local food source of the Torosiaje community, rich in starch and utilized as a carbohydrate source. The processing of Polynesian arrowroot into starch generally involves soaking using NaCl solution to reduce the toxic cyanide content. Additionally, Polynesian arrowroot may contain antioxidant compounds beneficial to health. However, information regarding the analysis of soaking treatment on cyanide content and antioxidant activity remains limited. This research aims to analyze the cyanide content and antioxidant activity of Polynesian arrowroot starch through soaking in NaCl solution. The research was conducted as a laboratory experiment using a quantitative approach. Cyanide content was analyzed using UV-Vis spectrophotometry, while antioxidant activity was assessed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The results showed that the cyanide content in the raw sample was 2.170 mg/kg, while NaCl solution soaking at 15% and 30% concentrations yielded 1.927 mg/kg, respectively. These data indicate a tendency for cyanide content to decrease after three days of NaCl solution soaking. The antioxidant activity was categorized as very strong, as demonstrated by the IC50 values for 15% and 30% NaCl solution soaking at 38.69 ± 0.00 µg/mL and 28.06 ± 0.00 µg/mL, respectively, while the raw sample obtained an IC50 value of 191.76 ± 0.00 µg/mL.]]>
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