Reduction Cyanide in the Dioscorea hispida Dennst. Bulbs by Physical and Chemical Combinations Method and the Application in Food Products

Abstract

One of the causes is not exploited in Dioscorea hispida Dennst. that grow wild in Kalialia Village is because it contains cyanide poisoning and the lack of public knowledge to process it to be safe for consumption. Therefore, through this study provides a simple technology solution for communities to Dioscorea hispida Dennst. Are abundant and toxic can be used as an alternative to rice and corn. Simple technology that was applied to the public is sea water immersion for 24 hours followed by washing with fresh water to remove the salt content at the same time remaining cyanide levels, dipping slices of Dioscorea hispida Dennst. in warm water for 1 minute, and continued with drying to dry. All these treatments aimed at reducing the cyanide levels in order to in Dioscorea hispida Dennst. produced is safe for consumption. There are three products produced, namely instant Dioscorea hispida Dennst. flour, kasoami fast, and chips. The results showed that the cyanide content without treatment and after treatment with sea water immersion, immersion in hot water, and drying are successively ppm 79.807, 13.656 ppm, 11.474 ppm, and 1,445 ppm respectively. Dioscorea hispida Dennst. produced from a combination of physical and chemical methods means is 1,445 ppm, or effectively reduces cyanide levels amounted to 98.19%. Organoleptic test results indicate that each product from Dioscorea hispida Dennst. on average preferred by consumers.