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@article{Soetrisno_Purawisastra_2012, title={PENGARUH PENGUKUSAN TERHADAP KANDUNGAN ASAM SIANIDA DALAM BEBERAPA BAHAN MAKANAN}, url={https://pgm.persagi.org/index.php/pgm/article/view/224}, DOI={10.22435/pgm.v0i0.2256.}, abstractNote={Telah dilakukan pengamatan pengaruh pengukusan terhadap kandungan asam sianida dari enam jenis bahan makanan yaitu keluwak, picung, terung ungu kecil, rebung, umbi singkong dan daun singkong. Analisis asam sianida digunakan metoda Volhard berdasarkan prinsip argentometri. Kandungan air dianalisis dengan metoda pengeringan dalam oven 105 derajat celcius. Sebelum pengukusan kandungan asam sianida tertinggi terdapat pada daun singkong yaitu 149,4 ppm, kemudiian keluwak sebesar 135,7 ppm. Umbi singkong dan rebung memiliki kadar asam sianida yang sama, yaitu 119,8 dan 119,9 ppm. Kandungan sianida terendah sebelum pengukusan dijumpai pada terung ungu, yaitu 27,4 ppm. Setelah pengukusan penurunan asam sianida tertinggi terdapat dalam bahan makanan yang mengandung sianida terendah yaitu terung ungu. Penurunan terendah terjadi pada keluwak yang mengandung sianida cukup tinggi. Kandungan air setelah pengukusan meningkat, peningkatan tertinggi pada terung ungu, dan terendah pada rebung.}, journal={Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)}, author={Soetrisno, Uken S. and Purawisastra, Suryana}, year={2012}, month={Nov.} }