Relationship of boiling time in saline solution to cyanide acid levels of selected indonesian dried bamboo shoots R Kumalasari (1), D Z Arief (2), I Fitrianti (2) and A C Iwansyah (2)
1. Research Centre for Appropriate Technology, Indonesian Institute of Sciences, Jl. KS. Tubun No. 5 Subang West Java, Indonesia, 41213
2. Department of Food Technology, Faculty of Engineering, Pasundan University, Bandung. Jl. Setiabudi No.9, Bandung, West Java 40153 Indonesia
Abstract
The aim of the research was to determine the correlation between variations of boiling time in 1% saline solution (NaCl) toward cyanide acid (HCN) content with mathematics regression equation on four varieties of bamboo shoots. The research consists of preliminary research and main research. The preliminary research was analysing amount of cyanide acid on fresh bamboo shoots and determining drying time limit. The main research was carries out by using experiment method with two factors. The first factor was varieties of bamboo shoot at four different varieties, they were: "betung" bamboo shoots (Dendrocalamus asper), "kuning" bamboo shoots (Bambusa vulgaris), "buluh" bamboo shoots (Gigantochloa apus) and "gombong" bamboo shoots (Gigantochloa pseudoarundinacea), and the second factor was boiling time at five different level time, they were: t1 = 0 minutes, t2 = 5 minutes, t3 = 10 minutes, t4 = 15 minutes, and t5 = 20 minutes. The research method was an experiment using simple linear regression. The observed parameters during experiment response design consist of cyanide acid for all treated and water, ash, fat, protein and carbohydrate content for treated which boiled in 20 minutes. The results showed that the variations of boiling time in 1% saline solution (NaCl) correlated with cyanide acid content at four dried bamboo shoot varieties.
Keywords: Bamboo shoots, cyanide acid, boiling time
