26 BULETIN PALAWIJA NO. 25, 2013 1 Indonesian Legume and Tuber Crops Research Insti- tute (ILETRI) PO Box 66 Malang 65101, telp. 0341- 801468, fax 0341-801496, email; balitkabi@lit- bang.deptan.go.id Naskah diterima tanggal 27 Agustus 2013, disetujui untuk diterbitkan tanggal 9 Oktober 2012. Diterbitkan di Buletin Palawija No. 25-2013: 25–36. ABSTRACT Cyanide reduction in cassava root pro- ducts through processing and selection of cul- tivars in relation to food safety. About 47% of cassava production in Indonesia was used for hu- man consumption, both as a staple food and snacks. In terms of food safety, the natural presence of cyanogenic glucosides in cassava roots is of con- cern as they may release free cyanide (HCN), which is highly toxic. At high levels, it may cause acute poisoning, leading to death as well as iodine defi- ciency and neurological disorders for long-term ingestion. The cyanogenic glucosides content in different cultivars of cassava varied from 1 up to >1,000 mg HCN/kg fresh weight, while 10 mg HCN/ kg dry weight was considered to be the safe level for consumption. Various processing methods were reported to be effective in reducing the cyanide content in cassava products. A decrease of 25–50% was observed during overnight soaking, while it was much higher (81%) when subsequent drying and milling into flour was performed. During boiling, steam- ing, deep-frying, baking and fermentation, a reduc- tion of 45–50%, 17%, 13%, 14% and 38–84% was noted, respectively. Crushing the fresh roots and subsequent sun-drying was the most effective method with >95% of HCN removal. It suggests that low cyanide content of cassava cultivars (mostly sweet/local varieties) are obviously required for direct consumption purposes. This is particularly impor- tant for traditional food processors to be selective in obtaining fresh cassava as raw material and choosing proper processing methods. While for gaplek, starch, flour, and mocaf purposes, where washing, soaking, shredding, fermentation, press- ing, drying and milling were involved, the bitter cultivars (mostly improved varieties) with relatively high cyanide content can be used. Therefore, breeding selection for cassava cultivars with low cyanide con- tent and high potential yield is essentially needed. Selected improved varieties and promising clones seem to meet this criteria. Regulation for food in- CYANIDE REDUCTION IN CASSAVA ROOT PRODUCTS THROUGH PROCESSING AND SELECTION OF CULTIVARS IN RELATION TO FOOD SAFETY Erliana Ginting and Yudi Widodo 1 dustries to provide information on cyanide level in cassava food labels would also protect the consum- ers and promote safe cassava foods. Keywords: cyanide, cassava, cultivars, processing, food safety. ABSTRAK Penurunan sianida pada beberapa produk ubikayu melalui pengolahan dan seleksi kul- tivar dalam mewujudkan keamanan pangan. Upaya penurunan kadar HCN pada ubikayu melalui pengolahan dan pemilihan varietas dalam kaitannya dengan keamanan pangan. Sekitar 47% produksi ubikayu di Indonesia dimanfaatkan untuk bahan pangan, baik sebagai makanan pokok maupun selingan. Dalam kaitannya dengan keamanan pangan, keberadaan alami senyawa sianogen gluko- sida pada ubikayu segar penting diperhatikan karena dapat menghasilkan asam sianida (HCN) yang sangat beracun. Pada konsentrasi tinggi, HCN dapat menyebabkan keracunan akut yang berujung kepada kematian. Di samping itu, konsumsi dalam jangka panjang juga dapat berasosiasi dengan terjadinya defisiensi iodin dan gangguan pada syaraf. Kandungan sianogen glukosida pada beragam jenis ubikayu berkisar dari 1 mg hingga >1.000 mg HCN/ kg umbi segar, sementara batas aman untuk kon- sumsi ditetapkan sebesar 10 mg HCN/kg bobot kering. Beberapa cara pengolahan dilaporkan efektif untuk menurunkan kadar HCN pada produk olahan ubikayu. Penurunan kadar HCN sebesar 25–50% diamati pada perendaman satu malam, dan me- ningkat menjadi 81% bila dilanjutkan dengan pengeringan dan penggilingan seperti pada pem- buatan tepung. Pada perebusan, pengukusan, peng- gorengan, pemanggangan, dan fermentasi, besarnya penurunan HCN masing-masing sebesar 45–50%, 17%, 13%, 14% dan 38–84%. Pemarutan umbi segar yang dilanjutkan dengan pengeringan sinar mata- hari merupakan cara yang paling efektif dengan tingkat eliminasi HCN >95%. Hal ini menunjukkan, bahwa ubikayu dengan kadar HCN rendah (jenis manis/tidak pahit yang umumnya varietas lokal) diperlukan untuk bahan baku olahan segar. Hal ini penting diperhatikan oleh industri makanan dalam memilih bahan baku dan cara pengolahan yang tepat. Sementara untuk gaplek, pati, tepung, dan mocaf, yang melibatkan proses pencucian, perendaman, penyawutan, fermentasi, pengepresan, pengeringan, dan penggilingan dalam pengolahan- brought to you by CORE View metadata, citation and similar papers at core.ac.uk provided by Buletin Palawija