<![CDATA[ABSTRACT The purpose of this study was to determine the effect of the solvent concentration on the cyanide acid (HCN) levelsof yam tubers (Dioscorea hispida Dennst) after immersion using salt and lime solution. This study used a randomized blockdesign with a combination of salt solution and lime concentration of 15% at the same time that was 48 hours. Theobservation variables in this study were cyanide (HCN) test and chemical analysis (ash, water, and starch contents). Datawere analyzed statistically using analysis of variance (ANOVA). The data that were significant then further analyzed byDuncan's Multiple Range Test (DMRT) at a 95% confidence level (α = 0.05). The results show that the concentration andtype of solvent had a very significant effect (p <0.05) on levels of cyanide acid (HCN) of yam flour. The lowest HCN level(3.22 ppm) was obtained in the treatment of salt and lime solution immersion with a concentration of 15% (G2K2). Thechemical content of the best treatment of yam tuber flour (G2K2) was 3.35% water, 1.50% ash, and 38.78% starch. It can beconcluded that the yam tuber flour had an HCN level that is lower than the standards set by SNI 01-7152-2006, which is amaximum of 50 ppm.Keywords: yam’s tuber, cyanide, salt, lime ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh konsentrasi jenis pelarut terhadap kadar asam sianida (HCN)umbi gadung (Dioscorea hispida Dennst) setelah perendaman dengan menggunakan larutan garam dan larutan kapur.Penelitian ini menggunakan rancangan acak kelompok dengan kombinasi perendaman larutan garam dan kapur konsentrasi 15% dengan waktu sama yaitu 48 jam. Variabel pengamatan pada penelitian ini yaitu uji kadar sianida (HCN) dan analisiskimia (kadar abu, air dan pati). Data dianalisis secara statistik menggunakan analysis of varians (ANOVA). Hasil analisisdata berpengaruh nyata dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α =0,05). Hasil penelitian menunjukan bahwa konsentrasi dan jenis pelarut berpengaruh sangat nyata (p<0,05) terhadap kadarasam sianida (HCN) tepung umbi gadung. Kadar HCN terendah diperoleh pada perlakuan perendaman larutan garam dankapur dengan konsentrasi 15%(G2K2) yaitu sebesar 3,22 ppm. Kandungan kimia tepung umbi gadung perlakuan terbaik (G2K2) meliputi kadar air 3,35%, kadar abu 1,50%, Kadar pati 38,78%. Berdasarkan hasil analisis tersebut bahwa tepung umbi gadung dengan kadar HCN ini lebih rendah dibandingkan dengan standar yang ditetapkan oleh SNI 01-7152-2006yaitu maksimal 50 ppm.Kata kunci : Umbi Gadung, Sianida, Garam, Kapur.]]>
