Medical Laboratory Technology Journal
Vol. 2 No. 2 (2016): December

Kadar Sianida Singkong Rebus dan Singkong Goreng

Yeni Purwati (Poltekkes Kemenkes Banjarmasin)
Anny Thuraidah (poltekkes kemenkes banjarmasin)
Dinna Rakhmina (poltekkes kemenkes banjarmasin)

Article Info

Publish Date
31 Dec 2016


Cassava is the third staple food often used by people to make a variety of products. Carbohydrates from cassava also contains toxic compound such as cyanide which can inhibit the action of respiratory enzymes. Cyanide in cassava can be removed by boiling or frying process. The aim of research was to find out the cyanide level differences between boiled cassava and fried cassava. This type of research was experiment, with design of comparative studies approach. Cyanide levels were examined in 10 samples with 2 treatments using Argentometry Volhard titration method. The result showed the average of cyanide levels in boiled cassava was 0.772 ppm and in fried cassava was 1.069 ppm. The percentage of cyanide levels reduction in boiled cassava was 28,78%, while for the fried cassava was 0%. The statistical test obtained the value of p

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Journal Info





Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Nursing Public Health


The aim of this journal publication is to disseminate the conceptual thoughts or ideas and research results that have achieved in the area of medical laboratory sciences. This Journal particularly focuses on the main problems in the development of the sciences of medical laboratory areas. It covers ...