Kadar Sianida di Dalam Sayuran dan Umbi-umbian di Daerah Gangguan Akibat Kurang Yodium (GAKY)

Murdiana, Ance (2001) Kadar Sianida di Dalam Sayuran dan Umbi-umbian di Daerah Gangguan Akibat Kurang Yodium (GAKY). Project Report. Center for Research and Development of Nutrition and Food, NIHRD.

Abstract

Background: Thiocyanate goitrogenic shows different ways to prevent Iodium absorption by thyroid gland. Thiocyanate is a result of detoxification from cyanide content in food which occursin the body then is excreted through urine. Cyanide is generally found in cabbage, cassava, bamboo shoot, chinese cabbage and "slada air/jembak". Method: In this study, sample of foods were collected from 2 subsdistricts. Pundong subsdistrict of Yogyakarta district as an endemic area and Srumbung subsdistrict of Magelang district as a non endemic area. By a simple processing, it is expected to reduce food cyanide level. Variorus food processing was done by steaming, boiling, sauting, soaking then steaming, thinly sliced then boiling, and thinly sliced then steaming. Cyanide analysis was carried out using colorimetric method with acid hydrolysis. This method was sensitive and specific, could detect cyanide level until less than 2 mg/100 gr. Objective: The aim of this study is to know whether the cyanate content reduced after food processing. Results: Cyanide content of vegetables from Pundong subsdistrict was around 2-19 mg/100 gr fresh weight, the highest was in "kulit tangkil" (19.58 mg) and the lowest was in cassava leaves (1.65 mg). While cyanide content of vegetables from Srumbung was around 2-18 mg/100 gr fresh weight, the highest was in "slada air" (jembak) (18.58 mg) and the lowest was in "buncis" (2.74 mg). Only 4 kinds of vegetables, 3 from Pundong subsdistrict and 1 from Srumbung subsdistrict with cyanide content more than safe cut-off point level (FAO/WHO 10 mg/1 kg dry weight, the breeder 10 mg/100 gr fresh weight). By boiling process, it reduced cyanide content more than 50% while sauting less than 50%. By boiling of thinly sliced tuber reduced cyanide content 62%-95%, While steaming of thinly sliced tubers reduced cyanide content 52%-91%. Conclusions: For reducing cyanida content boiling process better than sauting and for tubers the thinly sliced then steaming process better than thinly sliced then boiling Recommendation: In order to minimized cyanida content it is recommended to boil food before consumming it (for vegetable) and for tubers is the thinly sliced then steaming.

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