Analisis Kandungan Tiosianat (SCN-) pada Singkong, Kol, dan Daun Singkong
MetadataShow full item record
The objective of this research was to analyze content thiocyanate (SCN-) in the food which is consumed by society in area of endemic IDD (Iodide Deficiency Disorder) such as Dairi of North Sumatra, the food are cassava, cabbage and cassava leaf. Research was done in Food Chemical Laboratory of Faculty of Mathematics and Science of University of North Sumatra on October 2002. Analysis of thiocyanate at cassava, leaf of cassava and cabbage was conducted at raw and cooked, condition with spectrophotometric method.Results of research indicate that cooking of food (cassava, cassava leaf and cabbage) can degrade thiocyanate. Degradation rate of thiocyanate equal to 0,007 ppm at cassava (0,015 ppm of raw moment become 0,08 pm after cooked). Decrease of thiocyanate at cassava leaf equal to 0,03 ppm (0,008 ppm of raw moment become 0,005 ppm after cooked). And so do at cabbage happened degradation 0,03 ppm (0,010 ppm of raw moment become 0,07 ppm after cooked. To decrease influence of goitrogenic effect thiocyanate from food, it is suggested cooke before consumed. Boiling can’t eliminate all of thiocyanate.