Reduction of Hydrogen Cyanide in Cassava Peel With Sodium Bicarbonate and Heating Using a Stirrer Chamber Unit

Cassava peel, a by-product of cassava root processing, can be used as food if processed properly. It is important to note that the high-cyanogenic glycoside content in cassava plants has the potential to produce hydrogen cyanide (HCN), which has been proven to cause health problems. Therefore, it would be beneficial to consider a method that could help reduce HCN levels. This study explored the impact of sodium bicarbonate (NaHCO₃) and heating on the HCN of cassava peel during the initial stage of food processing. This study is experimental in nature, as a follow-up to previous research. The cassava tuber skin was separated from the outer layer with care, then washed thoroughly and sliced 2 mm thick. The experiment was conducted on 20 g of cassava peel, with the addition of 30 g and 60 g of NaHCO₃, and a heating temperature of 55°C for 15 min of exposure. The results showed that the group of cassava peel samples with a dose of 60 g of NaHCO3 heated at a temperature of 55°C showed the lowest HCN content, namely 0.193 ± 0.015 mg/100 g from the initial HCN of cassava peel of 1.6024 mg/100 g. This indicates a reduction of 1.409 (87.9%), which is a significant finding. In conclusion, it appears that a combination of NaHCO₃ and heating at 55°C could be considered as a method to reduce HCN levels in the preprocessing stage of cassava peel.