PENGARUH LAMA WAKTU PEREBUSAN TERHADAP KANDUNGAN ZAT BESI DAN SIANIDA DAUN PEPAYA JEPANG (Cnidoscolus Aconitifolius)

The Effect of Boiling Time on the Iron and Cyanide Content of Chaya Leaf (Cnidoscolus Aconitifolius

Abstract

Background: Chaya leaves are a type of local vegetable that has a high iron content, but also contain
cyanide which is toxic if not processed properly before consuming, one of which is by boiling. Objective:
This study aims to analyze the effect of the boiling method on the iron content and cyanide of chaya
leaves. Method: This research method is experimental research, chaya leaf are boiled at 100°C for 5
minutes, 10 minutes, 15 minutes. Next, the chaya leaves were checked for iron levels using the Atomic
Absorption Spectroscopy (AAS) method and cyanide levels using the acid titration analysis method and
the wet titration method carried out at the Padang Industrial Standardization and Services Center. The
material used in the research was Chaya leaf. Results: The results showed that the iron and cyanide
contents of fresh Japanese papaya leaves were 12.63 mg/kg and 76.35 mg/kg respectively. Boiling for 5,
10 and 15 minutes reduced the iron content of Japanese papaya leaves to 9.34 mg/kg; 8.72 mg/kg; 7.16
mg/kg with a p value of 0.006 and cyanide levels of 70.89 ppm, 69.69 ppm; 64.72 ppm with p value of
0.0002 respectively. Conclusion: Boiling Chaya leaf for 15 minutes can significantly reduce the iron and
cyanide content of Chaya leaf