PENGARUH PERENDAMAN KORO PEDANG (Canavalia ensiformis) PUTIH DALAM LARUTAN NATRIUM IKARBONAT DAN ASAM SITRAT TERHADAP PENURUNAN HCN, SERTA KARAKTERISTIK TEPUNG DAN APLIKASINYA PADA PEMBUATAN COOKIES

Indonesian has many variety nut and beans, one of them wild jack bean. But, wild jack bean can�t be consumed directly because it�s high HCN content. The making will jack bean flour, can be applicated for making cookies which the one effort to utilize local food. The aim of this research to invertigated the effect of blanching and soaking wild jack bean in natrium bicarbonat and citric acid solution against HCN reduction, determine the characteristic of wild jack bean flour and to evaluete sensory and chemical properties of cookies with substitution of wild jack bean flour against wheat flour. The phases of this study are reducing HCN with blanching, soaking in natrium bicarbonate and citric acid solution for 72 hours, produce of flour and then charaterize and determine the chemical properties of cookies. The result of this study are HCN content with blanching and soaking in natrium bicarbonate solution reduce about 56,43% , while without blanching 49%, and HCN content with blanching in citric acid solution reduce about 76,43% while without blanching 56,78% with soaking 60 hours. Wild jack bean flour have protein content about 22,98-26,76%db, HCN content 0,98-4ppm. The substitution of wheat flour about 10%, still prefer by panelis with the characteristic brown, crumble, low of koro flavor, with chhemical composition water 4,56%wb, ash 4,25%db, fat 17,17%db, protein 7,95%db annd carbohidrate by difference 70,77%db