?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.relation=http%3A%2F%2Fwww.badankebijakan.kemkes.go.id%2Frepositori%2Fid%2Feprint%2F1785%2F&rft.title=Kadar+Sianida+di+Dalam+Sayuran+dan+Umbi-umbian+di+Daerah+Gangguan+Akibat+Kurang+Yodium+(GAKY)&rft.creator=Murdiana%2C+Ance&rft.subject=QV+600-666+Toxicology&rft.description=Background%3A+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%2C+cassava%2C+bamboo+shoot%2C+chinese+cabbage+and+%22slada+air%2Fjembak%22.++++++Method%3A+In+this+study%2C+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%2C+it+is+expected+to+reduce+food+cyanide+level.+Variorus+food+processing+was+done+by+steaming%2C+boiling%2C+sauting%2C+soaking+then+steaming%2C+thinly+sliced+then+boiling%2C+and+thinly+sliced+then+steaming.+Cyanide+analysis+was+carried+out+using+colorimetric+method+with+acid+hydrolysis.+This+method+was+sensitive+and+specific%2C+could+detect+cyanide+level+until+less+than+2+mg%2F100+gr.++++++Objective%3A+The+aim+of+this+study+is+to+know+whether+the+cyanate+content+reduced+after+food+processing.+++++++Results%3A+Cyanide+content+of+vegetables+from+Pundong+subsdistrict+was+around+2-19+mg%2F100+gr+fresh+weight%2C+the+highest+was+in+%22kulit+tangkil%22+(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%2F100+gr+fresh+weight%2C+the+highest+was+in+%22slada+air%22+(jembak)+(18.58+mg)+and+the+lowest+was+in+%22buncis%22+(2.74+mg).+Only+4+kinds+of+vegetables%2C+3+from+Pundong+subsdistrict+and+1+from+Srumbung+subsdistrict+with+cyanide+content+more+than+safe+cut-off+point+level+(FAO%2FWHO+10+mg%2F1+kg+dry+weight%2C+the+breeder+10+mg%2F100+gr+fresh+weight).+By+boiling+process%2C+it+reduced+cyanide+content+more+than+50%25+while+sauting+less+than+50%25.+By+boiling+of+thinly+sliced+tuber+reduced+cyanide+content+62%25-95%25%2C+While+steaming+of+thinly+sliced+tubers+reduced+cyanide+content+52%25-91%25.++++++Conclusions%3A+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%3A+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.&rft.publisher=Center+for+Research+and+Development+of+Nutrition+and+Food%2C+NIHRD&rft.date=2001&rft.type=Monograph&rft.type=NonPeerReviewed&rft.identifier=++Murdiana%2C+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%2C+NIHRD.+++++