Flour is a solid particle in the form of fine grains that play an important role in the life of Indonesian society. It can not be separated from the role of flour that is very diverse, very practical use, and nutritional content that is needed by humans. The role of flour for the diverse Indonesian society is evidenced by its existence which is required as an industrial raw material, especially in the food industry. Besides flour is also a major ingredient in the fulfillment of household needs, such as baking and bread.
Flour is also known to be very practical in its use. By cultivating a material into flour, the community can keep it in the long run. Processing a basic ingredients into flour is also preferred by the community because the flour itself has a white, odorless, and tasteless trait that is easy to process. Menururt Food Security and Extension of DIY Province (2014), the average flour contains protein, fat, calcium, phosphorus, iron, water, vitamin B and the most dominant content of starch or carbohydrate derivatives needed by the body.
Viewed from the main types of materials, flour is divided into several groups such as wheat flour, rice flour, and cassava flour. Cassava flour is one type of flour that lately so loved by the community. This is because the selling price is twice cheaper than the price of flour usually. In addition to the cheap price, cassava flour has many advantages compared to flour usually.
The research purposes:
1. Knowing the effect of soybean fermentation on HCN content on cassava flour.
2. Determine the effect of fermentation time of soybean sprouts on HCN content on cassava flour.
3. Knowing the effect of the addition of fermented soybean flour to the quality of cassava flour.
4. Knowing the effectiveness of fermentation of soybean sprouts in removing HCN content on cassava flour.
The work procedure of making the fermentation of sprouts begins with preparing the tools, ie blenders, measuring cups, scales and airtight bottles, and materials, in the form of soybean sprouts and water. Sprouts are then soaked in water and discharged floating on the surface of the water, because the sprouts can be categorized sprouts damaged / poor quality. The sprouts were then blended with water at a ratio of 3 to 4. The sprouts were stored in a closed container and stored in several hourly comparisons (24 hours, 48 hours and 72 hours).
The working procedure of making cassava flour begins with preparing the tools, namely scales, scar, basin, knife / peeler, tempeh and tool mashed, and materials, in the form of cassava and fermented soybean sprouts. Then the cassava skin is washed so that it does not land. Cassava that has been clean peeled top surface cassava skin to clean, then shredded smoothly. After that, given a teaspoon of fermented sprouts, or equivalent to 5 milliliters to every kilogram of cassava and then wait for cassava, to react, for 5 minutes. After the cassava is fermented, the cassava is dried under the hot sun until it is stiff. Cassava is then pounded and / or sifted to a grain of flour.
A. Tools and Materials
To test the effectiveness of soybean fermentation result on HCN content in cassava, tools and materials are needed to simplify the process. The tools needed are erlenmeyer tube, filter paper, measuring cylinder, stirring rod, and pumpkin. While the required ingredients are picrat acid, tartic acid, and Na2CO3 8%.