| dc.description.abstract | Prevalence of Iodine Deficiency Disorders (IDD) in Jember had experienced an
increase in number from 21.94% in 2003 to 23.57% in 2007 (medium endemic). Of
the 31 existing districts, nearly all of them include in goiter endemic area, although
some of them belong to low endemic. The high prevalence of IDD occurs because of
the lack of attention to other factors that influence the incidence of goiter, that is
goitrogenic substances. Based on research, consumption pattern of goitrogenic
substance containing food is reflected in average of harmful urinary thiocyanate
levels (> 0.61 µg/dl) in endemic areas of goiter. Thiocyanate is a result of food
cyanide detoxification in the body that is excreted through urine. By simple
processing of sauteing, it is expected that sianogenic level of foodstuffs is reduced.
The objective of this research was to analyze the different sianogenic levels (cyanide
and thiocyanate) between sauted and not sauted on goitrogenic substances
containing foodstuff. The research was experimental with duplo measurement
techniques and the design was one group pretest-posttest. Samples were taken at
Tanjung Market, among others were cabbage, water lettuce, Chinese cabbage, kale
and mustard. Analysis of sianogenic content used colorimetric method by detecting
color of pikrat paper (color detecting paper). The highest levels of cyanide and
thiocyanate before sauteing on water lettuce were 15.94 ppm and 3.24 ppm for each
substance. From the statistical test of independent samples t-test for level of cyanide
with p=0,00<α=0.05, it was concluded that sauteing could reduce level of cyanide in
foodstuff whereas, for the level of thiocyanate with p=0,021 > α=0.05 it was
significant between sauted and not sauted. The highest decrease in levels of cyanide
and thiocyanate in watercress was 64.5% and 36.1%. Food processing by sauteing
was effective to reduce sianogenic level up to permissible limit of 10 ppm. Besides, it
is also needed to reduce the frequency of food consumption since sauteing process is
in fact unable to eliminate entirely sianogenic content (cyanide and thiocyanate), but
it can only reduce the level. | en_US |
