PERBEDAAN KADAR SIANOGENIK PADA BAHAN PANGAN SUMBER GOITROGENIK ANTARA DITUMIS DAN TIDAK DITUMIS

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.