Abstract

NUR SOLIKHAH, D.141.15.0021. "Reduction of Tanin and HCN Levels on Pedada Flour
(Sonneratia caseolaris) by Immersion of Salt Solutions". Supervisor Ir. Sri Haryati, M.Si and
Aldila Sagitaning Putri, S.Si, M.Sc

Pedada Fruit (Sonneratia caseolaris) has a high nutrient that has not been utilized optimally by
the community. This is because of the high Tannin and HCN levels content. These contents can
be decreased by immersion of salt solution. Therefore, this study aims to determine the effect of
3% salt solution immersion to reduce the tannin and HCN levels in Pedada flour.

The method used Randomized Block Design with one factor (P), that had variation in time
immersion and repeated 3 times: P0 (without immersion), P1 (1 hour), P2 (2 hours), P3 (3
hours), and P4 (4 hours). Data analyzed used ANOVA level of 5% and Duncan test with level of
significance 0,05 if there was real difference. Parameters observed were the content of flour like:
tannin, HCN, water, ash, and crude fiber and color test with spectrophotometer.

The results showed long immersion of salt solution influenced parameter of Pedada flour that
observed. But had not an effect on the ash. The conclusion, P4 was the best treatment with low
level content of the tannin 16,74 mg, HCN 2,12 mg, water 8,93%, ash 1,79%, coarse fiber 3,66%
and color 1.88 ppm flour.

Keywords: Tannin, HCN, pedada flour, salt solution