The reduction of hydrogen cyanide (HCN) and the measurement of antioxidant activity in bamboo shoot as the raw material for cookies

Abstract

Cookies are intermittent snacks that can be eaten anytime by children, teenagers, and adults. Cookies can be functional if they are made of material containing physiological activity and providing positive effect on health. Bamboo shoot contains carbohydrate, protein, and amino acid that can be used to substitute wheat flour as the ingredients for making cookies. Bamboo shoot contains hydrogen cyanide (HCN) which must be reduced to make it safe as the raw material for making cookies. The aims of this research are to reduce HCN in bamboo shoot, to identify antioxidant activity in bamboo shoot, and to examine the effect of time for baking cookies made of bamboo shoot toward its consumers. The method used to reduce hydrogen cyanide was through 20-minute and 40-minute baking, to measure antioxidant activity was by using DPPH method, and to examine the baking time was by using descriptive organoleptic test response, including color, aroma, sweetness, crispness, and bitter aftertaste. The bamboo shoot used was Betung variety (Dendrocalamus asper). The result of the test showed that the water content of fresh bamboo shoot was 89.5% with 29.36 ppm of HCN content. Bamboo shoot flour with 20-minute baking contained 6.12% of water content, 4.86 ppm of HCN, 2495.74 ppm of antioxidant activity. Bamboo shoot flour with 40-minute baking contained 8.06% of water content, 4.32 ppm of HCN, 4644.27 ppm of antioxidant activity. The chosen baking time was 10 minutes of which the organoleptic response was the closest one to the control.