AGIL CHAIRUL FADLI, NPM 2101100006 (2025) B-SS144: UTILIZATION OF RUBBER SEEDS (HEVEA BRASILIENSIS) THROUGH CYANIDE DETOXIFICATION FOR CULINARY APPLICATIONS: A SUSTAINABLE APPROACH TO INCREASING ECONOMIC VALUE. Tugas_Akhir(Artikel) E-PROCEEDINGS of International Tinker Innovation & Entrepreneurship Challenge (i-TIEC 2025). pp. 798-806.
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Abstract
Indonesia is one of the largest rubber producers and exporters in Asia with a major contribution to the global industry. In addition to producing latex, rubber trees also produce seeds, known as kelatak. These seeds have an economic potential that has not been fully utilized, although they contain toxic cyanide acid (HCN) so that they require special processing to be safe for consumption and used as a basic ingredient for making cracker snacks. This study examines an effective traditional method for detoxifying (HCN) in rubber seeds with the aim of proving its suitability as a high-value cracker ingredient. The detoxification process is carried out through two main stages: (1) soaking rubber seeds in clean water with (NaCl) solution for 72 hours to dissolve the (HCN) content, and (2) boiling rubber seeds with (CO)OH)2) solution for 6 hours, adding water again when repeated three times. Analysis shows that this method is successful in reducing HCN content significantly, so that rubber seeds are safe to consume and can be processed into cracker snacks. This study proves that traditional processing can turn rubber seeds that are considered waste into products with economic value. This has the potential to help rubber farmers diversify their income. In addition, this innovation encourages the adoption of sustainable practices and opens up opportunities to develop products based on agricultural by-products. Further research is needed to improve efficiency and production. Keywords : Rubber Seeds, Traditional Processing, Economic Added Value, Culinary Innovation.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Rubber Seeds, Traditional Processing, Economic Added Value, Culinary Innovation. |
| Subjects: | H Social Sciences > HB Economic Theory |
| Divisions: | Fakultas Ekonomi dan Bisnis > Manajemen |
| Depositing User: | Unnamed user with email repository@ulb.ac.id |
| Date Deposited: | 13 Jun 2025 08:32 |
| Last Modified: | 13 Jun 2025 08:32 |
| URI: | http://repository.ulb.ac.id/id/eprint/1470 |
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