Pengaruh Berbagai Pengolahan terhadap Kadar HCN dan Kandungan Nutrien Biji Kerandang (Canavalia virosa)

the study aimed to determined best processing for decreasing OF HCN content in cpcanavalia virosa seeds. Completely Randomized (CRD) and analysis of variance was used. 3 kg of kerandangseeds were allocated into 10 10 treatments and 3 replications., namely PA (dry beans of kerandang as a control), PB(soaked in water for 2 x 24 hours), (PC (PB and then boiled for 60 minutes), PD (PB then stesmed for 60 min, PE (sosked in saturated lime solution for 2 x 24 houts), PF (PE boiled for 60 min), PG(PE and then steamed for 60 min, PH (soked in water with the addition of rice husk ash for2 x 24 hours) PI (PH thenboiled for 60 mi) PJ (PH then steamed for 60 minu=) Samples analyzed to know HCN content. the lowest levels of HCN founded in PD (376,5275 ppm)m PG (158,3734 ppm) and PJ ( 140, 2264 ppm). kerandang seeds processing affects the levels of HCN. Kerandang seeds processing affect the levels of HCN. kerandang seeds which soaked in water with rice husk ashes for 2 x 24 hours and then steamed for 60 minutes, have the best effect on levels of HCN with nutritional mostuire 12,0773 Crude Protein 34,0904 %, Fiber 8,3091 %, ash 4,5506 %, xtract Eter 4,1549 % and Nitroget Free Extract(NFE) 46,8962 % .
Key word: Kerandang, pengolahan .HCN