Ada cerita menarik nih tentang Singkong buat teman-teman. Cerita ini dari Negara Fiji, merupakan negara kepulauan di Selatan Samudera Pasifik. Ditulis oleh Indy Nindita S, beliau adalah warga negara Indonesia yang menjalani proyek di Secretariat Pasific Community di Negara Fiji. Menariknya cerita ini adalah kulit singkong yang di negara kita hanya dianggap sampah, ternyata bisa diolah menjadi cemilan yang enak di sana. Mari kita simak ceritanya..!!!
Yeah we talk about cassava #skins!!, while they do cassava flour processing, i ask to keep the waste. I want to try make a chips for morning tea snacks. Edible for us not just for cattle. In fact, cassava skins has high levels of carbohydrates can be consumed by humans. Percentage of waste, the outer skin of 0.5-2% of the total weight of fresh cassava waste and the inner skin of 8-15%.
By contrast, cassava peel is becoming an important by-product and is available from the local processing of cassava root for staple food and chips processing. Yes we have a big cassava chips factory in Fiji. Maybe they collect it to make a compost. With more creativity it would be an opportunity to make some coins. True, I proof it.
Cassava skin, which is removed on peeling, is known to contain higher levels of cyanogenetic glucosides than the root meal. It is approximately 90% of wider group of plant toxins known as cyanogens.
Potential toxicity of cyanoglycosides arises from enzymatic degradation to produce hydrogen cyanide, resulting in acute cyanide poisoning. Clinical symptoms of acute cyanide poisoning include rapid respiration, drop in blood
pressure, rapid pulse, headache, dizziness, vomiting, diarrhoea, mental confusion, stupor, blue discolouration of the skin due to lack of oxygen (cyanosis), twitching and convulsions.
Dont worry, I have a tips to reduce the cyanogen content. This is step by step for cassava skin chips processing :
- Choose the pink-white cassava skins, no bruise. Discard the black spot or brownish part.
- Wash and brush the cassava skins.
- Place the cassava skins into a pot and add water just cover all part of the skins.
- Boil for one hour. This process make the skins softer and will decrease the cyanogen content.
- Soak in brine solution 5%, 5 grams of salt / litre water. Soak for 2 days. It also decrease the total cyanogen content of 75%.
- Drain 5 minutes and dry using dehydrator 50′C for 24 hours or sun drying for two to three days under good sunshine.
- Pack the dried cassaca skins in polyethylene plastic and seal it. You can keep it into airtight container.
- I should fry it first before they taste it. Cook with deep fry for a second. The result is brown-black color and bubles appear in surface of the skins.
- Mix with spices, chilli and salt.
- Ready for tasting at morning tea ^^ Soo crispy (ʃƪ˘▿ˇ)
My friends from other countries e.g Samoa, Vanuatu, Kiribati, Solomon etc interested of this product. Commonly they throw away the skins or give to pigs or other cattle. They already know that cassava skins also edible as a snack product. It is a part of food product development and I love my job. Thanks friends.
Nah…. udah tahu kan gimana mengolah kulit singkong menjadi cemilan yang crispy dan enak. Yuk dicoba, untuk pelengkap cemilan anda di rumah. Cemilan yang murah dan enak……
Mari Makan Singkong!!
Sumber tulisan: http://bulakana.wordpress.com/2012/08/06/waste-cassava-skin-chips/
Oleh:
Indy Nindita S.
Product development research of fruit, vegetable and root crops in Fiji (Pasific)
Secretariat Of The Pasific Community
blog: http://bulakana.wordpress.com
FB: Indy Nindita S
singkongday.wordpress.com 