{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,20]],"date-time":"2026-04-20T05:56:51Z","timestamp":1776664611513,"version":"3.51.2"},"reference-count":37,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,4,19]],"date-time":"2026-04-19T00:00:00Z","timestamp":1776556800000},"content-version":"vor","delay-in-days":108,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["The Scientific World Journal"],"published-print":{"date-parts":[[2026,1]]},"abstract":"<jats:p>\n                    Cassava peel, a by\u2010product of cassava root processing, can be used as food if processed properly. It is important to note that the high\u2010cyanogenic glycoside content in cassava plants has the potential to produce hydrogen cyanide (HCN), which has been proven to cause health problems. Therefore, it would be beneficial to consider a method that could help reduce HCN levels. This study explored the impact of sodium bicarbonate (NaHCO\n                    <jats:sub>3<\/jats:sub>\n                    ) and heating on the HCN of cassava peel during the initial stage of food processing. This study is experimental in nature, as a follow\u2010up to previous research. The cassava tuber skin was separated from the outer layer with care, then washed thoroughly and sliced 2\u2009mm thick. The experiment was conducted on 20\u2009g of cassava peel, with the addition of 30\u2009g and 60\u2009g of NaHCO\n                    <jats:sub>3<\/jats:sub>\n                    , and a heating temperature of 55\u00b0C for 15\u2009min of exposure. The results showed that the group of cassava peel samples with a dose of 60\u2009g of NaHCO3 heated at a temperature of 55\u00b0C showed the lowest HCN content, namely 0.193 \u00b1 0.015\u2009mg\/100\u2009g from the initial HCN of cassava peel of 1.6024\u2009mg\/100\u2009g. This indicates a reduction of 1.409 (87.9%), which is a significant finding. In conclusion, it appears that a combination of NaHCO\n                    <jats:sub>3<\/jats:sub>\n                    and heating at 55\u00b0C could be considered as a method to reduce HCN levels in the preprocessing stage of cassava peel.\n                  <\/jats:p>","DOI":"10.1155\/tswj\/6132952","type":"journal-article","created":{"date-parts":[[2026,4,20]],"date-time":"2026-04-20T05:29:46Z","timestamp":1776662986000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Reduction of Hydrogen Cyanide in Cassava Peel With Sodium Bicarbonate and Heating Using a Stirrer Chamber Unit"],"prefix":"10.1155","volume":"2026","author":[{"ORCID":"https:\/\/orcid.org\/0009-0006-1730-6278","authenticated-orcid":false,"family":"Narwati","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-4957-0417","authenticated-orcid":false,"family":"Setiawan","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0005-0479-1844","authenticated-orcid":false,"given":"Suryono","family":"Hadi","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2026,4,19]]},"reference":[{"key":"e_1_2_13_1_2","doi-asserted-by":"publisher","DOI":"10.32699\/cathasaintifica.v2i2.7951"},{"key":"e_1_2_13_2_2","doi-asserted-by":"publisher","DOI":"10.55927\/jpmb.v2i6.4469"},{"key":"e_1_2_13_3_2","doi-asserted-by":"publisher","DOI":"10.1177\/2515690X231206227"},{"key":"e_1_2_13_4_2","doi-asserted-by":"publisher","DOI":"10.3390\/app13106340"},{"key":"e_1_2_13_5_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.matchemphys.2020.122841"},{"key":"e_1_2_13_6_2","unstructured":"NyirendaK. 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