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Oxalate reduction in tuber crops is necessary, especially oxalic compounds which cause itching in the oral cavity and throat. To reduce the oxalate, the commonly used method is chemical using strong acid (HCl). Oxalic acid is soluble in water, while calcium oxalate is insoluble in water, but dissolves in strong acids. The application of HCl cause a strong taste and smell of acids, so it takes other method in by using acetic acid. The purpose of this study was to determine the best proportion in decreasing calcium oxalate levels in cocoyam tubers. This study used a factorial Randomized Block Design (RBD) design consisting of 2 factors, factor I, was acetic acid concentration in 3 levels (10%, 15%, and 20%) and factor II, was soaking duration in 3 levels (10 minutes, 20 minutes, and 30 minutes). The results showed that the treatment of acetic acid and soaking time decrease the oxalate content in cocoyam tubers. Calcium oxalate level after treatment of soaking acetic acid solution decrease the calcium oxalate level up to 66% that is equal to 443 mg/100 g. Supported result of characteristic analysis of cocoyam tuber obtained such as water content 59.51%, ash content 1.36%, fat content 0.19%, protein content 2.28%, carbohydrate 35.66%, and calcium oxalate 1.313 mg/100 g, and the composition of calcium oxalate element is cocoyam bulb with soaking treatment of acetic acid solution equal to C 48.30%, O 49.59%, Ca 01.45%. SEM analysis result obtained calcium oxalate needle shape (raphide) with size 3.944-11.47 μm

Decrease of Oxalate on Construction Process of New Cocoyam (Xanthosoma Sagittifolium) in Various Consentration of Acetic Acid