Bamboo Activated Charcoal on Phytochemical Substances and Quality of Cassava Leaves

The study aimed to evaluate the effect of activated charcoal on phytochemical substances and the quality of cassava leaves. The research consisted of two stages, with the first stage, using a completely randomized design to determine the optimal treatment of activated charcoal content and soaking time on cassava leaves. The second stage evaluated the quality of the cassava leaves using the best treatment from the first stage. The study found that bamboo-activated charcoal levels of 2%, 4%, and 6% with a soaking time of 36 hours reduced the phytochemical substances of cassava leaves (HCN, tannin, and flavonoids). Additionally, bamboo-activated charcoal levels improved the quality of cassava leaves at the 2% level (P<0.05), as seen by an increase in crude protein (32,895%), crude fiber (13,915%), soluble protein (10,620%), in vitro dry matter digestibility (70,055%), and in vitro organic digestibility (67,538%).