EXPERIMENTAL STUDY OF DETOXIFICATION OF JENGKOL BEANS (ARCHIDENDRON PAUCIFLORUM)

• Main Author: Pratiwi Sitinjak, Vita
• Format: Final Project
• Language: Indonesia
• Subjects: Teknologi
• Online Access: https://digilib.itb.ac.id/gdl/view/61323
• Institution: Institut Teknologi Bandung

Jengkol beans (Archidendron pauciflorum) are the most popular food consumed by Asian people, especially in Indonesian. But they contain toxic compound such as djenkolic acid which causes “kejengkolan” when overeaten. Several traditional methods to detoxify (remove jengkolic acid from) jengkol beans have been carried out, such as soaking in lime water, boiling with lime water, and burying in the ground, but there is no scientific evidence of the effectiveness of these methods. Therefore, this study was conducted to prove the effectiveness of the method and to formulate the most effective procedure for detoxifying jengkol beans. The determination of the effectiveness of the method was carried out based on the level of jengkolic acid remaining in the jengkol beans resulting from the detoxification process using the isolation method carried out by Van Veen and Hyman (1935). Fresh jengkol beans used as research material contained 1.23%-b jengkolat acid. Based on the results of organoleptic tests, the recommended detoxification process did not significantly affect the taste, color, texture, and aroma attributes of jengkol nuts. The value of the retention factor (Rf) of jengkolat acid as a result of the Thin Layer Chromatography (TLC) test is 0.25-0.27