DETOXIFICATION DJENKOL BEANS (ARCHIDENDRONPAUCIFLORUM) AND HYDROLISIS DJENKOLIC ACID

• Main Author: Estevan, Revano
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/80594
• Institution: Institut Teknologi Bandung

Djenkol beans are a source of plant-based ingredient which Indonesians of varying age-groups love to consume as everyday food. Djenkol beans have high nutritional values which include carbohydrates, proteins, fats, vitamins, and minerals. Yet, djengkol beans contain djenkolic acid which is the cause of kejengkolan disease. Efforts have been made to eliminate djenkolic acid by previous studies, but the effect of different varieties of djenkol beans towards the concentration of djenkolic acid and the use of different solvents in eliminating djenkolic acid are still inefficient (318%). Furthermore, the effort to eliminate the odor of djenkol beans is not yet reported by any previous study. Djenkolic acid is the product of condensation between two molecules of cystein with formaldehyde, thus opening the opportunity to hydrolyse djenkolic acid into molecules of cystein. Hydrolysis by HCl has been attempted to convert djenkolic acid to cystein, but cystine is produced instead of cystein. This research measures the concentration of djenkolic acid within jengkol beans of bareh and kabau varieties which are then compared. The purification of djenkolic acid is done by recrystallization, followed by hydrolysis of djenkolic acid using sodium bisulfite (NaHSO3). The boiling of djenkol beans are done with Ca2+:djenkolic acid ratio of ¼ : 1; ½ : 1; ¾ : 1; and 1 : 1, while the efforts of deodorizing djenkol beans are done by the additon of vitamin B-complex. Van Veen and Hyman’s (1935) method used in this research and resulting 1,63%-b djenkolic acid for bareh variety. On the other hand, kabau variety contain 1,6-b djenkolic acid. Djenkolic acid is showing the indication can’t be hydrolized using sodium metabisulfite. The result of organoleptic test showing the detoxification processes is not affect taste, aroma, and texture of the djenkol beans. However, detoxification processes affect the color of djenkol beans. The addition of vitamin B-complex to deodorize the djenkol beans is still cannot able to eliminate the odor.