Influence of pre-treatments on Jengkol Bean (Pithecellobium lobatum, Benth) toward Sulfuric Content

Abstract

This research had been carried out at Laboratory of Agricultural Product Technology, Faculty Of Agricultural Technology, Andalas University-Padang from August 2014 – October 2014. Jengkol bean content djengkolic acid. Djengkolic acid is one of the types of amino acids containing sulfur and spread evenly in jengkol bean. Consumption of jengkol bean can give bad smell effect when breathing or urinating, this odor arising from Djengkolic acid which breaking down into sulfur containing-thiol compounds which is volatile. This research is aimed to decrease of sulfur level from jengkol bean by giving some treatments. This research used eksplorative design with 4 treatments and 3 replications. Treatments were consist of boiling jengkol in ash solution, boiling jengkol in whiting solution, boiling jengkol in water and aging jengkol in soil. Result of this research obtained that differences of treatments on jengkol resulting different effect toward water content, ash content, sulfur content and pH. The most drastic decrease of sulfur is to use whiting and followed by the use of kitchen ash, boiling in water and aging in the soil.

Keywords: Jengkol bean, Some treatment and Sulfur