Pengaruh Konsentrasi NaHCO3 dan Suhu Perendaman Terhadap Sifat Rehidrasi Kacang Gude Kering (Cajanus cajan L.)

Authors

  • Yunita Kusumaning Ratri Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia
  • Gede Arda Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia
  • I Made Anom Sutrisna Wijaya Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Keywords:

Kacang Gude, Natrium Bikarbonat, Rehidrasi, Suhu Perendaman

Abstract

Kacang gude (Cajanus cajan L.) yang biasanya disimpan dalam keadaan kering memiliki permasalahan dalam perlakuan pendahuluan berupa perendaman yang harus dilakukan selama 12 jam hingga 24 jam. Penelitian ini bertujuan untuk memberikan hasil analisis berupa pengaruh dan memberikan hasil terbaik dari penggunaan larutan NaHCO3 dan perendaman suhu hangat terhadap hasil proses rehidrasi. Penelitian ini dianalisis dengan menggunakan Racangan Acak Kelompok (RAK) faktorial, dengan dua faktor yakni konsentrasi larutan NaHCO3 0%, 0,5%, dan 1% dan suhu perendaman 25°C, 35°C, dan 45°C. Hasil penelitian ini menunjukkan adanya pengaruh dari kombinasi larutan NaHCO3 dan penggunaan suhu perendaman terhadap laju rehidrasi, volume, tekstur, kadar air, dan penyerapan air. Hasil akhir penelitian ini menujukkan pengaruh penggunaan kombinasi larutan NaHCO3 1% dengan suhu perendaman 45°C yang memberikan pengaruh terhadap peningkatan laju rehidrasi sebesar 77,20% KAbk/Jam, peningkatan volume sebesar 102,98% , perubahan tekstur dengan nilai tekstur akhir sebesar 26,65 N, peningkatan kadar air sebesar 1,828 g, dan penyerapan air sebesar 90,56%.

Abstract

Pigeon peas (cajanus cajan L.) which are usually stored in dry conditions have problems in the preliminary treatment in the form of soaking which must be done for 12 to 24 hours. This study aims to provide analytical results in the form of the influence and provide the best results from the use of NaHCO3 solution and warm temperature soaking on the results of the rehydration process. This study was analyzed using a factorial Randomized Block Design (RAK), with two factors, namely the concentration of NaHCO3 solution 0%, 0.5%, and 1% and soaking temperatures of 25°C, 35°C, and 45°C. The results of this study indicate the influence of the combination of NaHCO3 solution and the use of soaking temperature on the rate of rehydration, volume, texture, water content, and water absorption.  The final results of this study show the effect of using a combination of 1% NaHCO3 solution with a soaking temperature of 45°C which has an effect on increasing the rehydration rate by 77.20% d.b/Hour, increasing the volume by 102.98% mm3, changing the texture with a final texture value of 26.65 N, increasing the water content by 1.828 g, and water absorption by 90.56%.

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Published

2025-08-14

How to Cite

Kusumaning Ratri, Y., Arda, G., & Anom Sutrisna Wijaya, I. M. (2025). Pengaruh Konsentrasi NaHCO3 dan Suhu Perendaman Terhadap Sifat Rehidrasi Kacang Gude Kering (Cajanus cajan L.). Jurnal BETA (Biosistem Dan Teknik Pertanian), 14(1), xxxx-xxxx. Retrieved from https://ejournal3.unud.ac.id/index.php/beta/article/view/789

Issue

Vol. 14 No. 1 (2026): Inpress

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Copyright (c) 2025 Yunita Kusumaning Ratri, Gede Arda, I Made Anom Sutrisna Wijaya

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