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

The Effect of NaHCO3 Concentration and Soaking Temperature on the Rehydration Properties of Dried Pigeon Peas (Cajanus cajan (L.) Millsp.)

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
  • Sri Handayani Nofiyanti Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

DOI:

https://doi.org/10.24843/j.beta.2025.v13.i02.p09

Keywords:

Kacang Gude, Natrium Bikarbonat, Rehidrasi, Suhu Perendaman

Abstract

Abstrak

Kacang gude kering (Cajanus cajan (L.) Millsp) memiliki tekstur yang keras dan kemampuan rehidrasi yang rendah, sehingga memerlukan proses perendaman/ rehidrasi agar kacang gude dapat diolah. Penelitian ini bertujuan untuk menganalisa dan memberikan hasil terbaik dari penggunaan larutan NaHCO3 dan suhu perendaman terhadap sifat rehidrasi kacang gude kering. Penelitian ini dilakukan dengan proses perendaman pada kacang gude kering utuh yang memiliki ukuran 5 mm, rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK), dengan dua faktor yakni konsentrasi larutan NaHCO3 0%, 0,5%, dan 1% dan suhu perendaman 25°C, 35°C, dan 45°C. Parameter yang diamati pada penelitian ini adalah laju rehidrasi, volume, tekstur, kadar air basis kering, dan persentase penyerapan air. Hasil penelitian menunjukkan adanya pengaruh signifikan dari penggunaan larutan NaHCO3 dan suhu perendaman, dengan kombinasi larutan NaHCO3 1% dan suhu perendaman 45°C sebagai interaksi faktor terbaik dan menghasilkan laju rehidrasi tertinggi sebesar 77,20% bk/jam, dengan peningkatan volume sebesar 102,98%, penurunan tekstur dengan nilai akhir sebesar 26,65 N, kadar air sebesar 182,8% bk, dan penyerapan air sebesar 90,56% dari berat awalnya.

 

Abstract

Dried pigeon pea (Cajanus cajan (L.) Millsp) has a hard texture and low rehydration ability, so it requires a soaking/rehydration process so that the pigeon pea can be processed. This study aims to analyze and provide the best results from the use of NaHCO3 solution and soaking temperature on the rehydration properties of dried pigeon pea. This study was conducted by soaking whole dried pigeon pea with a size of 5 mm, the experimental design used was a Randomized Block Design (RBD), with two factors namely the concentration of NaHCO3 solution 0%, 0.5%, and 1% and soaking temperature 25°C, 35°C, and 45°C. The parameters observed in this study were the rehydration rate, volume increase, texture, dry basis water content, and percentage of water absorption.  The results of the study showed a significant influence of the use of NaHCO3 solution and soaking temperature, with a combination of 1% NaHCO3 solution and a soaking temperature of 45°C as the best factor interaction and resulting in the highest rehydration rate of 77.20% bk/hour, with an increase in volume of 102.98%, a decrease in texture with a final value of 26.65 N, water content of 182.8% bk, and water absorption of 90.56% of its initial weight.

 

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Published

2025-08-14

How to Cite

Kusumaning Ratri, Y., Arda, G., Anom Sutrisna Wijaya, I. M., & Nofiyanti, S. H. (2025). Pengaruh Konsentrasi NaHCO3 dan Suhu Perendaman Terhadap Sifat Rehidrasi Kacang Gude Kering (Cajanus cajan (L.) Millsp.): The Effect of NaHCO3 Concentration and Soaking Temperature on the Rehydration Properties of Dried Pigeon Peas (Cajanus cajan (L.) Millsp.). Jurnal BETA (Biosistem Dan Teknik Pertanian), 13(2), 278–285. https://doi.org/10.24843/j.beta.2025.v13.i02.p09

Issue

Vol. 13 No. 2 (2025): September

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Articles

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

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