?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KARAKTERISTIK+FISIK+DAN+KOEFISIEN+DIFUSI+AIR%0D%0AEMPAT+VARIETAS+UNGGUL+KEDELAI+(Glycine+max)+PADA&rft.creator=HERI+FEBRIYANTO%2C+1214071039&rft.subject=+&rft.subject=Karya+Karya+Umum+%3D+000&rft.description=Kedelai+merupakan+sumber+protein+nabati+yang+banyak+dijadikan+olahan+pangan%0D%0Adi+Indonesia.+Perendaman+merupakan+salah+satu+proses+penting+dalam+pengolahan%0D%0Akedelai+menjadi+produk+pangan.+Tujuan+dari+penelitian+ini+adalah+untuk%0D%0Amenjelaskan+karakteristik+fisik+dan+menghitung+koefisien+difusi+air+serta+energi%0D%0Aaktivasi+empat+varietas+unggul+kedelai+selama+perendaman.%0D%0APenelitian+ini+menggunakan+Rancangan+Acak+Lengkap+(RAL)+dengan+5+perlakuan%0D%0Asuhu+perendaman+dan+4+ulangan+yaitu+suhu+28oC%2C+35oC%2C+40oC%2C+45oC+dan+50oC.%0D%0AVarietas+unggul+kedelai+yang+digunakan+yaitu+Anjasmoro%2C+Argomulyo%2C+Gepak%0D%0AKuning+dan+Grobogan.+Parameter+yang+diamati+adalah+kadar+air%2C+dimensi%0D%0Apanjang%2C+lebar%2C+tebal+dan+kekerasan.+Perendaman+dilakukan+selama+300+menit%0D%0Adengan+interval+waktu+pengamatan+setiap+20+menit.%0D%0AHasil+penelitian+ini+menunjukkan+bahwa+suhu+perendaman+berpengaruh+nyata%0D%0Aterhadap+karakteristik+fisik+empat+varietas+unggul+kedelai.+Laju+penyerapan+dan%0D%0Akapasitas+penyerapan+air+berdasarkan+persamaan+Peleg+mengalami+peningkatan%0D%0Adengan+meningkatnya+suhu+perendaman.+Berdasarkan+persamaan+Crank%2C%0D%0Akoefisien+difusi+air+varietas+Anjasmoro+sebesar+(7%2C76%E2%80%9311%2C50)x10-11+m2%2Fdetik%2C%0D%0AArgomulyo+sebesar+(7%2C59%E2%80%9314%2C42)x10-11+m2%2Fdetik%2C+Gepak+Kuning+sebesar%0D%0A(8%2C00%E2%80%9314%2C83)x10-11+m2%2Fdetik+dan+Grobogan+sebesar+(6%2C46%E2%80%9315%2C18)x10-11+m2%2Fdetik.%0D%0ASedangkan+energi+aktivasi+dalam+proses+difusi+air+selama+perendaman+varietas%0D%0AAnjasmoro+sebesar+14%2C79+kJ%2Fmol%2C+Gepak+Kuning+sebesar+18%2C02+kJ%2Fmol%2C%0D%0AArgomulyo+sebesar+22%2C56+kJ%2Fmol+dan+Grobogan+sebesar+32%2C37+kJ%2Fmol.%0D%0AKata+kunci%3A+Karakteristik+fisik%2C+koefisien+difusi+air%2C+suhu+perendaman%2C%0D%0AAnjasmoro%2C+Argomulyo%2C+Gepak+Kuning%2C+Grobogan%0D%0A%0D%0AABSTRACT%0D%0A%0D%0ASoybean+is+a+source+of+vegetable+protein+which+is+widely+used+as+a+food+processed%0D%0Ain+Indonesia.+Soaking+is+an+the+important+process+in+the+processing+of+soybeans%0D%0Ainto+food+products.+The+purposes+of+this+research+were+to+describe+the+physical%0D%0Acharacteristics+and+to+calculate+water+diffusion+coefficient+as+well+as+the%0D%0Aactivation+energy+of+four+varieties+of+soybean+during+soaking.%0D%0AThis+research+used+a+completely+randomized+design+(CRD)+with+5+treatments+of%0D%0Asoaking+temperature+which+are+28oC%2C+35oC%2C+40oC%2C+45oC+and+50oC+and+4%0D%0Areplications+for+each+treatment.+Soybean+varieties+used+were+Anjasmoro%2C%0D%0AArgomulyo%2C+Gepak+Kuning+and+Grobogan.+Soaking+was+performed+for+300%0D%0Aminutes+and+every+20+minutes+the+samples+were+taken+to+be+measured.+Parameters%0D%0Ameasured+were+water+content%2C+dimensions+of+length%2C+width%2C+thickness+and%0D%0Ahardness.%0D%0AThe+results+showed+that+soaking+temperature+significantly+affects+the+physical%0D%0Acharacteristics+of+soybean.+The+water+absorption+rate+based+on+the+Peleg%E2%80%99s%0D%0Aequation+increased+with+increasing+of+soaking+temperature.+Based+on+the+Crank%E2%80%99s%0D%0Aequation%2C+water+diffusion+coefficient+of+Anjasmoro+was+about+(7%2C76+to+11%2C50)+x10-%0D%0A11+m2%2Fsec%2C+Argomulyo+(7%2C59+to+14%2C42)+x10-11+m2%2Fsec%2C+Gepak+Kuning+(8%2C00+to+14%2C83)%0D%0Ax10-11+m2%2Fsec+and+Grobogan+(6%2C46+to+15%2C18)+x10-11+m2%2Fsec.+The+activation+energy%0D%0Ain+the+diffusion+process+of+water+during+soaking+for+Anjasmoro+was+14%2C79+kJ%2Fmol%2C%0D%0AGepak+Kuning+18%2C02+kJ%2Fmol%2C+Argomulyo+22%2C56+kJ%2Fmol+and+Grobogan+32%2C37%0D%0AkJ%2Fmol.%0D%0AKeywords%3A+Physical+characteristics%2C+diffusion+coefficient%2C+soaking+temperature%2C%0D%0AAnjasmoro%2C+Argomulyo%2C+Gepak+Kuning%2C+Grobogan&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2017-02-06&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F25769%2F1%2FABSTRACT%2520%2528ABSTRAK%2529.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F25769%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F25769%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++HERI+FEBRIYANTO%2C+1214071039++(2017)+KARAKTERISTIK+FISIK+DAN+KOEFISIEN+DIFUSI+AIR+EMPAT+VARIETAS+UNGGUL+KEDELAI+(Glycine+max)+PADA.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F25769%2F