Digital Library: No conditions. Results ordered -Date Deposited. 2024-03-29T07:16:51ZEPrintshttp://digilib.unila.ac.id/images/sitelogo.pnghttp://digilib.unila.ac.id/2022-03-16T02:00:11Z2022-03-16T02:00:11Zhttp://digilib.unila.ac.id/id/eprint/25769This item is in the repository with the URL: http://digilib.unila.ac.id/id/eprint/257692022-03-16T02:00:11ZKARAKTERISTIK FISIK DAN KOEFISIEN DIFUSI AIR
EMPAT VARIETAS UNGGUL KEDELAI (Glycine max) PADAKedelai merupakan sumber protein nabati yang banyak dijadikan olahan pangan
di Indonesia. Perendaman merupakan salah satu proses penting dalam pengolahan
kedelai menjadi produk pangan. Tujuan dari penelitian ini adalah untuk
menjelaskan karakteristik fisik dan menghitung koefisien difusi air serta energi
aktivasi empat varietas unggul kedelai selama perendaman.
Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan
suhu perendaman dan 4 ulangan yaitu suhu 28oC, 35oC, 40oC, 45oC dan 50oC.
Varietas unggul kedelai yang digunakan yaitu Anjasmoro, Argomulyo, Gepak
Kuning dan Grobogan. Parameter yang diamati adalah kadar air, dimensi
panjang, lebar, tebal dan kekerasan. Perendaman dilakukan selama 300 menit
dengan interval waktu pengamatan setiap 20 menit.
Hasil penelitian ini menunjukkan bahwa suhu perendaman berpengaruh nyata
terhadap karakteristik fisik empat varietas unggul kedelai. Laju penyerapan dan
kapasitas penyerapan air berdasarkan persamaan Peleg mengalami peningkatan
dengan meningkatnya suhu perendaman. Berdasarkan persamaan Crank,
koefisien difusi air varietas Anjasmoro sebesar (7,76–11,50)x10-11 m2/detik,
Argomulyo sebesar (7,59–14,42)x10-11 m2/detik, Gepak Kuning sebesar
(8,00–14,83)x10-11 m2/detik dan Grobogan sebesar (6,46–15,18)x10-11 m2/detik.
Sedangkan energi aktivasi dalam proses difusi air selama perendaman varietas
Anjasmoro sebesar 14,79 kJ/mol, Gepak Kuning sebesar 18,02 kJ/mol,
Argomulyo sebesar 22,56 kJ/mol dan Grobogan sebesar 32,37 kJ/mol.
Kata kunci: Karakteristik fisik, koefisien difusi air, suhu perendaman,
Anjasmoro, Argomulyo, Gepak Kuning, Grobogan
ABSTRACT
Soybean is a source of vegetable protein which is widely used as a food processed
in Indonesia. Soaking is an the important process in the processing of soybeans
into food products. The purposes of this research were to describe the physical
characteristics and to calculate water diffusion coefficient as well as the
activation energy of four varieties of soybean during soaking.
This research used a completely randomized design (CRD) with 5 treatments of
soaking temperature which are 28oC, 35oC, 40oC, 45oC and 50oC and 4
replications for each treatment. Soybean varieties used were Anjasmoro,
Argomulyo, Gepak Kuning and Grobogan. Soaking was performed for 300
minutes and every 20 minutes the samples were taken to be measured. Parameters
measured were water content, dimensions of length, width, thickness and
hardness.
The results showed that soaking temperature significantly affects the physical
characteristics of soybean. The water absorption rate based on the Peleg’s
equation increased with increasing of soaking temperature. Based on the Crank’s
equation, water diffusion coefficient of Anjasmoro was about (7,76 to 11,50) x10-
11 m2/sec, Argomulyo (7,59 to 14,42) x10-11 m2/sec, Gepak Kuning (8,00 to 14,83)
x10-11 m2/sec and Grobogan (6,46 to 15,18) x10-11 m2/sec. The activation energy
in the diffusion process of water during soaking for Anjasmoro was 14,79 kJ/mol,
Gepak Kuning 18,02 kJ/mol, Argomulyo 22,56 kJ/mol and Grobogan 32,37
kJ/mol.
Keywords: Physical characteristics, diffusion coefficient, soaking temperature,
Anjasmoro, Argomulyo, Gepak Kuning, Grobogan1214071039 HERI FEBRIYANTOherifebriyanto11@gmail.com2017-02-28T06:47:49Z2017-02-28T06:47:49Zhttp://digilib.unila.ac.id/id/eprint/25803This item is in the repository with the URL: http://digilib.unila.ac.id/id/eprint/258032017-02-28T06:47:49ZKARAKTERISTIK FISIK DAN KOEFISIEN DIFUSI AIR
EMPAT VARIETAS UNGGUL KEDELAI (Glycine max) PADA
BEBERAPA SUHU PERENDAMANKedelai merupakan sumber protein nabati yang banyak dijadikan olahan pangan
di Indonesia. Perendaman merupakan salah satu proses penting dalam pengolahan
kedelai menjadi produk pangan. Tujuan dari penelitian ini adalah untuk
menjelaskan karakteristik fisik dan menghitung koefisien difusi air serta energi
aktivasi empat varietas unggul kedelai selama perendaman.
Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan
suhu perendaman dan 4 ulangan yaitu suhu 28oC, 35oC, 40oC, 45oC dan 50oC.
Varietas unggul kedelai yang digunakan yaitu Anjasmoro, Argomulyo, Gepak
Kuning dan Grobogan. Parameter yang diamati adalah kadar air, dimensi
panjang, lebar, tebal dan kekerasan. Perendaman dilakukan selama 300 menit
dengan interval waktu pengamatan setiap 20 menit.
Hasil penelitian ini menunjukkan bahwa suhu perendaman berpengaruh nyata
terhadap karakteristik fisik empat varietas unggul kedelai. Laju penyerapan dan
kapasitas penyerapan air berdasarkan persamaan Peleg mengalami peningkatan
dengan meningkatnya suhu perendaman. Berdasarkan persamaan Crank,
koefisien difusi air varietas Anjasmoro sebesar (7,76–11,50)x10-11 m2/detik,
Argomulyo sebesar (7,59–14,42)x10-11 m2/detik, Gepak Kuning sebesar
(8,00–14,83)x10-11 m2/detik dan Grobogan sebesar (6,46–15,18)x10-11 m2/detik.
Sedangkan energi aktivasi dalam proses difusi air selama perendaman varietas
Anjasmoro sebesar 14,79 kJ/mol, Gepak Kuning sebesar 18,02 kJ/mol,
Argomulyo sebesar 22,56 kJ/mol dan Grobogan sebesar 32,37 kJ/mol.
Kata kunci: Karakteristik fisik, koefisien difusi air, suhu perendaman,
Anjasmoro, Argomulyo, Gepak Kuning, Grobogan
ABSTRACT
Soybean is a source of vegetable protein which is widely used as a food processed
in Indonesia. Soaking is an the important process in the processing of soybeans
into food products. The purposes of this research were to describe the physical
characteristics and to calculate water diffusion coefficient as well as the
activation energy of four varieties of soybean during soaking.
This research used a completely randomized design (CRD) with 5 treatments of
soaking temperature which are 28oC, 35oC, 40oC, 45oC and 50oC and 4
replications for each treatment. Soybean varieties used were Anjasmoro,
Argomulyo, Gepak Kuning and Grobogan. Soaking was performed for 300
minutes and every 20 minutes the samples were taken to be measured. Parameters
measured were water content, dimensions of length, width, thickness and
hardness.
The results showed that soaking temperature significantly affects the physical
characteristics of soybean. The water absorption rate based on the Peleg’s
equation increased with increasing of soaking temperature. Based on the Crank’s
equation, water diffusion coefficient of Anjasmoro was about (7,76 to 11,50) x10-
11 m2/sec, Argomulyo (7,59 to 14,42) x10-11 m2/sec, Gepak Kuning (8,00 to 14,83)
x10-11 m2/sec and Grobogan (6,46 to 15,18) x10-11 m2/sec. The activation energy
in the diffusion process of water during soaking for Anjasmoro was 14,79 kJ/mol,
Gepak Kuning 18,02 kJ/mol, Argomulyo 22,56 kJ/mol and Grobogan 32,37
kJ/mol.
Keywords: Physical characteristics, diffusion coefficient, soaking temperature,
Anjasmoro, Argomulyo, Gepak Kuning, Grobogan1214071039 HERI FEBRIYANTOherifebriyanto11@gmail.com