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Sri Handayani Nofiyanti
Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Pengaruh Hot Water Treatment Terhadap Kualitas Fisik Buncis (Phaseolus vulgaris L.) Selama Penyimpanan Suhu Dingin: Effect of Hot Water Treatment on the Physical Quality of Green beans (Phaseolus vulgaris L.) During Cold Storage. I Made Andika Yasa Pramana; Gede Arda; Sumiyati Sumiyati; Sri Handayani Nofiyanti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 13 No 2 (2025): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2025.v13.i02.p08

Abstract

ABSTRAK Buncis (Phaseolus vulgaris L.) merupakan salah satu jenis tanaman polong-polongan yang cenderung cepat mengalami kerusakan selama masa penyimpanan, baik pada suhu ruang maupun suhu rendah. Penelitian ini bertujuan untuk mengetahui pengaruh hot water treatment (HWT) terhadap kualitas fisik buncis (Phaseolus vulgaris L.) selama penyimpanan dingin pada suhu 5°C. Perlakuan HWT dilakukan dengan teknik hot water dipping (HWD), menggunakan Rancangan Acak Lengkap dengan dua faktor perlakuan. Faktor pertama yaitu suhu perendaman dan faktor kedua yaitu waktu perendaman. Faktor pertama terdiri dari suhu 40°C, 50°C, dan 60°C. Faktor kedua terdiri dari waktu 1, 3, dan 5 menit, serta satu kontrol tanpa perlakuan. Parameter yang diamati meliputi susut bobot, kadar air, tekstur, perubahan warna (CIE a*), dan intensitas kerusakan dengan lama penyimpanan 23 hari. Hasil penelitian menunjukkan bahwa kenaikan suhu air cenderung mempercepat kerusakan buncis selama penyimpanan. Namun kombinasi dengan waktu perendaman menunjukkan bahwa suhu 40°C selama 3 menit memberikan hasil terbaik dalam mempertahankan mutu buncis, dengan susut bobot mencapai 5,6%, tekstur dan warna yang relatif stabil, serta intensitas kerusakan terendah (16%). Sebaliknya, perlakuan suhu tinggi (60°C) mempercepat kerusakan fisik dan degradasi mutu. Dengan demikian, HWT pada suhu 40°C selama 3 menit dapat direkomendasikan sebagai penanganan pascapanen yang efektif untuk menjaga kualitas buncis selama penyimpanan dingin.   ABSTRACT Green beans (Phaseolus vulgaris L.) are a type of legume that tends to deteriorate quickly during storage, both at room temperature and low temperatures. This study aims to determine the effect of hot water treatment (HWT) on the physical quality of green beans (Phaseolus vulgaris L.) during cold storage at 5°C. The HWT treatment was carried out using the hot water dipping (HWD) technique, using a Factorial Completely Randomized Design with two treatment factors. The first factor is the immersion temperature and the second factor is the immersion time. The first factor consists of temperatures of 40°C, 50°C, and 60°C. The second factor consists of times of 1, 3, and 5 minutes, as well as one control without treatment. The parameters observed included weight loss, water content, texture, color change (CIE a*), and damage intensity, all of which were measured over a 23-day storage period. The results showed that increasing water temperature tends to accelerate the deterioration of green beans during storage. However, the combination of soaking time showed that a temperature of 40°C for 3 minutes provided the best results in maintaining the quality of green beans, with a weight loss of 5.6%, relatively stable texture and color, and the lowest damage intensity (16%). Conversely, high temperature treatment (60°C) accelerated physical damage and quality degradation. Thus, HWT at 40°C for 3 minutes can be recommended as an effective post-harvest treatment to maintain the quality of green beans during cold storage.
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.) Yunita Kusumaning Ratri; Gede Arda; I Made Anom Sutrisna Wijaya; Sri Handayani Nofiyanti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 13 No 2 (2025): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/j.beta.2025.v13.i02.p09

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.  
Co-Authors Gede Arda Gede Arda I Made Andika Yasa Pramana I Made Anom Sutrisna Wijaya Sumiyati Sumiyati Yunita Kusumaning Ratri