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), 2025)
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.