Karakteristik Sifat Fisik Kacang Tanah (Arachis hypogaea L) pada Kadar Air yang Berbeda

Abstract

Kacang tanah (Arachis hypogaea L) varietas batik merupakan salah satu pangan lokal yang banyak dijumpai di Sulawesi Utara, terutama di daerah Kawangkoan dan dikenal dengan kacang sangrai. Penelitian ini bertujuan untuk mengkaji sifat fisik kacang tanah varietas batik pada berbagai kadar air. Adapun sifat fisik kacang yang diukur meliputi panjang, lebar, tebal, diameter aritmatik, diameter geometrik, porositas, densitas kamba, sudut geseg, sudut curah, serta berat per 1000 biji. Sifat fisik tersebut diukur pada kadar air 6%, 7%, 7,3%, 8,1%, dan 8,3%. Data yang diperoleh dianalisis dan dinyatakan dengan Model regresi linier hubungan antara kadar air dan sifat fisiknya. Hasil penelitian menunjukkan bahwa kadar air kacang tanah varietas batik ini mempunyai korelasi yang kuat dengan sifat fisiknyanya. Kadar air yang terkandung pada kacang tanah sangat berpengaruh terhadap perubahan sifat fisik kacang tanah dimana semakin tinggi nilai kadar air maka semakin besar perubahan nilai dari dimensi (panjang, lebar, dan tebal), diameter aritmatik, diameter geometrik, sudut curah, sudut gesek, porositas, berat 1000 biji, kecuali sifat fisik densitas dimana semakin tinggi nilai kadar air maka semakin rendah pula densitas/kerapatan dari biji kacang tanah. Data sifat fisik ini diharapkan berguna untuk proses penanganan kacang tanah ini, ataupun memberikan data input bagi perancangan alat-alat penangan kacang tanah varietas Batik.

Abstract

Peanuts (Arachis hypogaea L) batik variety is a local food widely found in North Sulawesi, especially in the Kawangkoan area and is known as roasted peanuts. This study examines the physical properties of peanuts of the batik variety at various water contents. The physical properties of peanuts measured include length, width, thickness, arithmetic diameter, geometric diameter, porosity, cambium density, friction angle, bulk angle, and weight per 1000 seeds. These physical properties were measured at 6%, 7%, 7.3%, 8.1%, and 8.3% water contents. The data obtained were analyzed and expressed using a linear regression model of the relationship between water content and its physical properties. The results showed that the batik variety's water content of peanuts strongly correlated with its physical properties. The water content contained in peanuts greatly affects the changes in the physical properties of peanuts where the higher the water content value, the greater the change in the value of the dimensions (length, width, and thickness), arithmetic diameter, geometric diameter, bulk angle, friction angle, porosity, weight of 1000 seeds, except for the physical properties of density where the higher the water content value, the lower the density of the peanut seeds. This physical property data is expected to be useful for the handling process of these peanuts, or to provide input data for the design of Batik variety peanut handling tools.