PENGARUH LAMA PERENDAMAN DAN SUHU PERENDAMAN TERHADAP KARAKTERISTIK KIMIA BIJI KARET (Hevea brasiliensis)

The purpose of this study was to determined the effect of soaking time and soaking temperature on chemical characteristic of ruber seed (Hevea brasiliensis). This study was conducted from February to December 2020 at the Agricultural Product Chemistry Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, Indralaya, Indonesia. This study used Factorial Randomized Block Design (FRBD) with 2 treatment factors, namely soaking time (A) (12, 24, 36, 48 hours) and soaking temperature (B) (30oC, 40oC, 50oC). Each treatment was repeated 3 times for parameters of ash content, specific gravity, cyanide acid content and brownish index. Parameters were repeated 2 times for color (Lightness, redness, yellowness) and moisture content. Based on the used procedures with soaking time and soaking temperature could reduce the cyanide acid level. The parameters observed were physical characteristics (color and density), chemical characteristics (cyanide acid content, moisture content, ash content, and brownish index). The results showed that the soaking time treatment significantly affected the cyanide acid content, moisture content, ash content, color (Lightness (L*) and redness (a*)), specific gravity. The treatment of soaking temperature significantly affected the cyanide acid content, moisture content, brownish index, color (redness (a*) and yellowness (b*)), and specific gravity The interaction between soaking time and soaking temperature had a significant effect on cyanide acid content, moisture content, color (redness (a*) and yellowness (b*)). The treatment of 48 hours of soaking time with soaking temperature of 50oC was able to reduce cyanide acid levels to 40,5 mg/kg compared to other treatments.