Pemodelan Karakteristik Penyerapan Air pada Jagung (Zea mays L.), Sorgum (Sorghum bicolor L.), dan Hanjeli (Coix lacyma-jobi L.) Selama Perendaman

Dwi Dian Novita, Asropi Asropi, Sapto Kuncoro, Winda Rahmawati

Abstract


Karakteristik penyerapan air dari biji jagung, sorgum, dan hanjeli  selama perendaman dipelajari pada dua jenis larutan yaitu pH netral dan alkali, serta pada tiga suhu yang berbeda yaitu 30, 45, dan 60 °C.   Persamaan Peleg digunakan untuk mengetahui laju penyerapan air dan kapasitas penyerapan air maksimum serta untuk menentukan kadar air kesetimbangan. Kinetika absorpsi mengikuti hukum difusi Fick. Nilai koefisien difusi meningkat karena peningkatan suhu dan jenis larutan perendaman. Hasil perhitungan nilai koefisien difusi berkisar 1,61 – 1,82x10-11 m2s-1 untuk sorgum; 1,97 – 2,64x10-11 m2s-1 untuk hanjeli; dan 4,80 – 5,66x10-11 m2s-1 untuk jagung. Perendaman pada larutan alkali menghasilkan nilai energi aktivasi yang lebih kecil. Persamaan Arrhenius dapat digunakan dengan baik dalam pendugaan nilai koefisien difusi berdasarkan nilai energi aktivasi dan suhu perendaman.


Keywords


difusi, hanjeli, jagung, perendaman, sorgum.

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DOI: http://dx.doi.org/10.28959/jdpi.v30i2.5666

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