The effect of threshing method on the physical quality of Tanggamus soybean seeds

Abstract Threshing is an important stage in the post-harvest handling process of soybeans. Other factors that affect the threshing process are varieties, harvesting methods, threshing methods, delays in threshing, and yield loss factors. The treatments applied in this study were 2 methods of threshing soybeans, namely: manually method (A) and machine method (B). This research using Tanggamus variety soybeans as the main ingredient. The physical quality parameters of soybeans observed were: water content, split grains, broken grains, other colored grains, and dirt weight. The collected data were analyzed descriptively qualitatively. The results showed that based on SNI 01-3922-1995, threshed with manually method produced soybeans grains better quality (grade III), than machine method (grade IV), because threshing with manually method resulting higher percentage of whole soybean grains, lower split grains, lower broken grains than machine method.