DOROTEUS ROMARIO KOTEN Pengarang Dr. Theresia N. I. Koni, S.Pt, M.Si Dosen Pembimbing 1 Ir. Bachtaruddin Badewi, M.Si Dosen Pembimbing 2 Aholiab Aoetpah, S. Pt., M.Rur., Sc., Ph.D Penguji 1 Dr. Theresia N. I. Koni, S. Pt, M.Si Penguji 1 Dr. Redempta Wea, S. Pt., MP Penguji 2 Ir. Bachtaruddin Badewi, M.Si Penguji 2

The study was carried out to determine differences in the duration of soaking in 1% saline solution on dry matter content, tannin content, and changes in pH of cashew fruit This study used a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments were R0: without soaking in saline solution, R1: 8 hours of soaking in saline solution, R2: 16 hours of soaking in saline solution, R3: 24 hours of soaking in saline solution. The parameters in this study were dry matter (DM), tannins, and changes in pH. Data dry matter and tannins were analyzed using Analysis of Variance (ANOVA) followed by Duncan's Multiple Distance Test and data on changes in pH were analyzed descriptively. The results showed that the soaking time in 1% saline solution had a very significant effect (P <0.01) on the dry matter content (DM), but did not significantly affect (P>0.05) the tannin content of cashew fruit. It was concluded that the dry matter (DM) content increased in line with the longer soaking time, it was able to reduce the pH but did not have an effect on the tannin content of cashew fruit. Keywords : Cashew fruit, saline solution, soaking, dry matter, tannins and pH changes