First, read the English article below.

Place the chickpeas in a large saucepan or stockpot and pour cold water over them. The water should cover the chickpeas by 3 to 4 inches (7.6 to 10 cm).  As the chickpeas absorb the water, you may need to add more. In fact, chickpeas can nearly double in size, so you may end up needing twice as much water as you have chickpeas. Soaking is important for two main reasons. First, soaking dried chickpeas softens them, thereby cutting down the amount of time they need to cook. Second, the soaking process breaks down many of the gas-inducing sugars in the beans, thereby making them easier to digest. Stir 1 Tbsp (15 ml) of baking soda into the water until it dissolves.  Baking soda is not strictly necessary, but it can be beneficial. The molecules in baking soda attach themselves to gas-inducing sugars in the chickpeas known as oligosaccharides. By binding to these sugars, baking soda can break them down and partially remove that gut felt odorous, gas producer from the structure of the chickpea. On the other hand, baking soda can leave behind a salty, soapy flavor in large amounts, so if you decide to use it, you should only use a little. The chickpeas should soak in the cold water for at least 8 hours. Cover the pot of chickpeas with a clean dish towel or lid as they soak. You can leave them out at room temperature; refrigeration is not needed. If you only have an hour or so to work with, you can soak the chickpeas faster by rapidly boiling the beans in a stockpot of hot water.  Place the chickpeas in a stockpot or large saucepan and cover with 3 to 4 inches (7.6 to 10 cm) of water. Bring the contents of the pot to a boil over high heat on the stove. Let them continue boiling rapidly for 5 minutes, with baking soda included. Remove the pot of chickpeas from the heat, cover loosely, and let the chickpeas soak in the hot water for a full 1 hour. Pour the water and chickpeas through a strainer to separate them. Rinse the chickpeas for 30 to 60 seconds under running water while in the strainer, gently sifting them so... 

Now, please write a short abstract for it in Indonesian. Abstract:
Rendam kacang arab dalam air dingin. Tambahkan soda kue. Rendam kacang semalaman. Cara lainnya, rendam singkat kacang arab. Saring dan bilas kacang arab. Rendam kacang arab dengan air yang baru di dalam panci besar. Masak kacang arab hingga lembut: Saring, bilas, dan gunakan sesuai yang Anda inginkan.