Zeitschriftenartikel: „Phaseolus radiatus“

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Anastasia S, Stefani, Soehartono Soehartono, Ngadiyono Ngadiyono, Muchlis Muchlis und Dyah Dyah. „EFFECT OF CONSUMING GREEN BEAN (PHASEOLUS RADIATUS) JUICE ON MATERNAL BLOOD PROFILE DURING PREGNANCY“. Belitung Nursing Journal 3, Nr. 5 (30.10.2017): 515–24. http://dx.doi.org/10.33546/bnj.197.

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Background: Most of anemia in pregnancy is caused by iron deficiency. Thus, giving iron tablets is an effort to deal with anemia. A green bean (Phaseolus Radiatus) juice is considered helping the absorption of iron effectively.Objective: To analyze the effect of green bean (Phaseolus Radiatus) juice on changes in blood profile levels in pregnant women with anemia who received Fe tablet supplementation.Methods: This was a quasy-experimental study with pretest posttest with control group design conducted from November 2016 to January 2017 in the working area of the Community Health Center of Kedungmundu Semarang.Consecutive sampling was used in this study to select 40 samples based on the hypothesis formula of two independents. There were 20 samples assigned in each group. Data were analyzed using paired t-test and Independent t-test.Results: The results of this study showed that there were significant increases in hemoglobin, hematocrit, and erythrocytes (p = 0.000) after given green bean (Phaseolus Radiatus) juice.Conclusion: There was a significant effect of green bean (Phaseolus Radiatus) juice in increasing the levels of hemoglobin, hematocrit, and erythrocytes. It is expected that this green bean juice can be used as an alternative treatment to deal with anemia in pregnant women.

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Ruhutami, Diah, Setyowati Setyowati und Farissa Fatimah. „Pengaruh Variasi Pencampuran Tepung Kacang Hijau (Phaseolus Radiatus) Pada Pembuatan Brownies Singkong Kukus Terhadap Sifat Fisik, Sifat Organoleptik, Dan Kadar Protein“. Jurnal Teknologi Kesehatan (Journal of Health Technology) 14, Nr. 2 (30.11.2018): 46–55. http://dx.doi.org/10.29238/jtk.v14i2.369.

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Wheat flour and rice flour mostly used to produce local food — nutrition content in cassava flour the same as wheat flour. Cassava flour can substitute wheat flour. Green bean flour has a high protein content as 22,9%. Mixing green bean flour (Phaseolus radiatus) in cassava brownies steamed can increase the protein content. This research was aimed to determine the effect of variation mixing green bean flour (Phaseolus radiatus) in cassava brownies steamed on physical properties, organoleptic characteristics and protein content. This research used semi experiment design with the random design group. Kruscal walls and Anova one way were used for organoleptic data characteristics. LSD test was used for protein content. Physical properties were done by the researcher, the organoleptic characteristic was done by semi-trained panellists and protein content was done in the laboratory. The result was variation mixing green bean flour (Phaseolus radiatus) gives effect on physical properties (taste and flavour) and protein content (p<0,05). Mixing green bean flour in cassava brownies steamed did not give effect on organoleptic characteristics (p>0,05). The conclusion was variation mixing green bean flour (Phaseolus radiatus) gives effect on physical properties and protein content but did not give an effect on organoleptic characteristics.

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Shashikala, M., und Jamuna Prakash. „In vitro digestibility of proteins in black gram(Phaseolus mungo) and green gram(Phaseolus radiatus) papads“. Food / Nahrung 39, Nr. 1 (1995): 42–47. http://dx.doi.org/10.1002/food.19950390105.

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Purwanti, Anik Sri. „Pemberian Air Rebusan Kacang Hijau (Phaseolus radiatus) dan Daun Adas (Foeniculum vulgare) Pada Ibu Menyusui Terhadap Berat Badan Bayi Usia 0-6 Bulan“. Oksitosin : Jurnal Ilmiah Kebidanan 10, Nr. 2 (01.08.2023): 134–41. http://dx.doi.org/10.35316/oksitosin.v10i2.1909.

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Mother's Milk (ASI) is the main source of nutrition for babies. Unfortunately many mothers choose formula milk instead. The diet of breastfeeding mothers indirectly affects the composition and production of breast milk. Malnutrition not only interferes with the physical condition of the mother but also reduces the quantity and quality of breast milk. Drinking water infused with fennel seeds and mung beans is said to be effective in counteracting this. We wanted to study whether feeding mothers green bean (Phaseolus radiatus) and fennel (Foeniculum vulgare) water had an impact on the birth weight of their babies between the ages of 0 and 6 months. Researchers used a pre-experimental approach and sampling method aiming to recruit 17 breastfeeding mothers with infants between the ages of 0 and 6 months. Statistics show a significant difference (p 0.000) using the Paired T-Test in SPSS. Mung bean water (Phaseolus radiatus) and fennel leaves (Foeniculum vulgare) given to breastfeeding mothers had an effect on the weight of newborns between the ages of 0 and 6 months, and this effect was statistically significant (p 0.000). Breastfeeding women are advised to drink a mixture of mung bean water and fennel leaves to help regulate milk production and ensure that the baby's weight gain stays within a healthy range.

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Prisma Dewi, Novi Cynthia, und Enny Probosari. „PENGARUH PEMBERIAN EKSTRAK KACANG HIJAU (PHASEOLUS RADIATUS) TERHADAP KADAR KOLESTEROL LDL SERUM TIKUS HIPERKOLESTEROLEMIA“. Journal of Nutrition College 2, Nr. 4 (03.10.2013): 585–92. http://dx.doi.org/10.14710/jnc.v2i4.3818.

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Latar Belakang : Hiperkolesterolemia merupakan faktor risiko penyakit kardiovaskuler yang menjadi penyebab kematian utama di dunia. Pengendalian hiperkolesterolemia dapat dilakukan melalui modifikasi diet. Ekstrak kacang hijau mengandung isoflavon yang mampu menurunkan kadar kolesterol LDL. Tujuan : Menganalisis pengaruh pemberian ekstrak kacang hijau terhadap kadar kolesterol LDL serum tikus Sprague Dawley hiperkolesterolemia.Metode : Jenis penelitian ini adalah true-experimental dengan pre and post test with randomized control group design. Subjek penelitian yaitu 28 ekor tikus Sprague Dawley jantan yang diinduksi hiperkolesterolemia selama 30 hari, diberi ekstrak kacang hijau dengan dosis 0,45 gr/kgBB; 0,9gr/kgBB; dan 1,35gr/kgBB per hari selama 14 hari. Kadar kolesterol LDL diperiksa dengan metode CHOD-PAP. Data dianalisis menggunakan uji Paired T-test dan One Way Anova.Hasil : Kolesterol LDL menurun pada kelompok kontrol, P1, dan P3, tetapi penurunan tersebut tidak signifikan (p>0,05). Penurunan tertinggi sebesar 30,54% pada kelompok kontrol, diikuti oleh P1 sebesar 21,06% dan P3 sebesar 17,37%. Kolesterol LDL pada P2 mengalami peningkatan sebesar 2,88%, tetapi peningkatan tersebut tidak signifikan (p>0,05).Simpulan : Ekstrak kacang hijau pada dosis 0,45 gr/kgBB;1,35 gr/kgBB mampu menurunkan kadar kolesterol LDL sebesar 21,06% dan 17,37%, namun secara statistik tidak bermakna.

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Wijaya, Rufino, Alvera Prihatini und Syamad Ramayana. „Pertumbuhan dan Hasil Kacang Hijau (Phaseolus radiatus L.) dengan Pemberian Air Kelapa“. Jurnal Agroekoteknologi Tropika Lembab 1, Nr. 2 (21.02.2019): 100. http://dx.doi.org/10.35941/jatl.1.2.2019.1970.100-105.

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Coconut water can increase the growth and yield of plants because itcontains plant growth regulator (PGR): auxin, cytokinin and gibberellin, vitamin, and mineral.The research was carried out to know: 1) the effect of coconut water concentrations on the growth and yield of mungbean and 2) concentration of coconut water that provide the best growth and yield of mungbean. The experiment was conducted during three months, from September until November 2017, located in Samarinda.The experiment was arranged in Completely Randomized Design (CRD) wasa single factor experiment, concentration of coconut water, consisted of four treatments: 0; 20; 40; and 60% of coconut water and each treatment was replicated six times. The data were analyzed by analysis of variance (anova) and continued by Least Significant Difference (LSD) test at significantlevel of 5%.Variables that observed were plant height, number of branches, number of pods, number of seeds, number of unfilled pods, weight of filled pods, andweight of seedsper plant.The result showed that the effect of coconut water concentrations was highly significant on plant height at 4, 6 weeks and at harvest time, number of pods, number of seeds, weight of filled pods, and weight of seeds per plant,howeveritwas significantly different on plant height at 2 weeks and number of branches, and it was no significantly different on number of unfilled pods. The best growth and yield of mungbean obtained by concentration 40% of coconut water.

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Otto, R., und F. Verloove. „Nuevos xenófitos de La Palma (Islas Canarias, España), con énfasis en las especies naturalizadas y (potencialmente) invasoras. Parte 3“. Collectanea Botanica 39 (14.04.2020): e002. http://dx.doi.org/10.3989/collectbot.2020.v39.002.

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Varios meses de trabajos de campo en La Palma (Islas Canarias occidentales) han posibilitado el descubrimiento de nuevas plantas vasculares no nativas. Alstroemeria aurea, A. ligtu, Anacyclus radiatus subsp. Radiatus, Chenopodium album subsp. borbasii, Cotyledon orbiculata, Cucurbita ficifolia, Cynodon nlemfuensis, Datura stramonium subsp. tatula, Digitaria ciliaris var. rhachiseta, D. ischaemum, Diplotaxis tenuifolia, Egeria densa, Eugenia uniflora, Galinsoga quadriradiata, Glebionis segetum, Kalanchoe laetivirens, Lemna minuta, Ligustrum lucidum, Lotus broussonetii, Oenothera fallax, Paspalum notatum, Passiflora caerulea, P. manicata × tarminiana, P. tarminiana, Pelargonium capitatum, Phaseolus lunatus, Portulaca trituberculata, Pyracantha angustifolia, Sedum mexicanum, Trifolium lappaceum, Urochloa mutica, U. subquadripara y Volutaria tubuliflora son xenófitos naturalizados o (potencialmente) invasores o de especial interés florístico, que se citan por primera vez para las Islas Canarias o para la isla de La Palma. Tres táxones adicionales, probablemente casuales, se dan a conocer por primera vez de las Islas Canarias, y siete táxones de la isla de La Palma.

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Pravitasari, Indah, Didik Hariyadi und Mulyanita Mulyanita. „Daya Terima Sari Kacang Hijau (Phaseolus Radiatus L) Sebagai Bahan Alternatif Pembuatan Keju“. Pontianak Nutrition Journal (PNJ) 3, Nr. 2 (05.09.2020): 34. http://dx.doi.org/10.30602/pnj.v3i2.696.

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Keju merupakan makanan yang dihasilkan melalui proses koagulasi dengan bantuan bakteri ataupun enzim. Mahalnya bakteri dan enzim sebagai koagulan dapat digantikan dengan penggunaan sari jeruk lemon yang mengandung pektin. Penelitian ini bertujuan untuk mengetahui daya terima keju terhadap warna, rasa, aroma, dan tekstur keju subtitusi sari kacang hijau dan sari jeruk lemon sebagai koagulasi dengan konsentrasi yang berbeda.Jenis penelitian ini adalah eksperimen yaitu pembuatan keju subtitusi sari kacang hijau untuk mengetahui daya terima panelis dengan uji friedman. Hasil penelitian uji organoleptik keju dengan subtitusi sari kacang hijau menyatakan bahwa ada pengaruh terhadap warna, rasa, aroma. Dari hasil penelitian uji organoleptik diketahui bahwa produk terpilih adalah keju subtitusi sari kacang hijau formulasi 37,5 % : 45 %. Dalam pembuatan keju subtitusi kacang hijau perlu penurunan komposisi dari sari lemon agar rasa tidak terlalu asam, serta perlu adanya peningkatan subtitusi sari kacang hijau agar kadar protein dapat tercapai dan perlu adanya pengujian zat gizi melalui uji laboratorium.

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Siagian, Lastri, Wilyus und Fuad Nurdiansyah. „Penerapan Pola Tanam Tumpangsari Dalam Pengelolaan Hama Tanaman Kacang Hijau (Phaseolus radiatus L.)“. Jurnal Agroecotania : Publikasi Nasional Ilmu Budidaya Pertanian 2, Nr. 2 (13.02.2020): 32–42. http://dx.doi.org/10.22437/agroecotania.v2i2.8739.

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Kacang hijau (Phaseolus radiatus L) umumnya dimanfaatkan untuk kebutuhan pangan dan industri pakan. Saat ini permintaan pasar akan kacang hijau terus meningkat, sedangkan produksinya terus menurun. Salah satu faktor yang menyebabkan penurunan produksi kacang hijau adalah serangan hama. Petani umumnya melakukan pengendalian hama dengan menggunakan pestisida sintetik tanpa mempertimbangkan dampak negatif terhadap lingkungan dan konsumen. Sitem tanam tumpangsari merupakan salah satu cara budidaya yang ramah lingkungan yang berpotensi menurunkan kerusakan tanaman akibat hama, akan tetapi informasi cara budidaya tersebut pada tanaman kacang hijau masih terbatas. Rancangan percobaan yang digunakan dalam penelitian adalah Rancangan Acak Kelompok (RAK) yang dikelompokkan berdasarkan kemiringan lahan dan terdiri dari 4 perlakuan yaitu: P1 (Monokultur kacang hijau (kontrol)); P2 (Tumpangsari kacang hijau + bawang daun); P3(Tumpangsari kacang hijau + bunga matahari); P4 (Tumpangsari kacang hijau+bunga matahari + bawang daun). Variabel pengamatan pada penelitian adalah kelimpahan jenis serangga, fungsi ekologi serangga, persentase tanaman terserang dan produksi kacang hijau. Data dianalis dengan analisis ragam dan dilanjutkan dengan uji lanjut tukey. Hasil penelitian menunjukan bahwa bahwa nilai kelimpahan serangga pada semua perlakuan tidak berbeda, akan tetapi persentase serangan hama terendah terdapat pada perlakuan P4, sedangkan jumlah populasi musuh alami, penyerbuk dan produksi tertinggi terdapat pada perlakuan P4.

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A Basir, Anastasia, Munif S Hassan, Theophillus Buranda und Eddyman W Ferial. „Pengaruh Pemberian Nutrisi Phaseolus radiatus L. Terhadap Tingkat Kepadatan Spermatozoa Mus musculus L.“ Biogenesis: Jurnal Ilmiah Biologi 1, Nr. 1 (30.06.2013): 70–73. http://dx.doi.org/10.24252/bio.v1i1.449.

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Adam, Nurhayati, und Deyvie Xyzquolyna. „Substitusi Tepung Kacang Hijau (Phaseolus radiatus L.) pada Pembuatan Makanan Tradisional Gorontalo Ilabulo“. Gorontalo Agriculture Technology Journal 3, Nr. 1 (30.04.2020): 13. http://dx.doi.org/10.32662/gatj.v3i1.958.

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Ilabulo merupakan salah satu makanan tradisional di Provinsi Gorontalo. Bahan dasar dalam pembuatan ilabulo adalah tepung sagu, dan biasanya ditambahkan ampela ayam dan bumbu-bumbu. Penelitian ini bertujuan untuk mengetahui formulasi substitusi tepung kacang hijau dan tepung sagu yang terbaik pada pembuatan ilabulo, serta menentukan kadar air, kadar abu dan kadar protein dari ilabulo yang diperoleh pada formulasi terbaik. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) dengan 6 perlakuan A: tepung kacang hijau 15%, tepung sagu 85%, B: tepung kacang hijau 30%, tepung sagu 70%, C: tepung kacang hijau 50%, tepung sagu 50%, D: tepung kacang hijau 65%, tepung sagu 35%, E: tepung kacang hijau 75%, tepung sagu 25%, F: tepung kacang hijau 0%, tepung sagu 100%. Tahap pertama pada penelitian ini adalah menentukan formulasi substitusi tepung kacang hijau dan tepung sagu pada pembuatan ilabulo. Penentuan formulasi terbaik berdasarkan penilaian uji organoleptik oleh 25 orang panelis. Tahap kedua adalah menganalisis kadar air, kadar abu dan kadar protein perlakuan kontrol dan satu perlakuan substitusi tepung kacang hijau dan tepung sagu pada tahap sebelumnya. Hasil penelitian menunjukkan berdasarkan uji organoleptik semakin besar penambahan tepung kacang hijau semakin berkurang tingkat kesukaan panelis terhadap uji organoleptik aroma, warna, tekstur dan rasa. Namun demikian, jika dibandingkan dengan perlakuan penambahan tepung kacang hijau lainnya, penambahan tepung kacang hijau dapat sebanyak 15% lebih disukai oleh panelis. Kadar air, kadar abu dan kadar protein ilabulo dengan penambahan tepung kacang hijau 15% berturut-turut adalah 46,45%, 3,5%, dan 11%.

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Sahai, R., N. Shukla, S. Jabeen und P. K. Saxena. „Pollution effect of distillery waste on the growth behaviour of Phaseolus radiatus L.“ Environmental Pollution Series A, Ecological and Biological 37, Nr. 3 (Januar 1985): 245–53. http://dx.doi.org/10.1016/0143-1471(85)90044-3.

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Okalia, Deno. „PENGARUH KOMPOS JERAMI PADI TERHADAP PERTUMBUHAN DAN PRODUKSI KACANG HIJAU (Phaseolus radiatus L)“. JURNAL RISET INDRAGIRI 1, Nr. 2 (31.08.2022): 112–22. http://dx.doi.org/10.61069/juri.v1i2.8.

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Penelitian ini bertujuan untuk mengetahui pengaruh kompos jerami padi terhadap pertumbuhan dan produksi kacang hijau (Phaseolus radiatus L). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Non Faktorial yaitu Pemberian Dosis Kompos jerami padi(A) yang terdiri dari 6 taraf perlakuan: A0 (0 g/polybag), A1 (10 g/polybag), A2 (20 g/polybag), A3 (30 g/polybag), A4 (40 g/polybag), dan A5 (50 g/polybag). Berdasarkan penelitian yang telah dilakukan dapat disimpulkan bahwa perlakuan kompos jerami padi memberikan pengaruh yang nyata terhadap semua parameter pengamatan tanaman kacang hijau, dengan hasil terbaik terdapat pada perlakuan A4 yaitu dosis kompos jerami padi 40 g/polybag dengan tinggi tanaman 56,22 cm, umur muncul bunga 33,00 HST, jumlah polong per tanaman 33,82 buah dan berat biji kering per tanaman 26,52 gram. Kata Kunci : kompos, jerami padi, kacang hijau

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Cahyanti, Ria Indra, und Ahmad Syauqy. „PERBEDAAN KADAR TRIGLISERIDA SEBELUM DAN SESUDAH PEMBERIAN JUS KACANG HIJAU (Phaseolus Radiatus Linn) PADA PRIA HIPERTRIGLISERIDEMIA“. Journal of Nutrition College 3, Nr. 4 (27.10.2014): 887–93. http://dx.doi.org/10.14710/jnc.v3i4.6895.

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Latar belakang : Hipertrigliseridemia merupakan kelainan metabolisme lipid yang ditandai dengan peningkatan kadar trigliserida dalam darah. Kandungan zat gizi pada jus kacang hijau berupa serat larut air, protein, dan isoflavon diketahui dapat menurunkan kadar trigliserida.Tujuan : Mengetahui perbedaan kadar trigliserida pada pria hipertrigliseridemia setelah pemberian jus kacang hijau.Metode : Penelitian ini adalah pre test – post test with control group design. Subyek penelitian adalah 28 pria dengan kadar trigliserida 150-250 mg/dl, yang dibagi dalam kelompok perlakuan yang mendapat jus kacang hijau 400 ml/hari selama 21 hari dan kelompok kontrol mendapat air minum kemasan. Sebelum penelitian kedua kelompok diberikan konseling mengenai diet yang dianjurkan untuk penderita hipertrigliseridemia. Kadar trigliserida dianalisis dengan metode GPO-PAP. Analisis statistik menggunakan uji dependent t-test, independent t-test dan mann whitney.Hasil : Karakteristik subjek yang meliputi umur, IMT, kadar trigliserida awal dan asupan makan kedua kelompok tidak menunjukkan perbedaan (p>0.05) sehingga subyek dikatakan homogen. Pemberian jus kacang hijau 400 ml selama 21 hari pada kelompok perlakuan dapat menurunkan kadar trigliserida secara bermakna (p<0.05). Rerata penurunan kadar trigliserida kelompok perlakuan yaitu -32.90±47.67. Kadar trigliserida pada kelompok kontrol juga mengalami penurunan namun tidak signifikan (p= 0.587). Secara statistik tidak terdapat perbedaan perubahan kadar trigliserida (p=0.662) antara kelompok kontrol dan kelompok perlakuan. Simpulan : Pemberian jus kacang hijau 400 ml/hari selama 21 hari tidak menurunkan kadar trigliserida secara bermakna pada pria hipertrigliseridemia

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RAJ SINGH, BHAGWAN SINGH und M. PATIDAR. „Effect of preceding crops and nutrient management on productivity of wheat (Triticum aestivum)based cropping system in arid region“. Indian Journal of Agronomy 53, Nr. 4 (10.10.2001): 267–72. http://dx.doi.org/10.59797/ija.v53i4.4871.

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A field experiment was conducted during 200304 and 200405 at Jodhpur to study the effect of preceding crops, viz. pearlmillet [ Pennisetum glaucum (L.) R. Br. emend. Stuntz.], greengram ( Phaseolus radiatus L.) and clusterbean [C yamopsis tetragonoloba (L.) Taub.] and nutrient management practices on the production potential of wheat ( Triticum aestivum L. emend. Fiori & Paol.)based cropping systems in arid region of Rajasthan. Growing of clusterbean and greengram as the preceding crop resulted in significantly higher grain yield of wheat and the N and P uptake than the preceding pearlmillet. Among the rainy season ( kharif) crops, greengram gave the maxi-

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Nissa, Choirun, Indah Asrifah und Dian Kartika Ratnasari. „Green Bean Juice (Phaseolus radiatus linn) Decrease Total Cholesterol Levels In Women With Hypercholesterolemia“. Jurnal Gizi dan Pangan Soedirman 6, Nr. 1 (22.04.2022): 65. http://dx.doi.org/10.20884/1.jgipas.2022.6.1.5329.

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Cholesterol total level is a risk factor for cardiovascular disease. Mung beans contain soluble fiber and isoflavones that decrease cholesterol levels. The aim of this research is to find out the potency of mung beans juice to decrease total cholesterol total level of hypercholesterol woman. Research design was quasi experimental with pretest - posttest control group. The subjects were 34 women with hypercholesterolemia, and divided into two groups ie 17 womens in Penarukan Village which is treatment group and 17 womens in Ketapang Village which is control groups. All the subjects have met the inclusion criteria. The treatment group consumed juice of 300 ml/day for 14 days while the control group did not get juice. It was a single blind treatment. Cholesterol total level measurement used Electrode Based Biosensor and CHOD-PAP methods. The mean of cholesterol total level of control group before and after was increasing 5,7% ie 240,1 mg/dl and 253,9 mg/dl, but intervention group was decreasing 11% ie 220 mg/dl and 195,7 mg/dl. Paired t-test result shows that there is a significant difference between total cholesterol levels before and after in the treatment group and control group (p= 0.000). The conclusion of this research is the provision of mung beans juice 300 ml/day for 14 days reduce total cholesterol levels. Keywords : Hypercholesterolemia Women; Mung beans Juice; Total Cholesterol Level;

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Nindyawati, Lina, Putu Timur Ina und Anak Agung Istri Sri Wiadnyani. „PENGARUH PERBANDINGAN KENTANG KUKUS DAN TEPUNG KACANG HIJAU (Phaseolus radiatus L.) TERHADAP KARAKTERISTIK FLAKES“. Jurnal Ilmu dan Teknologi Pangan (ITEPA) 8, Nr. 1 (29.03.2019): 66. http://dx.doi.org/10.24843/itepa.2019.v08.i01.p08.

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This study aims to determine the effect of steamed potatoes and green bean flour on the characteristics of flakes, and to know the right ratio of steamed potatoes and green bean flour which produced flakes with the best characteristics. The was used in this research completely randomized design with the treatment ratio of steamed potatoes and green bean flour, which consists of 6 levels such as: 35% : 65%, 40% : 60%, 45% : 55%, 50% : 50%, 55% : 45%, 60% : 40%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by variance analysis and if the treatment had an effect on the variable then continued with Duncan test. The result showed steamed potatoes and green bean flour ratio had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Ratio of 35% steamed potatoes and 65% green bean flour produced flakes with the best characteristics, with 2.41 % water content, 4.57 % ash content, 19.16% protein content, 10.20% fat content, 63.66% carbohydrate content, color liked, aroma liked, texture crunchy and liked, taste netral and overall acceptance rather liked.

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Gumelar, Gumelar, und Dicky Eka Fariyanto. „PENGARUH WAKTU PERKECAMBAHAN BIJI KACANG HIJAU (PHASEOLUS RADIATUS L.) TERHADAP PRODUKSI ENZIM α-AMILASE“. CERMIN: Jurnal Penelitian 4, Nr. 1 (01.07.2020): 68. http://dx.doi.org/10.36841/cermin_unars.v4i1.519.

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Berbagai industri memanfaatkan enzim α-amilase untuk meningkatkan nilai tambah pada suatu produk baik produk pangan maupun non pangan. Enzim α-amilase berkeja secara spesifik terhadap substrat biomassa berbasis pati. Tujuan dari penelitian ini yaitu untuk mengetahui aktivitas enzim α-amilase pada kecambah biji kacang hijau dengan 3 perlakuan (berumur 12, 24, dan 48 jam). Ekstraksi enzim α-amilase dilakukan dengan proses sentrifugasi, hasil dari sentrifugasi berupa supernant. Metode yang digunakan dalam uji aktivitas enzim α-amilase yaitu metode DNS (Dinitrosalicylic acid), metode ini digunakan untuk menentukan total gula pereduksi dalam sampel berbasis karbohidrat. Uji kualitatif reaksi enzimatis ditunjukan dengan adanya perubahan warna dari oranye cerah menjadi warna cokelat kemerahan pada sampel. Sedangkan uji kuantitatif menggunakan spektrofotometer dengan menghitung absorbansi pada tiap sampel, hasil absorbansi tiap sampel disubstitusikan pada persamaan kurva standar yang di dapat untuk menghitung aktivitas enzim α-amilase pada tiap sampel. Hasil uji aktivitas enzim α-amilase kecambah biji kacang hijau umur 12 jam sebesar 120.41 U/ml, aktivitas enzim α-amilase pada kecambah biji kacang hijau umur 24 jam sebesar 85.41 U/ml, dan aktivitas enzim α-amilase pada kecambah biji kacang hijau umur 48 jam sebesar 55.41 U/ml.

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Li, He, Dongdong Cao, Jianyong Yi, Jiankang Cao und Weibo Jiang. „Identification of the flavonoids in mungbean (Phaseolus radiatus L.) soup and their antioxidant activities“. Food Chemistry 135, Nr. 4 (Dezember 2012): 2942–46. http://dx.doi.org/10.1016/j.foodchem.2012.07.048.

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Amalia, R. Farah, und Ahmad Syauqy. „PERBEDAAN KADAR KOLESTEROL TOTAL SEBELUM DAN SESUDAH PEMBERIAN JUS KACANG HIJAU (Phaseolus radiatus Linn) PADA PRIA HIPERKOLESTEROLEMIA“. Journal of Nutrition College 3, Nr. 4 (27.10.2014): 791–97. http://dx.doi.org/10.14710/jnc.v3i4.6882.

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Latar belakang: Kadar kolesterol total darah yang tinggi merupakan salah satu faktor risiko kejadian penyakit kardiovaskuler. Kacang hijau mengandung isoflavon, serat larut dan protein yang dapat menurunkan kadar kolesterol total.Tujuan: Mengetahui perbedaan kadar kolesterol total sebelum dan sesudah pemberian jus kacang hijau pada pria hiperkolesterolemia. Metode: Penelitian ini merupakan rancangan control group pre test - post test. Subjek penelitian adalah 28 orang pria usia 40-58 tahun dengan kadar kolesterol total 200-250 mg/dl, dibagi menjadi dua kelompok yaitu kelompok perlakuan memperoleh jus kacang hijau 400 ml dan kelompok kontrol memperoleh air kemasan selama 21 hari. Seluruh subjek diberikan konseling sebelum intervensi. Asupan makanan diukur menggunakan metode recall 24 jam selama intervensi dan dianalisis menggunakan program nutrisurvey. Data dianalisis menggunakan Paired t-test, independent samples t-test, dan Mann-Whitney.Hasil: Rerata kadar kolesterol total sebelum dan sesudah intervensi pada kelompok perlakuan berturut-turut 229,57 mg/dl dan 218,50 mg/dl. Terdapat perbedaan kadar kolesterol total sebelum dan sesudah intervensi pada kelompok perlakuan (p=0,034). Rerata kadar kolesterol total sebelum dan sesudah intervensi pada kelompok kontrol berturut-turut 226,36 mg/dl dan 240,29 mg/dl. Terdapat perbedaan kadar kolesterol total sebelum dan sesudah intervensi pada kelompok kontrol (p=0,004). Terdapat perbedaan perubahan kadar kolesterol total antara kedua kelompok (p=0,000). Simpulan: Pemberian jus kacang hijau dengan dosis 400 ml/hari selama 21 hari terbukti menurunkan kadar kolesterol total pria hiperkolesterolemia secara signifikan.

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U.R. SANGAKKARA. „Effect of tillage and moisture levels on growth, yield and nodulation of common bean (Phaseolus vulgaris) and mungbean (Phaseolus radiatus) in the dry season“. Indian Journal of Agronomy 49, Nr. 1 (10.10.2001): 60–63. http://dx.doi.org/10.59797/ija.v49i1.5158.

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A field experiment was conducted at the Experimental farm of the University of Peradeniya, Sri Lanka, over 2 dry seasons (May-August 1999 and 2000) to evaluate the impact of tillage and soil moisture on growth, yield and nodulation of common bean (Phaseolus vulgaris L.) and mungbean (Phaseolus radiatus L). The legumes were grown in tilled or compacted soils, under rainfed or irrigated conditions, which corresponded to low or high soil- moisture regimes. Germination of the small-seeded mungbean was reduced by soil compaction and low moisture. Crop growth of mungbean was also reduced to a greater extent by soil compaction and moisture stress. In contrast, the adverse impact of soil compaction and moisture stress was greater on pod yields of com- mon bean than on seed yields of mungbean. Tillage promoted root branching to a greater extent than root dry weights of both species, especially in the low soil-moisture regime. Nodulation was reduced to a greater extent by soil-moisture stress especially in common bean, the poor nodulating species.

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Susilowati, Agustine, Aspiyanto Aspiyanto, Hakiki Melanie und Yati Maryati. „THE EFFECT OF PROCESS CONDITIONS IN PREPARATION OF VEGETABLE BROTH AS SAVORY FLAVOR FROM MUNG BEANS (Phaseolus radiatus L.) USING INOCULUM OF Rhizopus-C₁“. Indonesian Journal of Chemistry 8, Nr. 3 (17.06.2010): 363–71. http://dx.doi.org/10.22146/ijc.21592.

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Preparation of vegetable broth from mung beans (Phaseolus radiatus L.) in semi pilot scale is an attempt development to get product of savory flavor in larger scale. The aim of this activity was to find out the effect of process multiplication on composition of vegetable broth from mung beans using inoculum of Rhizopus-C1 through brine fermentation in mixtures of inoculum, salt, and mung beans of 26, 23, and 51 %. This activity was conducted in both temperature of fermentation (room temperature and 30 °C), various time of fermentation (0, 2, 4, 6, 8, 10, and 12 weeks) and process scales, namely laboratory scale (300 g) and semi pilot scale (± 25 kg), respectively. The result of experiment indicated that fermentation temperature and time and process scales were tend to affect on composition of product. The length of fermentation time would increase concentrations of dissolved protein, N-amino and reducing sugar, decreased concentrations of fat and Volatile Reduction Substance (VRS), while concentrations of total protein, and water were tend to be constant in laboratory and semi pilot scales at the both process temperatures. Multiplication in preparation process of inoculum (7 kg) using starter of Rhizopus-C1 resulted inoculum with activities of proteolytic of 0.71 U/g, and amilolytic of 17.5 U/g at 56 h of incubation. The whole process in semi pilot scale decreased composition of products. The optimal treatment based on recovery of total protein, and the highest amino acids as N-amino in semi pilot scale was at fermentation temperature of 30 ºC for 10 weeks with concentrations of water of 44.96%, total protein of 11.77% (dry matter), dissolved protein of 8 mg/mL, N-amino of 15.4 mg/mL, reducing sugar of 582.5 mg/mL, fat of 0.26% and, VRS of 90 µeq.reduction/g. Keywords: Brine fermentation, vegetable broth, mung beans (Phaseolus radiatus L.), Rhizopus-C1, semi pilot

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Zhi-Qi, Qiu, Cao Li-Xiang, Tan Hong-Ming und Zhou Shi-Ning. „Isolation and characterization of endophytic Streptomyces sp. S5 with herbicidal activity from tomato roots“. Chinese Journal of Agricultural Biotechnology 3, Nr. 1 (April 2006): 7–12. http://dx.doi.org/10.1079/cjb200590.

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AbstractFifty-eight actinomycetes were isolated from surface-sterilized tomato (Lycopersicon esculentum) roots and 43 isolates were screened for herbicidal activities. Isolate S5 was found to have potent herbicidal activity against germination of wheat (Triticum aestivum L.), mung bean (Phaseolus radiatus L.) and grass (Paspalum notatum and Cynodon dactylon) seeds. But the metabolites of isolate S5 showed no influence on the growth of wheat seedlings. The S5 strain was identified as Streptomyces lavendulae var. glaucescens based on its morphological characteristics and physiological properties. The highest herbicidal activity was observed when 2% inocula were applied into S medium (containing 1% glucose, 0.3% beef extract and pH 7.0) and incubated at 25°C on a rotary shaker (160 rpm).

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Rahmawati, Rahmawati. „UJI AKTIVITAS ANTIOKSIDAN EKSTRAK ETANOL KECAMBAH BIJI KACANG HIJAU (Phaseolus radiatus L.) DENGAN METODE DPPH“. Jurnal Ilmiah As-Syifaa 2, Nr. 2 (01.12.2010): 84–88. http://dx.doi.org/10.33096/jifa.v2i2.114.

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Rahmawati, Rahmawati. „UJI AKTIVITAS ANTIOKSIDAN EKSTRAK ETANOL KECAMBAH BIJI KACANG HIJAU (Phaseolus radiatus L.) DENGAN METODE DPPH“. Jurnal Ilmiah As-Syifaa 2, Nr. 2 (01.12.2010): 84–88. http://dx.doi.org/10.33096/ja.v2i2.114.

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Agustina, Anita, und Desi Rahmawati. „PENGARUH PROSES PEREBUSAN TERHADAP KADAR PROTEIN YANG TERKANDUNG DALAM TAUGE BIJI KACANG HIJAU (Phaseolus Radiatus)“. Jurnal Ilmiah Manuntung 2, Nr. 1 (26.01.2017): 44. http://dx.doi.org/10.51352/jim.v2i1.45.

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Protein is an important or main component of animal and human cells. The source of vegetable protein can be obtained from soybeans and other legumes, as well as their processed results. This component can be denatured due to changes in temperature, pH, heavy metal ions, mechanical movement, alcohol, acetone, ether, and detergent. The main aim of this study was to determine the effect of boiling on protein in the seeds of mung beans. The samples were analyzed using the Lowry method. The result of quantitative test showed that the average level of protein in the samples before boiled was 1.664% w/w, while after boiled was 0632% w/w. The statistical test showed that t-score of the sample was 43.827 and t-table was 2.920, and p-score was 0.001. Of the results of the study, it can be concluded that there is a significantly difference between the levels of protein before and after boiled. Boiling gives effect to the protein levels in the samples.

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Wijayanti, Heni. „Pemberian Ekstrak Kacang Hijau (Phaseolus Radiatus) terhadap Peningkatan Hemoglobin dan Ferritin pada Wistar Putih Anemia“. Jurnal Kesehatan 13, Nr. 2 (30.11.2020): 102–8. http://dx.doi.org/10.32763/juke.v13i2.191.

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Kacang hijau, selain mengandung protei, karbohidrat dan lemak juga mengandung zat besi dan vitamin C yang terbukti dapat memperbaiki anemia pada wanita hamil. Kadar zat besi yang tinggi berpotensi meningkatkan produksi ROS reaksi fenton. Penelitian ini untuk membuktikan bahwa pemberian ekstrak kacang hijau dapat meningkatkan kadar Hb dan kadar Ferritin pada tikus wistar putih.Penelitian ini menggunakan rancangan Post Test Only Control Group Design.Sebanyak 25 ekor tikus wistar dibagi menjadi 5 kelompok yaitu kelompok normal (Nor-G), kelompok control negative(Neg-G)dan kelompok perlakuan yang mendapatkan ekstrak kacang hijau 0,18g (GP-0,18), 0,36g (GP-0,36) dan 0,72g(GP-0,72). Diet rendah Fe dan ekstrak kacang hijau diberikan semala 14 hari. Kadar Hb diukur dengan metode Sahli dan Kadar Ferritin menggunakan Kit Immulite Ferritin. Kadar Hd dan ferritin pada kelompok yang mendapatkan ekstrak kacang hijau 0,18g (75,56), 0,36g (90,98) dan 0,72g (95,87) lebih tinggi bermakna, p<0,05. Hasil penelitian ini menunjukkan bahwa pemberian ekstrak kacang hijau terbukti meningkatkan kadar Hb dan Kadar Ferritin.

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Murdaningsih, Murdaningsih. „PENGARUH DOSIS PUPUK NPK MUTIARA TERHADAP PERTUMBUHAN DAN HASIL TANAMAN KACANG HIJAU (Phaseolus radiatus L.)“. AGRICA 7, Nr. 1 (20.07.2020): 45–56. http://dx.doi.org/10.37478/agr.v7i1.402.

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This study aims to determine the effect of NPK Mutiara fertilizer dose on the growth and yield of green beans and determine the optimum dosage of NPK Mutiara fertilizer that can deliver growth and yield optimal green beans. The design used in this study is a randomized block design with treatments used were N0 (without fertilizer NPK NPK 0 kg ha-1 or 0 g plot-1), N1 (NPK fertilizer 125 kg ha-1 or 25 g plot-1), N2 (NPK fertilizer 250 kg ha-1 or 50 g plot-1), N3 (NPK fertilizer 375 kg ha-1 or 75 g), N4 (NPK 500 kg ha-1 or 100 g plot-1). Variable observation in this study was plant height, number of leaves, leaf area, number of pods tan-1 fresh weight stover tan-1, the dry weight of stover tan-1, the dry weight of stover ha-1 dry weight of seed tan-1, heavy ha-1 dry beans, dry weight of 100 seeds. The results showed that treatment of NPK fertilizer dose of 500 kg ha-1 very significant effect on plant height of 27.75 cm, leaf number 8 strands, leaf area 357.78 cm2, Total pods 19.65, fresh weight stover tan-1 96, 25 g, dry weight of stover tan-1 76.00 g, stover dry weight ha-1 19.00 tons, dry weight of seed tan-1 5.36-gram dry weight seed ha-1 1.34 tonnes, the weight of 100 seeds 2.62 gr.

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Rachim, Febrielsa Rachmania, Ni Wayan Wisaniyasa und A. A. Istri Sri Wiadnyani. „STUDI DAYA CERNA ZAT GIZI DAN AKTIVITAS ANTIOKSIDAN TEPUNG KECAMBAH KACANG HIJAU (Phaseolus radiatus L.)“. Jurnal Ilmu dan Teknologi Pangan (ITEPA) 9, Nr. 1 (04.05.2020): 1. http://dx.doi.org/10.24843/itepa.2020.v09.i01.p01.

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The purpose of this study was to determine the nutrient digestibility and antioxidant activity of mung bean sprout flour. This study was conducted using 12 hours germination and without germination of mung bean, and each treatment was repeated three times. Mung bean flour and mung bean sprouts flour were tested for moisture content, ash content, protein content, fat content, carbohydrate content, protein digestibility, starch digestibility, total phenol, and antioxidant activity. The results showed that germination of mung bean had a very significant effect on moisture content, antioxidant activity (IC50), and total phenol, a significant effect on starch digestibility, and had no significant effect on ash content, protein content, fat content, carbohydrate content, and protein digestibility. The results showed that mung bean sprout flour has a moisture content of 6.74%, ash content 3.39%, protein content 32.13%, fat content 11.33%, carbohydrate content 46.41%, protein digestibility 46.80%, starch digestibility 93.45%, total phenol 22.02 mg/100 g, and antioxidant activity (IC50) 454.50 ppm. Keywords : mung bean, sprout flour, nutrient digestibility, antioxidant activity

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Hui, Zhao, Yan Huaxiao, Zhou Shixue, Xue Yanhui, Zhang Chao, Lihuozhang, Dong Xue et al. „The growth promotion of mung bean (Phaseolus radiatus) by Enterobacter asburiae HPP16 in acidic soils“. African Journal of Biotechnology 10, Nr. 63 (17.10.2011): 13802–14. http://dx.doi.org/10.5897/ajb11.2028.

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Chou, S. T., W. W. Chao und Y. C. Chung. „Antioxidative Activity and Safety of 50% Ethanolic Red Bean Extract (Phaseolus radiatus L. var. Aurea)“. Journal of Food Science 68, Nr. 1 (Januar 2003): 21–25. http://dx.doi.org/10.1111/j.1365-2621.2003.tb14108.x.

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Lee, Dong Hee, Yun Hee Moon und Young Sang Kim. „Purification and characterization of extracellular invertase from the hypocotyls of mung bean (Phaseolus radiatus L.)“. Journal of Plant Biology 41, Nr. 1 (März 1998): 16–23. http://dx.doi.org/10.1007/bf03030468.

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Li, Suling, Qunyu Gao und Rachelle Ward. „Physicochemical properties and in vitro digestibility of resistant starch from mung bean (Phaseolus radiatus) starch“. Starch - Stärke 63, Nr. 3 (13.01.2011): 171–78. http://dx.doi.org/10.1002/star.201000102.

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JAGVIR SINGH, K.S. BHASKAR und P.R. BHARAMBE. „Available soil moisture and yield of rainfed hybrid cotton (Gossypium hirsutum) as influenced by rainwater conservation practices“. Indian Journal of Agronomy 56, Nr. 2 (10.10.2001): 154–58. http://dx.doi.org/10.59797/ija.v56i2.4674.

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To assess the effect of moisture conservation techniques for enhancement of soil moisture and yield of hybrid cotton ( Gossypium hirsutum L.) under rainfed conditions, a field experiment was conducted during the rainy ( kharif ) seasons of three consecutive years 2004, 2005 and 2006 on vertisols, at Nagpur. The treatments com- prised of six soil moisture conservation practices viz., opening of furrows in each row, in alternate row, tied hoe- ing, three intercrops with cotton viz. soybean ( Glycine max L.), blackgram ( Phaseolus mungo L.) and greengram ( Phaseolus radiatus L.) with one flat bed system (no moisture conservation). Three years study revealed that highest seed cotton yield (1.43 tonne/ha) and cotton equivalent yield (1.95 tonne/ha) with higher net returns of `26,491/ha and B:C ratio value of 2.92 was obtained with intercropping system of cotton + green gram compared to sole cotton on flat bed system with 1.20 tonne/ha seed cotton yield and net returns of ` 11550/ha). During the period of sowing to flowering stage of cotton, the available soil moisture were found higher at surface soil by 9% due to intercropping system as compared to flat bed system and declined to the increasing depth of soil.

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Madar, Zecharia, und Aliza H. Stark. „New legume sources as therapeutic agents“. British Journal of Nutrition 88, S3 (Dezember 2002): 287–92. http://dx.doi.org/10.1079/bjn2002719.

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This review evaluates the potential health benefits of three legume sources that rarely appear in Western diets and are often overlooked as functional foods. Fenugreek (Trigonella foenum graecum) and isolated fenugreek fractions have been shown to act as hypoglycaemic and hypocholesterolaemic agents in both animal and human studies. The unique dietary fibre composition and high saponin content in fenugreek appears to be responsible for these therapeutic properties. Faba beans (Vicia faba) have lipid-lowering effects and may also be a good source of antioxidants and chemopreventive factors. Mung beans (Phaseolus aureus, Vigna radiatus) are thought to be beneficial as an antidiabetic, low glycaemic index food, rich in antioxidants. Evidence suggests that these three novel sources of legumes may provide health benefits when included in the daily diet.

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Kartikasari, Nur Indah, und Ahmad Syauqy. „PERBEDAAN KADAR KOLESTEROL LDL DAN HDL SEBELUM DAN SESUDAH PEMBERIAN JUS KACANG HIJAU (Phaseolus radiatus Linn) PADA PRIA DISLIPIDEMIA“. Journal of Nutrition College 3, Nr. 4 (27.10.2014): 698–705. http://dx.doi.org/10.14710/jnc.v3i4.6870.

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Latar belakang : Dislipidemia merupakan salah satu faktor risiko dari penyakit kardiovaskuler. Kacang hijau mengandung isoflavon, protein, dan serat yang diketahui dapat menurunkan kadar kolesterol LDL dan meningkatkan kolesterol HDL. Tujuan : Mengetahui perbedaan kadar kolesterol LDL dan HDL sebelum dan sesudah pemberian jus kacang hijau.Metode : Penelitian ini merupakan pretest - post test with control group design. Subjek adalah 28 pria dengan kadar kolesterol LDL 130-189 mg/dl dan kadar kolesterol HDL <60 mg/dl. Kelompok perlakuan mendapatkan jus kacang hijau 400 ml dan kelompok kontrol mendapatkan air minum kemasan selama 21 hari. Kelompok perlakuan dan kelompok kontrol diberikan konseling gizi sebelum intervensi. Kadar kolesterol LDL dan HDL diukur dengan menggunakan metode formula Friedewald dan phosphotungstic precipitation. Data dianalisis menggunakan uji Dependent t-test, Independent t-tes, Mann Whitney, dan Fisher.Hasil : Pemberian jus kacang hijau 400 ml selama 21 hari pada kelompok perlakuan dapat menurunkan kadar LDL (-17,49±22,61) dan meningkatkan kadar kolesterol HDL (8,87±5,24) secara bermakna. Pada kelompok kontrol, terdapat penurunan yang tidak signifikan terhadap kadar kolesterol LDL (-0,83±24,30) dan terdapat peningkatan yang signifikan terhadap kadar kolesterol HDL (2,84±4,60). Terdapat perbedaan rerata perubahan kadar kolesterol HDL (p=0,003) antara kelompok kontrol dengan kelompok perlakuan, tetapi tidak terdapat perbedaan rerata perubahan kolesterol LDL (p=0,072) antara kelompok kontrol dengan kelompok perlakuanSimpulan : Pemberian jus kacang hijau 400ml/hari selama 21 hari tidak menurunkan kadar kolesterol LDL secara signifikan, tetapi meningkatkan kadar kolesterol HDL secara signifikan.

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Adhikary, S. P., und S. N. Sabat. „Impact of Cocklebur (Xanthium indicum) Allelochemicals on Vegetative Growth Parameters of Green Gram (Phaseolus radiatus L.)“. International Journal of Current Microbiology and Applied Sciences 5, Nr. 11 (10.11.2016): 552–64. http://dx.doi.org/10.20546/ijcmas.2016.511.066.

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Kurniawati, Indra, und Endang Muniarti. „Controlled Deterioration Test untuk Menguji Ketahanan Benih Kacang Hijau (Phaseolus radiatus L.) terhadap Kondisi Cekaman Kekeringan“. Buletin Agrohorti 1, Nr. 4 (10.01.2014): 51. http://dx.doi.org/10.29244/agrob.1.4.51-57.

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Penelitian ini dilakukan di Laboratorium Ilmu dan Teknologi Benih, Departemen Agronomi dan Hortikultura, Institut Pertanian Bogor pada bulan Februari-April 2012. Percobaan pertama bertujuan untuk menentukan toleransi benih beberapa varietas kacang hijau terhadap cekaman kekeringan menggunakan PEG 6000 dengan berbagai tingkat tekanan osmotik (0, -0.5, -1, -2 dan -3) bar. Percobaan kedua, Controlled Deterioration Test (CDT) dengan suhu 45°C, kadar air 20%, 22%, 24% dan 26% serta lama penderaan 0 jam, 24 jam, 48 jam dan 72 jam bertujuan untuk mendapatkan kondisi air benih dan lama penderaan yang efektif untuk menguji vigor lima varietas benih kacang hijau. Rancangan percobaan yang digunakan adalah Rancangan Kelompok Lengkap Teracak dua faktor. Percobaan ketiga bertujuan untuk mengetahui tingkat keeratan hubungan antara hasil percobaan pertama dan percobaan kedua, sehingga dapat diketahui keefektifan metode CDT sebagai indikator dalam menguji ketahanan benih kacang hijau terhadap cekaman kekeringan. Berdasarkan hasil pengamatan terhadap variabel KCT dan IV diperoleh hasil bahwa PEG 6000 yang mampu menyeleksi benih yang tahan dan tidak tahan terhadap kekeringan adalah tekanan osmotik -1 bar. Hasil dari percobaan dua yaitu kondisi CDT yang dapat digunakan untuk menguji vigor benih adalah kondisi CDT (kadar air/lama penderaan) 20%/48 jam dan 22%/24 jam. Hasil analisis korelasi antara variabel-variabel pada tekanan osmotik PEG 6000 -1 bar dengan VCDT pada dua kondisi CDT (20%/48 jam dan 22%/24 jam) menunjukkan korelasi nyata pada variabel %KN (r= 0.61 dan 0.58) dan KCT (r=0.62 dan 0.59).

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Liu, Wenli, Chongbang Zhang und Shuyuan Liu. „Effects of Phthalate Ester Treatment on Seed Germination and Antioxidant Enzyme Activities of Phaseolus radiatus L.“ Bulletin of Environmental Contamination and Toxicology 92, Nr. 5 (18.02.2014): 621–24. http://dx.doi.org/10.1007/s00128-014-1235-4.

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Lee, Woo-Mi, Jin Il Kwak und Youn-Joo An. „Effect of silver nanoparticles in crop plants Phaseolus radiatus and Sorghum bicolor: Media effect on phytotoxicity“. Chemosphere 86, Nr. 5 (Februar 2012): 491–99. http://dx.doi.org/10.1016/j.chemosphere.2011.10.013.

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Duda, Rahmatika, Yoyanda Bait und Lisna Ahmad. „SUBSTITUSI TEPUNG KECAMBAH KACANG HIJAU (Phaseolus radiatus L) DALAM UPAYA PENINGKATAN NILAI GIZI PRODUK WAPILI (WAFFLE)“. Jambura Journal of Food Technology 5, Nr. 01 (29.06.2023): 73–86. http://dx.doi.org/10.37905/jjft.v5i01.17104.

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Tujuan dari penelitian ini adalah untuk mengetahui pengaruh substitusi tepung kecambah kacang hijau terhadap karakteristik kimia dan organoleptik kue wapili (waffle). Rancangan Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal, dengan 5 perlakuan yaitu :P0 (100% tepung terigu :0% tepung kecambah kacang hijau), P1 (90% tepung terigu :10% tepung kecambah kacang hijau), P2 (80% tepung terigu :20% tepung kecambah kacang hijau), P3 (70% tepung terigu :30% tepung kecambah kacang hijau), dan P4 ( 60% tepung terigu :40% tepung kecambah kacang hijau). Hasil penelitian menunjukan P4 (40% tepung kecambah kacang hijau) merupakan perlakuan yang menghasilkan komponen proksimat yang tertinggi dan juga aktivitas antioksidan serta parameter organoleptik yang disukai yaitu kadar protein (15,04%), kadar abu (1,80%), kadar air (31,47%) dan kadar lemak (4,81%), kadar karbohidrat (45,80%), aktivitas antioksidan (215,82 ppm), serta uji organoleptik dari segi warna (suka), aroma (agak suka), rasa (suka) dan tekstur (agak suka).

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K.S. RANA, R.K. SHIVRAN und ASHOK KUMAR. „Effect of moisture-conservation practices on productivity and water use in maize (Zea mays)-based intercropping systems under rainfed conditions“. Indian Journal of Agronomy 51, Nr. 1 (10.10.2001): 24–26. http://dx.doi.org/10.59797/ija.v51i1.4958.

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A field experiment was carried out during the rainy season (kharif) of 2001 and 2002 to study the relative moisture utilization by maize (Zea mays L.) grown in a mixed or in a sole situation. The maize equivalent was higher in maize paired row (40180 cm) + 2 rows of mungbean (Phaseolus radiatus L.) than the sole maize crop. An increase in water-use efficiency (WUE) was observed in intercropping systems. The water-use efficiency was the highest (1 0.1 4 maize equivalent uselhalmm) in maize paried row (40180 cm) + 2 rows of mungbean. Growth, yield attributes and yield as well as maize equivalent were significantly improved with farmyard manure (FYM) + dust mulch + straw mulch treatment over no mulch. Among the moisture-conservation practices, higher WUE was recorded under FYM+dust mulch + straw mulch, closely followed by Kaolin + dust mulch + straw mulch.

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AJAY KUMAR und K. S. RANA. „Performance of pigeonpea (Cajanus cajan) + greengram (Phaseolus radiatus) intercropping system as influenced by moisture-conservation practice and fertility level under rainfed conditions“. Indian Journal of Agronomy 52, Nr. 1 (10.10.2001): 31–35. http://dx.doi.org/10.59797/ija.v52i1.4884.

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A field experiment was conducted on moisture conservation and nutrient-management practices in pigeonpea [Cajanus cajan (L.) Millsp.1-greengram [(Phaseolus radiatus (L.) Wilczek] intercropping system under rainfed conditions on sandy-loam soil at New Delhi in rainy season 2004 and 2005. The planting of one row of greengram between paired rows (30.70 cm) of pigeonpea proved superior to the sole pigeonpea in terms of pigeonpea-equivalent yield, water use and economics. Application of soil mulch + farmyard manure 5 tonneslha + Kaolin 6 per cent spray was found the best moisture-conservation practice by recording the maximum values of pigeonpea-equivalent yield, nutrient uptake and water-use efficiency. Application of 40 kg P,O,lha + 25 kg S I ha + phosphate-sutibilizing bacteria (PSB) recorded the maximum values of pigeonpea-equivalent yield, nutrient uptake, water-use efficiency and net returns.

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Lee, Ryun Kyung, Mi-Sun Kim, Ye-Seul Lee, Man-Hyo Lee, Jong Hwa Lee und Ho-Yong Sohn. „A Comparison of the Components and Biological Activities in Raw and Boiled Red Beans (Phaseolus radiatus L.)“. Korean Journal of Microbiology and Biotechnology 42, Nr. 2 (28.06.2014): 162–69. http://dx.doi.org/10.4014/kjmb.1402.02006.

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Melani, Vitria, Intan Ali Ramadhiany, Erry Yudhya Mulyani und Putri Ronitawati. „COOKIES SUMBER KALIUMBERBASIS TEPUNG PISANG (Musa paradisiaca), TEPUNG MAIZENA (Zea mays), DAN KACANG HIJAU (Phaseolus radiatus L.)“. Jurnal Gizi dan Pangan Soedirman 6, Nr. 1 (22.04.2022): 1. http://dx.doi.org/10.20884/1.jgipas.2022.6.1.4832.

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Hypertension is a condition where systolic blood pressure greater than 140 mmHg and diastolic blood pressure greater than 90 mmHg. One of the factors that can prevent hypertension is potassium deficiency. Foods that contain high potassium are bananas and mung beans. These foods can be developed as raw ingredients for making cookies for people with hypertension. In addition, cornstarch is used as a carbohydrate source which is commonly used in the making of snacks. The objective of this study is to determine the effect of adding banana flour and cornstarch to cookie’s nutritional and organoleptic content. The addition of mung beans is the same for all formulations. An experimental study with four formulations which are F0, F1, F2 and F3. This study involved 25 semi-trained panelists and 30 consumer panelists for organoleptic testing. Data analysis using ANOVA and Duncan test. Based on the ANOVA test results, there were significant differences in preference, quality and nutritional value between the four formulations. The selected cookie formulation is F2 with a ratio of 80% banana flour and 20% cornstarch which contains 442 kcal, protein 4.28 g, fat 16.82 g. 68.5 g carbohydrates, 0.25 g fiber and 4016 mg potassium per 100 g cookies.

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Adhikary, S. P. „Study on Allelopathic Effect of Cocklebur (Xanthium indicum) on Macromolecular Contents of Green Gram (Phaseolus radiatus L.)“. International Journal of Current Research and Academic Review 5, Nr. 1 (20.01.2017): 34–41. http://dx.doi.org/10.20546/ijcrar.2017.501.004.

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Mufarikha, Kunti, Muh Aniar Hari Swasono und Deny Utomo. „Pengaruh proporsi biji nangka (Artocarpus heterophyllus L.) dan kacang hijau (Phaseolus radiatus L.) pada pembuatan sosis nabati“. Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 12, Nr. 1 (09.03.2021): 140–53. http://dx.doi.org/10.35891/tp.v12i1.2467.

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Jackfruit seeds and green beans can be used as a substitute for animal protein in making sausages. The purpose of this study was to obtain the right proportion of jackfruit seeds to the correct addition of mung bean flour for the manufacture of vegetable sausage products in terms of physicochemistry and organoleptic. The method used in this study was a 2 factor completely randomized design consisting of 9 treatments and three replications. The treatments were given in the form of the proportion of jackfruit seed flour (N1: 25%, N2: 50%, N3: 75%) with green beans (K1: 25%, K2: 50%, K3: 75%). The parameters measured were protein content test(Method Kjeldahl), texture (Method Texture Profile Analysis), and sensory test (Hedonic Method, Soekarto 1985). The sensory test used is a hedonic scale with 25 untrained panelists. Test of protein content and texture used data from the previous research literature. The results of this study indicated that the higher the proportion of jackfruit seeds and green beans had a significant effect on the parameters of protein content, texture, and organoleptic properties. From literary data, the best parameter of protein content is N3K1 (75% jackfruit seed flour + 75% green bean flour). While the best organoleptic value is the proportion of N1K3 (25% jackfruit seed flour + 25% green bean flour).

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Lubis, Juliani Anata, Fikrinda Fikrinda und Hifnalisa Hifnalisa. „Pengaruh Fungi Mikoriza Arbuskula dan Pupuk Kandang Terhadap Serapan Hara Kacang Hijau (Phaseolus radiatus L.) pada Ultisol“. Jurnal Ilmiah Mahasiswa Pertanian 6, Nr. 2 (01.05.2021): 118–24. http://dx.doi.org/10.17969/jimfp.v6i2.16989.

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Pemanfaatan fungi mikoriza arbuskular (FMA) dan pupuk kandang merupakan teknologi untuk meningkatkan produktivitas tanaman pada ultisol. Penelitian ini bertujuan untuk mengetahui pengaruh FMA dan pupuk kandang terhadap serapan hara N, P, K. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) pola faktorial 2 x 3 dengan 4 kelompok. Faktor yang dicobakan adalah FMA dan pupuk kandang kambing. Faktor pertama adalah FMA (Fungi Mikoriza Arbuskula) dengan 2 taraf yaitu: M0 : Tanpa FMA dan M1 Aplikasi FMA: 20 g/polibag. Faktor kedua yaitu pupuk kandang yang terdiri dari 3 taraf yaitu: P0 : tanpa pupuk kandang, P1 : 50 g /polibag pupuk kandang, P2 : 100 g /polibag pupuk kandang. Adapun hasil penelitian menunjukkan bahwa serapan N sangat nyata dipengaruhi oleh FMA, namun tidak nyata oleh perlakuan pupuk kandang dan interaksi FMA dan pupuk kandang, serapan P sangat nyata dipengaruhi oleh FMA, namun tidak nyata oleh perlakuan pupuk kandang dan interaksi FMA dan pupuk kandang serta serapan K sangat nyata dipengaruhi oleh FMA, namun tidak nyata oleh perlakuan pupuk kandang dan interaksi FMA dan pupuk kandang. Inokulalasi FMA dengan pemberian 100 g/polibag pupuk kandang kambing memberikan pengaruh terbaik terhadap perbaikan serapan hara kacang hijau pada ultisol.

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Azuma, Tadanori, Masaya Niiro und Hirotetsu Motobu. „Removal of Pesticides from Wastewater at Golf Courses Using Plants (Removal by Mung Beans; Phaseolus radiatus L)“. Bio-Medical Materials and Engineering 4, Nr. 2 (1994): 127–37. http://dx.doi.org/10.3233/bme-1994-4208.

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Nugroho, Pulung, Laksmie Hartayanie und Kartika Puspa Dwiana. „The Role of Mungbean (Phaseolus radiatus) as a Fat Replacer on the Physicochemical Properties of Ice Cream“. Indonesian Journal of Agricultural Research 2, Nr. 3 (09.01.2020): 111–20. http://dx.doi.org/10.32734/injar.v2i3.2859.

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Fat replacer can be an alternative in the processing of making ice cream. The use of fat replacers can replace the role of fat as forming texture, flavor, and aroma without reducing the quality of the ice cream. In this research, green beans we used as a fat replacer as a substitution to whipped cream. Mung beans are a high source of protein and carbohydrates. The purpose of this study was to determine the physicochemical characteristics of ice cream with the addition of mung bean flour and determine the optimal ratio of whipped cream optimal and mung bean as a fat replacer. Based on the results of research that has been done ice cream with a ratio of green bean flour: whipped cream (50: 50) has the best quality with a fat content of 7.74%, overrun 78.13%, hardness 17.46 kgf, viscosity 1170 cP.S, melting time is 49.17 minutes. It was concluded that the best ice cream was produced from addition of 25% and 50% green bean flour.

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