Produksi Kacang Tunggak (Vigna unguiculata [L.] Walp) dengan Input Pupuk Rendah

Fadillah, Resti; Purnamawati, Heni; Supijatno,

doi:10.24831/jai.v48i1.27597

Cited by 5 publications

(7 citation statements)

References 10 publications

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“…The pods were harvested at intervals of 5 days for each harvest period. Early harvesting is suspected to be due to the influence of irrigation volume on cowpea, this is not following the results of research by Fadillah et al (2020) that cowpeas are harvested at the age of 59-81 days after planting.…”

Section: Yield and Yield Componentmentioning

confidence: 86%

“…This is presumably because the plants during the early flowering period need more water than those during the late. The greater the number of flowers, the higher the seed weight produced per plant (Fadillah et al, 2020). The research results on 20 varieties of soybean plants showed that the number of flowers correlated with the number of filled pods produced per plant and the number of pods correlated with seed weight per plant (Suyamto & Musalamah, 2016).…”

Section: Reproductive Charactersmentioning

confidence: 97%

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Growth and yield responses of two cowpea (Vigna unguiculata L.) varieties on different irrigation levels

Mentari,

Purnamawati,

Sulistyono

2023

J. Agron. Indonesia (Indonesian J. Agron.)

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Cowpea (Vigna unguiculata L.) or kacang tunggak in Indonesian belongs to the Leguminoceae family and is recently still a less commercial crop. This study was conducted to determine irrigation volume based on pan evaporation and its effects on the growth, yield, and irrigation water use efficiency (IWUE) of cowpea (Vigna unguiculata L.) grown in the plastic house. The amount of water applied was based on pan evaporation (Eo). This experiment used a split-plot randomized complete block design; the main plot was cowpea varieties (Albina and Uno), and subplots were irrigation volume (0.75, 1.50, 2.25, and 3.0 Eo). The data were subjected to analysis of variance; then, the means were compared using Duncan’s Multiple Range Test (DMRT). All tests were considered significant at p < 0.05. The experimental results showed that the water requirement during the vegetative phase for 5 consecutive weeks for the Albina variety was 2.91 Eo, 3.0 Eo, 3.0 Eo, 3.0 Eo, and 2.11 Eo; for the Uno variety was 3.0 Eo, 3 .0 Eo, 3.0 Eo, 2.94 Eo, and 2.10 Eo, respectively. For the Albina and Uno varieties at the generative phase, the plant water requirements were 1.66 Eo and 1.79 Eo, respectively. In cowpea farming, the optimum treatment for efficient water use or lowest usage of water was determined to be 2.25 Eo of irrigation volume combined with the Albina variety. Cowpea growth and productivity are significantly impacted by irrigation volume. Keywords: Albina variety; evaporation; kacang tunggak; Uno variety; water efficiency

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Section: Yield and Yield Componentmentioning

confidence: 86%

Section: Reproductive Charactersmentioning

confidence: 97%

Growth and yield responses of two cowpea (Vigna unguiculata L.) varieties on different irrigation levels

Mentari,

Purnamawati,

Sulistyono

2023

J. Agron. Indonesia (Indonesian J. Agron.)

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“…The presence of minerals in cowpea is utilized by molds as nutrients to grow so that it has good cohesiveness. Optimal metabolism is indicated by the compactness of the mycelium due to the activity of Rhizopus oligosporus (Fadillah et al, 2020). The results of ash content analysis of cowpea seeds and cowpea tempeh with fermentation duration (35 hours, 45 and 54 hours) can be seen in Table 1.…”

Section: Ash Contentmentioning

confidence: 99%

“…Another study showed that 100 g of mature cowpea seeds contain protein 22 g; fat 1.4 g; carbohydrates 51 g; water 10 g; vitamins 3.7 g; carbon 3.7 g; calcium 104 mg and other nutrients. The energy produced is 1420 kj/100 g or 339 kcal/100 g (Fadillah et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

EFFECT OF FERMENTATION TIME ON MINERAL PROFILE AND TOTAL MOLD OF COWPEA (Vigna unguiculata) TEMPEH

Rahmawati,

Dyanti,

Madani

et al. 2023

JPA

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Tempe is one of the popular foods in Indonesia which comes from fermented soybeans with the help of Rhizopus oligosporus. The development of tempeh with non-soy ingredients is starting to be carried out frequently. Cowpea (Vigna unguiculata subsp. unguiculata) is one of the nuts that is often consumed by Indonesian people. Cowpeas can be an alternative substrate for tempeh fermentation, because of their nutritional content, including vitamins and minerals, which are quite good for the body. However, some of these minerals are still bound to the phytic acid compound so it needs to be explained by the fermentation process. This research aimed to determine the ash content, mineral content of iron, calcium, and total mold in cowpea tempeh at a fermentation time of 35, 45, and 54 hours using standard methods. The research design used was a Completely Randomized Design (CRD) with repetition 3 times for each treatment for fermentation duration P1 (35 hours), P2 (45 hours), and P3 (54 hours). The ash and calcium content of cowpea tempeh decreased with fermentation times of 45 and 54 hours compared to 35 hours. In terms of iron content, the amount was almost the same at all fermentation times. Meanwhile, the total number of molds increased with fermentation times of 45 and 54 hours. Based on the results of observations for further research, the fermentation time for making cowpea tempeh used in this optimization was determined to be 35 hours. A fermentation time of 35 hours produces good cowpea tempeh, high calcium content, and efficient time and energy.

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“…The potential yield of cowpea seeds is quite high, reach 1.5-2 tons/ha, depends on the variety, location, growing season and cultivation applied. In addition, cowpeas can be grown with manure and low nitrogen [7].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Fermentation Time on Product Quality of Cowpea (Vigna unguiculata L.Walp) Soft Cheese with Starter Culture of Lactobacillus plantarum B1765

Putri¹

2022

ijcsrr

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This research was conducted to determine the effect of fermentation time on lactic acid bacteria (LAB), pH, total titrated acid (TTA) and organoleptic (taste, flavor, color and texture) of cowpea soft cheese (Vigna unguiculata L.Walp) with starter culture Lactobacillus plantarum B1765. L.plantarum B1765 had been studied has a probiotic characteristics. The fermentation time was 0, 6, 18 and 24 hours. The methods were total plate count (TPC) to measure the number of LAB, pH meter to measure pH, acid-base titration to measure TTA, and hedonic test for organoleptic. The results showed that the fermentation time affected the number of LAB, pH, TTA and organoleptic. The number of LAB increased by 3 log cycles from 8.7 x 106 CFU/mL to 5,3 x 109 CFU/mL. The pH value decreased from 6.53 to 3.69. The TTA value increased from 0.45% to 1.79%. The highest level of preference for taste, texture, color and flavor was at 18 hours of fermentation with a value of 3.17; 2.77; 2.70; 2.97 (likes). Cowpea soft cheese with starter L.plantarum B1765 could be improve potentially as vegetable cheese and probiotic agent.

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Produksi Kacang Tunggak (Vigna unguiculata [L.] Walp) dengan Input Pupuk Rendah

Cited by 5 publications

References 10 publications

Growth and yield responses of two cowpea (Vigna unguiculata L.) varieties on different irrigation levels

Growth and yield responses of two cowpea (Vigna unguiculata L.) varieties on different irrigation levels

EFFECT OF FERMENTATION TIME ON MINERAL PROFILE AND TOTAL MOLD OF COWPEA (Vigna unguiculata) TEMPEH

The Effect of Fermentation Time on Product Quality of Cowpea (Vigna unguiculata L.Walp) Soft Cheese with Starter Culture of Lactobacillus plantarum B1765

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