Uji Deteriorasi Terkontrol (UDT) ‎untuk Memperkirakan Masa Simpan Benih Kedelai (Glycine max (L.) Merr.)

Abstract

Deterioration of seeds during storage may reduce the supply of high-quality seeds which become the limiting ‎factor of soybean production in tropical countries. Controlled Deterioration Test (CDT) is one of the ‎fastest vigor testing methods. The objective of this study was to achieve the suitable moisture content and ‎duration of CDT treatment in soybean seed, then establish a model that associated with the seed vigor in ‎the field after a certain time of storage. Split-plot with 2 factors, namely seed varieties and the combination of ‎moisture content and heat exposure duration were used to determine the influence of CDT treatment. ‎Another split-plot for 2 factors, namely storage period and seed varieties were used to determine the effect ‎of shelf life. Viability parameters were observed by germination strength (GS) and seedling vigor index (VI), ‎using a rolled paper towel method. The results showed that there was an interaction between soybean seed ‎varieties and the combination of seed moisture content treatment with duration of CDT exposure. Sindoro ‎and Tanggamus varieties had higher viability and storability than other varieties. Combinations of 28% seed ‎moisture content for 24 hours CDT duration were sensitive enough to evaluate the physiological potential of ‎soybean seeds, providing information that was closely related to seed germination after stored for 1 month. ‎

Strategi Meningkatkan Penjualan Produk Kulit Kembang Tahu Tawar Desa Ranca Kalapa Tangerang Melalui Digitalisasi Marketing

“…Pembuatan kulit kembang tahu pada prinsip nya sama dengan pembuatan tahu pada umumnya: yaitu proses penggumpalan protein sari kedelai melalui pemanasan dan penambahan bahan penggumpal berupa garam (gypsum) atau asam (Widowati et al, 2017). Lapisan tipis yang terbentuk perlahan-lahan dipermukaan sari kedelai, itulah yang disebut sebagai Kulit Kembang Tahu Tawar.…”

“…Sementara itu, masyarakat Indonesia mengenal kembang tahu dengan nama kulit tahu. Dalam penggunaannya, bahan makanan ini dipakai untuk membungkus lumpia berisi ayam atau sayuran (Widowati et al, 2017). Untuk mendapatkan tekstur yang lebih renyah, terkadang kembang tahu juga digoreng.…”