Karakterisasi Taoge dan Potensinya pada Galur-Galur Kacang Hijau IPB

Characterization of Bean Sprouts and Their Potential in IPB Mung Bean Strains

Abstract

Bean sprouts are one type of vegetable that is widely consumed by Indonesians. One of them is produced from the germination of mung bean seeds (Vigna radiata L.). Bean sprouts contain several substances that act as antioxidants including phytosterols, phenols, flavonoids, vitamin E, niacin, vitamin C, and several minerals. Bean sprouts has quite promising production potential, given the many benefits contained in the vegetables. This study aims to obtain information on the character of seeds and bean sprouts, estimating the potential of bean sprouts and obtaining potential strains to be produced into bean sprouts in IPB mung bean strains. The research was conducted from February to March 2023 at the Plant Breeding Laboratory, Department of Agronomy and Horticulture. Mung bean genetic material consisted of 17 IPB mung bean strains and two national varieties (Vima 1 and Vimil 1) for comparison. Sprout testing was conducted based on a randomized complete block design (RCBD) of 19 genotypes with three replications. The study used 30 mung bean grains per unit of experiment. Observations were made on quantitative and qualitative characters of bean sprouts and seeds of IPB mung bean strains. The results showed a significant effect of genotype on the characters of bean sprout length, bean sprout unit weight, bean sprout total weight and 100-grain weight. IPB mung bean strains that have the potential to produce superior bean sprouts are F7-VR10/V1-49, F7-Lom2/129-37, F7-VR10/V1-27, F7-Lom2/129-34, F7-VR10/V1-13, F7-Lom2/129-49, and F7-VR10/V1-29.

Keywords: production, qualitative, quantitative, seeds, sprouts, yield potentiial