Residual influence of organic materials, crop residues, and biofertilizers on performance of succeeding mung bean in an organic rice-based cropping system

The present investigation was undertaken to assess the residual influence of organic materials and biofertilizers applied to rice and wheat on yield, nutrient status, and economics of succeeding mung bean in an organic cropping system. The field experiments were carried out on the research farm of IARI, New Delhi during crop cycles of 2006 to 2007 and 2007 to 2008 to study the effects of residual organic manures, crop residues, and biofertilizers applied to rice and wheat on the performance of succeeding mung bean. The experiment was laid out in a randomized block design with three replications. Treatments consisted of six combinations of different residual organic materials, and biofertilizers included residual farmyard manure (FYM) and vermicompost (VC) applied on nitrogen basis at 60 kg ha-1 to each rice and wheat crops, FYM + wheat and rice residues at 6 t ha-1 and mung bean residue at 3 t ha-1 in succeeding crops (CR), VC + CR, FYM + CR + biofertilizers (B), VC + CR + B, and control (no fertilizer applied). For biofertilizers, cellulolytic culture, phosphate-solubilizing bacteria and Rhizobium applied in mung bean. Results Incorporation of crop residue significantly increased the grain yield of mung bean over residual of FYM and VC by 25.5% and 26.5%, respectively. The combinations of FYM + CR + B and VC + RR + B resulted in the highest increase growth and yield attributing characters of mung bean and increased grain yield of mung bean over the control by 47% and net return by 27%. Conclusions The present study thus indicate that a combination of FYM + CR + B and VC + CR + B were economical for the nutrient need of mung bean in organic farming of rice-based cropping system

Pengaruh Lama Waktu Pengukusan dan Variasi Pengupasan Kulit dalam Proses Pembuatan Tempe Kacang Hijau (Vigna radiata L.) terhadap Sifat Fisikokimia dan Organoleptik

Mung bean tempeh is a traditional food from Indonesia. Mung bean tempeh has a weakness in its texture which is softer than soybean tempeh and has a less white color. The length of steaming time and variations in the peeling of mung bean skin aims to improve the texture and color of mung bean tempeh. This study aims to determine the interaction between the lengths of steaming time and variations in the peeling of mung bean skin on the physicochemical and organoleptic characteristics of mung bean tempeh. This research was conducted using a research design in the form of a Factorial Completely Randomized Design (CRD) consisting of 2 factors, steaming time (8, 15, and 30 minutes) and variations in the peeling of mung bean skin (unpeeled, peeled, and a combination of 50:50 unpeeled and peeled) which were repeated three times for each treatment. Data processing was carried out using analysis of variance (Anova) at the 5% level and DMRT discriminatory test. The results showed that there was an interaction between the length of steaming time and variations in the peeling of mung bean skin on the value of fat content, antioxidant activity, hardness, lightness and favorability organoleptic value of steamed mung bean tempeh. There was a single effect on the length of steaming time and variation in the peeling of mung bean skin on the value of moisture content, ash, protein, carbohydrate, organoleptic value (aroma, taste, texture of raw, steamed and fried mung bean tempeh, overall fried mung bean tempeh). The most preferred treatment based on organoleptic testing is A1B2 (8 minutes steaming and mung bean seed treatment with peeling) with a favorability score of 4.35-4.43 which is like

Dinamika perkembangan Tari Mung Dhe Nganjuk 1970-2019 dan nilai-nilai karakter yang termuat di dalamnya

Mung Dhe dance comes from Garu Village, Baron District, Nganjuk Regency is a dance with the theme of heroism and love for the country. This dance movement depicts the movements of a soldier who is fighting and practicing the sword. Apart from being a means of entertainment, this dance was also used as a means of struggle. This dance was created as a form of disguise for Diponegoro soldiers in gathering their friends who were separated after losing the Java War. This disguise was done so that the Dutch would not find out. In the 1970s Mung Dhe dance was re-introduced after a vacum due to japaneese rule in Indonesia. But, after 1982 Mung Dhe Dance began to experience many developments and further increased its existence in the Nganjuk community. Mung Dhe dance also contains character education values in it. The problems discussed in this study are: (1) the history of the birth of Mung Dhe Dance in Nganjuk Regency. (2) The development of Mung Dhe Dance in 1982-2019. (3) The way the Mung Dhe dance is performed and character values contained therein. This study uses historical research methods and data collection in the form of library research, and interviews.Tari Mung Dhe berasal dari Desa Garu, Kecamatan Baron, Kabupaten Nganjuk merupakan sebuah tarian yang bertemakan kepahlawanan dan cinta tanah air. Gerakan tari ini menggambarkan gerakan seorang prajurit yang sedang berperang dan berlatih pedang. Selain menjadi sarana hiburan, tari ini dulu juga digunakan sebagai sarana perjuangan. Tarian ini diciptakan sebagai bentuk penyamaran prajurit Diponegoro dalam mengumpulkan teman-temannya yang terpisah akibat kalah dalam Perang Jawa. Penyamaran ini dilakukan agar tidak diketahui oleh pihak Belanda. Pada tahun 1970-an tari Mung Dhe diperkenalkan kembali setelah vakum akibat kekuasaan Jepang di Indonesia. Akan tetapi, setelah tahun 1982 Tari Mung Dhe mulai mengalami banyak perkembangan dan lebih meningkatkan eksistensinya di masyarakat Nganjuk. Tari Mung Dhe juga mengandung nilai-nilai pendidikan karakter didalamnya. Adapun permasalahan yang dibahas dalam penelitian ini adalah: (1) sejarah lahirnya Tari Mung Dhe di Kabupaten Nganjuk. (2) Perkembangan kesenian Tari Mung Dhe tahun 1970-2019. (3) Cara pementasan Tari Mung Dhe dan muatan nilai karakter yang terkandung di dalamya. Penelitian ini menggunakan metode penelitian sejarah dan pengambilan data berupa library research, dan wawancara

SEJARAH PERKEMBANGAN SENI TARI MUNG DHE DI KABUPATEN NGANJUK PADA TAHUN 1982-2000

Seni tari Mung Dhe merupakan seni tari yang berkembang di kecamatan Baron Kabupaten Nganjuk. Seni tari ini tidak hanya sebagai pertunjukan atau hiburan melainkan juga dahulunya digunakan sebagai sarana perjuangan. Pada tahun 1827 ketika pasukan Diponegoro berhasil dipukul mundur oleh Belanda, mereka menyebar sampai ke wilayah Garu. Tari Mung Dhe diciptakan untuk mengumpulkan basis pasukan Diponegoro yang tersebar. Setelah tahn 1982 tari Mung Dhe mengalami banyak perkembangan dan lebih dikenal masyarakat luas khususnya Nganjuk.                 Adapun permasalahan yang dibahas dalam penelitian ini adalah: (1) Bagaimana sejarah seni tari Mung Dhe?  (2) Bagaimana perkembangan seni tari Mung Dhe di Kabupaten Nganjuk pada tahun 1982-2000?    (3) Bagaimana proses pementasan seni tari Mung Dhe di kabupaten Nganjuk? Dalam penulisan penelitian ini menggunakan metode sejarah dengan langkah-langkah sebagai berikut : pertama, heuristik (pengumpulan data/sumber) mengumpulkan buku-buku, artikel, majalah, koran yang mengenai Tari Mung Dhe, kedua, kritik sumber terhadap sumber yang diperoleh seperti artikel, majalah, koran dan buku-buku yang berhubungan dengan Tari Mung Dhe dan Perkembannya, ketiga, interpretasi dengan menghubungkan fakta-fakta yang diperoleh  dan  keempat, historigrafi atau penulisan sesuai dengan tema yang telah dipilih.                  Hasil penelitian ini adalah sebagai berikut: (1) Tari Mung Dhe diciptakan oleh beberapa pasukan Diponegoro pada tahun 1827 yang melarikan diri di daerah Baron untuk mengumpulkan basis yang tersebar. Cara ini ditempuh untuk mengelabui Belanda yang melakukan pengawasan pada saat itu. Tari Mung Dhe diperbaharui oleh prakarsa Ibnu Salam sehingga mengalami perubahan dari tari tradisional menjadi kreasi baru.  (2) Tari Mung Dhe mengalami banyak perkembangan setelah tahun 1982 baik dari segi gerakan, kostum, pelakudan pementasan. Dalam gerakan, tari Mung Dhe mengalami perubahan dari segi tempo gerakan yang semakin cepat. Kostum berubah setelah tahun 1982 yakni pada peran botoh penthul, botoh tembhem, prajurit dan pengiring. Pelaku sebelum tahun 1982 berjumlah 14 orang, namun setelah 1982 bertambah menjadi 22 orang. Pada tahun 1998-1994 jumlah pelaku menjadi 20 orang dan setelah tahun 2000 tidak ada aturan baku bagi jumlah pelaku. Pementasan sebelum tahun 1982 sangat terbatas bahkan cenderung tenggelam, namun setelah 1982 Mung Dhe dipentaskan dalam banyak acara bahkan setelah tahun 2000 tari Mung Dhe tampil di tingkat provinsi dan mendapat penghargaan. (3) Tari Mung Dhe dipentaskan di Nganjuk dalam berbagai  upacara tradisi seperti Boyongan, Gembyangan Waranggana atau Suroan sehingga tari Mung Dhe dapat dilestarikan keberadaannya dan tetap dikenal masyarakat luas

Economic Analysis of Production and Marketing Activities of Mung Bean (Green gram) Farmers in Selected Areas in Yangon Region, Myanmar

Pulses in Myanmar are not only high value for daily diet but also significant crop for commercialization in farming. Mung bean is one of the main commercial crops in the selected survey areas in Yangon region. Therefore, this study was conducted to know the profitability and market performance of mung bean producers in the study area. The sampled farmers were categorized into three groups based on their mung bean cultivated area. The BCR results showed 1.92, 2.12 and 1.95 for small, medium, and high sown acre groups indicating the highest BCR obtained by the medium size (group II) farmers. All the sampled farmers were found in profitable conditions of mung bean production. In the cost share analysis, the results showed the highest share of production cost was material cost and followed by hired labor cost share all the groups. As one of the exports produces of mung bean faced price instability among farmers pointed that there should have steady export markets and encouraging the value-added products of mung bean. To produce the quality mung bean, the government should increase the extension facilities and improved techniques for mung bean production. Finally, the results of marketing activities indicated the requirement of systematic and advance marketing system for mung bean production is essential in Myanmar. Keywords: Mung bean, farmers, production, marketing, profitability DOI: 10.7176/JESD/11-22-01 Publication date: November 30th 202