KACANG KORO PEDANG PDF

JavaScript is disabled for your browser. Some features of this site may not work without it. Metadata Show full item record. Abstract The aims of the study was determining the phase of flower and fruit development, production, seed maturity and quality of jack bean in different shading and fertilization level.

Author:Meztilrajas Voodoodal
Country:Jordan
Language:English (Spanish)
Genre:Environment
Published (Last):4 April 2011
Pages:492
PDF File Size:16.75 Mb
ePub File Size:2.67 Mb
ISBN:121-3-32651-943-1
Downloads:89555
Price:Free* [*Free Regsitration Required]
Uploader:Shaktidal



JavaScript is disabled for your browser. Some features of this site may not work without it. Metadata Show full item record. Abstract The aims of the study was determining the phase of flower and fruit development, production, seed maturity and quality of jack bean in different shading and fertilization level. The experiment was arranged using split plot in a randomized block design with two factors. Flower, fruit and seed phenology, physiological maturity, quality of physical and physiological seed were observed.

The results showed that harvesting periode of jack bean were varied between days after planting. Shading could increase the number of flower buds, but the percentage of flowers blooming and pod formation did not increase.

Increasing the percentage of shading influenced on seed weight per plant. The best harvesting periode for obtaining a maximum seed vigor index and dry weight of seed was 13 weeks after anthesis.

Shading and fertilization treatment increased the seed quality, as seen from the high index vigor, maximum growth potential and seed germination. Collections Agronomy and Horticulture [].

CAJETA DE LECHE DE VACA PDF

Download Kacang Koro Pedang

Skripsi S1 thesis, Fakultas Teknik Unpas. The purpose of this research was to know the interactions between the comparison of flour koro with tapioca flour and egg yolk concentration against characteristics cookies koro. Preliminary research done that is determining the formulation of cookies. Primary research was a modification of the formulation research of selected preliminary researches on formulation, which uses random design group RDG and using the design consisted of two treatment factors, A factors comparison of flour koro with tapioca flour and B factors the concentration of egg yolk. Major research response was organoleptic responses which includes colour, flavour, aroma and texture, moisture, chemical response protein, fat and starch, as well as the response of a physics test, namely hardness penetrometri and test color colorimetri. Preliminary research on the chosen formulation was formulation 3.

STANAG 3149 PDF

.

Related Articles