The Effect of Soaking Duration and Ga3 Concentration on Red Bean Viability (Phaseolus vulgaris L)

Abstract

Red beans are a type of bean vegetable that is rich in protein. This bean is rich in vitamin A, vitamin B, and vitamin C, especially in the seeds. The purpose of the study was to determine the effect of soaking time and GA3 concentration on the viability of red beans. The design used in this study was a randomized block (RAK) factorial pattern consisting of two factors, namely factor I soaking time (J) namely J₁ = 4 hours of soaking, J₂ 6 hours of soaking, and J₃ 8 hours of soaking, factor II: soaking GA3 concentration; namely b0 = soaking with water b₁ = ZPT GA3 35ppm, b₂ = ZPT GA3 45ppm, b₃ = ZPT GA3 55ppm. The results of the study showed that the treatment of soaking time and GA3 concentration had a very significant effect on the viability of red beans, the treatment of soaking time of 8 hours and GA3 concentration of 55 ppm (J3B3) which gave the best viability of red beans. The interaction treatment between soaking time of 8 hours and GA3 concentration of 55 ppm (J3B3) had a very significant effect on the viability of red beans.